Introduction

This Green Bean and Potato Casserole is a comforting, creamy side dish perfect for weeknight dinners or holiday meals. With tender potatoes, green beans, melted cheese, and a rich cream of chicken soup base, it’s both easy to make and delicious.

A close-up view of a baked dish showing one visible layer of creamy yellow potatoes topped with melted golden-brown cheese. On top of the cheese, there are several whole cooked green beans placed horizontally and garnished with small sprigs of fresh thyme, adding a hint of green. The texture looks soft and creamy, with some areas of the cheese bubbling and browning nicely. The dish is presented on a white plate with a white marbled surface background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (15-ounce) cans diced potatoes, drained
2 (14-ounce) cans green beans, drained
1 pound shredded Colby cheese
1 (10.5-ounce) can condensed cream of chicken soup

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a small casserole dish to prevent sticking.
Step 2: In the prepared casserole dish, mix together the drained diced potatoes, drained green beans, shredded Colby cheese, and condensed cream of chicken soup. Stir until everything is well combined.
Step 3: Cover the casserole dish with a lid or foil and bake in the preheated oven for 30 minutes.
Step 4: After 30 minutes, uncover the casserole and continue baking for an additional 15 minutes, or until the dish is bubbly and the top is lightly browned.
Step 5: Remove from the oven and serve hot as a savory and creamy side dish!

Tips & Variations

For extra flavor, add sautéed onions or garlic to the mixture before baking.
Substitute the cream of chicken soup with cream of mushroom or cream of celery soup for a different taste.
Top with crushed crackers or breadcrumbs before the final baking step for a crunchy crust.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through, or microwave in short intervals stirring in between for even warming.

How to Serve

A close-up view of a creamy baked potato dish in a white bowl, showing golden-brown, melted cheese on top with hints of herbs like thyme scattered around. Under the cheese layer, there are thin, smooth slices of yellow potatoes that look tender and soft. Bright green asparagus pieces peek through the creamy sauce beneath the potatoes, adding color contrast and texture. The dish looks rich and comforting with a bubbly, slightly crispy top. The close focus and warm colors highlight the dish’s texture and freshness, on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh green beans and potatoes instead of canned?

Yes, but you will need to cook the fresh green beans and potatoes beforehand until they are tender. Drain any excess water before combining and baking to avoid a watery casserole.

Is this casserole gluten-free?

The recipe as written is gluten-free if you use gluten-free cream of chicken soup. Always check labels to ensure products meet your dietary needs.

Green Bean and Potato Casserole Recipe

Print Recipe

★★★★★

4.4 from 217 reviews

A creamy and comforting Green Bean and Potato Casserole combining tender green beans, hearty diced potatoes, melted Colby cheese, and rich cream of chicken soup, baked to bubbly perfection with a golden top. Perfect as a savory side dish for family dinners or holiday meals.

Author: Lila
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Vegetables

2 (15-ounce) cans diced potatoes, drained
2 (14-ounce) cans green beans, drained

Dairy

1 pound shredded Colby cheese

Condiments

1 (10.5-ounce) can condensed cream of chicken soup

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a small casserole dish to prevent sticking, ensuring easy serving and cleanup.
Combine Ingredients: In the prepared casserole dish, thoroughly mix the drained diced potatoes, drained green beans, shredded Colby cheese, and condensed cream of chicken soup until well incorporated.
Bake: Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 30 minutes, allowing the flavors to meld and the ingredients to heat through.
Finish Baking: Remove the cover and continue baking for an additional 15 minutes, or until the casserole is bubbly and the top is lightly browned, giving it a delicious golden crust.
Serve: Take the casserole out of the oven and serve it hot as a creamy, savory side dish complementing your main course.

Notes

You can substitute the cream of chicken soup with a cream of mushroom soup for a different flavor profile.
For a homemade touch, use fresh green beans and potatoes, but adjust cooking time accordingly.
To add extra texture, top with crushed fried onions before the final 15 minutes of baking.
This casserole pairs wonderfully with roasted meats or grilled chicken.

Keywords: green bean casserole, potato casserole, casserole dish, baked side dish, creamy casserole, comfort food