Enjoy a delicious twist on a classic Thanksgiving or Christmas staple with this Green Bean and Artichoke Casserole. Serve it to your guests this holiday season with just 12 ingredients and 25 minutes of prep time!
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Why You'll Love This Green Bean and Artichoke Casserole
- Made with fresh ingredients! This recipe uses no canned green beans nor condensed mushroom soup. Instead, it focuses on fresh produce, like green beans, mushrooms, onions, and garlic for a punch of bright flavor.
- No need to blanch the green beans! Unlike other recipes that use fresh green beans, this recipe does not require you to blanch the green beans before baking the casserole. This saves you time with one less step and less dishes to wash!
- A healthy recipe! Because this green bean and artichoke casserole uses a homemade mushroom sauce, instead of the canned soup, it's healthier than the traditional recipe, but tastes just like the real thing.
- Ready in just over an hour! Make this delicious side dish in about 1 hour and 10 minutes. You can even make it ahead, then add the onions, and do the final bake just before serving!
- The best holiday side dish! Green bean casserole is an essential side dish for your Thanksgiving and Christmas meals. This recipe incorporates artichokes as well for an extra briney flavor. Pair with your favorite turkey recipe and other side dishes, like sweet potato casserole, fall cranberry apple salad, and sautéed butternut squash.
Ingredients
A few notes about the ingredients:
- Fresh Green Beans: I love the texture and brightness of the fresh green beans. Often, the canned green beans in other recipes become soggy. Instead, these green beans stay perfectly crisp.
- Canned Artichokes: Canned artichokes add a nice briney flavor to the casserole. I like to break them up with my hands to help distribute them throughout the dish.
- Baby Bella Mushrooms: Baby bella mushrooms are the same as cremini mushrooms. They add great flavor to the casserole and cook down nicely in the sauce without getting too soggy.
- All Purpose Flour: Using all purpose flour helps to thicken the sauce so it coats the green beans and artichokes.
- Chicken Broth: Chicken broth adds flavor to the sauce. Vegetable broth would work as well. I recommend using low sodium broths so you can control the salt levels.
- Fried Onions: Fried onions are traditionally added on top of green bean casserole. You can usually find them at the grocery store near the canned vegetable aisle.
⭐️ See recipe card below for descriptions and quantities of each ingredient.
Instructions
- Step 1: Preheat oven to 400 degrees F. Prepare a 9x13 baking dish by spraying it with nonstick spray.
- Step 2: Heat a large skillet over medium heat. Add butter and cook until almost completely melted. Add onion and mushrooms. Cook 8 to 10 minutes, or until the onions and mushrooms have softened and most of the liquid from the mushrooms has evaporated.
- Step 3: Add garlic, stir, and cook another 30 seconds. Then, add flour. Stir to combine.
- Step 4: Pour in chicken broth, salt, and pepper. Stir to combine. Bring to a simmer and cook 10 to 15 minutes, or until the liquid has thickened. Turn off the heat. Then, stir in the milk.
- Step 5: Add half of the green beans (1 pound) to the prepared baking dish, followed by ½ a can of the artichoke hearts scattered over top, breaking them up with your hands. Spoon half of the mushroom sauce over the green beans and artichokes to cover them in an even layer.
- Step 6: Add the remaining green beans (1 pound), artichokes (½ a can - breaking them up with your hands), and mushroom sauce in another layer on top.
- Step 7: Cover the baking dish with foil. Bake for 45 minutes, mixing the green beans and artichokes around halfway to reincorporate the top ones in the sauce. Sprinkle fried onions all over the top, cover again with foil, and bake another 10 to 15 minutes.
⭐️ Tip: Don't skip stirring the green beans halfway through baking! You'll want to mix the top layer into the sauce to help them soften. There is no need to blanch the green beans prior to baking.
Substitutions and Alterations
- Artichoke Hearts - The artichoke hearts add some flavor to the casserole, but if you don't like artichokes, you can easily leave them out. You can also use canned baby corn, hearts of palm, or bamboo shoots instead.
- Baby Bella Mushrooms (Cremini) - I highly recommend using these mushrooms, but if you can't find them, white mushrooms can work in a pinch.
- Low Sodium Chicken Broth - Vegetable broth works well too. I recommend using low sodium.
- Gluten Free Substitutions? Use gluten free 1:1 flour instead of all purpose flour. Also make sure to buy gluten free fried onions too.
How to Store Green Bean and Artichoke Casserole
To store: Store any leftovers of this homemade green bean casserole in an airtight container in the refrigerator up to 5 days. The onions will get soggy in the refrigerator, so if you plan to make this ahead of time, leave the onions off until you reheat.
To freeze: Freezing is not recommended.
To reheat: Reheat the casserole in a 400 degrees F oven. If you left the onions off, add them now, and then bake for 15 to 20 minutes, or until warmed through.
Top tip!
If you plan to make this recipe ahead of serving, stop after baking for 45 minutes. Then, when you're ready to reheat and serve, top with the fried onions and bake for 15 to 20 minutes, or until warm.
Recipe FAQs
Green bean casserole can be made gluten free with the right ingredients. For this recipe, you'll need to use gluten free 1:1 flour instead of all purpose flour and purchase gluten free fried onions. With just those 2 swaps, you can easily make this gluten free!
Plenty of other side dishes can accompany green bean casserole! Serve it with mashed potatoes, roasted carrots and green beans, fall salads, roasted corn, maple cinnamon butternut squash, or roasted brussels sprouts.
Related Recipes
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Share your cooking with me! If you make this recipe, I'd love to know. Leave a comment with a rating at the bottom of this page!
Green Bean and Artichoke Casserole
Equipment
Ingredients
- 2 pounds fresh green beans, trimmed
- 1 (14 ounce) can quartered artichoke hearts, drained
- 4 tablespoons (½ stick) unsalted butter
- 1 yellow onion, diced
- 1 pound baby bella mushrooms, sliced
- 6 garlic cloves, minced
- ¼ cup all purpose flour
- 2 cups low sodium chicken broth
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup milk
- 2 ½ cups fried onions
Instructions
- Preheat oven to 400 degrees F. Prepare a 9x13 baking dish by spraying it with nonstick spray.
- Heat a large skillet over medium heat. Add butter and cook until almost completely melted. Add onion and mushrooms. Cook 8 to 10 minutes, or until the onions and mushrooms have softened and most of the liquid from the mushrooms has evaporated.
- Add garlic, stir, and cook another 30 seconds. Then, add flour. Stir to combine.
- Pour in chicken broth, salt, and pepper. Stir to combine. Bring to a simmer and cook 10 to 15 minutes, while stirring intermittently, until the liquid has thickened. Turn off the heat. Then, stir in the milk.
- Add half of the green beans (1 pound) to the prepared baking dish, followed by ½ a can of the artichoke hearts scattered over top, breaking them up with your hands. Spoon half of the mushroom sauce over the green beans and artichokes to cover them in an even layer.
- Add the remaining green beans (1 pound), artichokes (½ a can - breaking them up with your hands), and mushroom sauce in another layer on top.
- Cover the baking dish with foil. Bake for 45 minutes, mixing the green beans and artichokes around halfway to reincorporate the top ones in the sauce.
- Sprinkle fried onions all over the top, cover again with foil, and bake another 10 to 15 minutes.
Notes
- If you'd like a more traditional green bean casserole, you can leave out the artichokes.
- Don't skip stirring the green beans halfway through baking! You'll want to mix the top layer into the sauce to help them soften.
- If you plan to make this recipe ahead of serving, stop after baking for 45 minutes. Then, when you're ready to reheat and serve, top with the fried onions and bake for 15 to 20 minutes, or until warm.
Nutrition
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