Go Back

Green Bean and Potato Casserole

This comforting Green Bean and Potato Casserole is a classic side dish perfect for family gatherings and holidays. Creamy, savory, and topped with a crispy layer, it's an easy and delicious way to enjoy fresh green beans and potatoes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 4 People
Calories 200 kcal

Equipment

  • 1 large mixing bowl
  • 1 9x13 inch baking dish
  • 1 medium saucepan
  • 1 whisk
  • 1 oven

Ingredients
  

  • 4 cups fresh green beans, trimmed and cut into 1-inch pieces
  • 4 medium-sized potatoes, peeled and sliced thinly (about 4 cups)
  • 1 cup sour cream Can substitute with Greek yogurt for a lighter version.
  • 1 cup shredded cheddar cheese
  • 1 cup cream of mushroom soup Can substitute with any cream soup of choice.
  • ½ cup milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt to taste
  • pepper to taste
  • 1 cup French fried onions for topping

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a medium saucepan, bring water to a boil. Add the cut green beans and cook for about 5 minutes until bright green and tender-crisp; drain and set aside.
  • In a large mixing bowl, combine the sliced potatoes, sour cream, shredded cheddar cheese, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  • Add the cooked green beans to the potato mixture. Stir gently to combine without breaking up the potatoes.
  • Pour the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
  • Bake in the preheated oven for 30 minutes.
  • After 30 minutes, remove the casserole from the oven and sprinkle the French fried onions on top. Return to the oven and bake for an additional 10 minutes until the onions are golden brown and crispy.
  • Let the casserole cool for a few minutes before serving.

Notes

You can substitute the cream of mushroom soup with any cream soup of your choice, such as cream of chicken or cream of celery.
For a lighter version, you can use Greek yogurt instead of sour cream.
This casserole can be prepared in advance and baked just before serving. Simply refrigerate it and add a few extra minutes to the cooking time.