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Green Bean and Potato Casserole Recipe
Ben Carraoli

Green Bean and Potato Casserole Recipe

I still remember the first time I made this Green Bean and Potato Casserole. I wasn’t quite sure how green beans would taste mixed with potatoes and cheese, but after that first cheesy, creamy bite, I was totally hooked. It’s one of those dishes that feels cozy and comforting, perfect for family dinners or potlucks.
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Prep Time 15 minutes
Cook Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 2 15‑ounce cans diced potatoes, drained – canned potatoes are tender and save a lot of prep time without sacrificing flavor.
  • 2 14‑ounce cans green beans, drained – using canned green beans keeps the texture soft and reliable, but fresh blanched beans can work too with a bit more snap.
  • 1 10.5‑ounce can condensed cream of chicken soup – this adds creaminess and helps bind the casserole all together.
  • 1 pound shredded Colby cheese – freshly shredded cheese melts much better than pre‑shredded because it’s less coated with anti‑caking agents.

Method
 

  1. First, I preheat the oven so it’s nice and hot before anything goes in. I lightly grease my casserole dish so the casserole doesn’t stick. While the oven warms, I drain the cans of green beans and diced potatoes — this removes excess liquid that could make the casserole watery.
  2. Next, I combine the drained green beans, diced potatoes, shredded Colby cheese, and condensed cream of chicken soup in a large bowl. I give it a good stir so every piece of potato and bean is coated in the creamy mixture. It already smells delicious at this point!
  3. I pour everything into the prepared casserole dish and pop it into the preheated oven. I cover it and bake for about 30 minutes, then uncover and bake another 15 until it’s bubbly and the cheese starts to brown. The result is a creamy, cheesy layer with soft veggies underneath.

Notes

  • I always shred my cheese fresh; it melts so much creamier than pre‑shredded bags.
  • If I have time, I briefly boil fresh green beans instead of canned — they stay brighter and firmer.
  • I like adding a pinch of black pepper and a little garlic powder for extra flavor.
  • Letting it rest for about 5 minutes after baking helps it set and makes serving easier.