Homestyle Green Bean Potato Casserole Bake (Print Version)

Hearty Green Bean Potato Casserole, a comforting side dish or main. Creamy, savory, and full of honest, home-cooked flavor. Easy recipe with personal tips.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Vegetarian

# Ingredients:

→ Garden Freshness

01 - 1.5 lbs fresh green beans, trimmed
02 - 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch cubes

→ Creamy Base

03 - 1/2 cup unsalted butter
04 - 1/2 cup all-purpose flour
05 - 2 cups whole milk
06 - 1 cup chicken or vegetable broth

→ Flavor Boosters

07 - 2 cups sharp cheddar cheese, freshly grated, divided
08 - 1/2 cup grated Parmesan cheese, divided
09 - 1 tsp garlic powder
10 - 1 tsp onion powder
11 - 1/2 tsp dried thyme
12 - 1 tsp salt, or to taste
13 - 1/2 tsp black pepper, or to taste

→ Crispy Topping

14 - 1 cup crispy fried onions (optional)

# Instructions:

01 - First things first, get those green beans trimmed and those potatoes peeled and cubed into bite-sized pieces, about 1-inch squares. I usually get the potatoes soaking in cold water while I trim the beans to prevent them from browning. This is where I always forget to salt the water when I boil them later, so don't be like me! You want everything ready to go before you start cooking, trust me, it makes the whole process smoother. It’s a bit of a messy job, but so worth it for this delicious Green Bean Potato Casserole.
02 - Bring a large pot of salted water to a rolling boil. Add your cubed potatoes first and cook for about 5-7 minutes until they're just tender, but not mushy—they'll finish cooking in the oven. Then, add the green beans to the same pot and blanch for 2-3 minutes until they're bright green and slightly tender-crisp. Drain them immediately and give them an ice bath to stop the cooking. This keeps them vibrant and prevents them from getting sad and overcooked in the casserole. I once skipped the ice bath, and they were, well, a bit drab. Oops.
03 - In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring constantly, until it forms a pale golden roux. It'll smell nutty and warm, a really comforting aroma. Slowly, gradually, whisk in the milk and broth, making sure to get rid of any lumps. Keep whisking until the sauce thickens and gets bubbly, which usually takes about 5-7 minutes. This is the heart of our Green Bean Potato Casserole, so don't rush it!
04 - Remove the sauce from the heat. Stir in the garlic powder, onion powder, dried thyme, salt, and black pepper. Now for the good part: add a generous cup of the sharp cheddar cheese and half of the Parmesan. Stir until it's all melted and smooth and oh-so-dreamy. Taste it! Does it need more salt? More pepper? This is your moment to adjust. I always taste it here, and honestly, sometimes I add a tiny bit more cheese just because. This creamy sauce makes the Green Bean Potato Casserole truly special.
05 - Gently fold the cooked potatoes and green beans into the creamy cheese sauce until everything is coated beautifully. Pour this mixture into a greased 9x13 inch baking dish. Don't worry if it looks a little rustic; that's the charm of a homemade Green Bean Potato Casserole! Smooth out the top a bit with your spoon. I usually have a few rogue green beans trying to escape, but that's just kitchen chaos, right?
06 - Sprinkle the remaining cheddar cheese and Parmesan cheese evenly over the top. If you're using them, now's the time for those crispy fried onions—scatter them generously! Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the casserole is bubbly around the edges and the cheese topping is golden brown and irresistible. The whole kitchen will smell amazing, I promise. Let it rest for a few minutes before serving; it makes slicing easier and prevents burnt tongues. Enjoy your homemade Green Bean Potato Casserole!

# Notes:

01 - Personal cooking tip: Don't overcook the potatoes and green beans in the initial boil; they'll finish baking in the oven.
02 - Storage advice: Best kept in the fridge for 3-4 days; freezing can affect potato texture. Reheat gently.
03 - Substitution suggestion: Try red potatoes instead of Yukon Golds, or Gruyère for cheddar cheese.
04 - Serving tip: Pair with a simple green salad and a glass of crisp white wine for a complete meal.

# Equipment Needed:

01 - Large pot
02 - large saucepan or Dutch oven
03 - whisk
04 - 9x13 inch baking dish

# Nutrition (Per Serving):

Calories: 400
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 12g

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