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The Ultimate Green Bean Casserole with Potatoes

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.
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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.