Creamy, crunchy, and table-ready in ~55 minutes, green beans, golden potato coins, and a crackly onion top.
Think tender green beans and buttery potato slices baked in silky mushroom sauce, finished with a shower of shatter-crisp onions.
Why You’ll Love It
- Green Beans and Potatoes in one pan—no competing sides, just harmony.
- Green Bean Casserole With Crispy Potatoes—par-roasted coins stay golden under the sauce.
- Home Made Green Bean Casserole Mushrooms option for fresher flavor.
- Cheesy Green Beans path with sharp cheddar for extra comfort.
- Greenbean Casserole Recipe that scales from weeknight skillet to Thanksgiving feast.
Ingredients (notes only)
Veg Base: Fresh green beans (trimmed, blanched), baby Yukon gold potatoes (¼-inch coins, par-roasted).
Sauce: Cream of mushroom soup + milk (or quick homemade mushroom béchamel).
Flavor boosters: Garlic, black pepper, soy or Worcestershire, pinch of thyme.
Crunch: Crispy fried onions (divide for mix-in + topping).
Optional adds: Shoepeg corn, shredded sharp cheddar, sliced mushrooms sautéed in butter.
Step-by-Step Instructions
- Heat & prep: Set oven to 425°F (220°C). Toss potato coins with 1 Tbsp oil, salt, pepper; roast on a sheet 12–15 min until edges turn gold. Reduce oven to 375°F (190°C).
- Blanch beans: Boil salted water; cook trimmed beans 4–5 min until tender-crisp. Shock in ice water; drain and pat very dry.
- Sauce: In a large bowl, whisk soup, milk, soy/Worcestershire, garlic, pepper, and thyme. (If adding sautéed mushrooms or cheddar, fold in now.)
- Combine: Stir in beans, roasted potatoes, and ½ the fried onions. Taste; add salt if needed.
- Bake: Spread into greased 2–2.5 qt dish; bake 20–25 min until bubbling.
- Finish: Top with remaining onions (and shoepeg corn if using for pop of sweetness) and bake 5–7 min until deeply golden.
- Rest: Let stand 5 min so sauce thickens and clings. Serve hot.
Pro Tips
- Dry matters: Any water on beans dilutes sauce and softens the topping.
- Crispy potatoes 101: Roast coins first; don’t overcrowd the sheet.
- Umami bump: 1 tsp soy/Worcestershire transforms canned soup.
- From-scratch swap: Make a quick mushroom béchamel (see Recipe Notes).
- Oven-space hack: Bake casserole without topping, hold warm; add onions and crisp just before serving.
Variations (mapped to interests)
- Shoepeg Corn & Cheddar: Fold 1 cup drained shoepeg corn + ¾ cup sharp cheddar into the mix.
- “Ba’s Best”-style (editorial vibe): Use homemade mushroom sauce, add sautéed shallot, finish with buttered panko + onions.
- “Natasha’s Kitchen”-style comfort: Keep it classic—canned soup base, extra onions on top, a little cheddar inside.
- Extra-mushroom: Sauté 8 oz creminis in butter and fold in.
- All-potato side: Double potatoes, halve beans for a more Bean Casserole / Green Beans and Potatoes feel.
How to Serve
- With roast turkey, gravy, and cranberry sauce for Thanksgiving.
- With baked chicken thighs or pork loin on busy nights.
- Next-day: spoon beside leftover meatloaf or top with a runny egg.
Make Ahead & Storage
- Assemble ahead (24 hrs): Build through step 4 without final onions. Cover; refrigerate. Bake from cold 30–35 min, then add onions to crisp.
- Freeze (up to 2 months): Assemble without topping in a freezer-safe dish. Thaw overnight; bake until bubbling; add onions to finish.
- Leftovers: 3–4 days in the fridge. Reheat 350°F (175°C) 12–15 min; add a few fresh onions for crunch.
FAQs
Can I use canned or frozen beans?
Yes. Canned = softer (drain well). Frozen = thaw, pat dry; no blanching needed.
How do I keep potatoes crisp?
Par-roast at high heat first, then bake in casserole; add topping only at the end.
No canned soup—what’s the swap?
Make a 10-minute mushroom sauce (butter, mushrooms, onion, flour, broth + milk). See Notes.
Gluten-free?
Use GF condensed soup or homemade GF béchamel; top with GF fried onions or almond-panko.
Simple Nutrition (estimate, per 1 of 8 servings)
Calories 280 | Protein 6g | Carbs 33g | Fat 14g | Sat Fat 5g | Fiber 5g | Sodium 520mg
The Ultimate Green Bean Casserole with Crispy Potatoes
Fresh green beans and golden potato coins baked in a creamy mushroom sauce, finished with a crispy fried-onion topping. Classic holiday flavor with a hearty potato twist.
Ingredients
- 1½ lb (680–700 g) fresh green beans, trimmed
- 1 lb (450 g) baby Yukon gold potatoes, sliced ¼-inch into coins
- 1 Tbsp olive oil (for potatoes)
- salt & pepper, to taste
- 1 can (10.5 oz / 298 g) cream of mushroom soup or homemade
- ½ cup (120 ml) milk (whole or 2%)
- 1 tsp soy sauce or Worcestershire sauce
- 1 small clove garlic, minced (or ½ tsp garlic powder)
- ½ tsp black pepper
- kosher salt, to taste
- 1 tsp chopped thyme (optional)
- 1 can (6 oz / 170 g) crispy fried onions, divided
- 1 cup shoepeg corn, drained (optional)
- ¾ cup (85 g) shredded sharp cheddar (optional)
- 8 oz (225 g) mushrooms, sliced and sautéed in 1 Tbsp butter (optional)
Equipment
- Sheet pan
- Large pot
- mixing bowl
- whisk
- 2–2.5 qt casserole dish or 9×9 pan
Method
- Heat oven to 425°F (220°C). Toss potato coins with oil, salt, and pepper; roast on a sheet pan 12–15 min until starting to crisp. Reduce oven to 375°F (190°C).
- Bring a large pot of salted water to a boil; blanch green beans 4–5 min. Shock in ice water; drain and pat very dry.
- Whisk soup, milk, soy/Worcestershire, garlic, pepper, and thyme.
- Fold in beans, roasted potatoes, shoepeg corn/cheddar/mushrooms if using, and ½ the onions.
- Spread into a greased 2–2.5 qt baking dish; bake 20–25 min until bubbling.
- Top with remaining onions; bake 5–7 min until deeply golden. Rest 5 min; serve.
Nutrition
Calories: 280kcalCarbohydrates: 33gProtein: 6gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 10mgSodium: 520mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 12mgCalcium: 90mgIron: 2mg
Notes
From-Scratch Sauce (10 min): Sauté 8 oz mushrooms + ½ onion in 2 Tbsp butter; stir in 2 Tbsp flour (or GF blend), cook 1 min; whisk in ¾ cup broth + ¾ cup milk; simmer to thicken.
Variations:
Frozen beans: Thaw and pat dry; skip blanching.
Gluten-free: Use GF soup or homemade GF sauce; top with GF fried onions or almond-panko.
Dairy-free: Use DF condensed mushroom or make sauce with olive oil + unsweetened oat milk. Equipment: 2–2.5 qt casserole dish or 9×9 pan.
Frozen beans: Thaw and pat dry; skip blanching.
Gluten-free: Use GF soup or homemade GF sauce; top with GF fried onions or almond-panko.
Dairy-free: Use DF condensed mushroom or make sauce with olive oil + unsweetened oat milk. Equipment: 2–2.5 qt casserole dish or 9×9 pan.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!