This tasty green bean casserole is a perfect mix of tender green beans and creamy potatoes. With a crunchy topping, it’s a dish everyone will love!
I love making this for family dinners; it always disappears fast! Don’t be surprised if someone tries to sneak the last bite—I’ve been guilty of that too! 😄
Key Ingredients & Substitutions
Green Beans: Fresh green beans are best for a nice crunch, but frozen beans work just as well. If you’re short on time, use canned green beans, just adjust the cooking time.
Potatoes: I love using Yukon Gold for their creaminess, but Russet or red potatoes are great options too. You can even try sweet potatoes for a fun twist!
Cream of Mushroom Soup: If you’re dairy-free or want a healthier option, consider homemade cream of mushroom soup or a plant-based version. You can blend sautéed mushrooms with vegetable broth as an alternative.
Cheddar Cheese: While cheddar adds flavor, you can replace it with mozzarella, Monterey Jack, or skip it altogether for a lighter dish.
Crispy Fried Onions: If you can’t find these at the store, you can make your own by frying thin onion slices until golden. It’s super easy and adds freshness!
How Do You Achieve Perfectly Caramelized Onions?
Caramelizing onions is key for flavor. This method takes some patience but rewards you with rich taste.
- Start with medium heat in a skillet; too high will burn them.
- Add butter and let it melt, then toss in your sliced onions.
- Cook and stir frequently for about 10-12 minutes until they turn a beautiful golden brown.
- Don’t rush the process; the low and slow cooking brings out their natural sweetness.
Set aside a portion for topping your casserole to enhance that delicious onion flavor in each bite!
The Green Bean Casserole With Potatoes
Ingredients You’ll Need:
For the Casserole:
- 1 lb fresh green beans, trimmed and cut into 2-inch pieces (or about 1 (12 oz) bag frozen green beans)
- 2 cups peeled and diced potatoes (Yukon Gold or Russet work well)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese (optional)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
For the Topping:
- 1 small onion, thinly sliced
- 2 tablespoons butter
- 1 cup crispy fried onions
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and another 30-35 minutes for baking. So, you’ll need about 50 minutes in total to create this delightful dish from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C) so it can be nice and hot when your casserole is ready to go in!
2. Cook the Potatoes:
In a medium pot, bring salted water to a boil. Add the diced potatoes and cook them until they’re just tender (this will take about 8-10 minutes). Once done, drain the potatoes and set them aside to cool.
3. Blanch the Green Beans:
While the potatoes are cooking, you can blanch the green beans in the same boiling water. Just add them for about 3-4 minutes until they turn bright green and slightly tender. Drain and set them aside with the potatoes.
4. Sauté the Onions:
In a skillet over medium heat, melt the butter. Add the sliced onions and sauté them for about 10-12 minutes until they are caramelized and golden brown. Remember to save a portion to sprinkle on top later!
5. Mix the Casserole Ingredients:
In a large mixing bowl, combine the cream of mushroom soup, milk, garlic powder, and a pinch of salt and pepper. Stir it well to get a smooth mixture.
6. Combine Veggies and Soup:
Add the blanched green beans, cooked potatoes, half of the caramelized onions, and half of the cheddar cheese (if using) into the bowl with the soup mixture. Stir it gently so everything is well coated.
7. Prepare for Baking:
Transfer this mixture into a greased casserole dish, spreading it out evenly.
8. Add the Toppings:
Sprinkle the remaining cheese over the top of the casserole. Then, add the crispy fried onions and the reserved caramelized onions for an extra crunch and flavor!
9. Bake:
Put the casserole in the oven and bake it uncovered for about 25-30 minutes, or until it’s bubbly and a lovely golden brown color on top.
10. Serve and Enjoy:
Once it’s ready, carefully remove it from the oven and let it rest for about 5 minutes before serving. This way, it’ll hold together nicely when you dish it out.
Enjoy your creamy and comforting Green Bean Casserole with Potatoes! It’s sure to be a hit at your meal!
Can I Use Different Types of Beans?
Absolutely! While green beans are traditional, you can experiment with other beans such as French string beans or even snap peas. Just adjust the cooking time accordingly if using firmer beans.
Can I Prepare This Casserole Ahead of Time?
Yes, you can assemble the casserole a day in advance. Just cover it tightly with plastic wrap and refrigerate. When you’re ready to bake, remove the wrap and add an extra 5-10 minutes to the baking time.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently in the oven or microwave until heated through—adding a splash of milk can help restore creaminess!
Can I Make This Dish Vegetarian or Vegan?
Absolutely! To make it vegetarian, use vegetable broth-based cream of mushroom soup. For a vegan version, use a plant-based cream soup and substitute the milk with non-dairy milk, plus skip the cheese or choose a vegan cheese option.
