Green Bean and Potato Casserole

Green Bean and Potato Casserole is a hearty, comforting dish that’s perfect for any occasion. This casserole brings together tender green beans, creamy potatoes, and a flavorful sauce, all baked to golden perfection. It’s a great side dish for holiday meals, family gatherings, or any time you’re craving something warm and satisfying.

Why You’ll Love This Recipe

• Comforting and Hearty: The combination of creamy potatoes and tender green beans makes this casserole a satisfying side dish.
• Simple Ingredients: With just a few staple ingredients, you can make this dish quickly and easily.
• Perfect for Meal Prep: It can be made ahead and reheated, making it a great option for busy weeknights or holiday dinners.

Ingredients

For the Casserole

• Green beans: Fresh or frozen, green beans form the base of the casserole and provide a crisp texture.
• Potatoes: Use russet or Yukon gold potatoes for a creamy, starchy texture.
• Cream of mushroom soup: The soup creates a creamy base for the casserole. You can use homemade or store-bought.
• Milk: Adds creaminess and helps to thin out the soup.
• Cheddar cheese: Sharp cheddar cheese provides a rich, melty topping.
• Onion: A small onion, diced, adds savory flavor to the dish.
• Garlic powder: Enhances the flavor with a bit of garlic essence.
• Salt and pepper: For seasoning the dish to taste.
• Breadcrumbs: For a crispy topping, breadcrumbs are sprinkled over the casserole before baking.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C).

Step 2: Prepare the Potatoes

Peel and dice the potatoes into small cubes. Place them in a pot of water, bring to a boil, and cook until tender, about 10 minutes. Drain and set aside.

Step 3: Cook the Green Beans

If using fresh green beans, trim the ends and cook them in a pot of boiling water for about 4-5 minutes until tender but still crisp. Drain and set aside. If using frozen green beans, thaw them in the microwave or by running them under warm water.

Step 4: Make the Sauce

In a large mixing bowl, combine the cream of mushroom soup, milk, garlic powder, salt, and pepper. Stir in the diced onion and mix well.

Step 5: Combine the Potatoes and Green Beans

Add the cooked potatoes and green beans to the sauce mixture. Stir gently to coat everything evenly.

Step 6: Assemble the Casserole

Transfer the potato and green bean mixture into a greased 9×13-inch baking dish. Sprinkle the top with cheddar cheese and breadcrumbs.

Step 7: Bake

Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and the top is golden brown.

Step 8: Serve

Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with fresh herbs if desired.

Tips for Success

• Add protein: For a heartier meal, you can add cooked chicken or bacon to the casserole.
• Use homemade soup: For an extra homemade touch, try using your own creamy mushroom soup.
• Cheese variations: Experiment with different cheeses, such as mozzarella, Monterey Jack, or Gruyère, for a different flavor.
• Add seasonings: Fresh herbs like thyme or rosemary can add extra depth of flavor to the casserole.

Nutrition Facts (per serving)

Servings: 8
Calories: 210
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 350mg
Carbohydrates: 26g
Fiber: 4g
Sugar: 3g
Protein: 6g

FAQ

Q1: Can I use frozen potatoes for this recipe?
A1: Yes, you can use frozen hashbrowns or pre-cooked frozen potatoes as a shortcut. Just make sure to thaw them before adding to the casserole.

Q2: Can I make this casserole ahead of time?
A2: Yes, you can prepare the casserole up to a day ahead, cover it, and store it in the fridge. When you’re ready to bake, just pop it in the oven for 20-30 minutes.

Q3: Can I substitute cream of mushroom soup with another type of soup?
A3: Yes, you can substitute the cream of mushroom soup with cream of chicken soup, or even a homemade creamy soup for a more personalized touch.

Q4: Can I make this casserole without cheese?
A4: Yes, you can skip the cheese if you prefer. The casserole will still be creamy, though the cheese adds a rich, melty texture.

Q5: Can I use other vegetables instead of green beans?
A5: Yes, you can swap green beans for other vegetables like broccoli, peas, or even corn for a different twist.

Q6: Can I freeze Green Bean and Potato Casserole?
A6: Yes, you can freeze the casserole before baking. Cover tightly with plastic wrap and aluminum foil, and store in the freezer for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed.

Q7: Can I use sweet potatoes instead of regular potatoes?
A7: Yes, sweet potatoes can be used in place of regular potatoes for a slightly sweeter version of the casserole.

Q8: How can I make this casserole gluten-free?
A8: To make it gluten-free, use gluten-free breadcrumbs and ensure your cream of mushroom soup is gluten-free.

Q9: Can I add meat to this casserole?
A9: Yes, you can add cooked chicken, sausage, or bacon for a heartier dish.

Q10: Can I use a different type of cheese?
A10: Absolutely! You can use mozzarella, Monterey Jack, or any other cheese you prefer. Just make sure it’s one that melts well.

This Green Bean and Potato Casserole is a delicious and versatile dish that will be a hit with everyone. It’s easy to make, comforting, and perfect for all kinds of gatherings. Enjoy!

Print