Green Bean & Potato Casserole is a heartwarming, creamy, and savory comfort dish that brings together tender green beans, buttery potatoes, and a rich, cheesy sauce. Whether you serve it as a holiday side dish or a cozy family dinner, this casserole is sure to become a household favorite. It’s simple, filling, and full of homestyle flavor — a true classic that feels like a warm hug on a plate.
🌟 Why You’ll Love This Recipe
✅ Comforting & hearty — a blend of creamy potatoes, crisp-tender green beans, and melted cheese.
✅ Perfect for any occasion — from Sunday dinners to Thanksgiving feasts.
✅ Easy to prepare — uses basic, wholesome ingredients.
✅ Customizable — great with bacon, mushrooms, or a crispy onion topping.
🥘 Ingredients
For the Casserole:
- 4 medium potatoes, peeled and cubed
- 2 cups fresh or frozen green beans, trimmed and cut into 2-inch pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup sour cream
- 1 cup shredded cheddar cheese (divided)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon dried thyme (optional)
For the Topping (optional but recommended):
- ½ cup French fried onions or crushed Ritz crackers
- 1 tablespoon melted butter
👩🍳 Instructions
Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or medium casserole dish.
Step 2: Cook the Potatoes
Place cubed potatoes in a large pot of salted water.
Boil for 8–10 minutes, until just fork-tender (do not overcook).
Drain and set aside.
Step 3: Cook the Green Beans
If using fresh green beans, blanch them in boiling water for 4–5 minutes, then drain and rinse under cold water to stop the cooking.
If using frozen green beans, simply thaw and drain well.
Step 4: Make the Creamy Sauce
In a large skillet over medium heat, melt butter.
Add onion and garlic, sauté until fragrant and soft (about 3 minutes).
Stir in the cream of mushroom soup, sour cream, ½ cup cheese, salt, pepper, paprika, and thyme.
Mix until the cheese melts and the sauce is smooth.
Step 5: Combine Everything
In a large bowl, gently fold together the potatoes, green beans, and the cheesy mushroom sauce until everything is evenly coated.
Transfer the mixture to your prepared casserole dish.
Step 6: Add Cheese & Topping
Sprinkle the remaining ½ cup cheese over the top.
If desired, mix fried onions or crushed crackers with melted butter and sprinkle over the cheese layer for a crispy, golden topping.
Step 7: Bake
Bake uncovered for 25–30 minutes, or until the casserole is bubbly and the top is golden brown.
🍽️ Serving Suggestions
Serve warm as a:
- Side dish to roast chicken, turkey, or beef
- Vegetarian main dish with a fresh salad
- Comforting addition to holiday dinners or potlucks
Pair it with a crusty bread roll or garlic toast for the perfect cozy meal.
💡 Recipe Variations
✨ Add Bacon: Stir in ½ cup cooked, crumbled bacon for a smoky twist.
✨ Make it Extra Cheesy: Use Monterey Jack or Colby cheese for a gooey, meltier finish.
✨ Add Crunch: Top with panko breadcrumbs tossed in melted butter instead of fried onions.
✨ Add Protein: Mix in cooked diced chicken or ham for a one-dish meal.
✨ Go Dairy-Free: Use vegan butter, cashew cream, and dairy-free cheese alternatives.
🧊 Storage & Reheating
- Store: Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze: Wrap tightly and freeze for up to 2 months (thaw overnight before baking).
- Reheat: Bake covered at 350°F (175°C) for 20 minutes or microwave individual portions.
❤️ Final Thoughts
This Green Bean & Potato Casserole is creamy, cheesy, and irresistibly comforting — the perfect marriage of vegetables and potatoes baked to bubbly perfection. It’s budget-friendly, filling, and packed with flavor that everyone at the table will love.
Whether you’re hosting a family gathering, celebrating the holidays, or just craving a simple, home-cooked dish, this casserole is guaranteed to be a crowd-pleaser. 🥔💚
Print
🥔 Green Bean & Potato Casserole
Ingredients
• 1 tbsp olive oil or butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups peeled and diced potatoes (about 3–4 medium)
• 2 cups fresh or frozen green beans, trimmed and cut into 1-inch pieces
• 1 can (10.5 oz) cream of mushroom soup (or homemade: 1 cup broth + 3 tbsp flour + ½ cup milk + sautéed mushrooms)
• ½ cup sour cream or Greek yogurt
• ½ cup milk (dairy or plant-based)
• 1 tsp dried thyme
• Salt & black pepper to taste
• 1 cup shredded cheddar or mozzarella cheese (divided)
• Optional topping: buttered breadcrumbs or crushed crackers
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch or 2-quart baking dish.
- In a large pot, bring salted water to a boil. Par-cook potatoes 5 minutes. Add green beans and cook 3–4 more minutes until tender-crisp. Drain and set aside.
- In a skillet over medium heat, warm olive oil. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- In a large bowl, mix sautéed veggies, par-cooked potatoes and green beans, cream of mushroom soup, sour cream, milk, thyme, salt, and pepper. Fold in ¾ cup cheese.
- Transfer mixture to the baking dish. Top with remaining ¼ cup cheese.
- Sprinkle with buttered breadcrumbs if desired.
- Bake 25–30 minutes, until bubbly and golden on top.
- Let cool 5 minutes before serving—creamy, hearty, and deeply satisfying!
✨ Great with roasted chicken or as a vegetarian main with crusty bread!
💡 Make ahead: Assemble unbaked casserole, cover, and refrigerate up to 24 hours. Bake when ready (+5 mins).
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 30 mins , Total Time : 50 mins , Servings : 6 , Calories : 240 , Net Carbs: 26g , Fats: 11g , Protein: 11g