This is the other green bean casserole. In fact, we never ate the other green bean casserole growing up. We ate this green bean casserole - rich with extra virgin olive oil and redolent with garlic and parmesan cheese. Anytime I crave a stuffed artichoke, but there aren't any fresh artichokes available, this is the casserole that hits the spot. There are numerous versions of this casserole; some are made with canned french-style or cut green beans, and others, like mine, are made with frozen or fresh beans. I'm not being a food snob, because I've certainly eaten my fair share of this casserole made with canned beans. Nope, I prefer to cook the beans myself, because I like them a bit more sturdy. But, by all means, if it's easier for you to make this with canned beans, you're not going to be disappointed. If you can find frozen artichoke hearts, use those, but if not, canned are perfectly fine.
Green Bean & Artichoke Casserole Printable recipe
2 pounds fresh or frozen green beans
9 ounces frozen artichoke hearts **3/4 cup extra virgin olive oil, divided
1 cup parmesan cheese +2 tablespoons
1 cup Italian bread crumbs
1 tablespoon grated garlic
1/4 cup panko breadcrumbs, Italian flavor
salt & pepper, to taste
Preheat oven to 350 degrees.
Steam the green beans until just tender, drain.
Thaw & chop the artichoke hearts (used canned if you can’t find frozen, but not marinated).
In a large bowl, mix green beans, artichoke hearts, 1/2 cup extra-virgin olive oil, 1 cup Parmesan, 1 cup regular Italian bread crumbs, and garlic together.
Taste; add salt and pepper, to taste.
Coat a 13x9 baking dish with cooking spray
Spoon in mixture
Drizzle with 1/4 cup extra virgin olive oil and sprinkle panko breadcrumbs and 2 tablespoons Parmesan cheese on top
Cover with foil & bake at 350° for 20 minutes, then remove foil & bake for additional 20 minutes, or until breadcrumbs are golden brown
**Used 2 cans drained artichoke hearts, do not use marinated
Enjoy!
