green bean and artichoke casserole recipe
The Best green bean and artichoke casserole recipe
I’ve been making this green bean and artichoke casserole recipe for years, and it’s always a hit with my family. The combination of tender green beans, artichoke hearts, and a rich, creamy sauce is just irresistible.
I love how easy it is to make, too – just sauté the beans and artichokes in some butter, mix in a can of condensed cream of mushroom soup, and top it all with a crunchy breadcrumb mixture. It’s the perfect comfort food for a chilly fall evening or a special occasion.
My kids devour it in seconds, and I’m happy to serve it at potlucks or family gatherings. The best part?
It’s actually pretty good for you too – the green beans are packed with vitamins and antioxidants, while the artichokes provide a good dose of fiber and vitamins C and K. So go ahead, give this recipe a try – I promise you won’t be disappointed!
Green Bean and Artichoke Casserole
A comforting and flavorful casserole combining tender green beans and artichoke hearts in a creamy sauce, topped with crispy breadcrumbs. This recipe is a must-try for any occasion.
🥘Ingredients
For the Casserole
For Baking
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Green Bean and Artichoke Casserole Works
This green bean and artichoke casserole recipe is always a good idea for any occasion – whether it’s a family gathering or just a weeknight dinner. Plus, it’s incredibly easy to make ahead of time and reheat when needed.
Just store any leftovers in an airtight container in the fridge for up to three days or freeze them for up to two months. When reheating, simply thaw overnight in the fridge or reheat from frozen at 350°F (175°C) for about 30 minutes.
❓ Frequently Asked Questions About Green Bean and Artichoke Casserole
Q: What type of green beans should I use?
A: You can use either fresh or frozen green beans for this recipe – fresh ones will give you a brighter color and crunchier texture, while frozen ones will save you time and effort. Either way, make sure to trim the ends off before using.
Q: Can I substitute artichoke hearts with canned artichoke quarters?
A: While canned artichoke quarters can work in a pinch, they’ll add an extra layer of saltiness to your dish that you might not want. If possible, opt for fresh or marinated artichoke hearts instead.
Q: How long does this casserole take to cook?
A: You can bake this casserole at 350°F (175°C) for about 30-40 minutes, or until the top is golden brown and the sauce is bubbly. Keep an eye on it after 25 minutes so you don’t overcook it.
Q: Can I make this casserole ahead of time?
A: Yes – assemble the casserole up to a day ahead of time and refrigerate it until ready to bake. Just add an extra 10-15 minutes to the cooking time if you’re refrigerating it first.
Q: Is this casserole suitable for vegetarians?
A: Yes – as long as you use vegetarian-friendly cream of mushroom soup and skip any meat-based seasonings.
