Best 7 Green Bean Potato Casserole Recipes

GREEN BEAN AND POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish.
• Mix the green beans, potatoes, cream of chicken soup, and cheese in the prepared dish.
• Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or until bubbly and lightly browned.

GREEN BEAN AND POTATO CASSEROLE

Steps:

• 1. Preheat the oven to 350°F. Butter an 8 by 8-inch covered baking dish.
• 2. In a large soup pot, combine the potatoes, cream, garlic, thyme, salt and pepper to taste. Bring to a boil, then reduce to a simmer. Cook until the cream is slightly reduced, about 5 minutes. Stir in the green beans and carefully transfer the mixture to the baking dish. Cover and bake 30 minutes.
• 3. Uncover and continue to bake until the cream is bubbling and the vegetables are tender, about 10 minutes longer. Increase the oven temperature to 400°F., scatter the gruyere and bacon over the top and bake until the cheese is melted and golden, 10 to 15 minutes longer. Remove the casserole from the oven and let rest for 20 minutes. Sprinkle with the crispy onions and serve.

MASHED POTATO TOPPED GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Mix soup and milk, then add pepper and green beans.
• Stir in 2/3 cup French fried onions. Pour into a 1 1/2 quart casserole.
• Bake for 30 minutes or until hot.
• Remove from oven and stir casserole. Top with prepared mashed potatoes.
• Adjust oven to broil. Toast potatoes under broiler until lightly brown, about 2 minutes.
• Top with remaining French fried onions and serve.

FRESH GREEN BEAN & POTATO CASSEROLE

Steps:

• Place sliced potatoes and green beans in crockpot and add other ingredients.
• Cover and cook on low 7-9 hours.
• Note: When jonesies made this she needed more liquid, so she added 1/2 can mushroom soup mixed with 1/4 cup water. And her cook time was less.

POTATO, GREEN BEAN, CARROT CASSEROLE

Steps:

• Preheat oven to 400 degrees. Toss vegetables, olive oil, thyme, salt, and pepper in a baking dish. Whisk together milk, stock, egg, and cheeses into a bowl. Pour over vegetables and stir everything together. Use a spatula to press vegetables further into liquid. Sprinkle bread crumbs on top. Bake for 1 hour, or until bubbling and vegetables are tender.

EASY GREEN BEAN POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Peel and dice potatoes.
• Boil potatoes until not quite done (about 8 minutes).
• In a round casserole dish, combine cream of chicken soup and milk.
• Stir with fork until a soup-like consistency.
• Fold in green beans, Cheddar cheese, Velveeta cheese, and salt and pepper.
• Drain potatoes.
• Fold potatoes into the casserole dish.
• Bake for 30 minutes or until potatoes are done to desired tenderness.

GREEN BEAN POTATO CASSEROLE

Steps:

• 1. Preheat the oven to 350º F. Spray a 9x9-inch baking dish with nonstick cooking spray and set aside. 2. Bring a medium stock pot of salted water to a boil. Blanch the beans in the water for 5-7 minutes, until tender-crisp. Transfer them to a bowl of ice water and set aside. 3. Bring the water back up to a boil, and par cook the potatoes for 4-6 minutes, until they begin to soften and a fork can easily be inserted into them. Drain and set aside. 4. In a small saucepan over low heat, melt the butter with the onions, mushrooms, and garlic for 6-8 minutes, until the onions become translucent and the mushrooms are very soft. Stir in the flour and cook for about 30 seconds. Over medium heat, stir in the milk and chicken broth, bringing to a boil and stirring frequently. Season with salt and black pepper. 5. Drain the iced green beans and place in a large bowl with the drained potatoes. Add the sauce, and fold them all together. 6. Transfer the green bean mixture to the prepared baking dish and top with 1/4 cup Panko bread crumbs. Spray the bread crumbs generously with nonstick cooking spray. Bake at 350º F for 25-30 minutes.