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Italian Artichoke-Green Bean Casserole

My mother and I made a few small changes to a recipe we found in a cookbook to create this comforting side dish. We increased the vegetable count and tossed in some seasonings to take the flavor up a notch. It's definitely not your average green bean casserole. —Denise Klibert, Shreveport, Louisiana
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    10 servings

Ingredients

  • 6 cups cut fresh green beans (about 1-1/2 pounds)
  • 1/3 cup olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 cans (14 ounces each) water-packed artichoke hearts, drained and chopped
  • 1/2 cup minced fresh parsley
  • Pinch cayenne pepper
  • Pinch pepper
  • 1 cup seasoned bread crumbs
  • 1 cup grated Parmesan cheese, divided

Directions

  • Preheat oven to 350°. In a large saucepan, bring 6 cups water to a boil. Add green beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain and set aside.
  • In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add beans, artichoke hearts, parsley, cayenne and pepper. Stir in bread crumbs and 3/4 cup cheese.
  • Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Bake until lightly browned, 25-30 minutes.
Nutrition Facts
3/4 cup: 207 calories, 10g fat (2g saturated fat), 7mg cholesterol, 616mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

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Reviews

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Average Rating:
  • WendyBirdD
    Mar 18, 2018

    I felt this was lacking something. It was quite dry. However, my future son-in-law, who does not eat vegetables, did really like it.