I love green bean casserole, but to me, artichoke takes it to the next level! And also, so many people put the crispy onions just on top, but I think they also need to go IN the casserole, too! This can be made ahead, just don't put the crispy onions on top until the last ten minutes of baking. 

Green Bean + Artichoke Casserole

4 bags frozen green beans (no cans, baby!)

1 large 26oz can of cream of mushroom soup

1 cup milk

2 teaspoons reduced sodium soy sauce

1 large 6 oz bag of crispy onions, divided (sometimes I get two bags to make sure the top has LOTS! But I never seem to use the full second bag.) 

1 1/2 cups cheddar cheese 

1 jar of quartered artichokes, chopped

1 9x13 foil pan 

Preheat oven to 350. Cook green beans in salted boiling water until tender, but still crispy. Drain green beans. Combine green beans with soup, milk, soy sauce, pepper, salt, artichoke, half of the crispy onions, and cheese. Bake for 30-35 minutes covered. Remove from oven, give a good stir and sprinkle remaining crispy onions on top. Return to oven uncovered for 10 minutes.