Green Bean Artichoke Casserole
When you combine crisp, tender green beans with earthy artichoke hearts, and bathe them in a garlicky cream sauce, the result is a green bean artichoke casserole that is certain to be a win on your holiday table.
Servings: 10
Ingredients
- 2 pounds fresh green beans ends trimmed and chopped into 2-inch pieces
- 2 tablespoons kosher salt for cooking water
- 2 14-ounce cans artichoke hearts drained and chopped very small
- 4 tablespoons butter divided
- ⅓ cup plain or Italian bread crumbs
- 6 cloves garlic minced
- ½ teaspoon kosher salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- ¼ cup all-purpose flour
- 1½ cups chicken broth or vegetable broth
- 1½ cups heavy cream
Instructions
- Bring a large pot of water to a boil. Add green beans and 2 tablespoons salt to boiling water. Cook beans until bright green and crisp-tender, about 5-6 minutes.
- Fill a large bowl with ice water while the beans are cooking. Set it next to the sink. Drain beans in a colander and plunge immediately into ice water to stop cooking. Once cooled, drain the beans again in the colander.
- In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute with stirring frequently for about 2 minutes, until toasted. Remove from the heat, transfer to a plate, and let cool.
- In the same skillet used for the breadcrumbs, melt the remaining 3 tablespoons of butter over medium-high heat. Add garlic and saute until fragrant, about 30 seconds. Sprinkle with flour, garlic, salt, and pepper. Cook for 1 minute, whisking constantly.
- Slowly add the broth and bring to a simmer, whisking constantly. Add cream, reduce heat to medium, and simmer until sauce thickens, about 2-3 minutes. Season to taste with salt and pepper.
- Preheat the oven to 350°F. Place the green beans and chopped artichoke hearts in a 9×13 baking dish and stir to mix. Pour the sauce over the vegetables. Sprinkle with the toasted breadcrumbs. Bake for 15-20 minutes, until the beans and sauce are hot and bubbling.
Notes
This recipe can be prepared up to three days in advance. To prepare in advance and cook later, store the green beans and artichoke hearts wrapped in a paper towel in a gallon-size freezer bag in the refrigerator. Store the sauce in an airtight container in the refrigerator. Set aside the toasted breadcrumbs until ready to serve.
Nutrition
Calories: 258kcal · Carbohydrates: 15g · Protein: 5g · Fat: 21g · Saturated Fat: 12g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Trans Fat: 0.1g · Cholesterol: 50mg · Sodium: 363mg · Potassium: 385mg · Fiber: 3g · Sugar: 5g · Vitamin A: 1257IU · Vitamin C: 13mg · Calcium: 64mg · Iron: 1mg
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