If you’re looking for a comforting, soul-satisfying dish that brings together the best of hearty vegetables and creamy cheese in one irresistible meal, then this Green Bean and Potato Casserole Recipe is an absolute must-try. It’s the perfect blend of tender diced potatoes and crisp green beans enveloped in a luscious, cheesy cream sauce that bakes to bubbling perfection. Whether it’s for a simple family dinner or a special occasion side, this casserole promises warmth, flavor, and effortless deliciousness all in one dish.
Ingredients You’ll Need
The beauty of this Green Bean and Potato Casserole Recipe lies in its simplicity, with each ingredient carefully chosen to build layers of flavor and texture. From the creamy condensed soup to the rich, melty Colby cheese, every element plays its part in making this casserole a standout on your table.
- Diced potatoes (2 cans, 15-ounce each): Using canned diced potatoes saves time and ensures a tender, soft base for your casserole.
- Green beans (2 cans, 14-ounce each): These add a nice pop of color and a slightly crisp bite that balances the dish perfectly.
- Shredded Colby cheese (1 pound): This cheese melts beautifully, creating a rich and creamy texture that ties everything together.
- Condensed cream of chicken soup (10.5-ounce can): This secret weapon adds velvety moisture and a savory depth of flavor without any fuss.
How to Make Green Bean and Potato Casserole Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 350°F (175°C). Lightly grease a small casserole dish—this prevents sticking and helps with a lovely golden crust on your casserole’s edges.
Step 2: Combine Ingredients
In the prepared casserole dish, mix together the drained diced potatoes and green beans with the shredded Colby cheese and the condensed cream of chicken soup. Stir everything gently but thoroughly until all ingredients are evenly blended, ensuring every bite will be creamy and flavorful.
Step 3: First Bake Covered
Cover your casserole dish with aluminum foil to trap moisture and heat. Bake it in the preheated oven for 30 minutes. This stage helps the ingredients meld together while keeping the casserole moist.
Step 4: Bake Uncovered for Browning
Remove the foil from the dish and pop it back into the oven. Bake for an additional 15 minutes so the top can get beautifully bubbly and lightly browned, adding a lovely texture contrast to the creamy interior.
Step 5: Let it Rest
Once out of the oven, allow the casserole to rest for 5 minutes. This helps it set slightly, making it easier to serve and allowing the flavors to settle in.
How to Serve Green Bean and Potato Casserole Recipe
Garnishes
To give your casserole an extra touch of color and freshness, sprinkle some finely chopped fresh parsley or chives on top just before serving. Not only does this brighten the dish visually, but it also adds a hint of herbal brightness that complements the creamy casserole beautifully.
Side Dishes
This casserole stands out wonderfully on its own but pairs beautifully with simple sides like a crisp garden salad or crusty bread to soak up every bit of cheesy goodness. For a heartier meal, consider serving it alongside roasted chicken or grilled sausages for a comforting feast.
Creative Ways to Present
For a festive occasion, portion the casserole into individual ramekins and top each with a sprinkle of extra cheese and breadcrumbs before baking. This creates delightful personal servings that look as good as they taste. You can also add a layer of crispy fried onions on top for an irresistible crunch.
Make Ahead and Storage
Storing Leftovers
Leftover Green Bean and Potato Casserole Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making leftovers even tastier.
Freezing
You can freeze this casserole either baked or unbaked. If freezing unbaked, assemble the dish, cover tightly with foil, and freeze for up to 2 months. When ready to enjoy, bake from frozen, adding extra baking time. For already baked leftovers, freeze in individual portions wrapped well in plastic wrap and foil.
Reheating
Reheat refrigerated portions in the oven at 350°F (175°C) until warmed through, about 20-25 minutes, to maintain that lovely baked texture. Microwaving works for quick reheats but might soften the crispy edges.
FAQs
Can I use fresh green beans and potatoes instead of canned?
Absolutely! Fresh green beans and diced potatoes will add a fresher taste and texture to your casserole, though you may need to cook or blanch them beforehand to ensure they’re tender in the baking time.
Is there a vegetarian version of this casserole?
Yes, simply swap the cream of chicken soup for a condensed cream of mushroom or cream of celery soup to keep the creamy richness without any meat ingredients.
What cheese can I use if I don’t have Colby?
Mild cheddar, Monterey Jack, or even a blend of cheeses will work beautifully. Just pick a cheese that melts well to keep that smooth, creamy texture.
Can I add other vegetables to this casserole?
Definitely! Consider tossing in cooked mushrooms, diced carrots, or even corn for extra color and flavor. Just make sure any additional veggies are cooked or tender before baking.
How do I make the casserole crispier on top?
Try sprinkling a mixture of breadcrumbs and grated parmesan cheese on top before the last 15 minutes of baking for a golden crunchy crust that elevates the dish.
Final Thoughts
This Green Bean and Potato Casserole Recipe is one of those timeless dishes that never fails to comfort and delight with its creamy, cheesy goodness and balanced vegetable flavors. I can’t wait for you to share it with your loved ones and see it become a beloved staple in your kitchen too. Enjoy every delicious bite!
Print
Green Bean and Potato Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This comforting Green Bean and Potato Casserole combines tender diced potatoes, crisp green beans, creamy chicken soup, and melted Colby cheese, baked to bubbly perfection. Perfect as a hearty side dish or a light main, it offers classic flavors and easy preparation for any occasion.
Ingredients
Vegetables
- 2 (15-ounce) cans diced potatoes, drained
- 2 (14-ounce) cans green beans, drained
Other Ingredients
- 1 pound shredded Colby cheese
- 1 (10.5-ounce) can condensed cream of chicken soup
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a small casserole dish to prevent sticking.
- Combine Ingredients: In the prepared casserole dish, thoroughly mix together the drained diced potatoes, drained green beans, shredded Colby cheese, and condensed cream of chicken soup until everything is evenly distributed.
- Cover and Bake: Cover the casserole dish tightly with aluminum foil to retain moisture and bake it in the preheated oven for 30 minutes.
- Uncover and Continue Baking: Remove the foil and continue baking for an additional 15 minutes or until the top of the casserole is bubbly and lightly browned, indicating it is cooked through.
- Rest Before Serving: Allow the casserole to rest for 5 minutes after baking to set and cool slightly before serving for optimal texture and flavor.
Notes
- Make sure to drain the canned potatoes and green beans well to avoid a watery casserole.
- You can substitute Colby cheese with mild cheddar for a sharper flavor.
- For a vegetarian version, use cream of mushroom soup instead of cream of chicken soup.
- If you prefer a crispier topping, sprinkle extra cheese or breadcrumbs in the last 5 minutes of baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
