1/2 cup chopped green onion
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped green bell pepper
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 cups shredded Cheddar cheese
1 (4 ounce) can artichoke hearts, drained
4 ounces clam juice, drained
1 quart (10 ounce) can artichoke hearts, drained
1 quart (10 ounce) can artichoke hearts, drained
3 cups sliced cooked ham
In a large bowl, place green bell pepper and green onion; toss until coated.
In a small bowl, mix celery, carrot, and green pepper.
In a medium mixing bowl, mix 3/4 cup of vegetable oil, salt, pepper, cheddar cheese, artichoke hearts, and clam juice.
In a medium mixing bowl, mix remaining 1 1/2 cup of vegetable oil, celery and carrot mixture and saute until well blended, about 10 minutes.
Spoon the mixture into the refrigerator and refrigerate overnight.
When the casserole is cool, slice into rounds.
⭐ ⭐ ⭐ ⭐ ⭐