If you’re looking for the ultimate comfort food that’s both hearty and delicious, this Green Bean and Potato Casserole is your answer. It’s a crowd-pleasing dish with layers of tender potatoes, crisp green beans, and a creamy, savory sauce baked to golden perfection. Whether you’re whipping this up as a weeknight dinner side dish or bringing it to a family gathering, it always hits the spot.
For me, casseroles evoke a sense of nostalgia—big family dinners, the smell of something warm and bubbling in the oven, and the joy of digging into a dish that everyone loves. This casserole is one of my go-to recipes because it strikes that perfect balance between simple ingredients and big, bold flavors. Fresh or canned green beans? You decide. Creamy or cheesy? Why not both! It’s versatile, easy to prepare, and downright delicious.
So, if you love comforting casseroles that scream « home-cooked goodness, » this Green Bean and Potato Casserole is going to earn a permanent place in your recipe box. Let’s dive in and get cooking our Green Bean and Potato Casserole!
Ingredients
Here’s what you’ll need for this hearty casserole. The list is simple, and you likely already have most of these ingredients at home:
Main Ingredients
- 1 ½ pounds potatoes (Yukon Gold or russet potatoes work best)
- 1 pound fresh green beans, trimmed and halved (or two 14.5-ounce cans, drained)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken or vegetable broth
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for extra flavor)
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup crispy fried onions (store-bought or homemade)
Optional Add-ins
- 6 strips of bacon, cooked and crumbled (for a smoky kick)
- 1 teaspoon dried thyme (for extra herby flavor)
- Red pepper flakes, if you like a bit of heat
Instructions
Here’s the step-by-step guide to creating this Green Bean and Potato Casserole. It’s easy to follow and results in a rich, creamy dish with the perfect texture:
1: Prepare the Potatoes
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick cooking spray or butter.
- Peel the potatoes (optional) and slice them into thin rounds, about ⅛ to ¼ inch thick. Try to keep the slices uniform so they cook evenly.
- Place the sliced potatoes in a pot of salted water. Bring it to a boil and let it simmer for 5–7 minutes until the potatoes are just tender. They shouldn’t be fully cooked since they’ll finish in the oven. Drain and set aside.
2: Blanch the Green Beans
- If you’re using fresh green beans, bring a separate pot of water to a boil. Add the green beans and cook for 3–4 minutes until they’re bright green and slightly tender. Drain and rinse them under cold water to stop the cooking process.
- If using canned green beans, simply drain and set them aside.
3: Make the Creamy Sauce
- In a large skillet over medium heat, melt the butter. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds.
- Sprinkle the flour over the onions and stir well to combine. Let the flour cook for about 1–2 minutes, stirring constantly, to eliminate the raw flour taste.
- Slowly pour in the milk and broth, whisking continuously to avoid lumps. Cook the sauce for 5–7 minutes, or until it thickens to a creamy consistency.
- Season the sauce with salt, black pepper, and smoked paprika (if using). Remove from heat and stir in ½ cup of cheddar cheese and ¼ cup of Parmesan cheese until melted and smooth.
4: Assemble the Casserole
- Arrange half of the par-cooked potatoes in an even layer on the bottom of the prepared baking dish. Top with half of the green beans.
- Pour half of the creamy sauce over the potatoes and green beans, spreading it evenly.
- Repeat the layers: potatoes, green beans, and the remaining sauce.
- Sprinkle the top with the remaining cheddar cheese, Parmesan cheese, and crispy fried onions.
5: Bake and Serve
- Cover the casserole with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes until the top is bubbly and golden brown.
- Let the casserole rest for about 5 minutes before serving. This helps it set up and makes serving easier.
Tips
- Par-Cook the Potatoes: Boiling the potatoes slightly before baking ensures they’re fully cooked and tender without being mushy.
- Use Fresh or Frozen Beans: If fresh green beans aren’t available, frozen green beans work well. Thaw and drain them before use.
- Cheese Variations: Feel free to experiment with different cheeses. Gruyère, mozzarella, or Monterey Jack all melt beautifully and add unique flavors.
- Add Protein: To make this a complete meal, add cooked bacon, shredded rotisserie chicken, or ground sausage. It turns this into a hearty, one-dish dinner.
- Crunchy Topping: Don’t skip the crispy fried onions! They add a delicious, crunchy texture that contrasts perfectly with the creamy layers.
Storage Instructions
Refrigeration:
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheating:
- To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 15 minutes. You can also reheat individual portions in the microwave for 1–2 minutes.
Freezing:
- This casserole freezes well! Assemble the dish but skip the crispy fried onion topping until ready to bake. Cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, add the onions, and bake as directed.
Variations
- Cheesy Bacon Version: Add cooked, crumbled bacon between the potato and green bean layers, and mix extra cheese into the sauce for a decadent twist.
- Vegan Version: Use plant-based butter, non-dairy milk (like almond or oat milk), and a vegan cheese alternative. Replace the crispy fried onions with homemade onion rings made with breadcrumbs.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the creamy sauce for a touch of heat.
- Mushroom Lover’s Casserole: Sauté sliced mushrooms with the onions to add an earthy, umami flavor. This pairs beautifully with the green beans and potatoes.
- Sweet Potato Swap: Replace the regular potatoes with sweet potatoes for a slightly sweeter, nutrient-packed version.
Nutrition Details
Here’s the approximate nutritional breakdown for one serving of this Green Bean and Potato Casserole (based on 8 servings):
- Calories: 290
- Protein: 8g
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 5g
- Sugar: 5g
- Sodium: 450mg
(Note: Nutrition may vary depending on additional ingredients or substitutions.)
FAQ
1. Can I make this casserole ahead of time?
Absolutely! Assemble the casserole (without adding the crispy onions), cover it, and refrigerate it for up to 24 hours. When ready to bake, add the fried onions and bake as directed.
2. Can I use canned green beans instead of fresh?
Yes, canned green beans work perfectly in this recipe. Be sure to drain them well to avoid excess moisture in the casserole.
3. How can I make the casserole creamier?
For a richer sauce, you can use heavy cream in place of milk or stir in a dollop of sour cream before layering the casserole.
4. What’s the best type of cheese for this dish?
Sharp cheddar cheese works great because of its bold flavor, but you can mix in mozzarella, Gruyère, or even pepper jack for some variety.
5. Can I make this dish gluten-free?
Yes! Use gluten-free flour to make the sauce and ensure your crispy fried onions are gluten-free (or make your own).
Enjoy this Green Bean and Potato Casserole as the ultimate side dish or hearty main. It’s packed with flavors, super easy to customize, and guaranteed to become a family favorite. Comfort food doesn’t get better than this! 🥔🌱✨