Hey y’all! If you’re looking for a comforting and delicious dish that will wow your family and friends, this Green Bean Artichoke Casserole is going to be your new go-to favorite. It’s creamy, savory, packed with tender green beans and artichoke hearts, and topped with a golden, cheesy crust. Whether you’re bringing it to a holiday gathering or making a cozy weeknight dinner, this easy Casserole guarantees empty plates and happy smiles. Let’s get cooking!

Why You’ll Love This Green Bean Artichoke Casserole

Perfect blend of creamy, cheesy, and savory flavors.
Super easy to make ahead—just assemble and bake!
Family-friendly and always a crowd-pleaser at gatherings.
Pairs beautifully with any main course or holiday meal.
Packed with veggies and rich textures for the ultimate bite.

Ingredients for Green Bean Artichoke Casserole

1 pound fresh green beans, trimmed and cut into 2-inch pieces
1 (14-ounce) can artichoke hearts, drained and quartered
1 cup sour cream
1 cup mayonnaise
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1 cup crushed buttery crackers (such as Ritz)
2 tablespoons butter, melted

Directions: How to Make Green Bean Artichoke Casserole

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.

Step 2: Cook the Green Beans

Bring a large pot of salted water to a boil.
Add the green beans and blanch for 4-5 minutes until bright green and just tender. Drain and set aside.

Step 3: Make the Casserole Mixture

In a large mixing bowl, combine the sour cream, mayonnaise, mozzarella, Parmesan, onion, garlic, salt, pepper, and dried thyme. Stir until creamy.
Gently fold in the blanched green beans and artichoke hearts.

Step 4: Assemble and Top

Spread the mixture evenly in the prepared baking dish.
Mix crushed crackers with melted butter and sprinkle over the top.

Step 5: Bake the Green Bean Artichoke Casserole

Bake, uncovered, for 30-35 minutes, or until the top is golden brown and bubbly at the edges.
Let cool slightly before serving for best texture.

Notes for the Best Green Bean Artichoke Casserole

You can use frozen green beans; just thaw and pat dry before using.
If you like a thicker crust, double the cracker topping.
Want more creamy casserole tips? Check out this casserole guide.

Variations on Green Bean Artichoke Casserole

Spicy Kick: Add 1/2 teaspoon crushed red pepper flakes to the mix.
Extra Cheesy: Sprinkle an additional 1/2 cup shredded cheddar before baking.
Healthy Swap: Use Greek yogurt instead of mayo and sour cream for a lighter version.

Required Equipment for Green Bean Artichoke Casserole

9×13-inch baking dish
Large pot
Mixing bowl
Colander
Measuring cups and spoons
Rubber spatula or spoon

Storage Instructions: Shelf Life for Green Bean Artichoke Casserole

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, cover and warm in a 350°F (175°C) oven for 20 minutes, or microwave individual portions for 2-3 minutes.
This casserole freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

Suggested Pairings & Serving Recommendations

Serve alongside roasted meats like turkey, chicken, or beef.
Great with a fresh green salad for a lighter meal.
Add a crusty bread roll for mopping up all that creamy goodness!

Pro Tips for the Best Green Bean Artichoke Casserole

For crispier topping, broil the casserole for the last 2 minutes.
Drain artichoke hearts thoroughly to avoid extra liquid in your bake.
For more about choosing quality artichoke hearts, visit Serious Eats’ guide.

FAQ: Green Bean Artichoke Casserole

Can I use canned green beans?
Yes, but the texture will be softer; drain and rinse before adding.
Can I make Green Bean Artichoke Casserole ahead of time?
Absolutely! Assemble it a day in advance, cover, and refrigerate before baking.
Is this casserole vegetarian?
Yes, it contains no meat. For more nutrition info, see EatRight.org.

Prep time: 15 minutes
Total time: 50 minutes