I know most of you have your own go-to green bean casserole and I wouldn’t be surprised if each one centered on canned cream of mushroom soup and French fried onions. I love that version too. But if you’re looking to change things up a bit this Thanksgiving or if you’re simply searching for a new vegetable side dish to work into your weekly dinner rotation, try my family recipe. Our green bean casserole also includes artichokes and the flavors are reminiscent of Stuffed Artichokes thanks to the generous amounts of extra virgin olive oil, garlic, Italian bread crumbs and Parmesan cheese.
Green Bean and Artichoke Casserole Recipe
1/2 cup extra virgin olive oil, divided
1/2 cup chopped onions
3 cloves garlic, minced
2 pounds fresh green beans, trimmed
1 cup chicken stock or broth
2 14-ounce cans quartered artichoke hearts, rinsed and drained
1 cup Italian bread crumbs, divided
1 cup grated Parmesan cheese, divided
Salt and pepper
Preheat oven to 350 degrees. Lightly grease a large baking dish; set aside. In a large saucepan over medium high heat, heat 1/4 cup olive oil. Add onions and cook, stirring occasionally, until tender, 3-5 minutes. Add garlic; cook an additional 2-3 minutes. Add green beans and chicken stock; bring to boil. Reduce heat to low and simmer, uncovered, until beans are tender and most of the liquid has evaporated, 7-10 minutes. Remove from heat and stir in artichoke hearts, 1/2 cup bread crumbs and 1/2 cup Parmesan cheese. Season to taste with salt and pepper. Pour mixture into prepared baking dish. Top with reserved bread crumbs and Parmesan cheese. Drizzle reserved 1/4 cup olive oil on top. Cover and bake for 20 minutes. Remove cover and continue baking until top is golden brown, about 10-15 additional minutes. Makes 6-8 servings.