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Fresh Green Bean and Potato Casserole Everyone Loves

Fresh Green Bean and Potato Casserole Everyone Loves

Fresh green beans and tender potatoes are coated in a creamy mushroom-cheddar sauce, then baked beneath crisp fried onions. This comforting casserole makes 6–8 servings and is ready in about 1 hour.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 pound Fresh green beans, trimmed and cut into 1½- to 2-inch pieces
  • 1½ pounds Small red or Yukon Gold potatoes, cut into ½-inch cubes or bite-size pieces
Sauce
  • 2 tablespoons Unsalted butter
  • 1 medium Medium yellow onion, finely chopped
  • 2 cloves Garlic cloves, minced
  • 1 10½-ounce can Condensed cream of mushroom soup
  • 1 cup Milk
  • 1 cup Sharp cheddar cheese, shredded and divided
Seasoning
  • 1 teaspoon Kosher salt, divided
  • ½ teaspoon Black pepper
Topping
  • 1½ cups Canned crispy fried onions, divided
Optional Garnish
  • ½ teaspoon Dried thyme
  • 1 tablespoon Chopped fresh parsley

Method
 

Step-by-Step
  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish. Boil the potatoes in salted water for 8–10 minutes, until barely tender, then drain.
  2. Blanch the green beans separately for 4–5 minutes, until bright green and crisp-tender. Briefly cool them in ice water for the best color, then drain very well.
  3. Melt the butter in a skillet and cook the onion for 4–5 minutes, until softened. Add the garlic and cook for 30 seconds.
  4. Stir in the condensed cream of mushroom soup, milk, remaining salt, black pepper, and optional thyme. Heat until smooth, then stir in about ½ cup of the cheddar.
  5. Combine the potatoes and green beans with the sauce and transfer the mixture to the prepared baking dish. Cover with foil.
  6. Bake for 20–25 minutes, until the casserole is hot and bubbling. Remove the foil.
  7. Sprinkle the remaining cheddar and 1 cup of the fried onions over the top. Bake uncovered for another 10–15 minutes, until golden and bubbling.
  8. Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Notes

Do not fully cook the vegetables before baking because they continue cooking in the casserole. Add the fried onions near the end so they stay crisp instead of becoming soft or burnt. For a tangier, thicker sauce, replace part of the milk with ½ cup sour cream. Fresh sautéed mushrooms, bacon, Parmesan, and toasted breadcrumbs are optional additions but are not part of the basic casserole.