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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.