(A comforting, hearty side dish that’s perfect for family dinners or holiday feasts—this casserole combines tender green beans, creamy potatoes, and crispy onions for a dish that’s sure to steal the show!)
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 55-60 minutes
Ingredients
For the Casserole:
- 4 large potatoes, peeled and sliced into 1/4-inch thick rounds
- 1 lb fresh green beans, trimmed and cut into 2-inch pieces (or 2 cups frozen green beans)
- 1 can (10.5 oz) cream of mushroom soup (or homemade if you’re fancy)
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (more to taste)
- 1 tablespoon butter, melted
- 1/2 cup fried onions (the crispy ones from a can or homemade!)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Cook the Potatoes and Green Beans:
- In a large pot, bring salted water to a boil. Add the sliced potatoes and cook for 5-7 minutes until just tender but still firm. Drain the potatoes and set aside.
- In the same pot, blanch the green beans for 3-4 minutes until they are bright green and slightly tender. Drain and set aside.
- Make the Casserole Sauce:
- In a large mixing bowl, combine the cream of mushroom soup, sour cream, cheddar cheese, garlic powder, onion powder, pepper, and salt. Stir until smooth and well combined.
- Add the cooked potatoes and green beans to the sauce and gently stir to coat the vegetables evenly.
- Assemble the Casserole:
- Lightly grease a 9×13-inch baking dish. Pour the potato and green bean mixture into the dish and spread it out evenly.
- Drizzle the melted butter over the top for a little extra richness.
- Bake the Casserole:
- Cover the casserole with foil and bake for 30 minutes. After 30 minutes, remove the foil and sprinkle the fried onions evenly over the top.
- Return the casserole to the oven and bake for an additional 10-15 minutes, or until the top is golden brown and crispy.
- Serve and Enjoy:
- Remove from the oven and let the casserole sit for a few minutes before serving. Scoop out those creamy, cheesy layers and enjoy!
Do’s and Don’ts
DO:
- Use fresh green beans for the best flavor and texture, but frozen will work in a pinch.
- If you love extra cheese, sprinkle some on top along with the fried onions before the final bake.
DON’T:
- Forget to drain the green beans and potatoes properly before mixing them with the sauce. Excess moisture can make the casserole too watery.
- Skip the fried onions on top—they’re a key element for that irresistible crunch!
Pro Tips:
- For a creamier texture, you can add a little extra sour cream or a splash of milk to the sauce.
- Want to kick things up? Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for a little extra heat!
This Green Bean and Potato Casserole is the ultimate comfort food side dish, with creamy potatoes, crisp green beans, and a crunchy topping that will have everyone coming back for seconds. It’s simple, satisfying, and just plain delicious. Enjoy! 🥔🥒🧀
