Green Bean & Artichoke Casserole

Green Bean & Artichoke Casserole


  • 3 cans green beans
  • 4 Tbsp. butter divided
  • 3 Tbsp. flour
  • 2 garlic cloves minced
  • 2 cups whole milk
  • 1 (14 oz.) can artichoke hearts in water drained, squeezed dry, and chopped
  • Salt & pepper
  • Cayenne pepper
  • 6 slices white bread crusts removed, coarsely chopped


  • Preheat oven to 425 degrees. In a large saucepan, melt 2 Tbsp. butter. Add flour and garlic; cook, whisking for 1 minute (do not let brown). Gradually whisk in milk; bring to boil. Reduce to a simmer; cook until sauce has thickened, 2-3 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. Melt remaining butter. Toss butter with breadcrumbs. Scatter over green bean mixture. Bake until crumbs are golden brown and sauce is bubbling, about 10 minutes.

Submitted by Laura Dotson