Go Back
Green Bean and Potato Casserole

Creamy Green Bean and Potato Casserole

A comforting and flavorful casserole featuring tender green beans and potatoes in a creamy cheese sauce. Perfect for a weeknight dinner or potluck.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Green beans trimmed and cut into 1-inch pieces
  • 2 pounds Potatoes peeled and thinly sliced (about 1/8 inch thick)
  • 1 medium Onion chopped
  • 1/2 cup Butter
  • 1/2 cup All-purpose flour
  • 3 cups Milk
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/4 teaspoon Nutmeg
  • 1 cup Cheddar cheese shredded
  • 1/2 cup Bread crumbs

Equipment

  • 9x13 inch baking dish
  • Large saucepan
  • Colander

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Steam or boil green beans until tender-crisp, about 5-7 minutes. Drain well and set aside.
  3. In a large saucepan, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
  4. Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk until smooth.
  5. Bring mixture to a simmer, stirring constantly, until thickened. Reduce heat to low and stir in salt, pepper, and nutmeg.
  6. Layer half the potatoes, then half the green beans in the prepared baking dish. Pour half the cheese sauce over the vegetables. Repeat layers.
  7. Sprinkle bread crumbs evenly over the top. Bake for 30-40 minutes, or until potatoes are tender and top is golden brown and bubbly.
  8. Let stand for 10 minutes before serving.

Notes

For a richer flavor, use a combination of cheeses like cheddar and Gruyere. You can also add cooked bacon or ham for extra protein and flavor. Leftovers can be stored in the refrigerator for up to 3 days.