Classic Green Bean and Potato Casserole: A Warm Embrace (Print Version)

Classic Green Bean and Potato Casserole is pure comfort. This creamy, hearty dish blends tender green beans, soft potatoes, and a rich sauce.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 2 lbs Yukon Gold potatoes, peeled and diced (about 1/2-inch)
02 - 1.5 lbs fresh green beans, trimmed

→ Flavor Foundation

03 - 4 tbsp unsalted butter
04 - 1 medium yellow onion, diced
05 - 3 cloves garlic, minced
06 - 1/4 cup all-purpose flour

→ Creamy Sauce Elements

07 - 2 cups chicken broth (or vegetable broth for vegetarian)
08 - 1.5 cups whole milk
09 - 4 oz cream cheese, softened
10 - 2 cups sharp cheddar cheese, freshly grated (divided)

→ Finishing Touches

11 - 1 cup crispy fried onions
12 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - First, get your potatoes peeled and diced into bite-sized pieces, about half an inch. Then, snap the ends off your fresh green beans. I always forget to salt the water here, but please, don't be like me! Boil the potatoes in salted water until just tender, maybe 5-7 minutes. Add the green beans for the last 3-4 minutes until they're bright green and slightly tender, but still have a bit of a bite. Drain them well; watery casserole is a no-go. You want them cooked, but not mushy, you know?
02 - While the veggies are doing their thing, melt the butter in a large skillet over medium heat. Toss in the diced onion and let it soften, stirring occasionally, until it's fragrant and translucent, about 5-7 minutes. Then, add your minced garlic and cook for another minute until it smells amazing – but don't let it burn, that's a mistake I've made too many times! The kitchen should start smelling really good right about now, a warm, inviting scent.
03 - Sprinkle the flour over the softened onions and garlic. Stir constantly for about a minute; this cooks out the raw flour taste. Slowly, pour in the chicken broth, whisking continuously to avoid lumps. Then, add the whole milk and keep whisking until the sauce starts to thicken. Bring it to a gentle simmer, and let it bubble for a couple of minutes until it coats the back of a spoon. This is where the magic happens, honestly!
04 - Reduce the heat to low. Stir in the cream cheese until it's completely melted and smooth. Then, add about half of your grated cheddar cheese, stirring until it's fully incorporated and melty. Season with salt and pepper to taste. Remember, you can always add more, but you can't take it away! This creamy sauce is what makes this Classic Green Bean and Potato Casserole so comforting, it’s just luscious.
05 - Gently fold the drained potatoes and green beans into the creamy sauce. Make sure everything is well coated. Transfer this mixture into your prepared 9x13 inch baking dish. I usually give the dish a quick spray with cooking oil first, just to be safe. It’s okay if some sauce splashes; that’s just part of the kitchen chaos, right?
06 - Sprinkle the remaining cheddar cheese evenly over the top of the casserole. Pop it into your preheated oven at 375°F (190°C) for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden. For the last 5-10 minutes, scatter those crispy fried onions over the top and bake until they're perfectly golden brown and crunchy. The smell is unreal when it comes out, a true Classic Green Bean and Potato Casserole aroma!

# Notes:

01 - Don't overcook your potatoes and green beans initially; they'll finish in the oven.
02 - This casserole tastes even better the next day, honestly, the flavors meld beautifully.
03 - Swap fresh green beans for frozen if you're in a pinch; just add them directly to boiling water.
04 - A sprinkle of fresh parsley on top makes it look extra special and bright.

# Equipment Needed:

01 - Large pot
02 - large skillet
03 - 9x13 inch baking dish
04 - whisk

# Nutrition (Per Serving):

Calories: 380 kcal
Total Fat: 23g
Total Carbohydrate: 32g
Protein: 11g

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