This Italian-style green bean and artichoke casserole is a comforting side dish that brings together tender vegetables, savory Parmesan, and a golden, crispy breadcrumb topping. I love how easy it is to prepare while still delivering such a flavorful and satisfying result—perfect for holidays, potlucks, or any family dinner.
Why You’ll Love This Recipe
I enjoy this recipe because it’s both elegant and effortless. The combination of green beans and artichokes adds a unique Mediterranean touch, while the garlicky Parmesan breadcrumb topping gives it that crave-worthy crunch. I also like that it uses simple pantry staples, yet the final dish tastes like something special. Plus, it’s easy to make ahead and reheat, which makes it a great option for entertaining.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 (28-ounce) cans Italian-style green beans, drained
2/3 cup extra virgin olive oil, divided
Chopped parsley for garnish
Directions
I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, I combine the Italian bread crumbs, Parmesan cheese, garlic, salt, and pepper. I reserve about 1/3 cup of this breadcrumb mixture for the topping.
I add the chopped artichoke hearts, drained green beans, and 1/2 cup of olive oil to the bowl, folding everything gently to mix well.
I pour the mixture into the prepared baking dish, then sprinkle the reserved breadcrumb mixture on top. I drizzle with the remaining olive oil and cover with foil.
I bake it for about 30 minutes, then uncover and continue baking for another 10 to 15 minutes until the top is golden and the edges are bubbly.
I finish by sprinkling fresh parsley over the top before serving.
Servings and Timing
This recipe makes about 10 to 12 servings. It takes approximately 10 minutes to prepare and 40 minutes to cook, for a total time of 50 minutes.
Variations
I sometimes like to make small tweaks to match different occasions or preferences:
For extra richness, I add a few tablespoons of melted butter to the breadcrumb topping.
To make it gluten-free, I swap the Italian bread crumbs for a gluten-free version or crushed gluten-free crackers seasoned with Italian herbs.
For a cheesy twist, I mix in a bit of shredded mozzarella or provolone with the vegetables.
If I’m craving more zest, I add a squeeze of fresh lemon juice over the finished casserole for brightness.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place portions in an oven-safe dish and warm them at 350°F (175°C) until heated through. If I’m short on time, I also reheat single servings in the microwave, though the oven keeps the topping crispier.
FAQs
Can I use canned artichoke hearts instead of frozen?
Yes, I can use canned artichoke hearts—just make sure to drain and pat them dry before chopping so the casserole doesn’t become watery.
Can I prepare this casserole ahead of time?
I often assemble the casserole a day in advance, cover it tightly with foil, and refrigerate it. When ready to serve, I bake it as directed.
Can I freeze this casserole?
Yes, I can freeze it before baking. I wrap it tightly in plastic wrap and foil, then freeze for up to a month. When ready, I thaw it in the fridge overnight and bake as usual.
How do I make the topping extra crispy?
I sometimes remove the foil a few minutes earlier or broil the casserole for 1–2 minutes at the end to get a perfectly crisp top.
What can I serve this with?
I love serving this casserole alongside roasted chicken, baked fish, or even as part of a vegetarian meal with crusty bread and a green salad.
Conclusion
This Italian-style green bean and artichoke casserole is one of my favorite side dishes when I want something hearty, flavorful, and easy to prepare. The combination of tender vegetables and a golden Parmesan crust makes it both comforting and elegant—a true crowd-pleaser for any occasion.
This Italian-style green bean and artichoke casserole is a comforting and elegant side dish featuring tender green beans and artichoke hearts tossed with savory Parmesan breadcrumbs and baked until golden and bubbly.
