Name: Green Bean Potato Casserole: The Ultimate Comfort Food Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 65 min
Yield: 8-10 servings
Ingredients: 2 pounds fresh green beans, trimmed; 1 tablespoon olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1/2 cup all-purpose flour; 4 cups milk; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon nutmeg; 4 cups cooked and cubed potatoes (about 2 pounds); 1 (6 ounce) can crispy fried onions, divided; 1 cup shredded cheddar cheese (optional); 2 tablespoons butter, melted

Green Bean Potato Casserole: the ultimate comfort food side dish, reimagined! Forget everything you thought you knew about this classic – we're taking it to the next level with fresh ingredients and a creamy, dreamy sauce that will have everyone begging for seconds. Are you ready to transform a holiday staple into a year-round favorite?

The humble green bean casserole has a surprisingly rich history. It was invented in 1955 by Dorcas Reilly, a Campbell Soup Company employee, as a way to showcase the versatility of cream of mushroom soup. While the original recipe is undeniably iconic, it's time for a modern upgrade. This Green Bean Potato Casserole recipe builds upon that foundation, adding layers of flavor and texture that will tantalize your taste buds.

What makes this dish so universally loved? It's the perfect combination of creamy, crunchy, and savory. The tender green beans and potatoes are enveloped in a luscious sauce, while the crispy fried onions provide that irresistible crunch. Plus, it's incredibly easy to make, making it a go-to for busy weeknights or festive gatherings. Get ready to experience a Green Bean Potato Casserole that's both nostalgic and utterly delicious!

Ingredients:

2 pounds fresh green beans, trimmed
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1/2 cup all-purpose flour
4 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
4 cups cooked and cubed potatoes (about 2 pounds)
1 (6 ounce) can crispy fried onions, divided
1 cup shredded cheddar cheese (optional)
2 tablespoons butter, melted

Preparing the Green Beans and Potatoes:

First, let's get those green beans ready. Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for about 5-7 minutes, or until they are crisp-tender. You don't want them mushy!
Once the green beans are cooked, immediately drain them and plunge them into a bowl of ice water. This stops the cooking process and helps them retain their bright green color. Let them sit in the ice bath for a few minutes, then drain well. Set aside.
Now, for the potatoes. You can use any kind of potato you like for this casserole – Yukon Gold, Russet, or even red potatoes work well. I prefer Yukon Gold because they have a naturally buttery flavor. Peel the potatoes (if desired – I sometimes leave the skins on for extra texture and nutrients), and cut them into roughly 1-inch cubes.
Cook the potatoes until they are tender. You can boil them in water (about 15-20 minutes), steam them, or even roast them in the oven. If boiling, be careful not to overcook them, as they will become mushy. Drain the cooked potatoes well and set aside.

Making the Creamy Sauce:

While the green beans and potatoes are cooking, let's get started on the creamy sauce. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Now, it's time to make the roux. Sprinkle the flour over the onions and garlic in the skillet. Cook, stirring constantly, for about 2-3 minutes. This will cook out the raw flour taste and help thicken the sauce. The mixture should be slightly golden brown.
Slowly whisk in the milk, a little at a time, making sure to incorporate the flour mixture completely. Continue whisking until the sauce is smooth and there are no lumps.
Bring the sauce to a simmer over medium heat, stirring constantly. Reduce the heat to low and continue to simmer, stirring occasionally, until the sauce has thickened to your desired consistency. This usually takes about 5-10 minutes. The sauce should be thick enough to coat the back of a spoon.
Season the sauce with salt, pepper, and nutmeg. Taste and adjust the seasonings as needed. I like a generous pinch of nutmeg, but you can adjust it to your liking.

Assembling the Casserole:

Preheat your oven to 350°F (175°C).
In a large bowl, combine the cooked green beans, cooked potatoes, and creamy sauce. Gently toss everything together until well coated.
Stir in half of the crispy fried onions (about 3 ounces) and the shredded cheddar cheese (if using). Reserve the remaining crispy fried onions for topping.
Pour the mixture into a greased 9x13 inch baking dish.
In a small bowl, combine the melted butter and the remaining crispy fried onions. Sprinkle this mixture evenly over the top of the casserole.

Baking the Casserole:

Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the topping is golden brown and crispy.
Let the casserole stand for a few minutes before serving. This allows the sauce to thicken slightly and prevents it from being too runny.
Serve hot and enjoy! This Green Bean Potato Casserole is a perfect side dish for any holiday meal or weeknight dinner. It's sure to be a crowd-pleaser!

Tips and Variations:

Add protein: For a heartier casserole, add cooked and crumbled bacon, sausage, or ham to the mixture.
Use different vegetables: Feel free to add other vegetables to the casserole, such as mushrooms, carrots, or peas.
Make it vegetarian: Use vegetable broth instead of milk for a vegetarian version.
Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.
Make it ahead: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add the crispy fried onion topping just before baking.
Freezing: This casserole can be frozen before baking. Wrap it tightly in plastic wrap and then in foil. Thaw completely in the refrigerator before baking.
Cheese Variations: Instead of cheddar, try using Gruyere, Swiss, or Monterey Jack cheese. A combination of cheeses can also add depth of flavor.
Herb Infusion: Add fresh herbs like thyme, rosemary, or parsley to the sauce for a more aromatic flavor. Stir them in during the last few minutes of simmering.
Breadcrumb Topping: For a different topping, mix breadcrumbs with melted butter and sprinkle over the casserole before baking. You can also add grated Parmesan cheese to the breadcrumb mixture.
Mushroom Variation: Sauté sliced mushrooms with the onions and garlic for a richer, earthier flavor.

Serving Suggestions:

Serve as a side dish with roasted chicken, turkey, or ham.
Pair it with a green salad for a complete meal.
Bring it to a potluck or holiday gathering.
Enjoy it as a comforting weeknight dinner.

Nutritional Information (approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: 350-450 per serving
Fat: 20-30 grams
Carbohydrates: 30-40 grams
Protein: 10-15 grams

Conclusion:

This Green Bean Potato Casserole isn't just another side dish; it's a comforting hug on a plate, a symphony of textures and flavors that will have everyone reaching for seconds (and maybe thirds!). From the creamy, cheesy potato base to the perfectly tender-crisp green beans and the satisfying crunch of the topping, it's a guaranteed crowd-pleaser. I truly believe this recipe is a must-try because it elevates the classic green bean casserole to a whole new level of deliciousness. It’s simple enough for a weeknight meal but impressive enough for a holiday gathering. But the best part? It's incredibly versatile! Feel free to experiment with different cheeses. A sharp cheddar would add a tangy kick, while Gruyere would bring a nutty sophistication. If you're feeling adventurous, try adding some crumbled bacon or sautéed mushrooms to the green bean mixture for an extra layer of flavor. For a vegetarian option, you could use vegetable broth instead of chicken broth. And if you're looking to lighten things up, consider using Greek yogurt in place of some of the sour cream. Serving suggestions are endless! This Green Bean Potato Casserole pairs perfectly with roasted chicken, grilled steak, or even a hearty vegetarian loaf. It's also a fantastic addition to any potluck or holiday buffet. Imagine serving this alongside your Thanksgiving turkey or Christmas ham – it's sure to be a hit! You can even serve it as a complete meal with a side salad. Don't be intimidated by the slightly longer ingredient list; the process is actually quite straightforward. I've broken down each step to ensure success, even for beginner cooks. And trust me, the end result is well worth the effort. The combination of creamy potatoes, crisp green beans, and that irresistible topping is simply divine. I've poured my heart into perfecting this recipe, and I'm so excited for you to try it. I truly believe that this Green Bean Potato Casserole will become a new family favorite. It's a dish that brings people together, creates memories, and leaves everyone feeling satisfied and happy. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the best green bean casserole you've ever tasted! I'm confident that you'll love it as much as I do. And most importantly, I want to hear about your experience! Did you make any variations? What did your family think? Share your photos and comments below – I can't wait to see your creations and hear your feedback. Let's spread the love for this amazing Green Bean Potato Casserole and inspire others to try it too! Happy cooking!