Green Bean Potato Casserole: The Ultimate Comfort Food Recipe

Green Bean Potato Casserole: the ultimate comfort food side dish, reimagined! Forget everything you thought you knew about this classic – we’re taking it to the next level with fresh ingredients and a creamy, dreamy sauce that will have everyone begging for seconds. Are you ready to transform a simple side into the star of your holiday table?

The humble green bean casserole has a surprisingly rich history. It was invented in 1955 by Dorcas Reilly, a Campbell Soup Company employee, as a way to showcase their cream of mushroom soup. It quickly became a Thanksgiving staple, and variations have popped up across the country ever since. While the original is beloved for its simplicity, we’re adding a hearty twist with the addition of potatoes, creating a more substantial and satisfying dish.

But why do people love green bean potato casserole so much? It’s the perfect combination of textures – the crisp-tender green beans, the creamy potatoes, and the crunchy fried onions create a symphony in your mouth. Plus, it’s incredibly easy to make, making it a go-to for busy weeknights or potlucks. This version elevates the classic with a homemade sauce that’s richer and more flavorful than anything you’ll find in a can. Get ready to experience the best green bean casserole you’ve ever tasted!

Ingredients:

• 2 pounds fresh green beans, trimmed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste
• 3 tablespoons all-purpose flour
• 3 cups vegetable broth
• 1 cup milk (any kind works, I prefer whole milk for richness)
• 2 pounds Yukon Gold potatoes, peeled and cubed
• 4 tablespoons butter, divided
• 1/2 cup grated Parmesan cheese
• 1 (6-ounce) can crispy fried onions, divided
• Optional: 1/4 cup chopped fresh parsley, for garnish

Preparing the Green Beans and Potatoes:

1. First, let’s get the green beans ready. Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 5-7 minutes, or until they are bright green and slightly tender-crisp.
2. Drain the green beans immediately and plunge them into a bowl of ice water to stop the cooking process. This will help them retain their vibrant color and crisp texture. Once cooled, drain them well and set aside.
3. Now, for the potatoes. In the same pot (no need to clean it!), add the peeled and cubed Yukon Gold potatoes. Cover them with cold water and bring to a boil. Cook for 10-12 minutes, or until they are fork-tender. Be careful not to overcook them, as they will become mushy.
4. Drain the potatoes well and set aside. We’ll mash them later, but for now, just let them cool slightly.

Making the Creamy Mushroom Sauce:

1. While the green beans and potatoes are cooking, let’s prepare the creamy mushroom sauce. Heat the olive oil in a large skillet or Dutch oven over medium heat.
2. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning.
3. Add the minced garlic and sliced cremini mushrooms to the skillet. Cook for another 5-7 minutes, or until the mushrooms are softened and have released their moisture. Stir occasionally.
4. Stir in the dried thyme, salt, and pepper. Cook for 1 minute more, allowing the spices to bloom and release their flavors.
5. Sprinkle the all-purpose flour over the mushroom mixture. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
6. Slowly pour in the vegetable broth, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
7. Stir in the milk and continue to simmer for another 2-3 minutes, or until the sauce is smooth and creamy. Taste and adjust the seasoning as needed. You might want to add a pinch more salt or pepper.

Mashing the Potatoes:

1. Now it’s time to mash those potatoes! Add the cooked potatoes to a large bowl.
2. Add 2 tablespoons of butter and mash the potatoes until they are smooth and creamy. You can use a potato masher, an electric mixer, or even a ricer for the best results.
3. Stir in the grated Parmesan cheese. This will add a lovely nutty and savory flavor to the mashed potatoes.
4. Season the mashed potatoes with salt and pepper to taste.

Assembling the Casserole:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the cooked green beans, mashed potatoes, and creamy mushroom sauce. Gently toss everything together until well combined.
3. Pour the mixture into a 9×13 inch baking dish.
4. Melt the remaining 2 tablespoons of butter and drizzle it over the top of the casserole.
5. Sprinkle half of the crispy fried onions evenly over the top of the casserole. Reserve the other half for later.

Baking the Casserole:

1. Bake the casserole in the preheated oven for 20-25 minutes, or until it is heated through and the top is golden brown.
2. Remove the casserole from the oven and sprinkle the remaining crispy fried onions over the top.
3. Return the casserole to the oven and bake for another 5 minutes, or until the crispy fried onions are golden brown and crispy.
4. Let the casserole cool for a few minutes before serving.
5. Garnish with chopped fresh parsley, if desired.

Tips and Variations:

• Make it ahead: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add the crispy fried onions just before baking.
• Add protein: For a heartier casserole, add cooked and crumbled bacon, sausage, or shredded chicken.
• Use different vegetables: Feel free to substitute other vegetables for the green beans, such as broccoli, cauliflower, or asparagus.
• Spice it up: Add a pinch of red pepper flakes to the mushroom sauce for a little heat.
• Cheese variations: Experiment with different cheeses, such as Gruyere, cheddar, or mozzarella.
• Cream of mushroom soup shortcut: If you’re short on time, you can substitute the homemade mushroom sauce with 2 cans of cream of mushroom soup. Just skip steps 1-7 in the “Making the Creamy Mushroom Sauce” section and stir the soup into the green bean and potato mixture. You may need to add a little milk or broth to thin it out.
• Vegan option: Use plant-based milk and butter substitutes. Ensure your vegetable broth is vegan-friendly. You can also find vegan crispy fried onions.

Conclusion:

This Green Bean Potato Casserole isn’t just another side dish; it’s a comforting hug on a plate, a symphony of textures and flavors that will have everyone reaching for seconds. From the creamy, cheesy potato base to the satisfying crunch of the green beans and the crispy, golden topping, every element works in perfect harmony. It’s the kind of dish that evokes memories of family gatherings and holiday feasts, but it’s also simple enough to whip up for a weeknight dinner. Trust me, once you try it, it will become a staple in your recipe rotation. Why is this a must-try? Because it’s incredibly versatile! You can easily adapt it to your own tastes and preferences. Feeling adventurous? Add some crumbled bacon or sausage for a smoky, savory kick. Want to make it vegetarian? Simply ensure your cream of mushroom soup is vegetarian-friendly. You could even experiment with different types of cheese – Gruyere, sharp cheddar, or even a sprinkle of Parmesan would all be delicious additions. Beyond the core recipe, the serving possibilities are endless. This Green Bean Potato Casserole is fantastic as a side dish alongside roasted chicken, grilled steak, or even a hearty vegetarian loaf. It’s also a wonderful addition to any potluck or holiday buffet. For a complete meal, consider adding some protein directly into the casserole – shredded chicken, diced ham, or even some cooked ground beef would work beautifully. And speaking of serving, consider these variations to truly make it your own: * Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the potato mixture for a subtle heat. * Garlic Lover’s Dream: Sauté some minced garlic with the onions before adding them to the casserole for an extra layer of flavor. * Herbaceous Delight: Sprinkle some fresh herbs, such as thyme, rosemary, or parsley, over the casserole before baking for a fragrant and flavorful twist. * Cheesy Goodness Overload: Add an extra layer of shredded cheese on top of the casserole during the last few minutes of baking for an even cheesier experience. * Crispy Onion Variation: Instead of using canned fried onions, make your own crispy onions from scratch for a truly homemade touch. Thinly slice onions, toss them in flour and spices, and fry them until golden brown and crispy. I’m so excited for you to try this recipe! It’s a guaranteed crowd-pleaser, and I know you’ll love it as much as I do. Don’t be afraid to get creative and experiment with different variations to find your perfect version of this classic dish. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I’m confident that this Green Bean Potato Casserole will become a family favorite. Once you’ve made it, I’d absolutely love to hear about your experience! Share your photos, your variations, and your thoughts in the comments below. Let me know what you loved about it, what you changed, and how you made it your own. I can’t wait to see your creations and hear your stories. Happy cooking! Print