Green Bean And Artichoke Casserole Recipe

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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 40 mins Servings: 4 med104257_1208_casserole.jpg

Ingredients Ingredient Checklist Coarse salt and ground pepper 1 pound green beans, trimmed and cut into 2-inch lengths 4 tablespoons butter 3 tablespoons all-purpose flour 2 garlic cloves, minced 2 cups whole milk 1 can (14 ounces) artichoke hearts in water, drained, squeezed dry, and quartered lengthwise Cayenne pepper 6 slices white sandwich bread, crusts removed, coarsely chopped

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 40 mins Servings: 4 med104257_1208_casserole.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 40 mins Servings: 4

Recipe Summary

prep: 20 mins total: 40 mins

Servings: 4

prep: 20 mins

total: 40 mins

prep:

20 mins

total:

40 mins

Servings: 4

4

med104257_1208_casserole.jpg

med104257_1208_casserole.jpg

Ingredients

Ingredients

• Coarse salt and ground pepper 1 pound green beans, trimmed and cut into 2-inch lengths 4 tablespoons butter 3 tablespoons all-purpose flour 2 garlic cloves, minced 2 cups whole milk 1 can (14 ounces) artichoke hearts in water, drained, squeezed dry, and quartered lengthwise Cayenne pepper 6 slices white sandwich bread, crusts removed, coarsely chopped

Directions

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.

Reviews (6)

 Add Rating & Review     274 Ratings   5 star values:        31    4 star values:        31    3 star values:        138    2 star values:        57    1 star values:        17        

Reviews (6)

Add Rating & Review     274 Ratings   5 star values:        31    4 star values:        31    3 star values:        138    2 star values:        57    1 star values:        17       

Add Rating & Review

274 Ratings 5 star values: 31 4 star values: 31 3 star values: 138 2 star values: 57 1 star values: 17

274 Ratings 5 star values: 31 4 star values: 31 3 star values: 138 2 star values: 57 1 star values: 17

274 Ratings 5 star values: 31 4 star values: 31 3 star values: 138 2 star values: 57 1 star values: 17

• 5 star values: 31 4 star values: 31 3 star values: 138 2 star values: 57 1 star values: 17

  Martha Stewart Member     Rating: 2 stars       04/18/2019   To much milk, unhealthy.  
  
  Martha Stewart Member     Rating: 5 stars       11/23/2017   I stumbled across this about 5 or 6 years ago. I followed as directed but did add a little more cayenne pepper and salt (because we are huge salt and spice fans) EVERYONE LOVED it!! And now every year I make it!!!  
  
  Martha Stewart Member     Rating: 4 stars       11/22/2013   Really loved this. Added onion and garlic to the white sauce, used marinated artichoke hearts, and whole grain bread.  
  
  Martha Stewart Member     Rating: Unrated       04/24/2010   You could try a jar of artichoke hearts instead of a can to reduce the tinny flavor.  
  
  Martha Stewart Member     Rating: Unrated       12/04/2008   This has tremendous flavor, except for the artichokes which had a tinny flavor. I would suggest using either frozen or none at all. The white sauce is amazing. I also did not add the bread topping to keep the carbs down. I will make it again but with the tweaks I suggested.  
  

  Martha Stewart Member

  Rating: 2 stars 04/18/2019

To much milk, unhealthy.

Rating: 2 stars

Rating: 5 stars 11/23/2017

I stumbled across this about 5 or 6 years ago. I followed as directed but did add a little more cayenne pepper and salt (because we are huge salt and spice fans) EVERYONE LOVED it!! And now every year I make it!!!

Rating: 5 stars

Rating: 4 stars 11/22/2013

Really loved this. Added onion and garlic to the white sauce, used marinated artichoke hearts, and whole grain bread.

Rating: 4 stars

Rating: Unrated 04/24/2010

You could try a jar of artichoke hearts instead of a can to reduce the tinny flavor.

Rating: Unrated

Rating: Unrated 12/04/2008

This has tremendous flavor, except for the artichokes which had a tinny flavor. I would suggest using either frozen or none at all. The white sauce is amazing. I also did not add the bread topping to keep the carbs down. I will make it again but with the tweaks I suggested.

All Reviews for Green Bean and Artichoke Casserole

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Green Bean and Artichoke Casserole

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest