Green Bean Artichoke Casserole

Green bean artichoke casserole puts a fresh spin on a classic side dish and emphasizes the fresh flavors of the vegetables. The fresh green beans taste as if they came from the garden, even when fully baked. Unlike condensed soup casserole recipes, this recipe bakes the vegetables with olive oil, bread crumbs and Parmesan for flavors straight from Italy. In the oven, these three ingredients meld together, giving the green beans and artichokes a saucy coating. The coating keeps the casserole together yet keeps it light and the vegetables tasting fresh. The texture and flavors resemble Italian stuffed artichokes—but with much less effort.

Green Bean Artichoke Casserole Ingredients

• Green beans: Fresh green beans make a big difference in this casserole. If you can find them, use broad, flat Italian beans, also known as Romano beans; they have a strong garden-fresh taste. It’s easiest to cut green beans into bite-sized lengths before you cook them, while they’re still raw and super crisp.
• Olive oil: This recipe calls for more olive oil than you typically use when sauteing vegetables because it’s a key component of the casserole’s binding sauce. Using one of the best olive oil brands will make the casserole more flavorful.
• Onion: Onion takes a backseat to the other vegetables in this casserole, but it’s an essential aromatic. A yellow onion works fine, but you could swap in a red one for contrasting color or a Vidalia, Walla Walla or Maui onion for subtle sweetness.
• Garlic: Like onion, garlic makes this casserole aromatic and flavorful. To mince the garlic, use a knife to smash it or a ribbon grater to create thin flakes that practically melt into the bread crumbs.
• Artichoke hearts: Drain water-packed artichoke hearts so that they don’t make the casserole soggy. If you’d like, rinse them to remove more of their salty brine, then toss them gently in a colander over the sink to release any liquid trapped in the leaves. It’s fine to leave them in quarters if they aren’t overly large.
• Parsley: Minced fresh parsley spreads its herbal notes throughout this casserole. Italian flat-leaf parsley cooks into the vegetables better than the curly variety.
• Pepper: This recipe calls for two types of pepper: cayenne for its heat and black pepper for its complexity. Grind black peppercorns directly into the pan.
• Bread crumbs: Seasoned bread crumbs are coated in dried herbs and spices that bloom when the crumbs soak up the hot oil. Make your own for the freshest, most absorptive crumbs.
• Parmesan: Nutty Parmesan melts into the bread crumbs and gets sprinkled on top to brown the surface. Parmesan melts most effectively when you grate your own cheese.

Directions

Step 1: Cook the green beans

Preheat the oven to 350°F. In a large saucepan, bring 6 cups of water to a boil. Add the green beans and cook, uncovered, until crisp-tender, three to four minutes. Drain and set aside.

Editor’s Tip: Blanching is an easy way to cook green beans, but it’s not your only option. Steam them in a skillet or saute them in olive oil. Because these beans will soften in the oven later, there’s no need to shock them in an ice bath.

Step 2: Saute the onion and garlic

In a 6-quart stockpot, heat the oil over medium heat. Add the onion and cook, stirring until tender, three to four minutes. Add the garlic and cook one minute longer.

Step 3: Mix in the rest of the ingredients

Add the beans, artichoke hearts, parsley, cayenne and black pepper. Stir in the bread crumbs and 3/4 cup cheese.

Step 4: Bake the casserole

Transfer the mixture to a greased 11×7-inch baking dish. Sprinkle with the remaining 1/4 cup cheese. Bake the casserole until lightly browned, 25 to 30 minutes.

Editor’s Tip: If the casserole browns too quickly, cover it with aluminum foil and let the vegetables steam until tender. Remove the foil for the final few minutes to crisp the top.

Green Bean Artichoke Casserole Variations

• Add mushrooms: Give this casserole an umami boost by slicing a few fresh mushrooms and sauteing them with the onion. Choose a meaty mushroom type, like cremini, that will retain some of its shape when baked.
• Bring on the herbs: Mix fresh oregano, thyme and rosemary into the dish for more Italian flair. These herbs stand up well to the oven’s heat. Sprinkle more delicate basil and chives over the casserole after baking. Stick with fresh herbs for the best flavor.
• Upgrade the cheese: Replace the Parmesan with Parmigiano-Reggiano, an aged, deeply savory cheese from Italy. Or, tear pieces from a ball of fresh mozzarella and fold them in before baking for a slightly gooey texture.

How to Store Green Bean Artichoke Casserole

Let the green bean artichoke casserole cool completely and then store it in the refrigerator. It’s tempting to simply cover the pan with foil, but the casserole will retain its flavor better and won’t pick up flavors from other foods in your fridge if you pack it in an airtight container.

How long does green bean artichoke casserole last?

Green bean artichoke casserole lasts three to four days. As the casserole sits in the fridge, the bread crumbs will become softer and the cheese firmer, so the reheated texture will differ slightly.

How do you reheat green bean artichoke casserole?

To restore some of the original green bean artichoke casserole texture, reheat it in a 350° oven until warmed through. Cover the casserole until the vegetables begin to steam, and then remove the covering to let the top surface become crisp. Sprinkle on extra cheese before reheating if you’d like extra browning. Reheat individual portions in a toaster oven, keeping an eye on the top surface once you remove the foil. It’s fine to reheat green bean artichoke casserole in the microwave in 30-second increments, but everything will stay soft.

Green Bean Artichoke Casserole Tips

Can you use frozen or canned green beans for the casserole?

Green beans hit their peak season in summer and early fall, and any you find the rest of the year might look old and tired. Frozen beans are the next best option, especially if you blanch and freeze the green beans yourself. Canned ones work in a pinch but will become ultra soft when baked.

Substitute frozen artichoke hearts for the canned ones to impart a more natural taste. They’re a better choice than jars of marinated artichokes, which have already been coated in heavily salted and seasoned oil and can be overpowering in large quantities. If using frozen vegetables, skip the parcooking step for the green beans but thaw the beans and artichokes before you add them to the casserole so that they better absorb the oil.

What can you serve with green bean artichoke casserole?

Serve any meat with green bean artichoke casserole, from stuffed turkey to contest-winning holiday glazed ham. If you’re putting this casserole on the Thanksgiving menu, add classic sides like mashed potatoes and Brussels sprouts with bacon. Or, play on the flavors in the casserole instead by serving it alongside roasted fingerling potatoes and zucchini Parmesan. It also makes a delicious everyday side for chicken piccata with lemon sauce, shrimp and spinach risotto, or lentil loaf.