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Green Bean and Potato Casserole Recipe
Ash Tyrrell

Green Bean and Potato Casserole Recipe

I recently tried making this green bean and potato casserole, 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.
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Prep Time 20 minutes
Cook Time 35 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • I like to sauté onions slightly before adding them; it enhances their 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.