Instead of the traditional mixture of green beans, mushroom soup, milk, and french fried onions to make the green beans casserole, I decided to add a little bit of a twist this year. The end result is called Green Beans and Artichokes Casserole
It’s the same concept and same steps. I just added a new ingredient for a new flavor and texture. I got the idea from Martha Stewart’s EVERDAY Food Magazine which I’m subscribed to, thanks to my Mother-In-Law. The recipe from the magazine lets you create the sauce and it uses fresh steamed green beans. I altered it by sticking with canned green beans and mushroom soup .
2 cans of green beans, drained
1 can of condensed mushroom soup
1 cup of milk
1 can of artichokes, drained
salt and pepper for seasoning
french fried onions
Combine all the the ingredients in a bowl. Season with salt and pepper. Gently mix everything together. You’ll have to tear the artichokes with your hands to distribute them evenly with the green beans and soup and milk. Bake it in the oven for 30 minutes.
Take it out of the oven. Sprinkle french friend onions on top. Put it back into the oven for another 5 minutes.
It’s something traditional with a new twist. And seriously, who does not love artichokes? It took a lot of self control on my part not to pick the artichokes from the can and just eat them as is .
You can make this as soon as you take the turkey out of the oven. So while this is cooking, the turkey is resting. You can also put the cornbread casserole in the oven too. Same time of cooking. Unless you’re just warming it up because you were smart enough like me to make it the day before. Just put it back in the oven to re-heat during the last 5-minute bake time of the green beans and artichoke casserole.
There you go. Not only did you learn a “new” holiday side dish, you learned a few tips as well to make your Christmas dinner easy and enjoyable in the kitchen .