Green Bean Artichoke Casserole
Simple artichoke casserole made with added green beans, onions, broth, and garlic, then topped with some shredded cheese, and then baked until cooked through for about 20 minutes.
Servings: 8
Ingredients
- 3 tablespoons olive oil
- 2 large red onions sliced
- 3-4 garlic cloves pressed
- 1 pound fresh green beans ends trimmed
- 1 pound frozen quartered artichokes thawed (or 2 x 14oz cans water-packed artichokes drained and quartered)
- Kosher salt and pepper to taste
- 2 teaspoons 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 cannedÂ
- 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
Calories: 213kcal | Carbohydrates: 18g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 683mg | Potassium: 351mg | Fiber: 5g | Sugar: 4g | Vitamin A: 729IU | Vitamin C: 13mg | Calcium: 217mg | Iron: 2mg