Green Bean and Artichoke Casserole (with Fresh Green Beans!)

Green bean and artichoke casserole in a baking dish with a serving spoon.

Green Bean and Artichoke Casserole (with Fresh Green Beans!)

This homemade Green Bean and Artichoke Casserole has now found a reoccurring role on our holiday table. Spice up this nostalgic Thanksgiving side dish by making it from scratch instead of from cans! Through rigorous testing, we finally found a recipe that our whole family loves and it even includes a bonus ingredient: artichokes!

Course Side Dish

Cuisine American

Diet Diabetic, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 245kcal

Author Alana Lieberman

Cost $15

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