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This Green Bean Artichoke Casserole is an easy and simple side dish recipe that is nutritious, packed with flavor, and pairs well with most main dishes. It is a great addition to your dinner table and the perfect option for large gatherings.
We love making this Green Bean and Artichoke Casserole and it has become one of our favorite side dishes. It is made with a combination of artichokes, green beans, onions, and some seasonings, topped with breadcrumbs and shredded cheese, and then baked to perfection. This artichoke casserole recipe is delicious and so good for you. Have some artichokes and not sure what to do with them? Then you have to make this healthy casserole recipe.
Why you will love this recipe
- Healthy and good for you: This artichoke casserole recipe is nutritious and good for you too. Loaded with fiber, vitamins, and minerals.
- Great side dish: This easy casserole recipe will pair well with most main dishes especially grilled meats like steaks, chicken, and fish.
- Easy and flavorful: It doesn’t require a lot of ingredients and steps. This artichoke casserole can be ready in just under one hour.
Ingredients you will need
- Oil: we used olive oil to sautee the onions. You may use another oil like avocado or vegetable oil.
- Red onions, sliced: if you do not have red onions, you may use white sweet onions.
- Garlic cloves: add in great flavor. Do use fresh garlic and not garlic powder.
- Green beans: Fresh or frozen green beans work best compared to canned green beans.
- Frozen artichokes, thawed: or you may use two 14oz cans that are water-packed. If using canned, drain them from the water.
- Kosher salt and pepper, to taste
- Italian seasoning: add in some flavor. If you do not have this, you can add a bit or dried oregano.
- Broth: any broth you have on hand will work.
- Seasoned bread crumbs: or plain. Use gluten-free if needed.
- Grated Parmesan cheese: you may get store-bought or grate your own.
- Grated cheddar cheese: you may use another cheese of your choice like a blend or just shredded mozzarella.
- Optional, freshly chopped parsley, to garnish
How to make this ARTICHOKE casserole recipe
Bring a large saucepan with water to the boil. Once bubbling, add the green beans and boil for 3-4 minutes, then drain.
Heat the oil in a large rimmed skillet, over medium heat. Add the onions and saute for 10 minutes, stirring often.
Add the garlic, green beans, and artichokes, and stir to combine. Season with salt, pepper, and Italian seasoning and add the broth.
Stir in the bread crumbs and parmesan cheese. Top with the cheddar cheese. Bake for 20-25 minutes, or until the veggies are tender and the cheese is bubbly.
Notes and Tips
- You may use a skillet, a baking dish, or a casserole dish to make this recipe. Essentially, you may saute the onions, garlic, and artichoke and once all that is ready, pour it into a baking or casserole dish, top with cheese, and then bake.
- We used seasoned breadcrumbs, but if you only have plain that’s fine. Just add a dash or two of your seasoning of choice.
- Consider topping the dish with some lemon zest, or once done, sprinkle with a bit of lemon juice.
- For a creamy version of this artichoke casserole dish, consider adding some cream cheese. The instructions will change a bit. You will have to add the cream cheese after step 2. Then add in the broth with the garlic, and stir to combine until the cheese has melted. Then add the green beans, and artichoke, and toss to combine. Then go to step 4 and just skip adding the broth since you already added it.
- Use any shredded cheese of your choice. Blended cheese or mozzarella will work.
Storing and reheating
- Storing: Once leftovers are cooled, place them in a sealed container and store them in the fridge for up to 5 days. You may freeze for up to 4 months.
- Reheating: To reheat, remove from the fridge and microwave for 60-90 seconds depending on your microwave. If removing it from the freezer, you may either allow it to defrost first and then reheat it in the microwave or just use the defrost option on your microwave for a few minutes,
Frequently asked questions
Yes. Artichoke hearts from a can will work just fine when making this artichoke casserole. Use Artichoke hearts in water and drain the water from them before using.
No. You do not need to cook artichoke hearts from cans. They are already pre-cooked and ready to eat and they can easily be used in salads, pasta, and in making other meals like casseroles.
Artichoke hearts come packed in water. The water that it is packed in usually also has some salt and citric acid to preserve its color and texture so it is always recommended to rinse them before using.
There are many ways to enjoy artichoke. They can be used in salads like this salad, in meals like this Mediterranean Chicken Skillet, and dips like this baked spinach and artichoke dip.
More casserole recipes
- Baked Potato and Mushroom Casserole
- Spaghetti Casserole
- Healthy Tuna Casserole
- Harvest Chicken Casserole
- Broccoli Chicken Pasta Casserole
- Zucchini Casserole
- Taco Casserole
- Cheesy Potato Casserole
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Green Bean Artichoke Casserole
Ingredients
- 3 tbsp olive oil
- 2 large red onions, sliced
- 3-4 garlic cloves, pressed
- 1 lb fresh green beans, ends trimmed
- 1 lb frozen quartered artichokes, thawed (or 2 x 14oz cans water-packed artichokes drained and quartered)
- Kosher salt and pepper, to taste
- 2 tsp Italian seasoning
- 1/2 cup broth
- 1/2 cup seasoned bread crumbs, gluten-free if needed
- 1/2 cup grated Parmesan cheese
- 1 cup grated cheddar cheese
- Optional, freshly chopped parsley, to garnish
Instructions
- Bring a large saucepan with water to the boil. Once bubbling, add the green beans and boil for 3-4 minutes, then drain.
- Heat the oil in a large-rimmed skillet, over medium heat. Add the onions and saute for 10 minutes, stirring often.
- Add the garlic, green beans, and artichokes, and stir to combine.
- Season with salt, pepper, and Italian seasoning and add the broth.
- Stir in the bread crumbs and parmesan cheese.
- Top with the cheddar cheese.
- Bake for 20-25 minutes, or until the veggies are tender and the cheese is bubbly.
Notes
- Use gluten-free panko breadcrumbs if needed
- Green beans: use fresh if possible. Frozen green beans also work. We do not recommend using canned green beans unless you must.
- Any oil of your choice works.
- We used frozen artichokes but you may also use canned
- Use low-fat shredded cheese of your choice.
- For the broth, you may use any you have on hand. Vegetable broth would be best for a vegetarian dish option.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
