Green Bean And Artichoke Casserole Recipes

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.

Steps:

• Mix all ingredients together.
• Bake in casserole dish at 350 degrees for 30 minutes.

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.

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.

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!

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).

Steps:

• Preheat oven to 350 degrees F. Roughly chop artichoke hearts. Mix all ingredients except 1/2 can of the French fried onions.
• Bake for 30 minutes.
• Remove from heat and top with remaining French fried onions. Bake 5 more minutes, and enjoy!

Steps:

• In a glass bowl large enough to hold beans and artichokes, mix lemon juice, vinegar, 1/4 cup olive oil, and 1 tablespoon each herbs, parsley and chives.
• Toss green beans and artichoke hearts in marinade. Cover the bowl and refrigerate 30 minutes (or until ready to use).
• Drain off as much of the marinade as possible.
• Heat 1 tablespoon olive oil in a large skillet. Toss beans and artichoke hearts until heated through (about 3 or 4 minutes).
• Add 1/2 cup parsley and 1/4 cup chives.
• If using, add the chopped pimento (or sun-dried tomatoes) at the last minute for color.
• Serve immediately.

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.

Steps:

• In a large saucepan, cook pasta according to package directions, adding the green beans during the last 5 minutes of cooking., Meanwhile, in a Dutch oven, saute mushrooms and red pepper in butter until tender. Reduce heat; stir in the artichokes, Mascarpone cheese, cream, salt and pepper. Heat through (do not boil)., Drain beans and pasta; stir into artichoke mixture. Add almonds and toss to coat. Sprinkle with Parmesan cheese.

Steps:

• Boil green beans according to package, or until just tender. Saute the onions and garlic in the olive oil.
• In a large bowl, mix the beans, bread crumbs, cheese, hearts, and the oil with the onions and garlic. Season liberally with black pepper; salt to taste.
• Put the mixture into a 9"x14" baking dish, and sprinkle the top with additional bread crumbs and cheese.
• Bake at 350°F for 20 - 30 minutes.

Steps:

• Add the beans, artichoke hearts, and salad dressing to a shallow dish; toss to coat.
• Cover and marinate overnight.
• Drain vegetables.
• Transfer vegetables to a lightly greased 2-quart casserole dish.
• In a small bowl, mix together the bread crumbs and cheese; sprinkle evenly over the vegetables.
• Bake,uncovered, in a 350° oven for 30 minutes or until heated.

Steps:

• 1. Preheat oven to 350 degrees F. Over medium heat, melt butter and saute garlic "lightly" until the aroma fills the air. HINT: Be careful - garlic turns tough and bitter when overcooked. Add soup, cheese, and bread crumbs. Reduce heat, blend and let bubble. Slowly add milk and return to a simmer. Turn off heat and carefully fold in quartered artichoke hearts and green beans.
• 2. Pour this mixture into a casserole dish. Top with a thin layer of bread crumbs and a few pats of butter, to help brown and crisp the topping as it bakes.
• 3. Cover and bake for 30 minutes - or until bubbly and golden brown.