Creamy Green Bean and Potato Casserole with Crispy Onions (Print Version)

Creamy Green Bean and Potato Casserole - A comforting, rustic side dish with tender potatoes, snappy green beans, and a rich sauce. Perfect for any meal!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Vegetarian (if using vegetable broth)

# Ingredients:

→ Hearty Base

01 - 2 lbs Yukon Gold or Russet potatoes, peeled and cubed (about 1-inch)
02 - 1 lb fresh green beans, trimmed

→ Creamy Sauce Essentials

03 - 1/2 cup (1 stick) unsalted butter, divided
04 - 1 large yellow onion, chopped
05 - 3 cloves garlic, minced
06 - 1/4 cup all-purpose flour
07 - 2 cups whole milk
08 - 1 cup chicken or vegetable broth

→ Flavor Boosters & Toppings

09 - 1 1/2 cups sharp cheddar cheese, freshly grated, divided
10 - 1 tsp salt, or to taste
11 - 1/2 tsp black pepper, or to taste
12 - 1 (6 oz) can crispy fried onions, divided

# Instructions:

01 - First things first, let's get those potatoes ready for our Green Bean and Potato Casserole. Peel and cut your potatoes into about 1-inch cubes. Try to keep them somewhat uniform so they cook evenly – nobody wants half-cooked potatoes! Pop them into a pot of generously salted cold water, bring it to a boil, then reduce to a simmer. Cook until they're tender but not falling apart, maybe 8-10 minutes. You want them just cooked through. Drain them well and set aside. While they’re cooking, trim the ends off your fresh green beans.
02 - Now for the good stuff! In a large, oven-safe skillet or Dutch oven (the kind you'll bake in later, less dishes!), melt 3 tablespoons of unsalted butter over medium heat. Toss in your chopped yellow onion and cook until it's softened and translucent, about 5-7 minutes. You'll start to smell that sweet, earthy aroma filling your kitchen – that's a good sign! Next, add the minced garlic and cook for just another minute until fragrant. Don't let it burn, though; burnt garlic is a sad, bitter thing, and I've made that mistake more times than I care to admit. Keep stirring!
03 - Sprinkle the all-purpose flour over your sautéed onions and garlic. Stir it constantly for about 1-2 minutes, letting it cook out that raw flour taste. This is our roux, the base for our creamy Green Bean and Potato Casserole sauce! Slowly, and I mean *slowly*, whisk in the whole milk and chicken or vegetable broth. Keep whisking to avoid lumps. Bring it to a gentle simmer, letting it thicken. It should coat the back of a spoon. Season with a pinch of salt and black pepper here. You want it flavorful!
04 - Once your sauce is thick and lovely, stir in about half of your sharp cheddar cheese until it's melted and smooth. Oh, the smell of that cheesy sauce! It's heavenly. Now, gently fold in your cooked potatoes and trimmed green beans. Be careful not to mash the potatoes; we want distinct chunks. Make sure everything is nicely coated in that creamy, cheesy sauce. This is where the magic really starts to happen for our Green Bean and Potato Casserole, blending all those textures and flavors together.
05 - If your skillet isn't oven-safe, transfer the mixture to a 9x13 inch baking dish. Sprinkle the remaining sharp cheddar cheese evenly over the top. Then comes the glorious part: scatter about half of the crispy fried onions over the cheese. Pop the dish into your preheated oven at 375°F (190°C) and bake for 20 minutes, or until the casserole is bubbly and the cheese is melted and golden. You'll hear it sizzling, which is always a promising sound in my kitchen!
06 - Almost there! After 20 minutes, pull the Green Bean and Potato Casserole out of the oven. Now, carefully sprinkle the remaining crispy fried onions over the top. Return it to the oven for another 5-10 minutes, just until those onions are golden brown and perfectly crunchy. Keep an eye on them; they can burn quickly, and that would be a tragedy! The finished casserole should be bubbly, golden, and smell absolutely incredible. Let it rest for a few minutes before serving, if you can resist!

# Notes:

01 - Don't rush the potato cooking; it makes a huge difference in texture. Mushy potatoes are just... sad.
02 - You can prep the veggies and even the sauce a day ahead. Just store separately in the fridge and assemble before baking.
03 - No fresh green beans? Frozen works! Just thaw them first. Canned? I've tried it, but the texture is softer, so adjust cooking time.
04 - Serve this warm, straight from the oven, with a sprinkle of fresh parsley for that pop of color. It just looks happy.

# Equipment Needed:

01 - Large oven-safe skillet or Dutch oven
02 - 9x13 inch baking dish
03 - large pot
04 - whisk
05 - cutting board
06 - knife

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-35g
Total Carbohydrate: 35-45g
Protein: 15-20g

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