Print

Creamy Green Bean Artichoke Casserole Recipe – Easy Homemade with Crispy Topping

green bean artichoke casserole - featured image
Print Recipe

This creamy green bean artichoke casserole features tender green beans, savory artichokes, and a homemade béchamel sauce, all topped with a golden, crispy panko-parmesan crust. It’s a comforting, crowd-pleasing side dish perfect for holidays or cozy weeknight dinners.

Ingredients

Scale
  • 1 1/2 pounds fresh green beans, trimmed and cut into bite-sized pieces (or frozen, thawed and dried)
  • 2 cups canned or jarred artichoke hearts, drained and quartered
  • 1 medium yellow onion, finely diced
  • 2 cloves fresh garlic, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour (or 1:1 gluten-free blend)
  • 1 1/4 cups whole milk (or dairy-free alternative)
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup sour cream (or Greek yogurt)
  • 1/3 cup grated parmesan cheese, plus more for topping
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon freshly grated nutmeg (optional)
  • 3/4 cup panko breadcrumbs (or gluten-free panko)
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons butter, melted
  • 1/2 teaspoon smoked paprika (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish with butter or nonstick spray.
  2. Bring a large pot of salted water to a boil. Add green beans and cook for 3-4 minutes until bright green and crisp-tender. Drain and plunge into ice water to stop cooking. Drain well and pat dry.
  3. Drain artichoke hearts and cut into quarters or bite-sized pieces. Lay on paper towel to absorb excess moisture.
  4. In a large saucepan or skillet, melt 3 tablespoons butter over medium heat. Add diced onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds.
  5. Sprinkle flour over onions and garlic, stirring constantly to form a thick paste (roux). Cook for 1-2 minutes until nutty and no raw flour taste remains.
  6. Slowly whisk in milk and broth, stirring constantly to avoid lumps. Bring to a gentle simmer and cook for 2-3 minutes until thickened.
  7. Remove sauce from heat. Stir in sour cream, 1/3 cup parmesan, salt, pepper, and nutmeg. Taste and adjust seasoning.
  8. In prepared baking dish, combine blanched green beans, artichoke hearts, and creamy sauce. Stir gently to coat evenly.
  9. In a small bowl, mix panko, 1/4 cup parmesan, melted butter, and smoked paprika. Toss until crumbs are evenly coated.
  10. Sprinkle crispy topping evenly over casserole. Bake uncovered for 25-30 minutes until top is golden brown and casserole is bubbling.
  11. Let casserole rest for 5-10 minutes before serving.

Notes

For gluten-free, use GF flour and panko. For dairy-free, use plant-based butter, milk, and cheese. Blanching green beans and drying veggies prevents soggy casserole. Add toasted nuts to topping for extra crunch. Let casserole rest before serving for best texture. Leftovers reheat well and topping can be crisped under broiler.

Nutrition

Keywords: green bean casserole, artichoke casserole, creamy casserole, holiday side dish, vegetarian casserole, Thanksgiving, comfort food, easy casserole, crispy topping

Find it online: https://katedishes.com/creamy-green-bean-artichoke-casserole-recipe-easy-homemade-with-crispy-topping/