Green Bean and Potato Casserole Delight is the ultimate comfort food that brings warmth and nostalgia to your dining table. This dish combines tender green beans, hearty potatoes, and a creamy, flavorful sauce, all topped with crispy onions or cheese for the perfect finish. Whether you’re looking for a standout side for the holidays or a hearty main dish, this casserole checks all the boxes. Let’s dive into the recipe that will become a family favorite Let’s cooking our Green Bean and Potato Casserole Delight.
Ingredients
Casserole:
- 1 ½ pounds fresh green beans, trimmed and cut into 2-inch pieces
- 2 pounds russet or Yukon gold potatoes, peeled and sliced into ¼-inch rounds
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken or vegetable broth
- 1 cup shredded sharp cheddar cheese (optional for layering)
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
Topping:
- 1 cup crispy fried onions
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs (optional)
Instructions
1: Prepare the Vegetables
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Blanch the green beans for 3-4 minutes until bright green and slightly tender. Drain and set aside.
- In the same pot, cook the potato slices for about 8 minutes until they are fork-tender but not falling apart. Drain and let cool slightly.
2: Make the Creamy Sauce
- In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the onions and garlic, whisking to combine. Cook the roux for 1-2 minutes.
- Gradually pour in the milk and broth, whisking constantly to avoid lumps. Bring the mixture to a simmer and let it thicken, about 5-7 minutes.
- Stir in the thyme, smoked paprika, salt, and pepper. Taste and adjust seasoning as needed.
3: Assemble the Casserole
- In the prepared baking dish, spread a thin layer of the creamy sauce at the bottom.
- Arrange half the potatoes in an even layer, followed by half the green beans.
- Pour half the sauce over the vegetables and sprinkle with half the cheddar cheese (if using).
- Repeat with the remaining potatoes, green beans, sauce, and cheese.
- Top with crispy fried onions, Parmesan cheese, and breadcrumbs for added crunch.
4: Bake to Perfection
- Cover the casserole with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Let the casserole rest for 5 minutes before serving.
Tips
- Blanch the green beans: This step helps preserve their vibrant color and ensures they cook evenly in the casserole.
- Slice potatoes evenly: Use a mandoline or a sharp knife for consistent slices to ensure even cooking.
- Make it ahead: You can prepare the casserole up to the baking step a day in advance. Just cover and refrigerate, then bake when ready.
- Customize the topping: If crispy onions aren’t your thing, substitute with shredded cheese, crushed crackers, or even crumbled bacon.
Storage Instructions
Refrigerator:
- Allow the casserole to cool completely before covering it with foil or transferring it to an airtight container. Store in the refrigerator for up to 4 days.
Freezer:
- For longer storage, freeze the fully baked casserole. Wrap tightly in plastic wrap and then foil, or place it in a freezer-safe container. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- To reheat, cover with foil and warm in a 350°F oven for 20-25 minutes. For a crispy top, remove the foil during the last 5 minutes.
Variations
- Protein Additions:
Add cooked shredded chicken, crumbled sausage, or diced ham to turn this casserole into a main dish. - Vegetarian Twist:
Use vegetable broth and add mushrooms, carrots, or cauliflower for a more robust veggie medley. - Cheesy Upgrade:
Incorporate a mix of cheeses like Gruyère, mozzarella, or pepper jack for a gooey, melty finish. - Gluten-Free Option:
Substitute the all-purpose flour with gluten-free flour and use gluten-free breadcrumbs for the topping. - Spice It Up:
Add a pinch of cayenne pepper or red pepper flakes to the sauce for a bit of heat.
Nutrition Details (Per Serving)
- Calories: 310
- Protein: 9g
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 5g
- Sugar: 5g
- Sodium: 350mg
(Note: Nutritional values are approximate and may vary based on exact ingredients and portion sizes.)
FAQ
1. Can I use canned green beans?
Yes, but the texture may be softer. Drain and rinse them thoroughly before layering in the casserole.
2. Can I skip the crispy onions?
Absolutely! You can replace them with a cheese topping, breadcrumbs, or leave the top plain.
3. Is it okay to use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes add a lovely sweetness and work well in this recipe.
4. What’s the best way to make this dish ahead of time?
Assemble the casserole up to the baking step, cover it tightly, and refrigerate. Bake it fresh when you’re ready to serve.
5. Can I use a different type of milk?
Yes, you can substitute with plant-based milk like almond or oat milk. Opt for unsweetened and unflavored varieties.