ITALIAN ARTICHOKE-GREEN BEAN CASSEROLE
My mother and I made a few small changes to a recipe we found in a cookbook to create this comforting side dish. We increased the vegetable count and tossed in some seasonings to take the flavor up a notch. It's definitely not your average green bean casserole. -Denise Klibert, Shreveport, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large saucepan, bring 6 cups water to a boil. Add green beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain and set aside., In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add beans, artichoke hearts, parsley, cayenne and pepper. Stir in bread crumbs and 3/4 cup cheese. , Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Bake until lightly browned, 25-30 minutes.
Nutrition Facts : Calories 207 calories, Fat 10g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 616mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
GREEN BEAN ARTICHOKE CASSEROLE
This is a family favorite for the holidays. It's an upgrade from the standard green bean casserole. It's easy to make and tastes so good!
Provided by Bonnie Lang Turnage-Mortgage O
Categories Side Dish Casseroles Green Bean Casserole Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Pour the green beans, artichoke hearts, bread crumbs, Parmesan cheese, and mozzarella cheese into a 9x13 inch baking dish. Season with garlic powder, salt and pepper. Stir to blend everything thoroughly. Drizzle olive oil over the top, then cover the dish with aluminum foil.
- Bake for 30 minutes in the preheated oven, then remove the aluminum foil, and bake for another 15 minutes to brown the top slightly.
Nutrition Facts : Calories 510.5 calories, Carbohydrate 39.5 g, Cholesterol 43.1 mg, Fat 27.6 g, Fiber 6.1 g, Protein 27 g, SaturatedFat 9.6 g, Sodium 2172.7 mg, Sugar 4.8 g
ARTICHOKE, MUSHROOM, AND GREEN BEAN CASSEROLE
Steps:
- Preheat oven to 350 degrees F. Roughly chop artichoke hearts. Mix all ingredients except 1/2 can of the French fried onions.
- Bake for 30 minutes.
- Remove from heat and top with remaining French fried onions. Bake 5 more minutes, and enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GREEN BEAN CASSEROLE WITH HOMEMADE MUSHROOM GRAVY
Steps:
- Preheat the oven to 450 degrees F.
- Bring a large pot of salted water to a boil. Add the green beans and cook until they just turn bright green, 2 to 3 minutes. (You don't want to cook the green beans through as they will cook in the oven also.) Strain and plunge the green beans immediately in a large bowl of ice water to stop the cooking process. When cool, drain and set out to dry on paper towels.
- Set a 12-inch cast-iron skillet over medium-high heat. Add the butter and vegetable oil. Once the butter is melted and the pan is hot, add the mushrooms. Cook undisturbed so the mushrooms sear nicely, about 1 minute. Add the thyme and garlic and continue cooking the mushrooms to achieve some nice color. Season with the salt, pepper, cayenne and nutmeg. Cook 2 to 3 more minutes longer, dusting the mushrooms with some of the flour as they release moisture. Stir with a whisk to incorporate the flour (just like making a roux) and gradually add in the chicken stock. Bring to a simmer, then reduce the heat and add the sour cream and cream. Stir gently and cook over low heat until gravy thickens, 5 to 6 minutes. Add the blanched green beans to the pan and fold together so everything is mixed well. Spread out evenly in the pan. Sprinkle the green beans with the grated Parmesan and transfer to a roasting tray (to catch any spill-over). Bake until the casserole is bubbly and the top is melted and golden, 15 minutes.
- Pour the vegetable oil into a deep skillet and heat to 350 degrees F. Pour the flour into a large mixing bowl and sprinkle generously with salt and pepper. Toss the shallot rounds in the seasoned flour, then place in a strainer and shake off any excess flour. Fry the shallots in the hot oil in small batches until golden brown, 3 to 5 minutes. Drain on paper towels and season with salt while still hot.
- Top the green bean casserole with the fried shallots and serve.
GREEN BEAN AND WILD MUSHROOM CASSEROLE
Steps:
- Make sauce: In a saucepan scald milk and bay leaf. In another saucepan, melt butter over medium heat. Add flour and cook, whisking constantly, 2 minutes.
- Remove bay leaf from milk and slowly pour into butter-flour mixture, whisking constantly. Season, to taste, with mustard, nutmeg, salt and pepper. Cook, stirring occasionally, until thickened, about 5 minutes. Remove from heat and add cheddar, stirring until melted and smooth.
- Heat oven to 350 degrees F. Fold green beans and mushrooms into sauce, then transfer to a buttered casserole. Sprinkle top with Parmesan and buttered bread crumbs. Bake 50 minutes, or until casserole is bubbly and topping is lightly browned.
GREEN BEAN AND ARTICHOKE CASSEROLE
A green bean casserole updated with artichokes adds spark to winter weeknight meals.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large pot of boiling salted water, cook green beans until tender, 4 to 6 minutes. Drain, and set aside.
- In a large saucepan, melt butter over medium. Transfer 2 tablespoons to a medium bowl, and set aside for breadcrumb topping. To remaining butter in pan, add flour and garlic; cook, whisking, for 1 minute (do not let brown). Gradually whisk in milk; bring to a boil. Reduce to a simmer; cook until sauce has thickened, 2 to 3 minutes. Stir in green beans and artichoke hearts; season with salt, pepper, and a pinch of cayenne. Transfer to a shallow 2-quart baking dish.
- Toss breadcrumbs with reserved melted butter; scatter over green bean mixture. Bake until crumbs are golden brown and sauce is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 360 g, Fat 18 g, Fiber 8 g, Protein 12 g
ITALIAN GREEN BEAN AND ARTICHOKE CASSEROLE
Make and share this Italian Green Bean and Artichoke Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Add the beans, artichoke hearts, and salad dressing to a shallow dish; toss to coat.
- Cover and marinate overnight.
- Drain vegetables.
- Transfer vegetables to a lightly greased 2-quart casserole dish.
- In a small bowl, mix together the bread crumbs and cheese; sprinkle evenly over the vegetables.
- Bake,uncovered, in a 350° oven for 30 minutes or until heated.
Nutrition Facts : Calories 156, Fat 7.2, SaturatedFat 1.7, Cholesterol 3.7, Sodium 1035.7, Carbohydrate 19.6, Fiber 6.7, Sugar 4, Protein 6.3
ARTICHOKE AND GREEN BEAN CASSEROLE
Make and share this Artichoke and Green Bean Casserole recipe from Food.com.
Provided by Kikimony
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Bake in casserole dish at 350 degrees for 30 minutes.
MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE
If it's a stuffed artichoke, it must be Christmas! I remember the traditional holiday menu called for stuffed artichokes. Preparation was an ordeal so, as Momma grew in years and wisdom, she came up with this alternative. (it's easier to eat too) Between you and me, it tastes even better when it rests, so don't be afraid to assemble it ahead of time. It's a great vegetable casserole on its own; a vegetarian's delight. Easy to do and a real crowd pleaser ... enjoy!
Provided by Gingerbee
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain artichoke liquid and slice hearts in quarters.
- Clean and slice mushrooms.
- Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
- Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
- Sprinkle with salt & pepper.
- Top with 1/4 of the breadcrumbs.
- Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
- Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
- Cover and bake in a 350 degree oven for 30 minutes.
- Remove the cover and brown the top until golden in color and serve.
GREEN BEAN AND ARTICHOKE HEART "CASSEROLE"
When I was 10, my mom made me try this in order to have dessert, and I have been hooked on it ever since. note 1: I always use frozen green beans note 2: Do NOT use garlic powder!
Provided by emilynye
Categories Cheese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Dice onion. In a large skillet, Sautee with garlic in olive oil until the onions are translucent. Leave on stove.
- Add bread crumbs; stir. Let them soak up the extra oil.
- Add artichoke hearts and parmesan; stir.
- Add the green beans to the mix, just long enough to heat them.
- Take off of heat, add almonds as garnish and stir.
- Serve and enjoy!
Nutrition Facts : Calories 187.5, Fat 6.3, SaturatedFat 2.5, Cholesterol 11, Sodium 328.8, Carbohydrate 24.8, Fiber 7.9, Sugar 4.7, Protein 10.4
GREEN BEAN ARTICHOKE CASSEROLE
This is one of those "this might be good" type recipes. I tried it out and have been making it ever since. If you would like you could also add garlic and/or onion power for a little more flavor. Its also yummy as a dip. Recipe is easily doubled or tripled for large groups although I warn you, as you can see, I approximated the measurements.
Provided by Malriah
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except french fried onions in a casserole dish and mix well.
- (I usually do this with my hands so that the choke hearts get blended in well.) Top with onions and dot with butter.
- Cover and bake in a 400F oven for 15 minutes.
- Uncover and continue to bake for 15-20 minutes longer (or until onions start to brown).
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- Remove skillet from heat, add bread crumbs, artichoke hearts, parmesan cheese, cayenne, Italian seasoning, heavy cream, salt, and pepper.
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