Alright, let’s talk about this green bean and artichoke casserole thing. I ain’t no fancy cook, ya know? Just a plain ol’ woman who likes to eat good food. And this here casserole, well, it’s pretty darn good.
First off, I heard some folks say it’s popular ’cause it’s a casserole. Says it’s all about sharin’ and eatin’ together. Well, I guess that makes sense. Nothin’ better than a big ol’ dish of somethin’ warm and tasty to pass around the table. Especially when you got a whole bunch of mouths to feed.
Now, I seen some recipes callin’ for canned green beans and canned artichoke hearts. That’s all fine and good, I reckon. Easy peasy, right? Just open them cans, drain the juice, and you’re halfway there. I think one recipe called for 3 cans of them French cut green beans, the skinny ones, ya know? And 2 cans of artichoke hearts. Seems like a lot, but hey, if you got a big family, you need a big casserole.
But me, I like to use fresh stuff when I can get it. If them green beans are in season, I’ll snap ’em myself. Takes a bit longer, sure, but they taste so much sweeter. And artichokes? Well, them things are a pain to clean, gotta say. All them little fuzzy bits and prickly leaves. But it’s worth it, I tell ya. The taste is just…fresher. More…real, I guess.
- If you’re usin’ fresh green beans, you gotta boil ’em first. Just until they’re tender-crisp. Don’t want ’em mushy, now.
- And the artichokes, well, you can boil them too, or steam ’em. Or even roast ’em, if you’re feelin’ fancy. Just get ’em soft enough to eat.
Then comes the mixin’. Some recipes I seen, they add all sorts of things. Breadcrumbs, cheese, all that jazz. One lady, she called it an “Italian-style” casserole and put Parmesan cheese and breadcrumbs on top, make it all golden brown and crispy. Said it was quick and easy. Sounded alright, I guess. Another one, she said it tasted just like a stuffed artichoke, you know, the kind they make down in New Orleans? Served it with spaghetti and meatballs, can you believe it? That’s a whole lotta food!
But me, I keep it simple. I like to add a bit of onion, maybe some garlic, if I’m feelin’ it. Sauté them up in a pan with a little bit of butter. Then I toss in the green beans and artichokes, give it a good stir. Sometimes I add a can of cream of mushroom soup, just to make it creamy and…well, soupy, I guess.
Then the bakin’. That’s the easy part. Just dump it all in a casserole dish, stick it in the oven, and let it bake till it’s bubbly and hot. How long? I dunno, maybe half an hour, maybe an hour. Just keep an eye on it. You’ll know when it’s done.
And that’s it. That’s my green bean and artichoke casserole. Nothin’ fancy, nothin’ complicated. Just good, honest food. The kind that fills your belly and warms your soul. So go on, give it a try. You might just like it.
Oh, and one more thing. Don’t be afraid to experiment. Add some different veggies, some different spices, whatever you got on hand. That’s the beauty of a casserole, ya know? You can throw just about anything in there and it’ll still taste good. Well, most things anyway. Don’t go puttin’ no rocks in there, now. That wouldn’t be good at all.
So there you have it. My two cents on green bean and artichoke casserole. Hope you enjoyed it. And if you make it, let me know how it turns out. I always love hearin’ from folks who try my recipes. Even if they ain’t really my recipes, ya know? Just stuff I picked up along the way.
Tags: [Green Bean Artichoke Casserole, Artichoke Casserole, Casserole Recipes, Easy Dinner, Vegetable Casserole, New Orleans Style, Italian Style, Dinner]