Green Bean/ Artichoke Casserole |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Being from Minnesota I have eaten green bean casseroles most of my life. All basically begin and end with cream of mushroom soup, canned green beans, and canned french fried onions. This recipe shares the spirit but is definitely in its own league. Read more . This is adapted from a recipe I saw on Triple D. It will make the church ladies cringe and your family smile. Ingredients:
8 oz cremini or baby belle mushroom (half sliced and the rest in a fine dice) |
1 c diced onion |
1/2 c diced green pepper |
2 cloves garlic minced |
1/4 c grated parmesan cheese |
12 oz can artichoke hearts - drained and coarsely chopped |
1 c heavy cream (has to be heavy cream, not half and half) |
4 oz butter |
1 t corn starch mixed in 1/4 c cold water |
salt and pepper to taste |
bag of frozen steamer green beans |
topping |
traditional - can of french fried onions |
alternative - 1/4 c parmesan mixed with 1/4 c bread crumbs. |
Directions:
1. Preheat oven to 350 F
2. Cook the steamer green beans according to directions (usually 5-6 minutes in the microwave)
3. Melt the butter is a frying pan
4. Add the onion and green peppers - saute until transluscent
5. Add the garlic and diced mushroom - saute another 2 minutes
6. Add the sliced mushrooms and the artichiokes - saute 2 more minutes
7. Add the cream and bring to heat
8. Stir in the parmesan
9. Salt and pepper to paste
10. Add corn starch slurry and stir well until slightly thickened
11. Add green beans and toss well to mix
12. Transfer the green bean mixture to a casserole pan
13. Top with the topping of your choice
14. Bake 20-30 minutes until casserole is bubbling along the edges
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