This Green Bean Casserole with Potatoes is a warm and hearty dish! It’s filled with crisp green beans and creamy potatoes, all baked together to create a cozy meal.
I love how easy it is to throw together, and it’s perfect for holidays or family dinners. Plus, who can resist that cheesy, crunchy topping? It always disappears fast at my table!
Key Ingredients & Substitutions
Green Beans: Fresh green beans are ideal for their crunchiness and flavor. If they’re out of season, feel free to use frozen green beans; just thaw them first. Canned green beans can be used too, though they’ll be softer.
Potatoes: Yukon Gold potatoes are creamy and hold together well. However, you can substitute with Russet potatoes or even sweet potatoes for a different twist. Just note that cooking times might vary slightly.
Cream of Mushroom Soup: This adds a creamy texture. If you’re looking for a lighter option, try using homemade white sauce (béchamel), or for a vegan alternative, use a store-bought mushroom soup that’s dairy-free.
Cheddar Cheese: Cheddar lends a rich flavor. You can swap it with Monterey Jack or even a vegan cheese if needed. Mixing in some Parmesan gives an extra kick too!
French Fried Onions: These are key for that crunchy topping. If you can’t find them, you can make your own by frying thinly sliced onions in oil or crush some crackers or breadcrumbs instead.
How Do You Ensure Perfectly Blanched Green Beans?
Blanching intensifies the green bean color and helps them stay crisp in your casserole. Here’s how to do it right:
- Start by boiling salted water. This helps flavor the beans.
- Add the green beans and cook for just 3-4 minutes. They should turn bright green but not mushy.
- Immediately transfer them to a bowl of ice water to stop cooking. This is the “shock” step!
- Once cooled, drain them well to avoid extra water in your casserole.
With this technique, your green beans will be perfectly tender-crisp in the casserole!
Green Bean Casserole With Potatoes
Ingredients You’ll Need:
For the Casserole:
- 4 cups fresh green beans, trimmed and halved
- 3 cups peeled and diced potatoes (such as Yukon Gold or Russet)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- 1 cup French fried onions
- 2 tablespoons butter or olive oil
- 2 tablespoons chopped fresh parsley (optional for garnish)
How Much Time Will You Need?
This dish takes about 20 minutes of prep time, plus 25-30 minutes to bake. You’ll enjoy a total of about 50 minutes from start to finish, and it’s worth every minute for that delicious flavor!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first! Preheat your oven to 350°F (175°C). While that’s warming up, get your casserole dish ready by lightly greasing it with butter or non-stick spray.
2. Prepare the Potatoes:
Next, grab a large pot and bring some salted water to a boil. Add the diced potatoes and cook them for about 8 minutes, or until they are just tender. Use a slotted spoon to scoop them out and transfer them to a bowl, but don’t drain the water—keep it boiling!
3. Blanch the Green Beans:
In the same boiling water, toss in the green beans. Cook them for 3-4 minutes until they’re bright green and slightly tender. Now, drain the beans and immediately put them in a bowl of ice water to stop the cooking process. After a few minutes, drain again and set aside.
4. Sauté the Onions and Garlic:
Heat the butter or olive oil in a skillet over medium heat. Add the chopped onion and minced garlic and sauté until fragrant and the onions are translucent, about 3 minutes. This is where your kitchen will start to smell amazing!
5. Mix It All Together:
In a large mixing bowl, combine the cream of mushroom soup, milk, sautéed onion and garlic, salt, pepper, and half of the shredded cheese. Stir it all together until well mixed. Then gently fold in the cooked potatoes and green beans until everything is coated.
6. Get Ready to Bake:
Pour the vegetable and sauce mixture into your greased casserole dish, spreading it evenly. This will be the base of your delicious casserole!
7. Add the Toppings:
Sprinkle the remaining shredded cheddar cheese on top of your casserole, followed by the crunchy French fried onions for that extra texture.
8. Bake to Perfection:
Pop your casserole in the preheated oven and bake it uncovered for about 25-30 minutes, or until it’s bubbly and the top is golden brown. This is when your kitchen will fill with heavenly aromas!
9. Rest and Serve:
Once it’s out of the oven, let it sit for about 5 minutes before serving. If you like, sprinkle some fresh parsley on top for a touch of color. Dig in and enjoy this comforting and delicious Green Bean Casserole with Potatoes!
Happy cooking!
Can I Use Frozen Green Beans Instead of Fresh?
Absolutely! If you’re using frozen green beans, there’s no need to blanch them like fresh ones. Just add them directly into the casserole mixture. They may release a bit more moisture, so you might want to reduce the milk slightly for a thicker consistency.
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole up to the baking step and store it covered in the refrigerator for up to 24 hours. When you’re ready to bake, just pop it in the oven, adding a few extra minutes to the baking time if it’s cold from the fridge.
What Should I Do If I Want a Vegan Version?
For a vegan version, use a plant-based cream of mushroom soup along with non-dairy milk. You can also substitute the cheese with a vegan alternative and use a flax egg or cornstarch mixed with water to help bind if needed.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F (175°C) until warmed through, or microwave in short intervals until hot. Enjoy!
