The Ultimate Green Bean Casserole with Potatoes

When you combine tender green beans, hearty potatoes, and a creamy, savory sauce topped with crispy onions, you get The Ultimate Green Bean Casserole with Potatoes.

Perfect for holiday feasts or a comforting side dish for weeknight dinners, this casserole is rich, flavorful, and sure to please everyone at the table.

Kitchen Equipment Needed

• Large pot
• Mixing bowl
• 9×13-inch casserole dish
• Measuring cups and spoons
• Knife and cutting board
• Whisk

Ingredients Overview

This casserole combines simple, fresh ingredients with pantry staples:

• Green Beans: Fresh green beans provide the best texture, but frozen or canned can be used in a pinch.
• Potatoes: Yukon Gold or red potatoes hold their shape well and add heartiness to the dish.
• Cream of Mushroom Soup: The classic base for a creamy casserole.
• Milk: Lightens the sauce and enhances its creaminess.
• Cheese: Sharp cheddar cheese adds richness and flavor.
• Crispy Fried Onions: The classic topping that adds crunch and savory depth.

Ingredients

• 1 lb fresh green beans, trimmed and halved
• 1 lb baby potatoes, quartered
• 1 can (10.5 oz) cream of mushroom soup
• ½ cup milk
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste
• 1 cup crispy fried onions

Step-by-Step Instructions

1. Preheat and Prepare

1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add the green beans and potatoes and cook for about 5 minutes until just tender. Drain and set aside.

2. Make the Sauce

3. In a mixing bowl, whisk together the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper.

3. Assemble the Casserole

4. In a 9×13-inch casserole dish, layer the cooked green beans and potatoes. Pour the soup mixture over the top and stir gently to coat.
5. Sprinkle the shredded cheddar cheese evenly over the mixture.

4. Bake

6. Bake uncovered for 25-30 minutes, or until the sauce is bubbly and the cheese is melted.

5. Add the Topping

7. Remove the casserole from the oven and sprinkle the crispy fried onions over the top. Return to the oven and bake for an additional 5-7 minutes until the onions are golden brown.

6. Serve

8. Let the casserole cool for a few minutes before serving warm.

Recipe Tips

• Make It Ahead: Assemble the casserole without the crispy onions, cover, and refrigerate for up to a day. Add the onions just before baking.
• Add Protein: Include  bits, shredded chicken, or ground turkey for a complete one-dish meal.
• Customize the Cheese: Swap cheddar for Gruyère, mozzarella, or Parmesan for a different flavor profile.

What to Serve With This Recipe

• Main Course: Pair with roasted chicken, turkey, or a juicy steak.
• Sides: Serve alongside cornbread, dinner rolls, or a fresh garden salad.

Frequently Asked Questions

Can I use frozen green beans?
Yes! Thaw and pat them dry before using to prevent excess moisture in the casserole.

What can I substitute for cream of mushroom soup?
Make a homemade version with sautéed mushrooms, milk, and a roux, or use cream of chicken soup instead.

Can I add other vegetables?
Absolutely! Carrots, peas, or even broccoli can be added to the mix for more variety.

Serving Suggestions

• Garnish with fresh parsley or thyme for a pop of color and freshness.
• Serve as a standalone vegetarian dish or as a side to complement your favorite main course.

This Green Bean Casserole with Potatoes takes the traditional dish to the next level, combining creamy, cheesy, and crispy textures in one irresistible bake. Perfect for the holidays or any time you want a hearty, comforting side dish!

green beans, hearty potatoes, and a creamy

When you combine tender green beans, hearty potatoes, and a creamy, savory sauce topped with crispy onions, you get The Ultimate Green Bean Casserole with Potatoes.

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Equipment

• Large pot
• Mixing bowl
• 9x13 inch casserole dish
• Measuring cups and spoons
• Knife and cutting board
• Whisk

Ingredients

  

• 1 lb fresh green beans trimmed and halved
• 1 lb baby potatoes quartered
• 1 can 10.5 oz cream of mushroom soup
• ½ cup milk
• 1 cup shredded cheddar cheese
• 1 tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste
• 1 cup crispy fried onions

Instructions

 

• Preheat and Prepare
• Preheat your oven to 375°F (190°C).
• Bring a large pot of salted water to a boil. Add the green beans and potatoes and cook for about 5 minutes until just tender. Drain and set aside.
• Make the Sauce
• In a mixing bowl, whisk together the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper.
• Assemble the Casserole
• In a 9x13-inch casserole dish, layer the cooked green beans and potatoes. Pour the soup mixture over the top and stir gently to coat.
• Sprinkle the shredded cheddar cheese evenly over the mixture.
• Bake
• Bake uncovered for 25-30 minutes, or until the sauce is bubbly and the cheese is melted.
• Add the Topping
• Remove the casserole from the oven and sprinkle the crispy fried onions over the top. Return to the oven and bake for an additional 5-7 minutes until the onions are golden brown.
• Serve
• Let the casserole cool for a few minutes before serving warm.