Green Bean and Potato Casserole Recipe

If you’re searching for the ultimate comfort food side, Green Bean and Potato Casserole is a must-make! This dish brings together creamy potatoes, crisp-tender green beans, and plenty of gooey cheddar cheese, all wrapped in a luscious mushroom sauce and crowned with crunchy French fried onions. Whether you’re planning a holiday feast or just need a hearty addition to your weeknight dinner, Green Bean and Potato Casserole delivers cozy flavors, vibrant color, and just the right amount of indulgence. Trust me, this is the casserole everyone will be reaching for first!

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward ingredient list—each one plays a vital role in creating the signature taste and texture of Green Bean and Potato Casserole. From the pop of green beans to the creaminess of cheddar cheese, here’s what you’ll need and why it matters.

• Baby potatoes: Their creamy centers hold up beautifully during baking, adding comforting heft to every bite.
• Fresh green beans: For color and a tender snap; trimming and halving ensures even bites.
• Olive oil: Used to sauté the onions and garlic, this gives a subtle richness and depth.
• Yellow onion: Sautéed until soft, onions add a sweet, savory undertone to the casserole.
• Garlic: Just a touch brings a mellow, aromatic lift that ties all the other flavors together.
• Shredded cheddar cheese: For creamy melt and a sharp flavor boost that makes the casserole totally irresistible.
• Sour cream: Provides creamy tang and helps bind all the ingredients into a luscious filling.
• Whole milk: Needed for richness and to keep the casserole moist.
• Cream of mushroom soup: The classic secret for smooth, savory sauce that binds all the veggies together.
• Salt: Enhances all the flavors—don’t skip it!
• Black pepper: For a hint of background heat and depth.
• Paprika: Adds subtle warmth and a delicate golden color.
• French fried onions: That irresistible, crispy topping makes every bite totally crave-worthy.

How to Make Green Bean and Potato Casserole

Step 1: Boil Potatoes and Green Beans

Start by preheating your oven to 375°F (190°C). In a large pot of salted water, get your potatoes bubbling away for 10 minutes. They’re the hearty foundation of our Green Bean and Potato Casserole, so we want them tender but still holding their shape. After 10 minutes, toss in the green beans and boil for another 5 minutes. You want the beans vibrant yet just tender—no mushy veggies here! Once they’re ready, drain everything and set aside.

Step 2: Sauté Onions and Garlic

While the veggies are boiling, heat up olive oil in a large skillet over medium heat. Toss in those thinly sliced onions and let them get soft and golden for about 5 minutes; their sweetness is going to work magic in the finished dish. Add the minced garlic and sauté for just a minute longer—it should smell heavenly. This aromatic base gives our casserole those deep, homey flavors everyone loves.

Step 3: Mix It All Together

In a big bowl, gently combine the cooked potatoes, green beans, sautéed onions and garlic, shredded cheddar cheese, sour cream, milk, cream of mushroom soup, salt, pepper, and paprika. Stir just enough to coat everything without mashing the potatoes; we want those lovely chunks! This mix comes together into a rich, creamy blend that’s the heart of your Green Bean and Potato Casserole.

Step 4: Assemble and Bake

Lightly grease a 9×13-inch baking dish (nobody likes stuck-on casserole!). Pour in the mixture, spreading it into an even layer. Cover with foil and let it bake for 20 minutes. This keeps everything extra moist while the flavors marry together into cheesy, dreamy perfection.

Step 5: Top and Finish Baking

Now comes the part everyone anticipates: that golden French fried onion finish. Pull off the foil, scatter those crispy onions over the top, and bake uncovered for 10 more minutes. The casserole will be bubbling and crowned with a crunchy, golden crust that’s impossible to resist. Let it rest for 5 minutes before digging in—this helps everything set up perfectly.

How to Serve Green Bean and Potato Casserole

Garnishes

To really wow your crowd, finish your Green Bean and Potato Casserole with a shower of fresh chopped parsley or chives. For a flavor twist, sprinkle on a few crumbles of cooked bacon or a touch more paprika for color. These little touches bring freshness and flair to every serving.

Side Dishes

This casserole is incredibly versatile, making it a hit at any meal. Pair it with roasted chicken, glazed ham, or even a juicy steak. It’s also hearty enough to anchor a vegetarian spread, especially if you round things out with a crunchy green salad or fluffy dinner rolls.

Creative Ways to Present

Turn the humble Green Bean and Potato Casserole into a real showstopper by baking it in individual ramekins for personal servings, or serve scoops in pretty bowls at a buffet. If you’re hosting brunch, try adding a poached egg on top—trust me, the creamy yolk is divine with the cheesy veggies!

Make Ahead and Storage

Storing Leftovers

Cool any leftover Green Bean and Potato Casserole to room temperature, then transfer it to airtight containers. It keeps beautifully in the refrigerator for up to 3 days, making it perfect for next-day lunches or easy weeknight sides.

Freezing

You can absolutely freeze this casserole if you need to prep far in advance. Simply let the casserole cool, then wrap the dish tightly with plastic wrap and foil. It’s best to freeze before you add the French fried onions, and sprinkle them on right before reheating for maximum crunch. Freeze for up to 2 months.

Reheating

To reheat, thaw frozen casserole in the fridge overnight if needed. Warm leftovers, covered with foil, in a 350°F oven until heated through—about 20–25 minutes. If you’re reheating individual portions, the microwave works too, but always re-crisp the onions in the broiler for a minute if possible!

FAQs

Can I use frozen green beans instead of fresh?

Absolutely! Frozen green beans work great in Green Bean and Potato Casserole; just be sure to thaw and drain them well so the casserole doesn’t get watery.

What can I use instead of cream of mushroom soup?

If you prefer homemade or need a substitute, try using a homemade white sauce (béchamel) with sautéed mushrooms for a scratch-made twist that’s still perfectly creamy.

Can I add meat to this casserole?

Definitely! Crumbled cooked bacon, diced ham, or even shredded rotisserie chicken are all delicious ways to make your Green Bean and Potato Casserole heartier and add even more flavor.

Is this casserole gluten-free?

It depends on the ingredients. Ensure your cream of mushroom soup and French fried onions are labeled gluten-free, or make your own crispy onion topping and mushroom sauce to suit your dietary needs.

Can I assemble the casserole ahead of time?

Yes! You can prep the entire casserole (without the onion topping) up to a day ahead and store it in the fridge. Just add the fried onions before the final bake to keep them crispy and fresh.

Final Thoughts

There’s something truly special about sharing a bubbling Green Bean and Potato Casserole at the dinner table. It’s comforting, colorful, and loaded with flavor in every forkful. If you haven’t tried this twist on a classic yet, I highly encourage you to add it to your cooking rotation—you and your loved ones are in for a delicious treat!

Green Bean and Potato Casserole Recipe

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4.7 from 11 reviews

• Author: admin
• Total Time: 55 minutes
• Yield: 6 servings
• Diet: Vegetarian

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Description

This Green Bean and Potato Casserole is a comforting and cheesy side dish perfect for any occasion. Creamy and flavorful, it combines tender baby potatoes, fresh green beans, and a creamy sauce topped with crispy fried onions.

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Ingredients

Baby Potatoes:

1 ½ pounds, halved

Green Beans:

1 pound, trimmed and halved

Olive Oil:

2 tablespoons

Yellow Onion:

1 medium, thinly sliced

Garlic:

2 cloves, minced

Cheddar Cheese:

1 cup shredded

Sour Cream:

½ cup

Whole Milk:

½ cup

Cream of Mushroom Soup:

1 can (10.5 ounces)

Salt:

1 teaspoon

Black Pepper:

½ teaspoon

Paprika:

½ teaspoon

French Fried Onions:

1 cup, for topping

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Instructions

1. Preheat Oven: Preheat oven to 375°F (190°C).
2. Boil Potatoes and Green Beans: Boil potatoes in salted water for 10 minutes. Add green beans and boil for an additional 5 minutes until tender. Drain and set aside.
3. Sauté Onions: In a skillet, sauté onions in olive oil until soft. Add garlic and cook for 1 minute.
4. Combine Ingredients: In a bowl, mix potatoes, green beans, onions, garlic, cheddar cheese, sour cream, milk, mushroom soup, salt, pepper, and paprika.
5. Bake: Transfer mixture to a baking dish. Cover and bake for 20 minutes. Sprinkle fried onions on top and bake uncovered for 10 more minutes.
6. Serve: Let rest for 5 minutes before serving.

Notes

• For extra flavor, add crumbled cooked bacon or chopped fresh herbs.
• Use frozen green beans if fresh are unavailable, just thaw and drain well before using.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 290
• Sugar: 4g
• Sodium: 540mg
• Fat: 17g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 25mg