Green Bean and Potato Casserole: Easy, Hearty Recipe
This hearty casserole blends tender potatoes, crisp green beans, and a creamy, cheesy sauce for the perfect side dish or vegetarian main. It’s comforting, simple, and made with everyday ingredients—great for family dinners or holiday gatherings.
Ingredients
- 3 cups diced potatoes Yukon Gold or Russet, peeled
- 3 cups green beans trimmed and halved
- 1 can 10.5 oz cream of mushroom soup
- ½ cup sour cream
- ½ cup milk
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and black pepper to taste
- 1 ½ cups shredded cheddar cheese
- ½ cup fried onions or breadcrumbs for topping
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- Boil potatoes in salted water for 8–10 minutes until slightly tender; drain.
- Steam or blanch green beans for 3–4 minutes until bright green; drain.
- In a large bowl, mix soup, sour cream, milk, onion powder, garlic powder, salt, and pepper.
- Fold in potatoes, green beans, and 1 cup cheddar cheese until coated.
- Transfer to baking dish and spread evenly.
- Top with remaining 1/2 cup cheese and fried onions or breadcrumbs.
- Bake uncovered for 30–35 minutes until bubbly and golden.
- Let stand 5 minutes before serving.
Notes
You can use canned green beans and pre-cooked potatoes for shortcuts.
Add cooked bacon or ham for a meaty version.
Top with extra cheese for an extra-rich flavor.
Add cooked bacon or ham for a meaty version.
Top with extra cheese for an extra-rich flavor.