Reviewed: Nov. 24, 2009

I made this dish for the first time to take to my annual Thanksgiving potluck at work and was nervous because it was untested by me first. While it was a big hit it was not my favorite dish that day. The dish was served cold because I was in a meeting when the food was being laid out and people didn't realize it should be warmed up first so the mozzarella could melt. I didn't care for it cold and don't know that I would care for it if it were warmed up but everyone really seemed to enjoy it which pleased me. I was even asked for the recipe. The following changes were made as suggested by previous reviewers: only used 1c. of bread crumbs, I added the juice of one jar of artichokes (they were marinated but I'm not sure if that's how they always come when sold in jars), I used frozen cut green beans because they didn't have any french cut & I'm sure this was better, and I doubled the mozzarella to 16 oz. I gave the recipe 4 stars even though didn't care for it in case I only didn't like it because it was served cold. My co-workers raved about how good it was. I'm sure they'll be requesting this again next year.

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monkeytoe

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Reviewed: Nov. 24, 2009

Tried this out last holiday seson and my family loved it! Now it's a must have.

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504momof4

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Reviewed: Jun. 14, 2009

It was great! Even my husband who doesn't like artichokes or green beans thought it was great.

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Angela

Cooking Level: Intermediate

Home Town: Amarillo, Texas, USA

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Reviewed: Jan. 27, 2009

I thought this was a nice addition to our Thanksgiving dinner. I agree, it does kind of taste like stuffed artichokes. I will definitely make it again.

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CHEFBOYOBROWN

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Jan. 1, 2009

This was the most popular dish at T-Giving dinner. I added french fried onions to top during last few minutes of baking.

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mis911

Cooking Level: Intermediate

Living In: Brookings, Oregon, USA

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Reviewed: Dec. 25, 2008

Made for Christmas and everyone loved it and asked for the recipe. It really is very good.

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DERPHY

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Reviewed: Dec. 2, 2008

Made this for Thanksgiving and the only change I made was I used frozen green beans that I thawed. It turned out O.K. but I thought it was a little dry.

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Sal Morello

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Reviewed: Jul. 11, 2008

This was a wonderful casserole but I made a few changes. I used frozen green beans because I really don't like them canned. I also used about half of the cheese that is called for, and half of the bread crumbs. It came out moist and crunchy and good! It is very "heavy" if you will, and a person can only eat so much before getting stuffed. Thanks for a good recipe.

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Ashley

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

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Reviewed: Jun. 10, 2008

This is soooo good! While I do have left overs, for my husband and I, I use a whole can of artichokes, two cans of beans and half everything else. I do add some of the juice from the artichokes as mentioned. This, steak, wine...a meal. Yum!

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gjm

Cooking Level: Expert

Living In: Hurst, Texas, USA

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Reviewed: Feb. 29, 2008

I've never tried artichokes before this recipe. Needless to say I love it. I served this for a holiday meal vegetable and everyone loved it.

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Connie W.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 12, 2008

I have made this 3 times and found it to be rich but very good.I used 1 1/2 cup bread crumbs, 8 oz.three cheese blend Parmesan, Romano & Asiago( Kraft Brand)1-2 tsp. minced garlic. I used quarted art. hearts and saved the juice to mix 1/2 cup in with the casserole.It is so worth it. Yum...=)

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tres

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2008

Mark - 8 Andy - Too bready Tom - 8 Erik - 7 Next time kitchen cut, not french cut

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Holly

Living In: Plymouth, Minnesota, USA

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Reviewed: Jan. 1, 2008

This was delicious! The only change I made was 1 cup breadcrumbs instead of 2. One poster said this tasted like a stuffed artichoke and I agree!! There were no leftovers.

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Shean

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Reviewed: Dec. 31, 2007

Even the tweens loved this one, it will definitely take it's place on our Thanksgiving table from now on!

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atm60504

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Reviewed: Dec. 4, 2007

This is one of my favorite recipes, I make this every Thanksgiving and get rave reviews for it. I do not like the traditional green bean casserole, but I love this one! I make a few modifications though: less breadcrumbs, add the juice of the artichokes of one can, use fresh garlic instead. Enjoy!

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Jenel

Cooking Level: Expert

Home Town: Winfield, Illinois, USA

Living In: Hanover Park, Illinois, USA

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Reviewed: Nov. 23, 2007

excellent. i will make it again for company. I used frozen beans I cooked for a couple of minutes. I'm sure it would work with fresh cooked beans as well. Thanksgiving dinner guests, all 28 of them loved them

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WIESJE

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Nov. 23, 2007

I made this for Thanksgiving. Everyone loved it. Although, I will definitely tone down the garlic next time .. way too much. I did take the others advice and decrease the amount of bread crumbs. This is a keeper ...Thanks.

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Jacquie

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Reviewed: Nov. 22, 2007

If you're looking for a twist on the old-time favorite green bean casserole...give this one a try. I followed the recipe except I used frozen French-cut green beans (I'm just not a fan of canned vegetables). This vegie casserole has a rich combination of flavors. It could over power some entrees.

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Nov. 21, 2007

I rating this high because this is one of my favorite recipes. I use 2 cans green beans, 1 can artichoke hearts, butter instead of olive oil. First off I use plain artichoke hearts chopped in a food proccesor, I also chop the green beans in the food processor, use a bit of fresh garlic instead of powder, 1 stick of butter (melted), 1 cup of bread crumbs (white or garlic and herb), 1 1/2 cup mozzarella and 1/2 cup of parmasen, asiago, romanano blend cheese

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SAVAGEFREEDOM

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Reviewed: Jul. 8, 2007

Excellent, I did add juice from the artichoke to moisten, also used less bread crumbs. All and all wonderful, got plenty of comments on how good this was and so simple to make. A keeper

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Kathleen

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