Taste of Home
Italian Artichoke-Green Bean Casserole
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 10 servings.
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
Ingredients
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6 cups cut fresh green beans (about 1-1/2 pounds)
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1/3 cup olive oil
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1 medium onion, chopped
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2 garlic cloves, minced
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3 cans (14 ounces each) water-packed artichoke hearts, drained and chopped
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1/2 cup minced fresh parsley
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Pinch cayenne pepper
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Pinch pepper
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1 cup seasoned bread crumbs
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1 cup grated Parmesan cheese, divided
Directions
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1.
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.
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2.
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.
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3.
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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