Green Bean Casserole with Potatoes
This comforting Green Bean Casserole with Potatoes blends crisp green beans with tender potatoes and creamy mushroom soup, topped with cheddar cheese and crispy fried onions—a warm and delightful side dish perfect for any gathering.
Ingredients
Vegetables
- 1 pound green beans, trimmed Fresh green beans add a crisp crunch, but you can also use frozen ones in a pinch.
- 2 cups potatoes, peeled and diced Using Yukon Gold potatoes gives a creamy texture that blends beautifully with the other flavors.
Creamy Base
- 1 can cream of mushroom soup For a homemade touch, you can make this with sautéed mushrooms and cream.
- 1 cup milk Whole milk creates a rich, velvety texture, but low-fat milk works too—no need to skimp on flavor.
Toppings
- 1 cup shredded cheddar cheese The sharper the cheese, the more flavorful your casserole will be.
- 1 cup crispy fried onions They add that delightful crunch! If you're feeling adventurous, try homemade ones for extra love.
Seasoning
- Salt and pepper to taste A little seasoning goes a long way; taste as you go for perfection!
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large pot, bring water to a boil. Toss in your diced potatoes and cook until tender, about 10 minutes.
- Add the green beans and let them cook together for an additional 5 minutes. Drain the veggies and set aside.
Mixing
- In a mixing bowl, combine the cream of mushroom soup, milk, salt, and pepper.
- Gently fold in the cooked potatoes and green beans until well coated.
Baking
- Pour the mixture into a greased baking dish and spread it evenly.
- Sprinkle shredded cheddar cheese on top, followed by crispy fried onions.
- Bake for 25-30 minutes, or until bubbly and golden brown.
Serving
- Let it cool briefly before serving.
Notes
You can prep ingredients ahead of time and make variations with different vegetables or add spices for extra flavor. This casserole pairs beautifully with roasted chicken or turkey.