Green Bean and Potato Casserole ~
Fresh green beans and hearty potatoes baked in a savory cheese sauce.
Serve this satisfying casserole as a side for holidays such as Easter or Thanksgiving, or as a standalone meal with freshly baked biscuits for a cozy and comforting dinner.
Green Bean Potato Bake Recipe
This is a classic American comfort food dish made by separately cooking green beans and potatoes, then combining them with a savory homemade sauce and cheddar cheese and baking until golden and bubbly.
I like this recipe because it’s easy, flavorful, and versatile. This casserole works for holidays throughout the year as well as everyday homestyle dinners. I served this at dinner last night and my husband commented, after polishing off a second serving, “I hope you got photos of that because it was really good!”
Ingredients for Green Bean and Potato Casserole
You will need:
- Non-stick cooking spray
- 2 1/2 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 1/2 pound fresh green beans, trimmed and snapped in half
- salt, to taste
- 3 tablespoons vegan butter
- 2 tablespoons yellow onion, finely chopped
- 1 teaspoon garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup mild-flavored plant milk, such as oat or unsweetened almond
- 1/2 cup vegan chicken-style broth
- 1/4 teaspoon ground black pepper
- 2 cups vegan cheddar cheese, shredded
How to Make Green Bean and Potato Casserole
STEP ONE: Preheat the oven to 350°F. Lightly spray an 11×7 baking dish with non-stick cooking spray.
STEP TWO: Place potatoes in a large saucepan and fill with water to cover the potatoes by 1 inch. Bring to a boil; add a pinch of salt and cook for 10 minutes, or until potatoes are just fork tender. Using a slotted spoon transfer the potatoes to a colander to drain and set aside. Place the saucepan with its cooking water back on the stove.
STEP THREE: Add green beans to the hot water and return to a boil. Cook for 3 minutes, or until crisp-tender. Remove the saucepan from the heat and transfer the green beans to the colander with the potatoes. Discard the cooking water.
STEP FOUR: Into a small saucepan, over medium heat, add the butter. When the butter is melted, add the onion. Cook for 2 minutes, stirring frequently, until softened. Add the garlic and continue cooking for an additional 30 seconds. Add the flour and whisk until smooth. Stir in the milk, broth, and ground black pepper. Bring to a boil and continue whisking for 2 minutes, until thickened. Set aside.
STEP FIVE: Return the potatoes and green beans to the large saucepan. Pour the sauce mixture over the vegetables and gently toss to coat. Add the cheddar cheese and toss again to distribute the cheese throughout. Transfer to the prepared baking dish.
STEP SIX: Cover and bake for 20 minutes then uncover and continue baking for 15 minutes, until lightly golden and bubbly. Remove the casserole from the oven and let it rest for 20 minutes for the sauce to thicken. Serve hot.
More Recipes You’ll Love!
- Crockpot Cheesy Potatoes
- Balsamic Green Bean Salad
- Vegan Green Bean Casserole
- Broccoli and Cheese Hash Brown Soup
- Tortellini and Green Beans
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Green Bean and Potato Casserole
Ingredients
- Non-stick cooking spray
- 2 1/2 pounds Yukon Gold potatoes cut into 1-inch cubes
- 1/2 pound fresh green beans trimmed and snapped in half
- salt to taste
- 3 tablespoons vegan butter
- 2 tablespoons yellow onion finely chopped
- 1 teaspoon garlic minced
- 1 tablespoon all-purpose flour
- 1/2 cup mild-flavored plant milk such as oat or unsweetened almond
- 1/2 cup vegan chicken-style broth
- 1/4 teaspoon ground black pepper
- 2 cups vegan cheddar cheese shredded
Instructions
- Preheat the oven to 350°F. Lightly spray an 11×7 baking dish with non-stick cooking spray.
- Place potatoes in a large saucepan and fill with water to cover the potatoes by 1 inch. Bring to a boil; add a pinch of salt and cook for 10 minutes, or until potatoes are just fork tender. Using a slotted spoon transfer the potatoes to a colander to drain and set aside. Place the saucepan with its cooking water back on the stove.
- Add green beans to the hot water and return to a boil. Cook for 3 minutes, or until crisp-tender. Remove the saucepan from the heat and transfer the green beans to the colander with the potatoes. Discard the cooking water.
- Into a small saucepan, over medium heat, add the butter. When the butter is melted, add the onion. Cook for 2 minutes, stirring frequently, until softened. Add the garlic and continue cooking for an additional 30 seconds. Add the flour and whisk until smooth. Stir in the milk, broth, and ground black pepper. Bring to a boil and continue whisking for 2 minutes, until thickened. Set aside.
- Return the potatoes and green beans to the large saucepan. Pour the sauce mixture over the vegetables and gently toss to coat. Add the cheddar cheese and toss again to distribute the cheese throughout. Transfer to the prepared baking dish.
- Cover and bake for 20 minutes then uncover and continue baking for 15 minutes, until lightly golden and bubbly. Remove the casserole from the oven and let it rest for 20 minutes for the sauce to thicken. Serve hot.
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