Green Bean Casserole with Crispy Potatoes

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.

Side view of Green Bean Casserole With Crispy Potatoes—green beans in creamy mushroom sauce, topped with crispy 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

  1. 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).
  2. Blanch beans: Boil salted water; cook trimmed beans 4–5 min until tender-crisp. Shock in ice water; drain and pat very dry.
  3. Sauce: In a large bowl, whisk soup, milk, soy/Worcestershire, garlic, pepper, and thyme. (If adding sautéed mushrooms or cheddar, fold in now.)
  4. Combine: Stir in beans, roasted potatoes, and ½ the fried onions. Taste; add salt if needed.
  5. Bake: Spread into greased 2–2.5 qt dish; bake 20–25 min until bubbling.
  6. Finish: Top with remaining onions (and shoepeg corn if using for pop of sweetness) and bake 5–7 min until deeply golden.
  7. 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

Sarah

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.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 280

Ingredients

  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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