Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Green Bean-Artichoke Casserole
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- #82234
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup olive oil
1/2 onion, chopped
4 cloves garlic, minced
2 cans French-style green beans (drained)
1 can artichoke hearts, chopped into eighths (reserve liquid)
2 cups Italian-style bread crumbs
1 cup grated Parmesan cheese
directions
Heat the olive oil in a large skillet or pot and saute the chopped onion and garlic.
Add the drained green beans and the chopped artichoke hearts and saute those for a few minutes, stirring occasionally.
Add the bread crumbs and Parmesan cheese. Mix and stir. If the mixture is too dry, add some of the reserved juice from the can of artichoke hearts.
Taste. Add seasoning, if needed, and mix again. Remove from heat and place mixture in a serving bowl.
This is an intense dish, but tastes good.
added by
lady
nutrition data
455 calories, 31 grams fat, 36 grams carbohydrates, 12 grams protein per serving.
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reviews & comments
I used 1/4 cup oil as suggested in the other comment. Big mistake. The amount of breadcrumbs needed WAY more oil - so use the full cup. Live and learn. Clearly the commenter didn't actually try the recipe they just guessed and ruined it for me (and probably others). The dish would have been quite delicious otherwise.
I think a cup of oil is a little to much, 1/4 cup would do just fine.