This Green Bean Casserole with Potatoes is a yummy twist on a classic dish! It combines green beans and tender potatoes in a creamy sauce, topped with crunchy onions.
I love how it’s perfect for family gatherings—it’s hearty and comforting! Plus, who can resist that crispy topping? It’s the kind of comfort food that makes everyone feel at home.
Key Ingredients & Substitutions
Green Beans: Fresh green beans bring a nice crunch and vibrant color. If unavailable, you can use frozen green beans. They’re convenient and work well, but don’t overcook them to maintain some firmness.
Potatoes: I prefer Yukon Gold for their creamy texture, but Russet potatoes are also great. If you want a lighter option, you could swap in cauliflower florets for a low-carb twist.
Cream of Mushroom Soup: This is crucial for the creamy base. If you’re avoiding canned products, you can make a quick homemade version with sautéed mushrooms, cream, and broth. Vegan mushroom soup is another good option!
Cheese: I love sharp cheddar for its strong flavor, but feel free to mix in some Monterey Jack or Gouda. If you want a dairy-free version, try using a plant-based cheese alternative.
Crispy Fried Onions: They add a great crunch! If you’re keeping it healthier, you can top with toasted breadcrumbs or crushed nuts instead.
How Can I Ensure My Potatoes Are Perfectly Tender?
The key to perfect potatoes in this casserole is to cook them just enough before adding to the mix. Start by boiling them for about 8-10 minutes until they are fork-tender but still firm. This prevents mushiness later in baking.
- Check doneness with a fork—there should be a little resistance.
- Be sure to drain well and set aside so they don’t continue cooking in the pot.
Now your green bean casserole will have hearty potatoes that hold their shape! Enjoy your cooking experience with this comforting dish!
Green Bean Casserole with Potatoes
Ingredients You’ll Need:
For the Casserole:
- 4 cups fresh green beans, trimmed and cut into 2-inch pieces
- 2 cups potatoes, peeled and diced small (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
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon paprika (optional)
- 1 1/3 cups crispy fried onions (like French’s)
- 2 tablespoons butter
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This delicious casserole takes about 15 minutes to prep, followed by 30 minutes of baking time. In total, you’ll spend roughly 45 minutes from start to finish. Perfect for a cozy family dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures the casserole bakes evenly when you’re ready to pop it in.
2. Boil the Potatoes:
In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 8-10 minutes, or until they are just tender but not falling apart. You’ll want them firm enough to hold their shape in the casserole. Use a slotted spoon to remove the potatoes from the pot and set aside.
3. Blanch the Green Beans:
Next, take the same pot of boiling water and add the green beans. Blanch them for about 3-4 minutes until they are bright green and slightly tender. Afterward, drain the beans and rinse them under cold water to stop the cooking process. Set aside with the potatoes.
4. Sauté the Onions and Garlic:
In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, which should take about 3-4 minutes. Then, stir in the minced garlic and cook for an additional minute until fragrant.
5. Mix the Base:
In a large mixing bowl, combine the cream of mushroom soup, milk, sautéed onions, garlic, salt, pepper, and paprika. Stir everything together until well mixed—you want that creamy goodness to blend!
6. Combine All Ingredients:
Now it’s time to add the star ingredients! Gently mix in the cooked green beans, potatoes, and shredded cheddar cheese. Be careful not to break up the potatoes too much; we want them to stay chunky and delicious!
7. Transfer to Baking Dish:
Grease a 9×13 inch baking dish (you can use cooking spray or a little butter) and pour the mixture into it. Spread everything out evenly so it bakes nicely.
8. Bake the Casserole:
Pop the dish into your preheated oven and bake for 20 minutes. It should be bubbly and warm when it’s done!
9. Add the Topping:
After 20 minutes, take out the casserole and sprinkle the crispy fried onions on top. They’ll add a wonderful crunch!
10. Final Baking:
Put the casserole back in the oven for an additional 5-7 minutes. You want the onions golden brown and crispy—so watch closely!
11. Serve and Enjoy:
Once it’s ready, remove from the oven, garnish with fresh parsley if you’d like, and let it cool for a few minutes. Now, it’s time to serve up this comforting dish and enjoy!
This Green Bean Casserole with Potatoes is not only hearty but also a crowd-pleaser, making it a fantastic addition to any holiday or family dinner. Enjoy your cooking!
Can I Use Frozen Green Beans Instead of Fresh?
Absolutely! Frozen green beans work well in this recipe. Just make sure to thaw them completely before mixing them into the casserole. You can quickly thaw them in warm water or simply let them sit in the fridge overnight.
How Can I Make This Casserole Vegetarian?
This casserole is already vegetarian-friendly by using cream of mushroom soup and cheese. To keep it completely plant-based, opt for a dairy-free cream of mushroom soup and plant-based cheese alternatives. Both options will keep it delicious!
Can I Prepare This Dish Ahead of Time?
Yes! You can assemble the casserole a day in advance and keep it covered in the refrigerator before baking. Just remember to add the crispy fried onions right before baking to keep them golden and crunchy!
How Do I Store Leftovers?
Leftovers should be stored in an airtight container in the fridge and can last for up to 3 days. To reheat, simply place it in the oven at 350°F (175°C) until warmed through or microwave individual portions.
