Green Bean and Potato Casserole Recipe

This Green Bean and Potato Casserole is a comforting and hearty dish perfect for family dinners, potlucks, or holiday gatherings. With layers of tender potatoes, fresh green beans, and a creamy, cheesy sauce, this casserole offers a delicious balance of flavors and textures. Whether you’re serving it as a side dish or a vegetarian main course, this recipe is sure to please the crowd.

Ingredients:

For the Casserole:

• 4 large potatoes (Yukon Gold or Russet), peeled and sliced thin
• 1 pound fresh green beans, trimmed (or 4 cups frozen green beans)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 ½ cups shredded cheddar cheese
• 1 cup heavy cream
• 1 cup milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme (optional)
• ¼ tsp ground nutmeg (optional)
• ½ cup grated Parmesan cheese (for topping)

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Preparation:

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with butter or cooking spray.

Step 2: Prepare the Potatoes and Green Beans

• For Fresh Green Beans: In a large pot, bring salted water to a boil. Add the trimmed green beans and blanch them for about 3-4 minutes. Drain and transfer them to an ice bath to stop the cooking process. Once cooled, drain them again and set aside.
• For Frozen Green Beans: Thaw the green beans and pat them dry to remove excess moisture.
• For Potatoes: Peel and slice the potatoes thinly, about 1/8 inch thick. You can use a mandolin for even slices. Parboil the potato slices in boiling water for 5-7 minutes until they are just tender but not fully cooked. Drain and set them aside.

Step 3: Make the Creamy Cheese Sauce

• In a medium saucepan, melt the butter over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
• Stir in the flour to create a roux and cook for 1-2 minutes until the flour is lightly browned.
• Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps. Continue to cook for 5-6 minutes until the sauce thickens slightly.
• Add the shredded cheddar cheese, salt, pepper, thyme, and nutmeg (if using). Stir until the cheese is fully melted and the sauce is smooth and creamy. Remove the sauce from heat.

Step 4: Assemble the Casserole

• In the prepared casserole dish, arrange a layer of potato slices, followed by a layer of green beans. Pour a portion of the cheese sauce over the vegetables. Repeat the layers, finishing with a final layer of potatoes and the remaining cheese sauce on top.
• Sprinkle the grated Parmesan cheese evenly over the top for a golden, crispy finish.

Step 5: Bake the Casserole

• Cover the casserole dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake uncovered for an additional 20-25 minutes or until the top is golden brown and bubbly, and the potatoes are fork-tender.

Step 6: Serve

• Let the casserole sit for 5-10 minutes before serving to allow it to set. Garnish with fresh herbs like parsley or thyme, if desired, and serve hot.

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Cooking Notes:

• Potatoes: Yukon Gold potatoes work great for this recipe due to their buttery texture, but Russet potatoes will also work well.
• Green Beans: Fresh green beans offer a crisp-tender texture, but frozen green beans are a convenient alternative and taste just as good.
• Make-Ahead: You can prepare the casserole a day ahead of time. Simply assemble it without baking, cover it tightly, and refrigerate it. When ready to bake, allow it to come to room temperature and bake as directed.
• Add-ins: For an extra twist, you can add bacon bits, sautéed mushrooms, or even shredded chicken for added flavor and protein.

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Serving Suggestions:

• Holiday Side Dish: Serve this casserole alongside roasted meats like turkey, chicken, or ham for a festive meal.
• Main Course: This hearty casserole can also be enjoyed as a main dish with a simple side salad or crusty bread.
• Vegetarian Option: Keep it vegetarian by using vegetable broth in place of any meat-based broths and serving it as a hearty, meat-free dinner option.

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Tips:

• Cheese Variations: You can mix up the cheeses for different flavor profiles. Gruyère, mozzarella, or even pepper jack can be great alternatives to cheddar.
• Crispy Topping: For a crunchier topping, add breadcrumbs mixed with melted butter and sprinkle on top before baking uncovered.
• Extra Creamy: If you want the sauce to be extra rich, use all heavy cream instead of a combination of cream and milk.

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Prep Time:

• 25 minutes

Cook Time:

• 55-60 minutes

Total Time:

• 1 hour 25 minutes

Servings:

• 6-8

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Nutritional Information (Per Serving, Approx.):

• Calories: 350
• Protein: 10g
• Carbohydrates: 35g
• Fat: 20g
• Sodium: 380mg

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Conclusion:

This Green Bean and Potato Casserole is the perfect comfort food for any occasion. It’s a great way to combine fresh vegetables with a creamy, cheesy sauce that brings everything together. Whether served as a hearty side dish or a main course, this casserole will become a favorite in your household, especially during the colder months or holiday gatherings. Simple to make, yet rich and flavorful, this dish is sure to impress!

 

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