Description
This Green Bean and Potato Casserole is a comforting, hearty side dish that’s perfect for family dinners and holiday gatherings. Made with tender potatoes, crisp green beans, and a creamy, cheesy sauce, this dish is easy to make and packed with flavor. It’s a great way to bring together simple ingredients for a warm and satisfying meal.
Ingredients
Scale
- 2 lbs potatoes, peeled and cut into 1-inch cubes
- 1 lb fresh green beans, trimmed and cut into 2-inch pieces
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup French-fried onions (for topping)
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Boil the potatoes in a large pot of salted water for 10-12 minutes until fork-tender. Drain and set aside.
- Blanch the green beans by boiling them for 3-4 minutes, then immediately transferring them to an ice bath to keep their bright green color. Drain well.
- Make the sauce: In a large bowl, mix the cream of mushroom soup, milk, shredded cheese, sour cream, garlic powder, onion powder, salt, and black pepper until smooth.
- Combine everything: Add the drained potatoes and green beans to the bowl and stir to coat everything evenly in the sauce.
- Assemble the casserole: Transfer the mixture to the prepared baking dish. Drizzle melted butter on top.
- Bake for 20 minutes, uncovered.
- Add the topping: Sprinkle the French-fried onions over the casserole and bake for an additional 5-10 minutes until golden brown.
- Serve warm and enjoy!
Notes
- For extra flavor, add cooked bacon bits or diced ham to the casserole.
- Swap cream of mushroom soup for cream of chicken if preferred.
- Use frozen green beans if fresh ones aren’t available—just thaw and drain before using.
- To make it ahead, assemble the casserole (without the fried onions) and refrigerate. Bake when ready to serve.