ULTIMATE GREEN BEAN POTATO CASSEROLE

I can still picture my Grandma Betty bustling around the kitchen every Thanksgiving, her apron dusted with flour, a mischievous glint in her eye. While the turkey was the star, it was her side dishes that truly stole the show. Among them, her green bean casserole was legendary, but she always added her own special touch: tender potatoes that soaked up all that creamy, savory goodness. Today, I’m sharing my version of The Ultimate Green Bean Casserole with Potatoes – Creamy & Comforting, a dish that’s both nostalgic and utterly delicious. This version is even better than Grandma Betty’s!

The Ultimate Green Bean Casserole with Potatoes: A Classic Reinvented

Green bean casserole. The name alone conjures up images of holiday feasts, potlucks, and comforting family gatherings. But let’s be honest, some versions can be a little…underwhelming. That’s why I’m so excited to share this recipe with you. We’re taking the classic green bean casserole and elevating it to a whole new level by adding potatoes, a simple ingredient that adds so much texture and heartiness. This isn’t just any casserole; it’s The Ultimate Green Bean Casserole with Potatoes – Creamy & Comforting, and I guarantee it will become a new family favorite. Trust me, once you taste the creamy, savory, potato-infused magic, you’ll never go back to the plain old version again!

Why Add Potatoes to Green Bean Casserole?

You might be thinking, “Potatoes? In green bean casserole?” And to that, I say, “Absolutely!” Here’s why this seemingly simple addition is a game-changer:

• Texture: Potatoes provide a wonderful textural contrast to the slightly crisp green beans and the creamy sauce. You get that delightful “bite” from the beans, followed by the soft, comforting feel of the potatoes.
• Heartiness: Potatoes make the casserole more substantial and filling, turning it from a side dish into a potential main course (especially for vegetarians!).
• Flavor: Potatoes absorb the flavors of the creamy mushroom sauce beautifully, creating a symphony of savory goodness in every bite. They add a subtle earthy sweetness that complements the green beans perfectly.
• Extra Creaminess: As the potatoes bake, some of their starch is released into the sauce, thickening it even further and making it even more luscious and decadent.

Making The Ultimate Green Bean Casserole with Potatoes: Step-by-Step

Alright, let’s get cooking! This recipe is surprisingly easy to make, even with the addition of potatoes. Don’t be intimidated by the ingredient list; each component plays a vital role in creating the ultimate comfort food experience. We’ll break it down step-by-step, ensuring your success every time.

Ingredients You’ll Need:

• Fresh Green Beans: 1 1/2 pounds, trimmed
• Potatoes: 1 1/2 pounds, Yukon Gold or Russet, peeled and cubed
• Cream of Mushroom Soup: 2 (10.75 ounce) cans
• Milk: 1/2 cup
• Sour Cream: 1/2 cup
• Soy sauce: 1 tablespoon
• Black Pepper: 1/2 teaspoon
• Garlic Powder: 1/2 teaspoon
• Onion Powder: 1/2 teaspoon
• French Fried Onions: 1 (6 ounce) can, divided
• Butter: 2 tablespoons
• All-Purpose Flour: 2 tablespoons
• Mushrooms: 8 ounces, sliced
• Onion: 1/2 medium, chopped
• Vegetable Oil: 1 tablespoon

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking dish with cooking spray.
2. Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, or until they are bright green and slightly tender-crisp. Don’t overcook them!
3. Shock the Green Beans: Immediately transfer the blanched green beans to an ice bath (a bowl filled with ice and water). This stops the cooking process and preserves their vibrant color and crisp texture.
4. Drain the Green Beans: Once the green beans are cool, drain them well and set them aside.
5. Boil the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes, or until they are fork-tender. You want them cooked through but not mushy.
6. Drain the Potatoes: Drain the cooked potatoes well and set them aside to cool slightly.
7. Sauté the Mushrooms and Onions: While the potatoes are cooking, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
8. Add the Mushrooms: Add the sliced mushrooms to the skillet and cook until they are tender and have released their moisture, about 7-10 minutes. The mushrooms should be a beautiful golden brown.
9. Make a Quick Roux: Melt the butter in the skillet with the mushrooms and onions. Sprinkle in the flour and cook for 1-2 minutes, stirring constantly, until the roux is smooth and bubbly. This will help thicken the sauce.
10. Add the Cream of Mushroom Soup, Milk, Sour Cream, and Spices: Gradually whisk in the cream of mushroom soup, milk, and sour cream. Stir until smooth and heated through. The sauce should be creamy and thick.
11. Season the Sauce: Stir in the soy sauce, black pepper, garlic powder, and onion powder. Taste and adjust seasonings as needed. You might want to add a pinch of salt, but be careful – the cream of mushroom soup is already quite salty.
12. Combine All Ingredients: In the prepared baking dish, combine the blanched green beans, cooked potatoes, and the creamy mushroom sauce. Stir gently to coat everything evenly.
13. Top with French Fried Onions: Sprinkle about half of the French fried onions over the top of the casserole. Save the remaining onions for later.
14. Bake: Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and heated through.
15. Add Remaining Onions: Remove the casserole from the oven and sprinkle the remaining French fried onions over the top.
16. Broil (Optional): If you want the onions to be extra crispy and golden brown, broil the casserole for 1-2 minutes, watching it closely to prevent burning.
17. Let it Rest: Let the casserole rest for a few minutes before serving. This allows the flavors to meld together and the sauce to thicken slightly.
18. Serve and Enjoy! Serve hot and enjoy the creamy, comforting goodness of this amazing green bean and potato casserole.

Success Tips for the Ultimate Green Bean Casserole

Want to guarantee casserole perfection? Follow these golden tips, and you’ll have everyone begging for seconds!

• Don’t Overcook the Green Beans: Overcooked green beans will be mushy and lose their vibrant color. Blanching them briefly and then shocking them in ice water is the key to keeping them crisp-tender.
• Choose the Right Potatoes: Yukon Gold potatoes are my personal favorite because they have a creamy texture and a slightly sweet flavor. Russet potatoes also work well, but they may require a little more cooking time. Avoid using waxy potatoes like red potatoes, as they won’t absorb the sauce as well.
• Don’t Skimp on the French Fried Onions: The French fried onions add a crucial element of crunch and flavor to the casserole. Use a generous amount, and don’t be afraid to add even more!
• Make it Ahead of Time: You can assemble the casserole up to 24 hours in advance and store it in the refrigerator. Just add the French fried onions right before baking to prevent them from getting soggy.
• Customize Your Casserole: Feel free to add other vegetables to your casserole, such as carrots, peas, or corn. You can also use different types of mushrooms, such as cremini or shiitake, for a more complex flavor. If you’re feeling adventurous, try adding a sprinkle of shredded cheese to the top of the casserole before baking.

Variations and Add-Ins

The beauty of this The Ultimate Green Bean Casserole with Potatoes – Creamy & Comforting is its versatility. Feel free to experiment and customize it to your liking! Here are a few ideas to get you started:

• Add Protein: For a heartier casserole, add cooked chicken, sausage, or bacon.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little kick.
• Add Cheese: A sprinkle of shredded cheddar, Monterey Jack, or Gruyere cheese on top of the casserole before baking adds a delicious cheesy flavor.
• Make it Vegan: Use plant-based cream of mushroom soup, milk, and sour cream to make this casserole vegan. You can also use vegetable broth instead of milk.
• Use Fresh Herbs: Add fresh herbs like thyme, rosemary, or parsley to the sauce for a more aromatic flavor.

Serving Suggestions

The Ultimate Green Bean Casserole with Potatoes is a fantastic side dish for any holiday meal or special occasion. It pairs perfectly with:

• Roasted turkey or chicken
• Ham
• Beef tenderloin
• Pork loin
• Vegetarian main courses

It’s also delicious served as a main course with a side salad. I love to pair it with a simple green salad with a vinaigrette dressing.

If you are looking for other casserole ideas, why not try the Creamy Chicken and Rice Casserole for another delicious and comforting dish? Or, for something a little different, consider the Sloppy Joe Biscuit Casserole for a fun and easy weeknight meal. If you’re looking for something to serve alongside this casserole, the Air Fryer Baked Garlic Parmesan Potatoes are always a hit!

Elevating the Flavors Further

Consider adding a touch of Roasted Garlic Butter to your mushrooms and onions while sautéing. The rich, garlicky flavor will infuse the entire casserole with an extra layer of deliciousness. For another comforting meal idea, think about the Chicken Mashed Potato Bowls. While different from a casserole, they share the same goal: ultimate comfort food!

Storage and Reheating Instructions

Storage: Leftover green bean casserole can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating: To reheat, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover with foil to prevent it from drying out. Bake for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave.

Freezing: While you can freeze green bean casserole, the texture of the potatoes and the French fried onions may change slightly. To freeze, let the casserole cool completely and then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Conclusion

So there you have it, my friend – The Ultimate Green Bean Casserole with Potatoes – Creamy & Comforting! It’s a simple yet satisfying dish that’s perfect for any occasion. I know you’ll love the added texture and heartiness that the potatoes bring to this classic casserole. Give it a try, and let me know what you think! I promise, this will be a new family favorite that everyone will rave about. Happy cooking!

Lady Maria

Ultimate Green Bean Potato Casserole

This Ultimate Green Bean Potato Casserole elevates the classic dish with tender potatoes, creating a creamy and comforting side perfect for holidays or any special occasion. The addition of potatoes adds heartiness, texture, and a subtle sweetness that complements the savory mushroom sauce and crisp green beans.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 pounds fresh green beans, trimmed
• 1 1/2 pounds Yukon Gold or Russet potatoes, peeled and cubed
• 1/2 cup milk
• 1/2 cup sour cream
• 1 tablespoon soy sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 8 ounces mushrooms, sliced
• 1/2 medium onion, chopped
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt optional, to taste

Equipment

• 9×13 inch baking dish
• Cooking spray
• Large Pot
• Colander
• Ice bath (bowl with ice and water)
• large skillet
• whisk
• Mixing spoon or spatula
• measuring cups and spoons
• Oven

Method

 

1. Preheat your oven to 350°F (175°C). Prepare a 9×13 inch baking dish with cooking spray.
2. Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, or until they are bright green and slightly tender-crisp.
3. Immediately transfer the blanched green beans to an ice bath (a bowl filled with ice and water).
4. Once the green beans are cool, drain them well and set them aside.
5. Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil and cook for 10-12 minutes, or until they are fork-tender.
6. Drain the cooked potatoes well and set them aside to cool slightly.
7. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
8. Add the sliced mushrooms to the skillet and cook until they are tender and have released their moisture, about 7-10 minutes. The mushrooms should be a beautiful golden brown.
9. Melt the butter in the skillet with the mushrooms and onions. Sprinkle in the flour and cook for 1-2 minutes, stirring constantly, until the roux is smooth and bubbly.
10. Gradually whisk in the cream of mushroom soup, milk, and sour cream. Stir until smooth and heated through. The sauce should be creamy and thick.
11. Stir in the soy sauce, black pepper, garlic powder, and onion powder. Taste and adjust seasonings as needed. Add salt to taste if desired.
12. In the prepared baking dish, combine the blanched green beans, cooked potatoes, and the creamy mushroom sauce. Stir gently to coat everything evenly.
13. Sprinkle about half of the French fried onions over the top of the casserole. Save the remaining onions for later.
14. Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and heated through.
15. Remove the casserole from the oven and sprinkle the remaining French fried onions over the top.
16. If you want the onions to be extra crispy and golden brown, broil the casserole for 1-2 minutes, watching it closely to prevent burning.
17. Let the casserole rest for a few minutes before serving. This allows the flavors to meld together and the sauce to thicken slightly.
18. Serve hot and enjoy.

Notes

For best results, use Yukon Gold potatoes for their creamy texture. Avoid overcooking the green beans; blanching them briefly ensures they remain crisp-tender. To prevent the French fried onions from becoming soggy, add half before baking and the remaining half just before serving. The casserole can be assembled up to 24 hours in advance; add the second half of French fried onions right before baking. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes, covered with foil, or microwave individual portions.