Green Bean Artichoke Casserole
Elevate your comfort food game with this Green Bean Artichoke Casserole, a creamy, cheesy dish brimming with rich flavors and satisfying textures. Tender green beans and hearty artichoke hearts are coated in a luscious garlic-infused Parmesan sauce, then topped with gooey melted Mozzarella and a crunchy, golden panko breadcrumb crust. Perfect as a holiday side dish or a standout addition to weeknight dinners, this casserole combines classic ingredients with a gourmet twist for a crowd-pleasing recipe. Ready in under an hour and garnished with fresh parsley for a pop of color, this dish is as visually appealing as it is delicious. Whether you're searching for a family-friendly casserole, an updated take on green beans, or artichoke recipe inspiration, this is your one-pan solution for cheesy, veggie-packed comfort.
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Recipe Information
Ingredients
- 1 pound green beans
- 14 ounces artichoke hearts (canned, drained and quartered)
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 0.5 cups chicken or vegetable broth
- 0.5 cups Parmesan cheese (grated)
- 1 cup Mozzarella cheese (shredded)
- 0.5 cups panko breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, optional)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes until tender-crisp. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Sprinkle the flour over the butter and garlic, whisking constantly to create a roux. Cook for 1-2 minutes.
Gradually whisk in the milk and broth, ensuring the mixture stays smooth. Cook and stir until the sauce thickens, about 5 minutes.
Stir in the Parmesan cheese, salt, and black pepper. Remove from heat.
In a large mixing bowl, combine the cooked green beans, quartered artichoke hearts, and the cheese sauce. Mix until evenly coated.
Transfer the mixture to a lightly greased 9x13-inch baking dish.
Sprinkle the shredded Mozzarella cheese evenly over the top.
In a small bowl, mix the panko breadcrumbs with the olive oil. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
Nutrition Facts
Calories |
2063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 6910 mg | 300% | |
| Total Carbohydrate | 169.5 g | 62% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 41.7 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 2699 mg | 208% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2480 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
