The Ultimate Green Bean Casserole with Potatoes is a hearty twist on the classic dish. This version pairs tender green beans with creamy potatoes, creating a comforting side dish or a satisfying main course.
It’s rich, creamy, and topped with crispy onions for the perfect blend of textures. Whether it’s for a holiday feast or a cozy family dinner, this recipe is sure to impress.
Kitchen Equipment Needed
- Large pot
- Baking dish
- Mixing bowls
- Whisk
- Cutting board and knife
Ingredients Overview
- Green Beans: Fresh or frozen work well, but fresh provides the best flavor and texture.
- Potatoes: Yukon Gold or red potatoes are ideal for their creamy texture.
- Cream of Mushroom Soup: Forms the base of the creamy sauce.
- Cheese: Sharp cheddar or Gruyère adds richness.
- Crispy Onions: Provides a crunchy topping for the casserole.
- Milk and Butter: Create a smooth, velvety sauce.
Ingredients
- 1 lb fresh green beans, trimmed
- 4 medium potatoes, peeled and diced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded sharp cheddar cheese
- 1/2 cup milk
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 cup crispy fried onions
Step-by-Step Instructions
Prepare the Vegetables
- Boil the potatoes in a large pot of salted water for about 10-12 minutes, until fork-tender. Drain and set aside.
- Steam the green beans for 4-5 minutes, or until slightly tender.
Make the Sauce
3. In a mixing bowl, combine the cream of mushroom soup, milk, melted butter, garlic powder, onion powder, salt, and pepper. Whisk until smooth.
Assemble the Casserole
4. Preheat your oven to 350°F (175°C).
5. In a greased baking dish, layer the potatoes and green beans evenly. Pour the sauce over the top, spreading it to cover the vegetables.
6. Sprinkle the shredded cheese over the mixture.
Bake
7. Cover the casserole with aluminum foil and bake for 25 minutes.
8. Remove the foil, top with crispy onions, and bake for an additional 10 minutes, until the onions are golden and the cheese is bubbly.
Serve
9. Let the casserole rest for 5 minutes before serving warm.
Recipe Tips
- Green Bean Substitutes: Canned green beans can be used in a pinch, but drain and rinse them well.
- Potato Variations: Sweet potatoes or baby potatoes can be used for a different flavor.
- Make Ahead: Assemble the casserole up to a day in advance, cover, and refrigerate. Add the crispy onions just before baking.
What to Serve With This Recipe
- Roast Chicken or Turkey: Perfect for holiday meals.
- Crisp Salad: A light green salad balances the richness.
- Crusty Bread: Ideal for mopping up the creamy sauce.
Frequently Asked Questions
Can I use frozen green beans?
Yes! Thaw them first and pat dry to remove excess moisture.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
The Ultimate Green Bean Casserole with Potatoes
Equipment
- Large pot
- Baking dish
- Mixing bowls
- Whisk
- Cutting board and knife
Ingredients
- 1 lb fresh green beans trimmed
- 4 medium potatoes peeled and diced
- 1 can 10.5 oz cream of mushroom soup
- 1 cup shredded sharp cheddar cheese
- 1/2 cup milk
- 2 tbsp unsalted butter
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 cup crispy fried onions
Instructions
- Prepare the Vegetables
- Boil the potatoes in a large pot of salted water for about 10-12 minutes, until fork-tender. Drain and set aside.
- Steam the green beans for 4-5 minutes, or until slightly tender.
- Make the Sauce
- In a mixing bowl, combine the cream of mushroom soup, milk, melted butter, garlic powder, onion powder, salt, and pepper. Whisk until smooth.
- Assemble the Casserole
- Preheat your oven to 350°F (175°C).
- In a greased baking dish, layer the potatoes and green beans evenly. Pour the sauce over the top, spreading it to cover the vegetables.
- Sprinkle the shredded cheese over the mixture.
- Bake
- Cover the casserole with aluminum foil and bake for 25 minutes.
- Remove the foil, top with crispy onions, and bake for an additional 10 minutes, until the onions are golden and the cheese is bubbly.
- Serve
- Let the casserole rest for 5 minutes before serving warm.
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