Green Bean and Potato Casserole
Warm, hearty, and irresistibly creamy, this Green Bean and Potato Casserole is the ultimate comfort food for family dinners or holiday gatherings. Tender green beans and fluffy russet potatoes are enveloped in a rich, homemade cheddar cheese sauce, perfectly seasoned with garlic and onion powder for a burst of flavor in every bite. Topped with a golden, crispy breadcrumb and cheese crust, this baked casserole offers an enticing mix of creamy and crunchy textures. With its simple ingredients and easy-to-follow steps, this dish is a crowd-pleaser that not only satisfies but also captures the nostalgic essence of classic casseroles. Perfect as a side dish or standalone vegetarian entrée, this recipe is sure to become a favorite staple in your kitchen.
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Recipe Information
Ingredients
- 500 grams green beans
- 600 grams russet potatoes
- 4 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1.5 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
Wash and trim the ends of the green beans. Peel and cut the potatoes into 1-inch cubes.
Bring a large pot of salted water to a boil. Blanch the green beans for 4 minutes and remove them with a slotted spoon. Add the potatoes to the same water and boil for 10-12 minutes, or until tender. Drain both vegetables and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually add the milk to the saucepan, whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens, about 4-5 minutes.
Remove the sauce from heat and stir in 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the boiled potatoes, green beans, and the cheese sauce. Gently toss to coat evenly.
Transfer the mixture to a greased 9x13-inch baking dish and spread it out in an even layer.
In a small bowl, mix the breadcrumbs with olive oil until well combined. Sprinkle the breadcrumb mixture evenly over the casserole, then top with the remaining 1/2 cup of cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the topping is golden and the casserole is bubbling.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy your comforting Green Bean and Potato Casserole!
Nutrition Facts
Calories |
2848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 4438 mg | 193% | |
| Total Carbohydrate | 294.8 g | 107% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 55.5 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 2140 mg | 165% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 5030 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
