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

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.
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