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 the 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.
Enjoy!
 minimal effort. It makes a great side dish at your holiday celebration, Friendsgiving, or even on a random weeknight with your meatballs and spaghetti.){kind=link}
any idea how many this serves? I have 42 coming for dinner so trying to determine how much to double/triple?
Hard to say. It makes a 13×9 pan, so it really depends on how much people take. I’d probably double the recipe if I was worried about having enough. In my family, there’s usually 12-15 dishes, so people only take a scoop or so.
What would you think about adding chicken and serving for a baby shower luncheon? Or should I stick with my old tried and true chicken casserole recipe?
I would think it would be fine to add some pulled rotisserie chicken! (But I’m a little biased and love this casserole as it is!)
This is one of our favorite family recipes. We do not use onion. So good 😋
I have been making this recipe for 35 years …everyone loves it💜 I grew up on the West Bank Marrero. I moved to the North Shore 21 years ago.