If you’re searching for the ultimate comfort dish to brighten up your table, look no further than Green Bean and Potato Casserole. Imagine crisp green beans and tender baby potatoes smothered in a creamy, cheesy sauce and topped with crispy fried onions — it’s a holiday classic that somehow manages to taste even better the next day. This hearty casserole brings together everything you want in a side: easy to prepare, deeply satisfying, and versatile enough to sit proudly next to any family favorite. Whether you’re cooking for a weeknight dinner or a festive feast, Green Bean and Potato Casserole is bound to steal the show.

Green Bean and Potato Casserole Recipe - Recipe Image

Ingredients You’ll Need

This Green Bean and Potato Casserole comes together with simple but perfectly chosen ingredients. Each one adds something special — from the fresh crunch of green beans to the rich meltiness of cheddar — all harmonizing for a truly memorable bite.

Fresh Green Beans: These give the casserole color and a lively snap — always trim and cut them into uniform pieces for even cooking.
Baby Potatoes: Quartered baby potatoes become buttery-soft when baked, soaking up every drop of creamy sauce.
Olive Oil: Adds a touch of heart-healthy richness while sautéing the aromatics.
Butter: For that unmistakable, cozy flavor that only butter delivers.
Onion: Finely chopped onion caramelizes for sweet, savory flavor in every forkful.
Garlic: Minced garlic brings an irresistible aromatic depth.
Cream of Mushroom Soup: The secret weapon for a luxuriously creamy base — feel free to sub with cream of chicken if that’s your style.
Sour Cream: Gives the sauce a tangy richness and silky texture.
Milk: Loosens up the sauce so it coats every veggie and potato just right.
Salt: Essential for bringing all those flavors to life.
Black Pepper: Adds gentle warmth and balance.
Dried Thyme: A little herbal touch makes the whole casserole more aromatic and savory.
Shredded Cheddar Cheese: Divided between layers for maximum gooey, melty goodness.
French Fried Onions: That classic, crispy topping every comforting casserole deserves.

How to Make Green Bean and Potato Casserole

Step 1: Prep Your Oven and Dish

Start by preheating your oven to 375°F and giving a 9×13-inch baking dish a light coat of oil or nonstick spray. This little step keeps all those lovely cheesy edges from sticking and makes cleanup a breeze.

Step 2: Boil the Potatoes and Green Beans

Bring a large pot of salted water to a rolling boil. Pop in the quartered potatoes first and let them cook for about 8 to 10 minutes, just until they’re fork-tender but not completely falling apart. Add the green beans and let those blanch for 3 minutes — this quick pre-cook keeps everything beautifully tender but never mushy. Drain well and set aside.

Step 3: Sauté the Aromatics

In a large skillet over medium heat, melt the butter with the olive oil. Add your chopped onion and sauté until it’s softened and translucent, about 4 minutes, then toss in the garlic and cook just until fragrant. This builds irresistible flavor at the heart of the Green Bean and Potato Casserole.

Step 4: Mix Up the Creamy Sauce

To your skillet, stir in the condensed cream of mushroom soup, sour cream, and milk. Season it up with salt, pepper, and dried thyme, whisking or stirring everything until you have a creamy, dreamy sauce.

Step 5: Assemble the Green Bean and Potato Casserole

In your prepared baking dish, combine the par-cooked potatoes, green beans, and the entire sauce mixture. Give it all a gentle stir to thoroughly coat the veggies in sauce. Sprinkle 1 cup of the shredded cheddar over the top — this first cheese layer creates a luscious, melty blanket beneath all the crispy toppings.

Step 6: First Bake

Cover the casserole with foil to keep moisture in and bake for 25 minutes. This allows everything to come together, marrying the flavors and making each bite perfectly cohesive.

Step 7: Add the Final Toppings & Second Bake

Remove the foil and top with the remaining shredded cheddar cheese and the French fried onions. Return the dish to the oven and bake uncovered for another 10 to 15 minutes. You’re looking for that irresistible bubbly, golden finish on top — the ultimate Green Bean and Potato Casserole signature!

How to Serve Green Bean and Potato Casserole

Garnishes

Take this casserole to the next level with a sprinkle of extra fresh thyme or parsley right before serving. The fresh herbs add a vibrant pop of color and a subtle earthy aroma that pairs perfectly with the creamy, cheesy base.

Side Dishes

This dish plays beautifully with just about any classic main course. Serve Green Bean and Potato Casserole with roast chicken, glazed ham, or alongside your Thanksgiving turkey. For a meatless meal, pair it with a hearty grain salad or a simple green salad to balance out the richness.

Creative Ways to Present

Looking to impress? Spoon the casserole into individual ramekins for personal servings — perfect for dinner parties or holiday gatherings. Or, layer it into a deep, statement-worthy cast iron skillet for a rustic look that keeps the dish nice and hot at the table.

Make Ahead and Storage

Storing Leftovers

Let any leftover Green Bean and Potato Casserole cool to room temperature, then transfer to an airtight container before refrigerating. It keeps well for up to 4 days, and the flavors get even cozier as they mingle overnight.

Freezing

If you’re planning ahead for a busy week or want to save some for another time, you can absolutely freeze this casserole. Assemble it up to the point of adding the toppings, wrap tightly, and freeze for up to 2 months. Add the fried onions and extra cheese just before baking from frozen for best results.

Reheating

For the tastiest results, reheat Green Bean and Potato Casserole in the oven at 350°F, covered loosely with foil, until warmed through (about 20 to 25 minutes). Remove the foil for the last 5 minutes to help the topping get crisp again. Individual portions also reheat well in the microwave.

FAQs

Can I use frozen green beans instead of fresh?

Absolutely! Just be sure to thaw and pat them dry first; you can skip the blanching step if using frozen since they’re partially cooked already. Your Green Bean and Potato Casserole will still come out vibrant and delicious.

Is there a good dairy-free alternative for this casserole?

You can make it dairy-free by swapping in plant-based sour cream, milk, and shredded cheese, plus a dairy-free condensed soup. The flavors remain rich and satisfying with those substitutions.

How can I add some protein to this dish?

A great option is to add cooked, crumbled bacon (as noted in the recipe), or stir in some shredded rotisserie chicken to make this casserole a complete meal.

Can this casserole be made in advance?

Yes! Assemble Green Bean and Potato Casserole through step 5, then cover and refrigerate for up to 24 hours. When you’re ready to serve, top with cheese and onions and bake as directed, adding an extra 5-10 minutes of baking time if it’s coming straight from the fridge.

What’s the best way to prevent the topping from getting soggy?

For the crispiest fried onion topping, add it in the last 10 to 15 minutes of baking, just as the recipe suggests. This ensures a golden crunch every time.

Final Thoughts

If you’re looking to warm hearts and gather rave reviews at your next dinner, Green Bean and Potato Casserole is the dish to make. Give it a try and see how quickly it disappears — you’ll wonder why you ever waited to add this creamy, cheesy classic to your family’s favorites!

Green Bean and Potato Casserole Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A comforting and creamy Green Bean and Potato Casserole that is perfect for any gathering or weeknight dinner. This hearty dish combines tender green beans, baby potatoes, and a rich, savory sauce topped with melted cheese and crispy fried onions.

Ingredients

Scale

Green Bean and Potato Casserole:

1 1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
1 1/2 pounds baby potatoes, quartered
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, finely chopped
3 cloves garlic, minced

Sauce:

1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme

Toppings:

1 1/2 cups shredded cheddar cheese, divided
1 cup French fried onions

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Instructions

Preheat the oven and prepare the dish: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
Cook the vegetables: Boil potatoes until tender, add green beans, and cook briefly. Drain and set aside.
Prepare the sauce: Sauté onion and garlic, then mix in soup, sour cream, milk, and seasonings until smooth.
Assemble the casserole: Combine vegetables with sauce in the baking dish, top with cheddar cheese, cover, and bake.
Finish and serve: Uncover, add remaining cheese and fried onions, bake until golden, and serve hot.