Green Bean and Potato Casserole Recipe
If you’re craving a comforting dish that combines hearty textures with fresh green goodness, then this Green Bean and Potato Casserole Recipe is exactly what you need. It’s a fantastic blend of tender diced potatoes, crisp green beans, creamy cheese, and rich condensed soup all baked to bubbly perfection. Whether it’s a family dinner or a potluck favorite, this casserole brings simple ingredients together in a way that feels both nostalgic and refreshingly satisfying. Let me walk you through how easy and delicious this timeless classic can be!
Ingredients You’ll Need
The beauty of this Green Bean and Potato Casserole Recipe lies in its simplicity — each ingredient plays a crucial role in building the perfect balance of flavor and texture. From the creamy cheese to the tender vegetables, everything works together effortlessly.
- Diced Potatoes (2 cans, 15 ounces each): Provides a soft and hearty base that soaks up all the tasty flavors.
- Green Beans (2 cans, 14 ounces each): Adds a fresh, slightly crisp bite that lightens up the dish.
- Shredded Colby Cheese (1 pound): Melts beautifully for a creamy, cheesy richness and golden topping.
- Condensed Cream of Chicken Soup (1 can, 10.5 ounces): Creates a luscious creamy sauce that binds everything together perfectly.
How to Make Green Bean and Potato Casserole Recipe
Step 1: Preheat and Prepare Your Casserole Dish
Start by heating your oven to 350 degrees Fahrenheit (or 175 degrees Celsius). Grab a small casserole dish and give it a light greasing with butter or cooking spray to ensure your delicious casserole doesn’t stick. Setting this foundation right will make the final dish easy to serve and delightfully smooth to dig into.
Step 2: Mix the Ingredients
Next, empty both cans of drained diced potatoes and green beans into your prepared casserole dish. Add the shredded Colby cheese and the condensed cream of chicken soup. Stir everything together until you get a lovely, well-combined mixture where every bite promises cheesy, creamy, veggie-packed goodness. This step is where the magic really begins—each ingredient supporting the other for that ultimate comfort food vibe.
Step 3: Cover and Bake
Cover the casserole dish tightly with aluminum foil before placing it in the oven. Baking it covered for 30 minutes allows the veggies to soften nicely and the flavors to meld without drying out. This initial baking step lays down a moist, tender base, prepping it for that final golden touch.
Step 4: Uncover and Continue Baking
After 30 minutes, remove the foil to let the top breathe and bake it uncovered for an additional 15 minutes. This final bake time encourages bubbling, browning, and caramelization of the cheese topping, giving your casserole that irresistible crispy edge while keeping the inside creamy and warm.
Step 5: Let It Rest Before Serving
Once out of the oven, allow the casserole to sit for about 5 minutes. This resting time lets everything set up so it’s easier to serve and the flavors settle into a perfect harmony. Trust me, this patience pays off with every spoonful.
How to Serve Green Bean and Potato Casserole Recipe
Garnishes
To elevate your casserole presentation, sprinkle a bit of fresh chopped parsley or chives on top just before serving. The fresh herb not only adds a pop of vibrant green color but also brightens the creamy, cheesy flavors. For a little crunch, a handful of crispy fried onions can also be scattered over the top right after baking.
Side Dishes
This Green Bean and Potato Casserole Recipe pairs wonderfully with roasted meats like baked chicken, turkey, or pork tenderloin. It also complements simple roasted vegetables or a fresh garden salad for a lighter contrast. The mild, creamy nature of the casserole balances richer or spicier main dishes beautifully.
Creative Ways to Present
If you want to surprise your guests, try serving individual portions in ramekins for a charming, personalized touch. Layer the casserole with extra cheese on top for a deeper melt or add a sprinkle of smoked paprika for a subtle smoky twist. This recipe is a fantastic canvas for your culinary creativity.
Make Ahead and Storage
Storing Leftovers
Leftover Green Bean and Potato Casserole Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it an excellent next-day comfort meal. Just be sure to cool it completely before refrigerating.
Freezing
You can freeze the casserole either before or after baking. If freezing uncooked, assemble in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking. For baked leftovers, cool them entirely, portion into freezer containers, and freeze for up to 1 month. Reheat gently to avoid drying out.
Reheating
To reheat, place the casserole or individual servings in a 350-degree oven until warmed through, typically 20–30 minutes. Cover with foil if the top is browning too fast. You can also reheat portions in the microwave, but baking keeps the texture and cheesy topping at its best.
FAQs
Can I use fresh green beans and potatoes instead of canned?
Absolutely! Fresh green beans and diced potatoes can be a wonderful upgrade. Just boil or steam them until tender before mixing everything together, then bake as usual. This gives you fresher flavor and a bit more texture control.
What cheese can I substitute for Colby?
Cheddar, Monterey Jack, or a mild mozzarella all work well if you want to switch it up. Colby’s mild creaminess is key, so try to avoid very sharp or strong-flavored cheeses to keep the balance gentle.
Is this casserole suitable for vegetarians?
As written, it contains cream of chicken soup, which is not vegetarian. You can easily substitute this with a condensed cream of mushroom soup or a homemade creamy sauce to keep it vegetarian-friendly.
Can I add other vegetables to the casserole?
Definitely! For a bit more color and nutrition, chopped carrots, mushrooms, or even bell peppers can be stirred in. Just make sure any extra veggies are cooked or softened beforehand so the casserole bakes evenly.
How can I make this recipe gluten-free?
Check the label on your cream of chicken soup as some contain gluten. Opt for gluten-free labeled soups to be safe. Also, ensure any added ingredients or toppings do not contain gluten.
Final Thoughts
This Green Bean and Potato Casserole Recipe is one of those cozy dishes that feels like a warm hug on a plate. Its creamy texture and fresh vegetable goodness make it a perfect family staple or a crowd-pleasing addition to your holiday table. Once you try this simple yet delicious casserole, it might just become one of your go-to comfort foods too. So go ahead, gather your ingredients, and enjoy the easy magic of this classic recipe!
Print
Green Bean and Potato Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
A comforting and easy-to-make Green Bean and Potato Casserole featuring tender green beans and diced potatoes baked in a creamy chicken soup and melted Colby cheese blend. Perfect as a hearty side dish for family dinners or holiday gatherings.
Ingredients
Ingredients
- 2 (15-ounce) cans diced potatoes, drained
- 2 (14-ounce) cans green beans, drained
- 1 pound shredded Colby cheese
- 1 (10.5-ounce) can condensed cream of chicken soup
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C). Lightly grease a small casserole dish to prevent sticking.
- Combine ingredients: In the prepared casserole dish, mix together the drained diced potatoes, drained green beans, shredded Colby cheese, and condensed cream of chicken soup until fully combined and evenly distributed.
- Cover and bake: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to allow the flavors to meld and ingredients to heat through.
- Uncover and bake further: Remove the foil and continue baking for an additional 15 minutes, or until the casserole is bubbly and the top is lightly browned, indicating it is fully cooked and ready to serve.
- Rest and serve: Allow the casserole to rest for 5 minutes after removing it from the oven to set and cool slightly before serving.
Notes
- Drain canned vegetables well to avoid excess moisture in the casserole.
- You can substitute cream of chicken soup with cream of mushroom soup for a vegetarian option.
- For a crispier top, sprinkle some additional shredded cheese during the last 15 minutes of baking.
- This casserole can be prepared a day ahead and refrigerated before baking.
- Use fresh or frozen green beans and potatoes if preferred, adjusting cooking times accordingly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
