Get ready to indulge in a timeless side dish that brings pure comfort and deliciousness to any meal! This Green Bean and Potato Casserole features tender green beans and soft sliced potatoes, all baked in a rich, creamy sauce made with cream of mushroom soup, and crowned with gooey melted cheddar cheese and crispy French fried onions. It’s an incredibly easy-to-make casserole that’s perfect for family dinners, holiday gatherings, or potlucks, guaranteed to be a crowd-pleaser!
Why I Love This Recipe
This Green Bean and Potato Casserole is a staple in my kitchen, especially during cooler months or for gatherings. What I love most is how it combines simple, wholesome ingredients into something so incredibly satisfying and flavorful. The tender green beans and soft potatoes provide a wonderful base, while the creamy soup mixture infuses everything with a savory richness. And that glorious topping of melted cheddar cheese and crispy French fried onions adds an irresistible crunch and a burst of savory flavor that makes this casserole truly addictive. It’s easy to assemble, mostly hands-off in the oven, and always delivers that warm, nostalgic feeling of home-cooked goodness!
Ingredients
Here’s what you’ll need to create this comforting Green Bean and Potato Casserole:
- 1 1/2 pounds fresh green beans, trimmed
- 1 pound potatoes, peeled and sliced (russet or Yukon Gold recommended)
- 1 can (10.5 oz) cream of mushroom soup (condensed)
- 1/2 cup milk (whole or 2%)
- 1 cup shredded cheddar cheese
- 1 cup French fried onions (plus extra for serving, if desired)
- Salt and pepper to taste
Swaps and Notes
- Fresh Green Beans: Fresh green beans are recommended for the best texture and flavor. Frozen green beans (do not thaw) can be used, but adjust boiling time. Canned green beans are generally too soft for this recipe.
- Potatoes: Russet or Yukon Gold potatoes work well. Slice them uniformly (about 1/4-inch thick) for even cooking.
- Cream of Mushroom Soup: Condensed cream of mushroom soup provides the classic creamy base. Cream of chicken soup can be substituted.
- Milk: Whole milk or 2% milk adds creaminess to the sauce.
- Shredded Cheddar Cheese: Sharp or mild cheddar works great. A Colby Jack blend or a mix with a touch of Parmesan would also be delicious.
- French Fried Onions: These provide the signature crispy topping and a savory onion flavor. Don’t skip them!
- Salt & Pepper: Adjust to taste for the green beans, potatoes, and soup mixture.
- Optional Add-ins: Cooked crumbled bacon, sliced mushrooms (sautéed before adding), or a pinch of garlic powder to the soup mixture.
Instructions
Let’s get this delicious Green Bean and Potato Casserole baked to perfection!
- Preheat Oven & Grease Dish: Preheat your oven to 350°F (175°C). Generously grease a 9×13 inch baking dish with cooking spray or butter.
- Boil Green Beans & Potatoes: In a large pot, bring plenty of salted water to a rolling boil. Add the trimmed fresh green beans and cook for about 5-7 minutes. Then, add the peeled and sliced potatoes to the same pot with the green beans and cook for another 8-10 minutes, or until both the green beans and potatoes are tender when pierced with a fork but not mushy. Drain the vegetables very well and set them aside.
- Prepare Creamy Soup Mixture: In a medium bowl, whisk together the 1 can of condensed cream of mushroom soup and 1/2 cup of milk until smooth. Season the mixture with salt and pepper to taste.
- Layer & Combine in Baking Dish: In the prepared 9×13 inch baking dish, layer the cooked potatoes and green beans. Pour the creamy soup mixture over the top of the vegetables. Use a spoon or spatula to stir gently, ensuring the vegetables are well combined with the soup mixture.
- Initial Bake: Place the baking dish in the preheated oven and bake for 35 minutes. During this time, the casserole will heat through and the flavors will begin to meld.
- Add Topping & Final Bake: Remove the casserole from the oven. Sprinkle the 1 cup of shredded cheddar cheese evenly over the top. Then, sprinkle the 1 cup of French fried onions over the cheese layer.
- Return the casserole to the oven and bake for an additional 15 minutes, or until the cheese is beautifully melted and bubbly, and the French fried onions are golden and crispy.
- Serve: Remove from the oven and let cool slightly for 5-10 minutes before serving. Enjoy your warm, cheesy, and comforting Green Bean and Potato Casserole!
Tips for Success
- Don’t Overcook Veggies (Initial Boil): Cook the green beans and potatoes just until tender-crisp, as they will continue to cook in the oven. Overcooked vegetables will result in a mushy casserole.
- Drain Well: Thoroughly draining the boiled vegetables is crucial to prevent a watery casserole.
- Layering for Evenness: Layering the green beans and potatoes ensures they are evenly distributed throughout the casserole.
- French Fried Onions Last: Adding the French fried onions for the last 15 minutes ensures they stay crispy, rather than getting soggy.
- Taste and Adjust: Taste the soup mixture before adding it to the casserole and adjust salt and pepper as needed.
Serving Suggestions and Pairings
This Green Bean and Potato Casserole is a fantastic side dish for any hearty meal:
- Holiday Dinners: A classic addition to Thanksgiving, Christmas, or Easter feasts.
- Roasted Chicken or Turkey: Pairs perfectly with roasted meats.
- Ham or Pork Loin: Complements savory pork dishes beautifully.
- Potlucks & BBQs: A guaranteed crowd-pleaser that’s easy to transport.
- For other comforting Southern-inspired vegetable dishes, you might also love our Southern Squash Casserole.
Storage and Leftover Tips
This casserole makes excellent leftovers, often tasting even better the next day!
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The French fried onions may soften.
- Reheating: Reheat individual portions in the microwave until warmed through. For larger amounts, you can cover it loosely with foil and reheat in a 300°F (150°C) oven until hot and bubbly. To re-crisp the onions, uncover for the last few minutes.
- Freezing: This casserole freezes relatively well. Cool completely, then transfer to freezer-safe containers (without the French fried onion topping for best results). Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Add fresh French fried onions during the last 15 minutes of baking if freezing.
More Recipes You Will Love
If you loved the cheesy, creamy, and comforting nature of this Green Bean and Potato Casserole, you’ll definitely want to explore some of our other fantastic hearty and flavorful side dishes:
- For another incredibly flavorful skillet meal packed with Southern charm, try This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor.
- If you’re a fan of simple yet satisfying roasted vegetables, our Garlic Cauliflower and Mushrooms are a must-try.
- And for a versatile, hearty rice dish, don’t miss our Texas Pecan Rice!
- Finally, for a crispy potato side, check out our Crispy Sweet Potato Fries!
Final Thoughts
This Green Bean and Potato Casserole recipe is a brilliant solution for bringing true comfort, incredible flavor, and a genuine taste of classic American home cooking to your table. It’s easy to make, packed with cheesy deliciousness, and perfect for any family meal or gathering.
Give this recipe a try and let the delicious aromas fill your kitchen! What’s your favorite traditional holiday side dish? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy baking!
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