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Vegetable Extravaganza


  • 4 cups Italian breadcrumbs
  • 2 cans artichoke hearts, drained and cut up
  • 2 cans French sliced green beans, drained
  • 4 hard-boiled eggs, chopped
  • 1 cup Romano or Parmesan cheese, grated
  • 2 cups Italian salad dressing


Combine all ingredients, mixing well to moisten bread crumbs.

Place in two greased oven-safe dishes and bake, uncovered, at 350° for 20 minutes.

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