I recently tried making this Green Bean and Potato Casserole Recipe, and I have to say, it quickly became a family favorite. There’s something about the creamy texture paired with tender vegetables that feels like comfort on a plate. I love how easy it is to throw together, yet it tastes like it took hours to make.

Every bite brings out that cozy, homemade flavor I crave during dinner. Honestly, it’s the kind of recipe I’ll keep coming back to for holidays or even a simple weeknight meal. You can also enjoy similar hearty flavors in a Chicken Fried Chicken Recipe for a protein-packed dinner.

Ingredients

Here’s everything you’ll need to make this creamy, delicious casserole:

1 pound fresh green beans, trimmed and cut into 1-inch pieces – Fresh green beans give the best texture; avoid frozen for a firmer bite.
2 pounds potatoes, peeled and diced – Yukon gold potatoes work perfectly for a creamy yet firm consistency.
1 medium onion, finely chopped – Adds sweetness and depth to the casserole.
1/4 cup butter – Provides richness; I always use unsalted to control saltiness.
1/4 cup all-purpose flour – Helps thicken the creamy sauce without lumps.
2 cups milk – Whole milk makes the casserole extra creamy.
1/2 teaspoon salt – Enhances the natural flavors of the veggies.
1/4 teaspoon black pepper – Freshly cracked pepper gives more aroma and flavor.
1 cup shredded cheddar cheese – I recommend grating it fresh for the best melt and flavor.
1/2 cup breadcrumbs – Adds a lovely crunchy topping; I prefer panko for extra crispiness.

Note: several serving

Variations

You can customize this casserole to suit your taste or dietary needs:

Swap cheddar for a dairy-free cheese to make it vegan-friendly.
Use almond milk or oat milk instead of regular milk for a lighter version.
Add crispy bacon bits or sautéed mushrooms for extra flavor.
Sprinkle a pinch of paprika or garlic powder for a mild kick.
You can also enjoy similar hearty flavors in a Chicken Fried Chicken Recipe for a protein-packed dinner.

Cooking Time

Here’s how long the process takes:

Prep Time: 20 minutes – This includes chopping vegetables and preparing the sauce.
Cooking Time: 35 minutes – Baking until golden and bubbly.
Total Time: 55 minutes – A quick, comforting meal in under an hour.

Equipment You Need

You don’t need anything fancy, just the basics:

Large pot – For boiling potatoes and green beans.
Skillet – To make the creamy sauce.
Baking dish (9×13 inches recommended) – For assembling and baking the casserole.
Wooden spoon or spatula – For mixing the sauce and vegetables.
Cheese grater – Freshly grated cheese melts better than pre-shredded.

How to Make Green Bean and Potato Casserole Recipe?

Follow these simple steps to make the casserole come together beautifully:

Prepare the Vegetables

First, peel and dice your potatoes into even pieces for consistent cooking. Trim and chop the green beans into 1-inch pieces. Boil potatoes until tender, then drain and set aside.

Make the Creamy Sauce

In a skillet, melt butter over medium heat and whisk in flour to create a smooth roux. Slowly add milk while stirring until the sauce thickens. Season with salt and pepper, then stir in half of the cheddar cheese for extra creaminess.

Combine and Assemble

Mix the cooked potatoes, green beans, and onions with the sauce until evenly coated. Pour into a greased baking dish and spread breadcrumbs on top, then sprinkle the remaining cheese over it.

Bake to Perfection

Place the casserole in a preheated oven at 350°F (175°C) for 25–30 minutes. Bake until the top is golden brown and bubbling, letting it cool slightly before serving.

Additional Tips for Making This Recipe Better

From my experience, these small adjustments really elevate the dish:

I like to sauté onions slightly before adding them; it enhances sweetness.
Using fresh cheese instead of pre-shredded makes a noticeable difference in flavor.
I sometimes add a teaspoon of Dijon mustard to the sauce for a subtle tang.
Toast breadcrumbs in butter before topping to get an extra crunch.

How to Serve Green Bean and Potato Casserole Recipe?

Serving this casserole can be just as fun as making it:

Serve directly from the baking dish for a rustic, homey feel.
Garnish with fresh parsley or chives to add color and freshness.
Pair it with roasted chicken or ham for a complete meal.
Use individual ramekins for a more elegant presentation at dinner parties.

Nutritional Information

Here’s a quick look at what you’re enjoying in each serving:

Calories: 280 per serving – A hearty side without being overly heavy.
Protein: 10g – Thanks to cheese and vegetables, it’s mildly protein-rich.
Carbohydrates: 35g – Mostly from potatoes, giving energy and fiber.
Fat: 12g – Butter and cheese provide richness for that creamy texture.

Make Ahead and Storage

Planning ahead makes this casserole even easier to enjoy:

Storage

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.

Freezing

You can freeze the casserole before baking for up to 2 months. Wrap tightly with foil to prevent freezer burn.

Reheating

If frozen, thaw overnight in the fridge. Bake at 350°F (175°C) until heated and bubbly, adding a few extra minutes if needed.

Why You’ll Love This Recipe?

Here’s why I keep making this green bean and potato casserole:

Easy to Prepare – Minimal chopping and straightforward steps.
Comfort Food – Creamy, cheesy, and satisfying in every bite.
Versatile – Works as a side or a vegetarian main dish.
Customizable – Add spices, different cheeses, or extra vegetables.
Crowd-Pleaser – Perfect for holidays, potlucks, or family dinners.

This green bean and potato casserole combines creamy comfort with simple ingredients. With my tips and variations, it’s easy to adapt for any occasion, diet, or flavor preference. Each bite feels like a warm hug, making it one of my favorite recipes to share.

Ash Tyrrell