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 the heady fragrance of 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 and Artichoke Casserole
2 pounds fresh or frozen green beans, steamed until slightly tender
2 cans artichokes hearts (rinsed, drained, and chopped)
1/2 cup extra virgin olive oil, divided
1 cup + 2 tablespoons grated Parmesan cheese
1 cup + 3 tablespoons Italian bread crumbs
2 teaspoons minced garlic
Salt & pepper, to taste
Preheat oven to 350 degrees.
Steam the green beans until just tender, drain.
Remove 2 tablespoons of olive oil and set aside
In a large bowl, mix green beans, artichoke hearts, remaining olive oil, 1 cup Parmesan, 1 cup regular Italian bread crumbs, and garlic together.
Taste; add salt and pepper, if needed.
Coat a 13×9 baking dish with cooking spray
Spoon in mixture
Drizzle with remaining extra virgin olive oil and sprinkle remaining Parmesan cheese and bread crumbs on top
Cover with foil & bake at 350° for 45 minutes, then remove foil & bake for additional 10 minutes, or until breadcrumbs are golden brown