green bean and artichoke casserole recipe

Written ByJenny Smyth Posted on
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The Best green bean and artichoke casserole recipe

I’m so excited to share this recipe for a green bean and artichoke casserole that’s been a staple in our household for years. It’s a classic American dish that’s perfect for any occasion, whether it’s a family gathering or a weeknight dinner. The combination of tender green beans, artichoke hearts, and a rich, creamy sauce is simply irresistible. And the best part?

It’s incredibly easy to make and can be prepared ahead of time, making it a great option for busy families or special events. I first discovered this recipe when I was in college, and I’ve been making it ever since. It’s become a tradition in our household, and my kids love helping me prepare it. We always make it for holidays like Thanksgiving and Christmas, but it’s also a favorite for casual weeknight dinners.

The key to this recipe is the technique – you want to cook the green beans until they’re tender but still crisp, then combine them with the artichoke hearts and sauce. One of the things I love about this recipe is its versatility. You can serve it as a side dish or as the main course – either way, it’s sure to be a hit. And the best part?

It’s actually pretty healthy! The green beans are low in calories and rich in fiber, while the artichoke hearts add a boost of vitamins and minerals. Plus, you can customize the recipe to suit your family’s tastes by adding your favorite herbs or spices. As for me, I have to admit that I’m a bit of an addict when it comes to this recipe.

I love everything about it – the flavors, the textures, the memories we’ve made around the table while enjoying it. And I know I’m not alone – my kids ask for it all the time! Whether we’re having a big family dinner or just a quiet night at home, this casserole is always a good idea.

Green Bean and Artichoke Casserole

Green Bean and Artichoke Casserole

4.6 from 1472 votes

A creamy and savory casserole featuring tender green beans and artichoke hearts baked in a rich sauce with a crispy breadcrumb topping. This side dish is perfect for holiday dinners or weeknight meals.

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

🥘Ingredients

For the Casserole

1 pound fresh green beans, trimmed and halved
1 can (14 ounces) artichoke hearts, drained and quartered
1 cup heavy cream
1/2 cup sour cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg

For the Topping

1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
1/4 cup grated Parmesan cheese

👨‍🍳Directions

1Preheat the oven to 375°F.
2Bring a large pot of salted water to a rolling boil over high heat.
3Add the green beans to the boiling water and blanch for 3 minutes until they turn bright green and are slightly tender.
4Drain the beans in a colander and immediately rinse with cold water to stop the cooking process.
5In a large mixing bowl, combine the blanched green beans, quartered artichoke hearts, heavy cream, sour cream, 1/2 cup Parmesan cheese, minced garlic, salt, pepper, and nutmeg.
6Stir until all ingredients are evenly coated.
7Transfer the mixture to a greased 9×13 inch baking dish and spread it into an even layer.
8In a small bowl, mix the panko breadcrumbs with the melted butter and 1/4 cup Parmesan cheese until the crumbs are moistened.
9Sprinkle the breadcrumb mixture evenly over the casserole.
10Bake for 25 to 30 minutes until the topping is golden brown and the sauce is bubbling around the edges.
11Remove the casserole from the oven and let it rest for 5 minutes before serving.
12The topping should be crispy and the beans tender but not mushy.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 70mg🧂Sodium: 680mg🌾Total Carbs: 22g🥦Dietary Fiber: 5g🍬Sugars: 4g🥩Protein: 10g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream and use reduced-fat sour cream. You can also add cooked bacon or toasted almonds for extra crunch.

Watch Video Of How Green Bean and Artichoke Casserole Works

This green bean and artichoke casserole is truly one of my favorite recipes – not just because of how delicious it is but also because of how easy it is to prepare ahead of time.

Whether you’re planning a big family gathering or just need something quick and easy for dinner tonight, this casserole is sure to be a hit with everyone at your table.

❓ Frequently Asked Questions About Green Bean and Artichoke Casserole

Q: What type of green beans should I use for this recipe?

A: You can use either fresh or frozen green beans for this recipe. If using fresh green beans, make sure to trim both ends before cooking. If using frozen green beans, thaw them first before using.

Q: Can I substitute artichoke hearts with canned artichoke quarters?

A: While canned artichoke quarters can work as a substitute, fresh or frozen artichoke hearts are preferred for their better flavor and texture.

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

A: To prevent sogginess, make sure to cook the casserole until the liquid has evaporated and the top layer is golden brown.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare this recipe ahead of time by cooking the green beans and assembling the casserole up to 24 hours in advance.

Q: What if I don’t have any cream of mushroom soup on hand?

A: You can substitute cream of mushroom soup with another cream-based soup or even heavy cream as a last resort.

Q: Can I add other vegetables to this casserole?

A: Feel free to customize this recipe by adding your favorite vegetables such as sliced carrots or diced zucchini.

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