Easy Artichoke-Tomato Quiche Casserole

• 1 cup marinated artichoke hearts, drained (broken into bite-size pieces and reserve liquid)
• 14 teaspoon minced garlic clove
• 1 dash paprika (optional)
• 2 teaspoons parmesan cheese
• 12 cup Bisquick baking mix
• 12 cup parmesan cheese, grated
• 4 eggs (or 1 cup egg beaters)
• 12 ounces evaporated milk (plus enough water to equal 1 1/2 cups)
• 1 cup mozzarella cheese, divided
• 1 small tomatoes, sliced

1. Preheat oven to 350F and lightly grease a 2 quart casserole.
2. Saute artichokes, garlic and paprika in liquid on low heat for about 5 minutes.
3. Drain and pour into casserole, cover with 1/2 cup mozzarella and 2 tsp parmesan.
4. Mix next 4 ingredients til just blended.
5. Pour over casserole.
6. Arrange sliced tomatoes over Bisquick mixture.
7. Cover with remaining mozzarella.
8. Bake for 50-60 minutes.

hearts, garlic, paprika, parmesan cheese, bisquick baking mix, parmesan cheese, eggs, milk, mozzarella cheese, tomatoes

Taken from www.food.com/recipe/easy-artichoke-tomato-quiche-casserole-136193 (may not work)