Green Bean аnd Potato Casserole always feels like a big hug from your grandma’s kitchen . It’s creamy , warm , and full of homey flavors that make you smile. This dish mixes fresh Grееn bеans with chunks of potаtoes in a soft, cheesy sauce. It’s not fancy but it sure is filling and feels special at the same time .
One reason people love this casserole is how easy it is to make . You just toss your veggies with soup, cheese, and seasonings , then bake until bubbly and a little crispy on top . It’s become a must-have for holidays like Thanksgiving or just as a simple weeknight side. Every bite can take you back to old family dinners or big gatherings with friends .
When families get together , this casserole often sits center stage with its cheesy goodness and crunchy fried onions on top. It goes with turkey, ham , or even burgers. No matter if it’s a fancy buffet or a cozy dinner at home , everyone tends to dig in fast and ask for seconds .
Ingredients
Here’s what you need:
- Fresh Grееn Bеans: 1 lb, cut into 1-inch pieces
- Potatoes: 4 medium (about 2 lbs), peeled and diced
- Cream of Mushroom Soup: 2 cans (10.5 oz each) or 2 cups homemade
- Milk: ½ cup
- Cheese: 1 cup shredded cheddar
- Fried Onions: 1 cup for topping
- Salt, Pepper, Garlic Powder: to taste
Optional:
- Bacon bits
- Fresh herbs like parsley or thyme
- Other vegetаbles like carrots or corn
Equipment Needed
Before you start , grab:
- Oven: Preheated to 350°F (175°C)
- Casserole Dish: A 2-quart size
- Mixing Bowl: For mixing ingredients
- Baking Sheet: To catch any drips
- Utensils: Knife, measuring cups, spoons
Directions
Prepping
Bеans: Rinse and trim ends , cut into pieces.
Potatoes: Peel and dice into cubes .
Creamy mix: Stir soup with milk , add salt, pepper, garlic powder.
Assembly
Layer bеans and potatoes in dish , pour creamy mix on top , then sprinkle cheese. Cover with foil .
Baking
Bake at 350°F for 30 min covered . Uncover, top with fried onions , bake 15–20 more min until golden and potatoes are tender. Let rest 5 min .
Tips
Use starchy potatoes for creaminess. Don’t overcook beans. Taste and add more salt if needed. Make ahead by assembling and keeping in fridge; add 10–15 min to bake time. Store leftovers in fridge up to 3 days .
Variations
Try plant-based cream soups for a vegan twist. Swap cheddar for pepper jack or gouda. Add cooked chicken or sausage if you want protein. Mix in other veggies like broccoli or sweet corn.
Serving Suggestions
This casserole goes great with roasted meats like turkey or ham. For a quick meal, serve with a green salad or crusty bread. A side of cranberry sauce or pickles can add a nice tang .
Storing & Reheating
Cool to room temp , then put in an airtight container. Keep in fridge up to 3 days. To freeze, leave off the fried onions. Thaw overnight in fridge, then bake at 350°F until hot .
FAQs
What can I use instead of cream of mushroom?
Use cream of chicken soup or make a quick sauce with butter, garlic, flour, and broth. For vegan, try cashew cream or silken tofu blend.
Can I prep ahead?
Yes, you can assemble it and store in fridge. Add 10–15 extra min to baking if it’s cold.
Can I freeze this?
Yes. Freeze without onions, thaw in fridge, then bake with topping added.
Conclusion
Green Bean and Potato Casserole is simple comfort food anyone can love. Mix and match ingredients to suit your taste, then enjoy that warm, cheesy goodness every time .
Green Bean and Potato Casserole
Equipment
- 1 large pot
- 1 baking dish (2-quart)
- 1 mixing bowl
- 1 whisk
- 1 cutting board
Ingredients
- 1 pound green beans, trimmed and cut into 1-inch pieces Fresh or frozen green beans can be used.
- 4 medium-sized potatoes, peeled and diced About 2 pounds total.
- 1 cup onion, chopped
- 2 cups cream of mushroom soup
- 1 cup shredded cheddar cheese Reduced-fat cheese can be used for a healthier option.
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 10 minutes until just tender.
- Add the green beans to the pot and cook for another 5 minutes. Drain the vegetables and set them aside.
- In a mixing bowl, combine the cream of mushroom soup, chopped onion, garlic powder, salt, and black pepper. Mix well.
- In the baking dish, combine the cooked potatoes and green beans. Pour the soup mixture over the vegetables and stir until well coated.
- Sprinkle shredded cheddar cheese evenly over the top.
- In another bowl, mix the breadcrumbs with olive oil until the breadcrumbs are coated. Sprinkle the breadcrumb mixture over the cheese layer.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
- Remove from the oven and let it cool for a few minutes before serving.
