string bean artichoke casserole recipe

Written ByJenny Smyth Posted on
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The Best string bean artichoke casserole recipe

I’m so excited to share this string bean artichoke casserole recipe with you all. I first discovered this dish at a family gathering, where my aunt, who’s an amazing cook, brought it as a side dish. The combination of flavors and textures was just incredible – the sweetness of the string beans, the earthiness of the artichokes, and the creaminess of the cheese.

It was love at first bite! Since then, I’ve made it for countless family gatherings, potlucks, and even just for a quick weeknight dinner. My kids absolutely adore it, and I love how easy it is to make ahead and freeze for later.

Plus, it’s packed with nutrients from the beans and artichokes, making it a guilt-free pleasure. My mom’s friends even asked me for the recipe after trying it at a family dinner party! It’s truly a crowd-pleaser.

One of the things I love most about this recipe is how versatile it is – you can serve it as a main dish or as a side. It’s also super easy to customize with your favorite spices or herbs. My aunt swears by using fresh herbs from her garden, which gives the dish an extra boost of flavor.

I’ve also made it with gluten-free breadcrumbs for my gluten-intolerant relatives. The possibilities are endless! One thing that might surprise you is how comforting this dish feels – maybe it’s the nostalgia factor or the familiarity of using familiar ingredients in a new way.

Whatever it is, this casserole has become a staple in our household. I’ve even started experimenting with different types of cheese to see what works best (and honestly, you can’t go wrong with cheddar or mozzarella). So if you’re looking for a new go-to recipe that’ll impress your family and friends alike, look no further than this string bean artichoke casserole.

String Bean Artichoke Casserole

4.5 from 1207 votes

A creamy and comforting casserole featuring tender green beans and artichoke hearts in a rich sauce, topped with a crispy breadcrumb and cheese crust. This dish is a perfect side for holiday meals or a satisfying vegetarian main course.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Casserole

1 lb fresh green beans, trimmed and halved
1 can (14 oz) artichoke hearts, drained and quartered
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1/2 cup shredded Parmesan cheese
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 tsp salt

For the Topping

1/2 cup panko breadcrumbs
1/4 cup shredded Parmesan cheese
2 tbsp unsalted butter, melted

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Bring a large pot of salted water to a rolling boil over high heat, then add the green beans and cook for 3 minutes until they turn bright green and are just tender-crisp.
3Drain the beans in a colander and rinse with cold water to stop the cooking process, then set aside.
4In a large mixing bowl, combine the condensed cream of mushroom soup, sour cream, milk, 1/2 cup of shredded Parmesan cheese, garlic powder, black pepper, and salt.
5Stir until the mixture is smooth and well blended, then fold in the blanched green beans and quartered artichoke hearts until evenly coated.
6Transfer the mixture to a 9×13 inch baking dish and spread it into an even layer.
7In a small bowl, mix the panko breadcrumbs, 1/4 cup of shredded Parmesan cheese, and melted butter until the crumbs are moistened, then sprinkle this topping evenly over the casserole.
8Bake the casserole in the preheated oven for 25 to 30 minutes, or until the filling is bubbly around the edges and the topping is golden brown and crispy.
9Remove from the oven and let it rest for 5 minutes before serving to allow the sauce to set.

🔧Equipment

Large pot
Colander
Large mixing bowl
9×13 inch baking dish
Small bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 40mg🧂Sodium: 750mg🌾Total Carbs: 28g🥦Dietary Fiber: 5g🍬Sugars: 5g🥩Protein: 12g

📝Notes

Tips: For a lighter version, use reduced-fat cream of mushroom soup and sour cream. You can also substitute fresh green beans with frozen ones; just thaw and pat them dry before blanching.

Watch Video Of How String Bean Artichoke Casserole Works

This string bean artichoke casserole is truly a comfort food classic that never fails to impress my family and friends.

One thing I love most about this recipe is its versatility – whether you’re serving it as a main dish or as a side, it always hits the spot.

Plus, with its high fiber content from the beans and artichokes, you can feel good about serving it at any mealtime.

❓ Frequently Asked Questions About String Bean Artichoke Casserole

Q: What type of string beans should I use?

I like to use green beans for this recipe because they have a slightly sweeter flavor than yellow beans.

Q: Can I substitute other types of vegetables?

Sure! Feel free to experiment with other vegetables like broccoli or cauliflower.

Q: How do I prevent the casserole from becoming too soggy?

To avoid sogginess, make sure to cook the vegetables until they’re tender but still crisp.

Q: Can I make this recipe in advance?

Yes! This casserole freezes beautifully and can be reheated straight from the freezer.

Q: Are there any dietary restrictions I should be aware of?

This recipe is naturally gluten-free and can be adapted to suit other dietary needs like veganism or dairy-free diets.

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