If you’re in the mood for a crowd-pleasing comfort dish that sings with layers of flavor, you’ll fall head over heels for this Green Bean and Potato Casserole. The creamy mushroom sauce hugs every tender vegetable, gooey cheeses mingle with pops of fresh green beans, and crispy fried onions crown the top for an irresistible finish. Whether you’re planning a family gathering or craving a simple weeknight side, this recipe stands out as a must-try celebration of classic flavors and satisfying textures.
Ingredients You’ll Need
The beauty of Green Bean and Potato Casserole lies in its approachable, everyday ingredients—each playing a crucial role. With humble veggies, rich cheeses, and just the right seasonings, every bite is a hearty, colorful celebration of farm-fresh flavors and inviting aromas.
- Baby potatoes (1 1/2 pounds, halved): Offer a creamy bite and keep their shape for a comforting casserole base.
- Fresh green beans (1 pound, trimmed): Bring vibrant color and a satisfying crunch to balance the richness.
- Olive oil (2 tablespoons): Helps sauté the aromatics for a flavorful foundation.
- Medium onion (1, chopped): Adds classic sweetness and depth when sautéed.
- Garlic (2 cloves, minced): Infuses the dish with irresistible aroma and warmth.
- Cream of mushroom soup (10.5 ounces can): The creamy, savory heart of the casserole that brings everything together.
- Sour cream (1/2 cup): Adds tang and extra creaminess to the sauce.
- Milk (1/2 cup): Thins the sauce to coat every vegetable without weighing things down.
- Salt (1 teaspoon): Enhances all the other flavors in the mix.
- Black pepper (1/2 teaspoon): Brings gentle heat and balance.
- Paprika (1/4 teaspoon): Provides a dash of color and subtle smokiness.
- Shredded cheddar cheese (1/2 cup): Melts into a gooey, cheesy layer that no one can resist.
- Grated Parmesan cheese (1/2 cup): Lends a rich, nutty flavor that pairs perfectly with the veggies.
- French fried onions (1 cup): The iconic crispy topping that adds a final touch of salty crunch.
How to Make Green Bean and Potato Casserole
Step 1: Prep the Oven and Boil the Veggies
Start by preheating your oven to 375°F to get things nice and toasty. Bring a large pot of salted water to a rolling boil. Drop in the halved baby potatoes and let them cook for about 10 minutes—just enough to start softening up. Add in the fresh green beans next, giving them another quick 4 minutes together. Both should be just fork-tender but not mushy. Drain well and set aside; the oven will finish the job!
Step 2: Sauté the Aromatics
While your potatoes and beans are cooling a bit, heat olive oil in a large skillet over medium heat. Toss in the chopped onion and let it sizzle and sweat for about 5 minutes until it’s soft and translucent. Stir in the minced garlic and cook for a minute longer; your kitchen will begin to smell heavenly.
Step 3: Mix the Creamy Filling
In a roomy mixing bowl, combine the cream of mushroom soup, sour cream, milk, salt, black pepper, and paprika. Stir until it’s smooth and well blended—this is the comforting sauce that makes Green Bean and Potato Casserole such a classic. Gently fold in the cooked potatoes, green beans, and your sautéed onions. Toss everything to coat each piece evenly.
Step 4: Layer and Top Your Casserole
Lightly grease a 9×13-inch baking dish (a quick swipe with butter or nonstick spray does wonders). Spoon your creamy, veggie-packed mixture in and spread it out evenly. Sprinkle the top with shredded cheddar cheese and Parmesan—these will melt together, forming a gooey, golden crust that’s positively irresistible.
Step 5: Bake and Finish with Crunch
Bake the casserole uncovered for 25 minutes. This lets the sauce bubble and the cheese get perfectly melty. Pull it from the oven and scatter a generous layer of French fried onions across the top. Return it for 5–10 more minutes until the onions are golden and crispy, and the whole dish is bubbling with goodness. Let it rest for a few minutes before serving, so every slice holds together beautifully.
How to Serve Green Bean and Potato Casserole
Garnishes
Add a shower of fresh chopped parsley or snipped chives over your Green Bean and Potato Casserole for a pop of color and a burst of herby freshness. A little sprinkle of extra Parmesan or a quick twist of black pepper right before serving gives each plate that restaurant-style flourish.
Side Dishes
This hearty casserole pairs so well with bright, crisp salads (think arugula or mixed greens with a light vinaigrette) or a simple platter of sliced fresh tomatoes in summertime. If you’re making Green Bean and Potato Casserole for a holiday meal, classic mains like roast chicken, glazed ham, or turkey work beautifully.
Creative Ways to Present
Try spooning the casserole into individual ramekins for a special dinner party touch, or bake it in a cast-iron skillet for rustic, oven-to-table appeal. For potlucks and gatherings, bake and transport directly in a sturdy glass dish—guests will love digging right in.
Make Ahead and Storage
Storing Leftovers
Let any leftover Green Bean and Potato Casserole cool completely before covering tightly with foil or placing it in an airtight container. It’ll keep well in your fridge for up to 3 days, perfect for a quick reheated lunch or dinner.
Freezing
If you want to freeze leftovers, skip the French fried onion topping until ready to reheat. Wrap your casserole tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results—you’ll preserve the creamy texture and fresh taste.
Reheating
To reheat, cover your Green Bean and Potato Casserole with foil and bake at 350°F until warmed through (about 20–25 minutes). For that signature crispy topping, add fresh French fried onions during the last 5 minutes in the oven. Short on time? Individual portions can be warmed gently in the microwave, too.
FAQs
Can I use frozen instead of fresh green beans?
Absolutely! If fresh green beans aren’t available, thaw frozen beans and pat them dry before using. They work beautifully and help you get Green Bean and Potato Casserole on the table quickly.
Can I add meat for extra protein?
Yes, mixing in cooked bacon or diced ham is a tasty way to add savory depth and protein. Simply stir them in with the potatoes and green beans before baking your casserole.
Is there a way to make this casserole gluten-free?
Easily! Look for gluten-free cream of mushroom soup and gluten-free French fried onions (both are widely available in stores), and you’re all set for a gluten-free version of Green Bean and Potato Casserole.
Can I prepare it ahead for a holiday meal?
Definitely. Assemble the casserole (minus the fried onion topping) up to a day in advance and store covered in the fridge. When ready, bake as directed and add the onions at the end for maximum crunch and appeal.
What can I use instead of cream of mushroom soup?
If you want to skip the canned soup, make a quick homemade cream sauce using sautéed mushrooms, flour, milk, and butter. This adds a lovely homemade touch and lets you control the ingredients in your Green Bean and Potato Casserole.
Final Thoughts
It’s amazing how simple, familiar ingredients can come together in such a comforting and crave-worthy way. I hope you give this Green Bean and Potato Casserole a place at your table—there’s something irresistible about its flavors, and it’s sure to win rave reviews from everyone who tries it!
Print
Green Bean and Potato Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and flavorful Green Bean and Potato Casserole that is perfect for any occasion. This vegetarian dish is creamy, cheesy, and packed with wholesome ingredients.
Ingredients
Potato Mixture:
- 1 1/2 pounds baby potatoes, halved
- 1 pound fresh green beans, trimmed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
Sauce:
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Toppings:
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup French fried onions
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Cook Potatoes and Green Beans: Boil potatoes for 10 minutes, then add green beans and cook for an additional 4 minutes. Drain and set aside.
- Sauté Onion and Garlic: Sauté onion and garlic in olive oil until softened.
- Prepare Sauce: In a bowl, mix mushroom soup, sour cream, milk, salt, pepper, and paprika. Add potatoes, green beans, and sautéed onions.
- Bake: Transfer mixture to a baking dish, top with cheeses, bake for 25 minutes. Add fried onions on top and bake for an additional 5–10 minutes.
Notes
- You can use frozen green beans if fresh are unavailable; just thaw and pat dry before using.
- Add cooked crumbled bacon or diced ham for extra flavor and protein.
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