This Green Bean Casserole with Potatoes is a warm and comforting dish! It’s packed with tender green beans and creamy potatoes, all topped with crispy onions for that special crunch.
I love how easy it is to whip up for family dinners. Just mix, bake, and watch everyone go for seconds! Trust me, they’ll be asking for the recipe before the meal is over! 😄
Key Ingredients & Substitutions
Green Beans: Fresh green beans work best for this recipe, but if they’re not available, frozen ones will do just fine. Just make sure they’re thawed before cooking.
Potatoes: I love using baby potatoes as they add a nice texture. If you prefer, feel free to swap them for regular potatoes, just cut them into similar-sized pieces.
Cream of Mushroom Soup: This is a must! If you want a healthier option or need it dairy-free, try a homemade version or opt for a cream of celery soup.
Cheese: Cheddar is classic, but I’m also a fan of mixing it up with Monterey Jack or even Gruyère for a unique flavor twist. Just do what fits your taste!
Fried Onion Strings: These add that perfect crunch. If you can’t find them, crispy breadcrumbs or even crushed crackers can be a great substitute.
What’s the Best Way to Prep the Green Beans and Potatoes?
Getting the cooking timing right for the green beans and potatoes is crucial to ensure they are tender but not mushy. Here’s how I do it:
- Start boiling salted water—this adds flavor! Once it’s boiling, toss in the halved potatoes.
- Cook potatoes for about 10 minutes until they’re just tender. You don’t want them falling apart before they go in the oven!
- When there are about 3-4 minutes left, add in the green beans to the pot. This way, they will remain bright green and crisp.
- Don’t forget to drain them well before mixing with the cream and soup mixture.
Using this method helps both ingredients hold up during baking, leading to a perfect casserole!
The Green Bean Casserole With Potatoes
Ingredients You’ll Need:
Vegetables:
- 1 lb fresh green beans, trimmed and cut in halves
- 1 lb small potatoes (baby or new potatoes), halved or quartered if large
Soup Mixture:
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup milk
- 1/2 cup finely chopped onion (optional)
Cheesy Goodness:
- 1 cup shredded cheddar cheese
- 2 tablespoons butter
Toppings:
- 1 1/3 cups fried onion strings (French fried onions)
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
- 1 teaspoon dried parsley flakes (for garnish)
How Much Time Will You Need?
This yummy casserole takes about 15 minutes to prep and about 35-40 minutes to bake. You’ll spend a little time boiling and mixing everything together, and then just let it bake until it’s bubbly and golden. Perfect for a cozy meal or a holiday feast!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by setting your oven to 350°F (175°C) so it’s nice and hot when you’re ready to bake!
2. Cook the Vegetables:
Grab a large pot and fill it with water. Add a pinch of salt and bring it to a boil. Drop in the halved potatoes and let them cook for about 10 minutes until just tender. Then, during the last 3-4 minutes of cooking, add the green beans to the pot. Drain your veggies and set them aside for later.
3. Prepare the Soup Mixture:
In a big bowl, combine the cream of mushroom soup, milk, garlic powder (if you’re using it), and some salt and pepper. If you like onions, throw in your finely chopped onions here as well. Stir everything together until it’s smooth and well mixed.
4. Combine the Ingredients:
Add your cooked potatoes and green beans to the bowl with the soup mixture. Gently mix everything together, making sure all the veggies are coated in the creamy goodness.
5. Transfer to Baking Dish:
Lightly grease a 9×13 inch baking dish (or any similar size). Pour your mixture into the dish, spreading it out evenly.
6. Add Cheese:
Now, sprinkle that delicious shredded cheddar cheese all over the top. Yum!
7. Bake the Casserole:
Put the casserole in the oven and bake it for about 25 minutes, or until the cheese is melted and bubbly.
8. Top with Crispy Onions:
Once the casserole is out of the oven, gently sprinkle the fried onion strings on top to add that delightful crunch. Place it back in the oven for another 5-10 minutes, until the onions are golden brown and crispy.
9. Final Touches:
When it’s all done, take it out of the oven and sprinkle some dried parsley flakes on top for a pop of color. Serve it warm and enjoy!
This Green Bean Casserole with Potatoes is a wonderful addition to your meal – perfect for those chilly nights or festive gatherings. Enjoy the heartiness and flavor! 😊
Can I Use Frozen Green Beans?
Absolutely! Just make sure to thaw and drain them before using. This helps maintain the texture since they’re often blanched before freezing.
What Can I Substitute for Cream of Mushroom Soup?
If you want a healthier or vegan option, you can make your own creamy sauce using equal parts vegetable broth and plant-based milk, thickened with a bit of cornstarch. You can also try cream of celery or cream of chicken soup if preferred!
How Long Can I Store Leftovers?
Leftovers will keep in an airtight container in the fridge for up to 3 days. You can reheat in the oven or microwave until warmed through. If reheating in the oven, cover with foil to prevent over-browning.
Can I Make This Casserole Ahead of Time?
Yes, you can assemble it a day in advance! Just cover it tightly with foil and store it in the fridge. When you’re ready to bake, increase the cooking time by about 10-15 minutes to account for it being chilled.
