If you’re searching for a dish that brings together the snap of fresh green beans, the heartiness of tender potatoes, and a blanket of creamy, cheesy goodness, look no further than this Green Bean and Potato Casserole. Every forkful is a celebration of comforting flavors with just the right amount of crunch from crispy fried onions on top. Whether you’re planning a festive gathering or simply want to jazz up a weeknight dinner, this casserole is always a crowd-pleaser and effortlessly bridges the gap between nostalgic comfort and vibrant freshness.
Ingredients You’ll Need
The beauty of this Green Bean and Potato Casserole is how a handful of simple, everyday ingredients come together to create something truly special. Each element plays an important role, from the earthiness of the potatoes to the rich, creamy sauce and the pop of those irresistible onions on top.
- Baby potatoes: Halved for quick cooking and a creamy, buttery texture that soaks up the sauce beautifully.
- Fresh green beans: Trimmed and blanched for vibrant color and a satisfying crunch that brightens the dish.
- Onion: Thinly sliced and sautéed until soft for a sweet, savory flavor base.
- Garlic: Minced to add a gentle punch of aromatic depth to the sauce.
- Olive oil: Used to sauté the onion, lending a subtle fruitiness and keeping everything from sticking.
- Butter: Adds a luscious richness to the roux and sauce, making every bite feel extra indulgent.
- All-purpose flour: Creates the creamy sauce by thickening the milk and broth mixture.
- Whole milk: The creamy backbone of the sauce, resulting in a velvety finish.
- Chicken or vegetable broth: Lends savory depth; use veggie broth for a vegetarian version.
- Dijon mustard: Just a teaspoon adds brightness and a gentle tang that balances the richness.
- Salt: Essential for bringing out all the flavors in the casserole.
- Black pepper: Adds a subtle kick and warmth.
- Smoked paprika: A touch of smokiness transforms the entire dish, making it feel extra cozy.
- Shredded cheddar cheese: Melts into the sauce for gooey, cheesy goodness that everyone loves.
- Grated Parmesan cheese: Brings a nutty, salty layer of flavor that really makes the casserole pop.
- Crispy fried onions: The ultimate topping for crunch and a savory, almost sweet finish.
How to Make Green Bean and Potato Casserole
Step 1: Preheat and Prep
Start by preheating your oven to 375°F and greasing a 9×13-inch baking dish. This ensures your Green Bean and Potato Casserole won’t stick and will bake evenly. A little bit of prep here sets you up for casserole success!
Step 2: Boil the Veggies
Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook them for 8 to 10 minutes, just until they’re fork-tender but not falling apart. For the last 3 minutes, toss in your trimmed green beans. This quick blanch keeps the green beans bright and crisp-tender, so they won’t turn mushy during baking. Drain and set aside.
Step 3: Sauté Aromatics
Heat olive oil in a large skillet over medium heat and add your sliced onion. Sauté for 5 to 6 minutes until the onion is soft and just starting to caramelize. Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning. This step builds the savory foundation for your casserole’s sauce.
Step 4: Make the Creamy Sauce
Push the onion and garlic to the side of the skillet and add the butter. Once melted, sprinkle in the flour and whisk continuously for about a minute to cook off the raw flavor. Slowly whisk in the whole milk and broth, ensuring there are no lumps. Stir in the Dijon mustard, salt, pepper, and smoked paprika. Let the sauce simmer for 3 to 4 minutes until thickened and velvety.
Step 5: Add Cheese and Veggies
Remove the skillet from the heat and stir in the shredded cheddar and grated Parmesan until both are completely melted and the sauce is smooth. Add your cooked potatoes and green beans, tossing gently to coat everything evenly in that glorious, cheesy sauce.
Step 6: Assemble and Bake
Pour the mixture into your prepared baking dish, spreading it out in an even layer. Sprinkle the crispy fried onions generously over the top. Bake the Green Bean and Potato Casserole uncovered for 20 to 25 minutes, until it’s bubbling and the onions are golden brown. Serve hot and enjoy the melty, crunchy magic!
How to Serve Green Bean and Potato Casserole
Garnishes
Elevate your Green Bean and Potato Casserole with a sprinkle of fresh chopped parsley or chives just before serving. Not only do these herbs add a burst of color, but they also bring a gentle freshness that lightens up the rich, creamy casserole. If you’re feeling extra fancy, a few shavings of Parmesan on top can’t hurt either!
Side Dishes
This casserole is incredibly versatile and pairs well with a variety of mains. Serve it alongside roasted chicken, glazed ham, or even as a vegetarian centerpiece with a crisp salad and crusty bread. For holiday meals, it sits beautifully next to turkey, stuffing, and cranberry sauce, adding a hearty and colorful touch to the table.
Creative Ways to Present
For an eye-catching twist, try baking the Green Bean and Potato Casserole in individual ramekins for personal servings at a dinner party. Or, scoop it into hollowed out bread bowls for a rustic, cozy presentation. If you’re serving a crowd, a sprinkle of extra fried onions right at the table adds drama and crunch everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover Green Bean and Potato Casserole can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a delicious treat for lunch or dinner the next day. Just be sure to let it cool completely before transferring to the fridge.
Freezing
You can freeze the casserole before baking by assembling everything except the fried onion topping. Wrap tightly and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator, add the crispy onions, and bake as directed. Cooked leftovers can also be frozen, though the texture of the potatoes and green beans may soften a bit upon reheating.
Reheating
To reheat, place the casserole (or individual portions) in an oven-safe dish, cover with foil, and bake at 350°F until warmed through, about 20 minutes. For extra crunch, add a fresh handful of crispy onions during the last few minutes of reheating. Microwaving works in a pinch, but the oven method keeps the topping crisp.
FAQs
Can I use frozen green beans instead of fresh?
Absolutely! Frozen green beans work well in Green Bean and Potato Casserole. Just thaw and pat them dry before adding to the boiling water with the potatoes, and they’ll be just as delicious.
Is it possible to make this casserole vegan?
Yes, you can make a vegan version by using plant-based butter, non-dairy milk, and vegan cheeses. Choose vegetable broth and seek out vegan crispy fried onions, and you’ll have a fully plant-based Green Bean and Potato Casserole to enjoy.
Can I make the casserole ahead of time?
Definitely! Assemble the casserole up to the point before baking, cover tightly, and refrigerate overnight. When you’re ready to serve, simply add the fried onions and bake. This makes it perfect for holidays or busy weeknights.
What’s the best way to reheat leftovers?
For best results, reheat leftover Green Bean and Potato Casserole in the oven, covered with foil, at 350°F until hot throughout. Add more crispy onions during the last few minutes to refresh the crunch. The microwave is quick, but the topping will be softer.
Can I add protein to make it a main dish?
Absolutely! Stir in cooked, diced chicken, crumbled bacon, or even some sautéed mushrooms for extra heartiness. The creamy sauce and veggies make a perfect base for customizing your Green Bean and Potato Casserole with your favorite proteins.
Final Thoughts
There’s a certain joy in sharing a bubbling dish of Green Bean and Potato Casserole with friends and family. Whether you’re serving it up for a special holiday or a comforting weeknight meal, this casserole is sure to win hearts and fill bellies. Give it a try and watch it become a new favorite at your table!
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Green Bean and Potato Casserole Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Green Bean and Potato Casserole is a comforting and creamy side dish perfect for holiday meals or weeknight dinners. Featuring tender baby potatoes and fresh green beans enveloped in a rich cheese sauce with a crispy fried onion topping, it combines simple ingredients for a deliciously satisfying bake.
Ingredients
Vegetables
- 1 ½ pounds baby potatoes, halved
- 1 pound fresh green beans, trimmed
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
Sauce
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup chicken or vegetable broth
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Cheeses & Toppings
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup crispy fried onions (for topping)
Instructions
- Prepare Oven and Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Potatoes and Green Beans: Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook for 8–10 minutes until they are just tender. In the last 3 minutes of cooking, add the trimmed green beans to soften slightly. Drain both and set aside.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the thinly sliced onion and sauté for 5–6 minutes until soft and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the Cheese Sauce: Push the onion and garlic to one side of the skillet. Add the butter to the cleared area and allow it to melt. Stir in the flour and cook, whisking, for 1 minute to form a roux. Gradually whisk in the whole milk and broth, stirring continuously to avoid lumps.
- Season and Thicken Sauce: Add Dijon mustard, salt, black pepper, and smoked paprika. Continue to simmer the sauce for 3–4 minutes until it thickens and coats the back of a spoon.
- Add Cheeses: Remove the skillet from heat and stir in the shredded cheddar and grated Parmesan cheese until melted and smooth.
- Combine Vegetables and Sauce: Add the cooked baby potatoes and green beans into the skillet and gently toss to coat them evenly with the cheese sauce.
- Assemble Casserole: Transfer the mixture into the prepared baking dish, spreading it evenly. Sprinkle the crispy fried onions evenly over the top to create a crunchy topping.
- Bake: Place the casserole in the preheated oven and bake uncovered for 20–25 minutes until bubbling and golden brown on top.
- Serve: Remove from oven and let it cool slightly before serving warm as a hearty side dish or vegetarian main if vegetable broth is used.
Notes
- This casserole can be prepared a day ahead and refrigerated; just bake before serving.
- For extra richness and flavor, sprinkle crumbled bacon over the top before baking if not strictly vegetarian.
- Ideal as a festive holiday side or a comforting weeknight dinner accompaniment.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg
