Green Bean and Artichoke Casserole

A serving of baked casserole with a golden-brown, crispy topping and a moist, textured interior on a white plate.

This green bean and artichoke casserole mixes Italian green beans and chopped artichoke hearts with Parmesan breadcrumbs, garlic, and olive oil and bakes until bubbly with a golden crispy Parmesan topping.

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Prep Time 15

Cook Time 35

Servings: 8

Course: Side Dish

Cuisine: American, Italian

Ingredients

1 1/4 cups Italian breadcrumbs
1 1/2 cups freshly grated Parmesan cheese
3 garlic cloves minced
1 tsp salt
3/4 tsp black pepper
1 jar artichoke hearts drained and finely chopped
2 large cans Italian-style green beans drained well
2/3 cup olive oil plus more for drizzling
Juice of 1/2 fresh lemon

Method

Preheat the oven to 375°F. Grease a baking dish.
In a large bowl combine the Italian breadcrumbs, freshly grated Parmesan, minced garlic, salt, and black pepper. Mix until evenly combined. Reserve about 1/3 cup of the breadcrumb mixture and set aside for the topping.
Add the chopped artichoke hearts, drained green beans, olive oil, and fresh lemon juice to the bowl. Fold gently until the green beans and artichokes are evenly coated in the Parmesan breadcrumb mixture.
Pour into the prepared baking dish and spread into an even layer. Sprinkle the reserved breadcrumb mixture evenly over the top. Drizzle lightly with olive oil.
Cover tightly with foil and bake at 375°F until heated through, about 20 to 25 minutes. Remove the foil and continue baking uncovered for another 10 to 15 minutes until the top is golden brown and crispy.
Serve warm.

Notes

Drain the green beans and artichokes really thoroughly. Excess liquid is what prevents the Parmesan breadcrumb topping from getting golden and crispy — wet vegetables steam rather than bake and the topping stays soft and pale. Pat them dry with paper towels if needed.
Reserve the 1/3 cup of breadcrumb mixture before adding the wet ingredients. Once the olive oil and lemon juice hit the bowl the breadcrumbs start absorbing moisture and the reserved portion needs to stay dry for the crispy topping.
The drizzle of olive oil over the reserved breadcrumb topping before baking is what produces that golden crispy crust. Don't skip it.
Freshly grated Parmesan is worth it here. Pre-shredded doesn't melt and brown the same way and you lose the golden crust that makes this casserole look so good.