Updates on the typical stuffing and green bean casserole

I wanted to make a more gourmet version of stuffing and green bean casserole, and I think that I succeeded.  The stuffing in particular was delicious.  Why do we only make stuffing for Thanksgiving?  I think we should make it more often!

Recipe: Artichoke, Mushroom and Parmesan Stuffing (adapted from Our Best Bites)
Ingredients:
Big bag of seasoned bread cubes (maybe 2 lbs?)
1 tbsp butter
1 lb mushrooms (I used baby bellas)
2 onions, chopped
1 cup diced celery
2 tbsp minced garlic
2-2 1/2 cups vegetable broth
1 can (14 oz) artichoke hearts, in water, drained and chopped
1 cup freshly grated parmesan cheese
1 1/2 tbsp minced fresh rosemary leaves
s&p to taste

Directions:

In a 12-inch (or larger) frying pan over high heat, cook mushrooms, butter, onions, celery and garlic, stirring often, until vegetables are tender and lightly browned.  Pour into a large bowl.  Add a bit of broth to the pan (a few tbsp) and stir to scrape up browned bits, add to the bowl.

Pour 2 cups broth into bowl and add bread cubes, artichoke hearts, parmesan and rosemary, mix well.  Add s&p to taste.  You can add more broth at this point, if you want stuffing to be more moist.

Preheat the oven to 350 deg F.  Spoon stuffing into a 9x13 baking pan.  For moist stuffing, cover with foil; for crusty stuffing, do not cover.  Bake until hot and lightly browned, about 50 minutes.

Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover and chill.  Allow about 1 hour to bake.

Recipe: Green Bean Casserole (from Life's Ambrosia)
Ingredients:
2 lbs green beans
2 tbsp butter
2 tbsp oil
2 1/2 cups sliced baby bella mushrooms
1/2 medium onion, diced
2 tbsp flour
1 cup milk
1/2 cup half and half
2 oz cream cheese
1 tsp kosher salt
1/2 tsp black pepper
1/2 cup parmesan cheese
3/4 cup panko bread crumbs
* Note - I really wanted to do the parmesan + panko topping, but my mom insisted on the fried onions

Directions:
Preheat oven to 350 deg F.  Grease a 9x13 baking pan.

Bring a large pot of water to a boil.  Once boiling, add green beans and cook for 3 minutes or until bright green.  (Might take longer than 3 minutes, mine were still crunchy after baking)
Rinse with cold water to stop the cooking process.  Drain and transfer to prepared baking dish.

In a skillet, melt 1 tbsp butter with 1 tbsp oil.  Cook onions and mushrooms 5 minutes, until mushrooms release some of their moisture.  Transfer to a plate and set aside.  In the same pan, add remaining butter and oil.  Whisk in flour.  Cook 1 minute.  Slowly stir in milk and half and half.  Return mushrooms and onions to the pan.  Stir in softened cream cheese.  Once melted, season with s&p.  Pour over green beans.

In a bowl, combine parmesan cheese and panko bread crumbs.  Sprinkle over the top of the casserole.  Drizzle a little olive oil over the top.  Bake in preheated oven 25-30 minutes or until bread crumbs are lightly browned and sauce is bubbling.  Remove from oven.  Allow to cool slightly, and serve.