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Green Bean Potato Casserole: The Ultimate Comfort Food Recipe

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A comforting and flavorful green bean casserole with creamy mushroom sauce, mashed potatoes, and crispy fried onions. A delicious twist on a classic!

Ingredients

Scale
  • 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

Instructions

  1. Prepare Green Beans: Bring a large pot of salted water to a boil. Add green beans and cook for 5-7 minutes until bright green and slightly tender-crisp. Drain and plunge into ice water to stop cooking. Drain well and set aside.
  2. Prepare Potatoes: In the same pot, add potatoes, cover with cold water, and bring to a boil. Cook for 10-12 minutes until fork-tender. Drain well and set aside.
  3. Make Mushroom Sauce: Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook for 5-7 minutes until softened. Add garlic and mushrooms; cook for 5-7 minutes until softened and moisture is released. Stir in thyme, salt, and pepper; cook for 1 minute.
  4. Create Roux: Sprinkle flour over the mushroom mixture. Cook for 1-2 minutes, stirring constantly.
  5. Add Broth and Milk: Slowly pour in vegetable broth, whisking constantly to prevent lumps. Simmer for 5-7 minutes until thickened. Stir in milk and simmer for 2-3 minutes until smooth and creamy. Season to taste.
  6. Mash Potatoes: Add cooked potatoes to a large bowl. Add 2 tablespoons of butter and mash until smooth and creamy. Stir in Parmesan cheese. Season with salt and pepper to taste.
  7. Assemble Casserole: Preheat oven to 350°F (175°C). In a large bowl, combine green beans, mashed potatoes, and mushroom sauce. Gently toss. Pour into a 9×13 inch baking dish.
  8. Top and Bake: Melt remaining 2 tablespoons of butter and drizzle over the casserole. Sprinkle half of the crispy fried onions over the top.
  9. Bake: Bake for 20-25 minutes, until heated through and golden brown.
  10. Add Remaining Onions: Remove from oven and sprinkle remaining crispy fried onions over the top. Bake for another 5 minutes, until golden brown and crispy.
  11. Cool and Serve: Let cool for a few minutes before serving. Garnish with parsley, if desired.

Notes

  • Make it ahead: 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.

Find it online: https://mmmflavors.com/green-bean-potato-casserole/