This delicious Green Bean Artichoke Casserole is packed with the savory notes of garlic, onion, artichokes, and Parmesan cheese, it's a taste of Italy that'll leave your guests asking for seconds. The best part is it can be assembled a day or two in advance and then baked just prior to serving making it ideal for holidays and gatherings.
One of the reasons this Green Bean Artichoke Casserole recipe is a great choice for holiday gatherings is its make-ahead convenience. This casserole can be assembled a day or even two ahead of time for your convenience. After preparing the casserole, cover it, pop it in the refrigerator, and rest easy knowing that a delicious side dish is ready to go when you need it. Then, on the big day, all that's left to do is preheat your oven and slide the casserole inside to bake to golden perfection. This time-saving strategy not only reduces the stress of cooking for a crowd but also ensures you have more time to spend with your loved ones during those special gatherings. So, go ahead and simplify your holiday meal prep with this versatile and side dish.
This Green Bean and Artichoke Casserole perfectly caters to a variety of dietary restrictions as it's gluten-free, grain-free, vegetarian, low-carb and keto-friendly.
Here's what you need to make Green Bean Artichoke Casserole:
- Frozen green beans - either frozen whole or frozen cut green beans will work here.
- Shredded parmesan cheese - use actual Parmesan cheese, not the shelf-stable canister.
- Artichoke hearts - use either whole artichoke hearts or quartered artichoke hearts in water, not oil.
- Olive oil - use either virgin or extra virgin olive oil.
- Onion - either a yellow or white onion works.
- Minced garlic - either minced fresh garlic or use bottled minced garlic.
- Dried Italian seasoning - this can be found on the baking aisle.
- Salt - your preference of iodized salt, sea salt or kosher salt works.
- Black pepper - use either freshly ground black pepper or purchased ground black pepper.
See recipe card for quantities.
Here's how to make Green Bean Artichoke Casserole:
1. Bring a large pot of water to boil. Add the frozen green beans and boil for 5 minutes. Then, drain and rinse with cold water.
2. While the green beans cook, use a knife and cutting board to chop the onion and artichoke hearts.
3. Return the green bean pot to the stove and over medium heat and add the olive. Add the onion and saute until soft, about 5 minutes. Then, add the minced garlic and saute for 1 additional minute. Add the artichokes and saute for 1 additional minute. Stir in the Italian seasoning salt, pepper and red pepper flakes. Remove from heat and stir in the cooked green beans and 1 cup of parmesan.
4. Spread the green bean mixture into a greased baking dish. Top the casserole with the remaining ½ cup of parmesan cheese. Bake at 425 for 20-30 minutes, until the top turns golden brown. Cool the cooked casserole for 10 minutes prior to serving.
Hint: If the casserole doesn't brown while baking put it under the broiler for a few minutes, watching closely, until the top turns a beautiful golden brown.
Want to substitute an ingredient in Green Bean Artichoke Casserole? Here's how:
- Frozen green beans - use an equal amount of trimmed fresh green beans and follow the instructions boiling the green beans for 5 minutes, then draining. Use 4 (15 oz) drained cans of green beans instead of the frozen green beans and omit the step of boiling the beans. Or, use an entirely different vegetable instead of the green beans, perhaps broccoli or cauliflower.
- Shredded parmesan cheese - use an equal amount of grated parmesan instead of the shredded or use romano or mozzarella instead of the parmesan.
- Artichoke hearts - omit the artichoke hearts altogether or replace them with ½ c of sliced and pitted kalamata olives.
- Olive oil - use a different mild oil such as avocado oil, canola oil or vegetable oil.
Try one of these variations of Green Bean Artichoke Casserole:
- Spicy - double or triple the amount of red pepper flakes for a spicier green bean casserole.
- Vegan - use an equal amount of vegan cheese instead of the parmesan to make the casserole vegan.
- Bread crumbs - For a more filling casserole, stir in ½ cup of bread crumbs when adding the parmesan cheese and cooked green beans to the pot.
This equipment comes in handy when making Green Bean Artichoke Casserole:
Refrigerator Storage: To store your Green Bean Artichoke Casserole in the refrigerator, allow it to cool to room temperature first. Once it's cooled, cover the casserole dish tightly with plastic wrap or aluminum foil. It's best to consume the refrigerated casserole within 3 to 4 days for optimal freshness. When reheating, you can either warm it in the oven or use the microwave, ensuring it's heated through.
Freezer Storage: First, let the casserole cool to room temperature. Then, wrap it securely with plastic wrap or aluminum foil, or transfer individual servings to airtight containers. Label the package with the date to keep track of storage time. When frozen properly, the casserole can remain good for 2-3 months. To reheat, thaw it in the refrigerator overnight and bake it in a preheated oven until heated through. Freezing may affect the texture slightly, but the flavors will still be delicious.
To enhance the texture and flavor of your casserole, opt for freshly grated Parmesan cheese. The difference in taste is remarkable when compared to pre-packaged grated cheese. The nutty, salty notes of freshly grated Parmesan will elevate your casserole to a whole new level, making it a standout side dish at any gathering.
To ensure that your Green Bean Casserole retains its texture and doesn't become mushy, there are a few key steps to follow. First, when you cook the green beans before assembly, you can shock them in ice water immediately after boiling. This "shocking" process stops the cooking and helps the beans maintain a crisp, vibrant green color and a pleasing crunch. Additionally, avoid overcooking the casserole in the oven. Remember that the dish only needs to be baked until it's hot and the top is nicely browned. Overbaking can lead to the casserole becoming overly soft. Lastly, when combining the ingredients, gently fold them together instead of vigorously stirring. This approach will help maintain the integrity of the green beans, preventing them from breaking down during the mixing process.
Looking for other healthy side dish recipes? Try these:
Serve this Green Bean Artichoke Casserole with one of these dinner recipes for a balanced meal the whole family will love:
Green Bean Artichoke Casserole
- Preheat the oven to 425 degrees Farenheit.
- Bring a large pot of water to boil. Add the frozen green beans and boil for 5 minutes. Then, drain and rinse with cold water.
- While the green beans cook, use a knife and cutting board to chop the onion and artichoke hearts.
- Return the green bean pot to the stove and over medium heat and add the olive. Add the onion and saute until soft, about 5 minutes. Then, add the minced garlic and saute for 1 additional minute. Add the artichokes and saute for 1 additional minute. Stir in the Italian seasoning salt, pepper and red pepper flakes. Remove from heat and stir in the cooked green beans and 1 cup of parmesan.
- Spread the green bean mixture into a greased baking dish. Top the casserole with the remaining ½ cup of parmesan cheese.
- Bake at 425 for 20-30 minutes, until the top turns golden brown. Cool the cooked casserole for 10 minutes prior to serving.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended