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).
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
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
EMERILIZED GREEN BEAN CASSEROLE
Provided by Emeril Lagasse
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 32
Steps:
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish with the butter and set aside.
- In a large bowl, combine the green beans, Wild Mushroom Soup, 2 teaspoons of Essence, and 1 1/2 cups of the cheese, and stir well. Pour into the prepared dish, sprinkle the remaining 1/2 cup of cheese on top, and bake until bubbly, 30 to 35 minutes.
- In a large saucepan, add enough oil to come about 3 inches up the sides of the pan, and heat to 360 degrees F.
- Pat the onions dry. Drizzle hot sauce on the onions and toss. In a bowl, combine the flour and 2 tablespoons of the Essence. Add the onions and toss to coat evenly. Shake the onions to remove any excess flour and add in batches to the hot oil. Cook, stirring occasionally, until crisp and golden brown, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels.
- Top casserole with fried onions and serve.
- In a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, thyme, salt, and pepper, and cook, stirring until the mushrooms give off their liquid and start to brown, about 7 minutes. Off the heat, add the brandy. Return to heat and bring to a boil and cook until glazed, about 2 minutes. Add the stock and return to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.
- Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor. Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste.
- Combine all ingredients thoroughly.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
COLD GREEN BEAN AND ARTICHOKE SALAD
A hearty and delicious salad for potlucks, barbecues, and family get-togethers.
Provided by McLaughlinMom
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 30m
Yield 5
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil and add green beans. Cook until tender-crisp, 2 to 3 minutes. Drain and transfer to an ice bath to stop the cooking process, about 5 minutes. When cooled, drain well and pat dry. Set aside.
- Combine blanched green beans, tomatoes, artichokes, red onion, black olives, beans, and parsley in a large bowl.
- Whisk together balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a cup. Add olive oil in a steady stream while whisking until dressing has emulsified.
- Pour dressing over salad and finish with freshly shaved Parmesan cheese. Garnish with a sprig of parsley, if desired.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 26.2 g, Cholesterol 0.9 mg, Fat 27.5 g, Fiber 7.1 g, Protein 7.1 g, SaturatedFat 3.3 g, Sodium 576 mg, Sugar 2.3 g
GREEN BEAN AND ARTICHOKE CASSEROLE
A green bean casserole updated with artichokes adds spark to winter weeknight meals.
Provided by Martha Stewart
Categories 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
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