Imagine diving into a dish where tender potatoes, crisp green beans, and gooey cheddar cheese come together in a creamy, comforting bake that feels like a hug from your favorite relative. That’s exactly what you get with Green Bean and Potato Casserole—a cozy, crowd-pleasing side dish guaranteed to steal the show at any family gathering or holiday meal. With golden French fried onions providing just the right amount of crunch, this casserole brings effortless warmth and old-fashioned charm to your table. If you’re craving a dish that’s both nostalgic and downright exciting, you’ll fall head-over-heels for every bite.
Ingredients You’ll Need
The best part about Green Bean and Potato Casserole is how simple, honest ingredients work together to create something extraordinary. Each item in this recipe adds its own unique flavor, texture, or rich color, making this casserole irresistibly satisfying.
- Baby potatoes: Creamy and naturally buttery, these form the hearty base and soak up all the delicious flavors.
- Fresh green beans: Their crispiness brings a pop of vibrant color and freshness that balances the richness of the dish.
- Olive oil: This adds a subtle fruitiness and helps all the seasonings stick beautifully to the vegetables.
- Garlic powder: Just a pinch brings out savory, aromatic notes without overpowering the other flavors.
- Onion powder: Provides depth and warmth, enhancing the flavor of every bite.
- Salt: A necessity for brightening up all the ingredients and making everything taste its best.
- Black pepper: Offers a delicate heat and earthiness that rounds the casserole out perfectly.
- Shredded cheddar cheese: Melts into creamy ribbons, adding tanginess and that irresistible cheesy pull.
- Sour cream: Contributes tang and silkiness for a spoonably smooth casserole texture.
- Milk: Helps to loosen the sauce just enough while keeping it rich and creamy.
- Cream of mushroom soup: The ultimate shortcut for creamy body and savory depth—plus, it makes prep a breeze.
- French fried onions: These are the magic ingredient for crunch, flavor, and a signature golden finish.
- Grated Parmesan cheese: Adds salty, nutty undertones that amp up the overall flavor.
How to Make Green Bean and Potato Casserole
Step 1: Prepare and Parboil the Veggies
Start by heating your oven to 375°F (190°C), and give a 9×13-inch baking dish a quick spray or brush of oil to ensure easy cleanup later. Next, bring a big pot of salted water to a lively boil, then add your halved or quartered baby potatoes. Let them cook for about 10 minutes so they’re just turning fork-tender, not falling apart. In the last 3 minutes, slide in your green beans so they become bright and crisp yet slightly softened. Drain everything and set aside—you want the veggies prepped and ready for a creamy, cheesy embrace.
Step 2: Toss with Seasonings
While your veggies are steaming hot, pop them into a large mixing bowl. Drizzle on the olive oil, sprinkle in the garlic powder, onion powder, salt, and black pepper, then toss everything together. This simple blend wakes up all the flavors and ensures every bite of the Green Bean and Potato Casserole is perfectly seasoned.
Step 3: Mix in the Good Stuff
Here comes the best part: fold cheddar cheese, sour cream, milk, canned cream of mushroom soup, a fistful of French fried onions, and the Parmesan cheese into your potato and green bean mixture. Give it a really good stir until everything is luxuriously coated. This combination is what makes this casserole extra creamy, rich, and utterly satisfying.
Step 4: Transfer and Top
Spoon the mixture into your prepared baking dish, spreading it out evenly with a spatula so you get the perfect balance of all those wonderful layers in every serving. Take a generous handful of extra French fried onions and scatter them over the top—this is where the Green Bean and Potato Casserole gets its signature crunch and golden-brown finish.
Step 5: Bake
Pop your casserole into the oven and bake for 25 to 30 minutes. You’ll know it’s ready when the edges are bubbling, the top is beautifully golden, and the kitchen smells so inviting you’ll want to sneak a bite before it even cools. Let it rest for a few minutes before serving so everything sets up just right.
How to Serve Green Bean and Potato Casserole
Garnishes
Add a sprinkle of extra French fried onions or a dusting of fresh chopped parsley just before serving to give your Green Bean and Potato Casserole a gorgeous finish and a little extra flavor. A swirl of sour cream or a dash of smoked paprika can also make it look and taste even more luscious.
Side Dishes
This casserole makes a fabulous pairing with roasted meats, grilled chicken, or vegetarian mains like lentil loaf. Its creamy, cheesy texture plays well with simple sides such as a crisp green salad, fluffy dinner rolls, or even a tangy cranberry sauce for a holiday touch.
Creative Ways to Present
For an extra-special presentation, try scooping your Green Bean and Potato Casserole into individual ramekins for mini servings, or arrange it on a beautiful platter with extra herbs scattered on top. You can even serve it buffet-style, allowing everyone to help themselves—this dish is always the first to disappear at any potluck.
Make Ahead and Storage
Storing Leftovers
To store the remainder of your Green Bean and Potato Casserole, let it cool fully before covering the dish tightly with plastic wrap or foil. It will stay fresh and delicious in the fridge for up to four days, making it a perfect option for meal prep or late-night snacking.
Freezing
If you want to freeze the casserole, assemble everything except for the final topping of fried onions to keep them crisp. Wrap the dish well in plastic wrap and foil, and freeze for up to two months. When you’re ready, thaw overnight in the fridge, add the fried onions, and bake until bubbling and golden.
Reheating
For best results, reheat your Green Bean and Potato Casserole in a 350°F oven, uncovered, until warmed through and the top is crisp again (about 15–20 minutes). You can also microwave individual portions, but the oven helps maintain that craveable crunch.
FAQs
Can I use canned green beans instead of fresh?
Absolutely! Just make sure to drain them very well so the casserole doesn’t get watery. The texture will be a little softer, but if you love the classic holiday casserole vibe, canned beans are perfectly fine here.
Is it possible to make the Green Bean and Potato Casserole gluten-free?
Yes, just look for a gluten-free cream of mushroom soup and swap the French fried onions with a certified gluten-free brand. Everything else in the recipe is naturally gluten-free.
Can I prep this dish ahead of time?
Definitely! Assemble the casserole through step 4, cover, and refrigerate for up to 24 hours. Just before baking, add the final layer of fried onions so they stay crisp and bake as directed.
Can I add meat to this casserole?
Of course! Cooked, crumbled bacon or diced ham blend beautifully into Green Bean and Potato Casserole. Just stir the meat in with the veggies and cheese mixture for a heartier version.
What if I don’t have cream of mushroom soup?
No worries! You can substitute with cream of celery or cream of chicken soup for a similar texture and rich flavor. Or, make your own white sauce with a bit of sautéed onion and mushrooms for a more homemade touch.
Final Thoughts
There’s something undeniably special about bringing a bubbly, golden Green Bean and Potato Casserole to the table—it has comfort and joy baked into every bite. I truly hope this recipe becomes a new tradition in your kitchen, bringing smiles and second helpings to every gathering. Give it a try, and watch it win over everyone, from picky eaters to casserole aficionados!
Print
Green Bean and Potato Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Green Bean and Potato Casserole is a comforting and creamy side dish that’s perfect for holidays or any cozy family dinner. Tender baby potatoes and fresh green beans are baked in a flavorful cheesy sauce until bubbly and golden brown on top.
Ingredients
Baby Potatoes:
- 1 1/2 lbs baby potatoes (halved or quartered)
Green Beans:
- 12 oz fresh green beans (trimmed and halved)
Seasonings:
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce:
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup milk
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup French fried onions (plus more for topping)
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Boil potatoes and green beans: Boil potatoes in salted water, adding green beans for the last 3 minutes. Drain.
- Prepare mixture: Combine olive oil, seasonings, potatoes, green beans, cheddar cheese, sour cream, milk, soup, onions, and Parmesan.
- Bake: Transfer mixture to dish, top with onions, bake for 25–30 minutes until golden.
- Rest and serve: Let cool for 5 minutes before serving.
Notes
- You can use frozen green beans—thaw and pat dry before using.
- For extra flavor, add cooked bacon bits or a pinch of paprika.
- This dish is perfect for holidays or family dinners.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg
