A Very New Orleans Holiday Side Dish:: Stuffed Artichoke Casserole

Whether you are looking for a Thanksgiving side dish, a great Christmas recipe or a memorable dish to serve at your next family gathering, this stuffed artichoke casserole is a must try! Celebrating the holidays in New Orleans is always full of good food and laughter. Other dishes that we highly recommend are this homemade macaroni and cheese, imitation Cracker Barrel hashbrown casserole, and for dessert this decadent chocolate cake.

A Very New Orleans Holiday Side Dish:: Stuffed Artichoke Casserole

My sweet Maw Maw Marilyn was known for a few things: her signature salt and pepper hair, her huge family that was the light of her life, and her delicious cooking. Several of her dishes were labors of love, requiring many steps, hours, or both. One of her most famous was her stuffed artichoke. A New Orleans-style stuffed artichoke requires trimming artichoke leaves, steaming the artichoke, making the breadcrumbs, stuffing the artichoke, and lovingly basting it while it bakes.

This casserole has all the delicious flavor of a stuffed artichoke but with (literally) minimal effort. It makes a great side dish at your holiday celebration, Friendsgiving, or even on a random weeknight with your meatballs and spaghetti.

Stuffed Artichoke Casserole

3 cans French-cut green beans
2 cans quartered artichoke hearts
1 cup chopped onion (I like to use frozen so it’s a bit softer after cooking)
4 tablespoons minced garlic (measure this with your heart!)
2 cups Italian seasoned bread crumbs
8 ounces grated Parmesan cheese (the powdery kind in the green container)
8 ounces shredded mozzarella cheese
Salt & pepper, to taste
Garlic powder, to taste
1/2 cup olive oil

Preheat oven to 400 degrees.

Spray a 13×9 pan with cooking spray.

Drain the green beans and the artichoke hearts. If desired, chop the artichoke hearts into smaller pieces.

In a large bowl, mix the green beans, artichoke hearts, onion, garlic, Parmesan, mozzarella, and bread crumbs and season with salt, pepper, and garlic powder to taste.

Pour into prepared pan and drizzle the olive oil evenly over the top.

Cover with aluminum foil and bake for 30 minutes. Uncover after 30 minutes and bake for an additional 15 minutes.


Joey Yearous
Joey is a New Orleans native, Dominican alum, and LSU grad who joined the ranks of motherhood in the summer of 2019. She and her Colorado born-and-raised husband, Phil, left their Mid-City apartment for a house on the Northshore about ten days before they welcomed their son, Sam, into the world. A short 19 months later, their daughter Sloane arrived and their caboose Nicholas completed their family 17 months after that. Though she’s always had a passion for writing, it’s her work in whole-home generator sales that pays the bills. Her 3 kiddos keep her busy, but when she’s got a free moment, you can find her cooking, trying new restaurants, and listening to true crime podcasts. A consummate Pinterest fanatic, she’s always looking for her next DIY project or recipe to try. She believes good senses of humor and random acts of kindness make the world go ‘round.


    • I’ve never tried to freeze it, so I don’t know! There are hardly ever leftovers to try! Maybe I’ll save some this week when I make it and see how it works…

  1. Joey, I make this for St. Joseph’s Day each year. But we Sicilians don’t call it “stuffed artichoke” casserole bec green beans aren’t part of a stuffed artichoke. It’s simply “green bean/artichoke casserole.” I make it without the green beans year round, though. It’s a favorite recipe in my family. And hey, I’m a fellow DHS alum. Here’s a Toast of Praise to that recipe!🙂

  2. Another DHS alum. Class 68. I remember making this a long timeago.it is so much better than the regular green bean casserole w/ soup.Thanks for your work. Peggy

    • I mix them straight in because it’s easy, but from some of the comments I’ve seen since we shared this recipe, some people sauté them first — and some even brown their breadcrumbs too!

  3. I made your recipe this past Christmas! I did sauté the onions first. The green beans made it extra yummy. Everybody loved it especially my son and mother in law. This dish will be on holiday menu from here on forward


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