Creamy Green Bean and Potato Casserole
A comforting and flavorful casserole featuring tender green beans and potatoes in a creamy cheese sauce. Perfect for a weeknight dinner or potluck.
Equipment
- 9x13 inch Baking Dish
- Large saucepan
- Steamer basket or pot for boiling
Ingredients
Main Ingredients
- 1 pound Green beans trimmed and cut into 1-inch pieces
- 2 pounds Potatoes peeled and thinly sliced (about 1/8 inch thick)
- 1 medium Onion chopped
- 1/2 cup Butter
- 1/2 cup All-purpose flour
- 3 cups Milk
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Nutmeg
- 1 cup Shredded cheddar cheese
- 1/2 cup Bread crumbs
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Steam or boil green beans until tender-crisp, about 5-7 minutes. Drain well and set aside.
- In a large saucepan, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk until smooth.
- Bring to a simmer, stirring constantly, until thickened. Reduce heat to low and stir in salt, pepper, and nutmeg.
- Layer half the potatoes, then half the green beans in the prepared baking dish. Pour half the cheese sauce over the vegetables. Repeat layers.
- Sprinkle bread crumbs evenly over the top. Bake for 30-40 minutes, or until potatoes are tender and top is golden brown and bubbly.
- Let stand for 10 minutes before serving.
Notes
For a richer flavor, use a combination of cheeses like cheddar and Gruyere. You can also add cooked bacon or ham for extra protein and flavor. Leftovers can be stored in the refrigerator for up to 3 days.