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Home » Popular » Casseroles » Green Bean and Potato Casserole

Green Bean and Potato Casserole

March 28, 2023Leave a Comment

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Green Bean and Potato Casserole ~Fresh green beans and hearty potatoes baked in a savory cheese sauce. via @thiswifecooks

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 and Potato Casserole ~Fresh green beans and hearty potatoes baked in a savory cheese sauce.

Table of Contents

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  • Green Bean Potato Bake Recipe
  • Ingredients for Green Bean and Potato Casserole
  • How to Make Green Bean and Potato Casserole
  • More Recipes You’ll Love!
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  • Green Bean and Potato Casserole
    • Ingredients
    • Instructions
    • Nutrition

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!”

Green Bean and Potato Casserole ~Fresh green beans and hearty potatoes baked in a savory cheese sauce.

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
Green Bean and Potato Casserole ~Fresh green beans and hearty potatoes baked in a savory cheese sauce.

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.

Green Bean and Potato Casserole ~ Fresh green beans and hearty potatoes baked in a savory cheese sauce.

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 ~Fresh green beans and hearty potatoes baked in a savory cheese sauce.
Green Bean and Potato Casserole ~Fresh green beans and hearty potatoes baked in a savory cheese sauce.

Green Bean and Potato Casserole

Fresh green beans and hearty potatoes baked in a savory cheese sauce.
5 from 2 votes
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American
Keyword: casserole, comfort food, dairy, Easter, potatoes, Thanksgiving, vegan, vegetarian
Cook Time: 50 minutes minutes
Resting Time: 20 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 6
Calories: 336kcal
Author: Holly Gray
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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.

Nutrition

Calories: 336kcal | Carbohydrates: 49g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 520mg | Potassium: 897mg | Fiber: 7g | Sugar: 5g | Vitamin A: 615IU | Vitamin C: 42mg | Calcium: 94mg | Iron: 3mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Casseroles, Comfort Food, Easter, Lunch & Dinner, Vegan, Vegan and Vegetarian Thanksgiving Recipes, Vegetarian Tagged With: comfort food, dairy-free, Easter, potatoes, Thanksgiving, vegan

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