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Green Bean Artichoke Casserole Recipe: the “more modern” cousin of our Mom’s Favorite Green Bean Casserole. A lovely side dish to serve at “Friendsgiving.”
Yesterday, my sister and I got a rare chance to go shopping without the kids. Yep, you heard me right. No kids. I don’t even remember the last time that happened and we were beyond elated.
As we literally skipped through the aisles at Target “oohing and ahhing” over all of the little things we “had to have” for our Thanksgiving feast, we almost forgot why we were there in the first place. We were there to pick up some ingredients for a new recipe we were trying out – this incredibly delicious Green Bean Artichoke Casserole.
Seriously, folks. Among the many items I shoved into my cart, including my new adorable “Friendsgiving” casserole dish, I was on a mission to tweak a classic Thanksgiving recipe. That’s right. I was going to do the unthinkable. I was going to mess with my Mom’s Green Bean Casserole.
Luckily for me, this dish would only be served when I had my friends over, so she’ll never know. That is unless she reads this blog post and then I’m going to get a serious talking to…
But, I digress. Back to this amazing Green Bean Artichoke Casserole.
Even though I love our family favorite recipe, I just wanted to see if I could make this process easier and maybe make this recipe a wee bit cooler. So I decided to simplify the whole process and only use canned vegetables. Then I decided to throw in something unexpected – like tender baby artichokes. Yes, you heard me right. Deliciously tender baby artichoke hearts.
I had no idea if it was really going to work, which is why I made Daniele play guinea pig. But as soon as I smelled it cooking in the oven, I knew I had a winner.
This recipe is the “more modern” cousin of our Mom’s Favorite Green Bean Casserole. We have no plans to ever change Mom’s recipe served at Thanksgiving each year, but this recipe will definitely go into our recipe box as the perfect side dish to serve with chicken, or you know, turkey at “Friendsgiving.” Because as much as we love our families, sometimes you just want to hang out with your friends and eat new food.
GREEN BEAN ARTICHOKE CASSEROLE
- 3 cans (14.5 oz) Del Monte® Blue Lake® Cut Green Beans
- 1 can (14 oz) baby artichoke hearts
- 1 can (10.5 oz.) Campbell’s® Cream of Mushroom Soup
- 1 cup breadcrumbs
- 1 cup shredded mozzarella
- 1 cup shredded Parmesan
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1/4 cup extra virgin olive oil
- 1/4 cup Swanson® Chicken broth
- 1 1/2 cups French’s Crispy Crispy Onions
Step 1: Drain cans of green beans and baby artichoke hearts. Discard liquid.
Step 2: Set aside 1/2 cup of fried onions.
Step 3: In a large mixing bowl, stir together all of the ingredients, green beans through 1 cup of fried onions. Transfer to a large baking dish. Top with reserved 1/2 cup of fried onions.
Step 4: Cover with tinfoil. Bake on 350 degrees Farenheight for 30 minutes. Remove from oven and take the tinfoil off of the casserole. Heat for 15-20 more minutes, until fried onions have browned and liquid is bubbling.
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- Del Monte