Artichoke And Green Bean Casserole Food

GREEN BEAN AND ARTICHOKE CASSEROLE

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.

ITALIAN ARTICHOKE-GREEN BEAN CASSEROLE

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.

ARTICHOKE AND GREEN BEAN CASSEROLE

Steps:

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

GREEN BEAN ARTICHOKE CASSEROLE

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.

GREEN BEAN AND ARTICHOKE HEART "CASSEROLE"

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!

BROCCOLI AND ARTICHOKE BAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add the broccoli florets, and cook uncovered for a few minutes until the broccoli is just tender. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well, place into a large mixing bowl, and set aside.
• Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the mushrooms and green onions, and cook until the mushrooms have softened and released their liquid, about 3 minutes. Scrape the mushrooms into the mixing bowl along with the broccoli, then add the artichoke hearts, sour cream, mayonnaise, and Parmesan cheese. Gently fold together until evenly mixed and spread into a 9x13 inch baking dish. Arrange the sliced tomatoes over the broccoli, then sprinkle with the bread crumbs.
• Bake in the preheated oven until the casserole is hot and the bread crumbs have turned golden brown, about 25 minutes.

ARTICHOKES AND GREEN BEANS

Steps:

• Place beans in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Remove from the heat and set aside. , In a nonstick skillet, toast bread crumbs over medium heat in 1 tablespoon oil; set aside. In the same skillet, saute onion and garlic in remaining oil until tender. Add the artichokes, salt, pepper and reserved beans. Cook and stir over low heat until heated through. Before serving, sprinkle with cheese and toasted bread crumbs.

ARTICHOKE, MUSHROOM, AND GREEN BEAN CASSEROLE

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!

ITALIAN GREEN BEAN AND ARTICHOKE CASSEROLE

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.

GREEN BEAN ARTICHOKE CASSEROLE

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).

ARTICHOKE - GREEN BEAN CASSEROLE

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.