Savory Green Bean Artichoke Casserole Recipe

Finding a crowd-pleasing side dish for holiday gatherings or family dinners can feel like an impossible task. Between picky eaters, dietary restrictions, and the pressure to bring something that stands out from the usual mashed potatoes, choosing the right recipe often becomes overwhelming.

That’s where this green bean artichoke casserole comes in: it’s a fresh take on the classic green bean dish, easy enough for weeknight cooking but special enough for celebrations, and can be prepped ahead of time when you’re juggling multiple dishes in the kitchen.

What Kind of Artichokes Should I Use?

For this casserole, you’ve got two good options when it comes to artichokes – frozen or canned. Frozen artichoke quarters tend to have a fresher taste and firmer texture, making them my first choice for this dish. If you’re using canned artichokes, make sure to get ones packed in water rather than marinated ones, as the marinaded variety can overpower the other flavors in your casserole. Either way, you’ll want to drain them well and give them a quick pat with paper towels to remove excess moisture before adding them to your dish. Just remember that if you’re using canned artichokes, you’ll need to quarter them yourself, while the frozen ones usually come pre-cut into quarters.

Options for Substitutions

This casserole is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Green beans: Fresh green beans work best, but you can use frozen green beans in a pinch – just thaw and drain them well. Avoid canned beans as they can get too mushy.
• Artichokes: While artichokes give this dish its special character, you could substitute them with hearts of palm or even chunky pieces of mushrooms if you’re in a bind.
• Red onions: Yellow or white onions work just fine here – the red ones just add a bit more sweetness. Shallots are another good option if you want a milder onion flavor.
• Cheese blend: Feel free to play around with the cheese! Gruyere, mozzarella, or fontina can replace the cheddar. For the Parmesan, you could use Romano or Asiago cheese instead.
• Breadcrumbs: No breadcrumbs? Crush up some crackers, potato chips, or even cornflakes. For a low-carb option, try crushed pork rinds or almond meal.
• Stock: Any type of stock (chicken, vegetable, or even mushroom) will work well here. You can even use water with a bouillon cube dissolved in it.
• Italian herbs: If you don’t have an Italian herb blend, use any mix of dried oregano, basil, thyme, and rosemary that you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this casserole is overcooking the green beans before they go into the casserole – they should be just barely crisp-tender since they’ll continue cooking in the oven, otherwise you’ll end up with mushy vegetables. A common error is not thoroughly draining the artichokes, which can make your casserole watery and dilute the flavors – take an extra minute to pat them dry with paper towels before adding them to the dish. For the crunchiest topping, avoid mixing the breadcrumbs with the cheese too early, as this can make them soggy – instead, layer them separately with the breadcrumbs on top, and don’t cover the casserole during the final 10-15 minutes of baking. To get the perfect cheese pull, let the casserole rest for 5-10 minutes after baking, which allows the cheese to set slightly while keeping everything hot and bubbly.

What to Serve With Green Bean Artichoke Casserole?

This cheesy vegetable casserole works perfectly as a side dish, but it’s hearty enough that you might want to make it the star of your meal! For a complete dinner, serve it alongside some grilled or roasted chicken, or even a simple pan-seared fish fillet. If you’re keeping things vegetarian, pair it with quinoa or wild rice to soak up all that tasty sauce. Since the casserole is rich and cheesy, I like to balance it out with something light like a crisp green salad dressed with lemon vinaigrette or some roasted cherry tomatoes on the side.

Storage Instructions

Keep Fresh: This green bean artichoke casserole stays good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day or two as everything mingles together! Just make sure it’s completely cooled before popping it in the fridge.

Freeze: You can freeze this casserole either before or after baking. If freezing before baking, skip the breadcrumb topping until you’re ready to cook. Place it in a freezer-safe container and it’ll keep for up to 3 months. When you’re ready to use it, thaw overnight in the fridge.

Reheat: To warm up your casserole, pop it in the oven at 350°F for about 20-25 minutes until heated through. If you’re in a hurry, you can microwave individual portions, though the breadcrumb topping won’t be as crispy. To bring back some crunch, try putting it under the broiler for a minute or two after reheating.

Make Ahead: You can assemble this casserole up to 24 hours before baking. Just cover and refrigerate, but wait to add the breadcrumb topping until right before you put it in the oven. This makes it perfect for prepping ahead for family dinners or holiday meals!

Preparation Time	10-15 minutes
Cooking Time	40-45 minutes
Total Time	50-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1100
• Protein: 40-50 g
• Fat: 60-70 g
• Carbohydrates: 50-60 g

Ingredients

• 3 tablespoons olive oil
• 2 large red onions (thinly sliced)
• 3-4 garlic cloves (crushed)
• 1 pound fresh green beans (trim ends)
• 1 pound thawed frozen artichoke quarters (or drain and quarter two 14oz cans of water-packed artichokes)
• Kosher salt and black pepper (to taste)
• 2 teaspoons mixed italian herbs
• 1/2 cup stock
• 1/2 cup flavored bread crumbs (use gluten-free if needed)
• 1/2 cup shredded parmesan cheese
• 1 cup shredded cheddar cheese
• Optional: freshly chopped parsley for garnish

Step 1: Prepare the Green Beans

Begin by bringing a large saucepan of water to a boil.

Once the water is bubbling, add the green beans and boil them for 3-4 minutes until crisp-tender.

Drain the green beans and set them aside.

Step 2: Sauté the Onions

In a large-rimmed skillet, heat the oil over medium heat.

Add the onions and sauté them for about 10 minutes, stirring often, until they are soft and lightly caramelized.

This will add a deep layer of flavor to your dish.

Step 3: Combine with Vegetables and Season

Add the garlic to the skillet with the sautéed onions and stir to release its aroma.

Then, add the blanched green beans and artichokes, stirring everything to combine.

Season the mixture with salt, pepper, and Italian seasoning to taste.

Add the broth and mix well to incorporate.

Step 4: Add Bread Crumbs and Parmesan

Stir in the bread crumbs and Parmesan cheese, which will help to bind the mixture and add a savory, cheesy note to the dish.

Ensure that everything is evenly distributed throughout the skillet.

Step 5: Top with Cheddar and Bake

Transfer the mixture to a baking dish if necessary.

Top the vegetable mixture with cheddar cheese.

Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the vegetables are tender and the cheddar cheese is bubbly and golden.

This will create a deliciously cheesy crust on top.

Step 6: Serve Hot

Remove the baking dish from the oven and let it cool slightly before serving.

This delightful vegetable bake can be enjoyed as a side dish or a main course, filled with cheesy and hearty flavors.