Let's make a Green Bean and Potato Casserole that's better than grandma's. Uses fresh stuff - real green beans, potatoes, and broccoli. Mix it all up in a creamy sauce, top with cheese, and watch it disappear first at dinner.
Why Make This
This isn't your regular green bean casserole. Everything's fresh - no cans needed. Potatoes make it filling, green beans add crunch, and broccoli makes it healthy. Kids even ask for seconds. Great for holidays or just Sunday dinner. Make it when green beans are fresh from garden.
What You Need
- Butter: Just enough to grease pan
- Potatoes: 4 big ones, cut in chunks
- Green Beans: 2 pounds fresh, cut in thirds
- Broccoli: 1 big head, cut in bits
- Mushroom Soup: 2 cans cream style
- Milk: 1 cup whole milk
- Black Pepper: 1/4 spoon
- White Cheddar: 2 cups shredded
- Salt: For cooking veggies
How to Make It
- Get ready:
- Turn oven to 350°. Rub butter all over baking dish - stops sticking.
- Cook potatoes first:
- Put big pot of water on stove. Add salt. When bubbling, drop in potato chunks. Cook 15 minutes till fork goes in easy.
- Add other veggies:
- Throw green beans and broccoli in same pot. Cook 5 more minutes. Don't overcook - they cook more in oven.
- Drain good:
- Pour everything in strainer. Shake well - extra water makes sauce runny.
- Mix sauce:
- Put mushroom soup in baking dish. Add milk, pepper. Stir till smooth.
- Put it together:
- Add drained veggies to sauce. Mix gentle so potatoes don't break.
- First bake:
- Cover pan with foil. Bake 30 minutes.
- Add cheese:
- Turn oven up to 400°. Take foil off. Put cheese all over top.
- Finish baking:
- Cook 10 more minutes till cheese bubbles and turns bit brown.
- Cool little bit:
- Let sit 5 minutes before serving or it's too hot to eat.
Using Fresh Stuff
Fresh veggies make this taste better than canned. Pick firm green beans - no soft spots. Get potatoes same size so they cook even. Broccoli should be bright green, not yellow. Fresh cheese melts better than pre-shredded.
Getting Veggies Right
Don't overcook veggies first - they cook more in oven. Potatoes need head start, that's why they go in first. Test with fork - should stick but not fall apart. Cut everything same size so it cooks even. Drain real good or sauce gets watery.
Making Good Sauce
Mix soup and milk till smooth. Start with less milk - can add more if needed. Pepper makes sauce taste better. Some folks add bit of garlic powder. Want it thicker? Use less milk. Too thick? Add splash more milk.
Baking Tips
Cover tight with foil first time. Keeps steam in, makes everything tender. When you add cheese, spread it even. Some like it brown on top - leave in few more minutes. If top browns too fast, move pan down in oven.
Make It Early
Mix it up night before - don't bake. Cover, put in fridge. Next day, let sit out 30 minutes, then bake. Already baked? Warm up at 350° for 20 minutes. Cover with foil so cheese don't burn. Keeps good 3 days in fridge if covered.
Frequently Asked Questions
- Can I use frozen veggies?
Sure can! No need to thaw first - put them in frozen. They might cook a bit faster than fresh ones.
Frozen green beans work great, just drain them well after cooking. Frozen broccoli too - but cut any big pieces smaller first. The texture might be a tiny bit softer than fresh, but once it's all baked with cheese, nobody notices!
Save some cooking time by using those steam-in-bag kinds, just don't cook them all the way.
- Can I make it ahead?
Perfect make-ahead dish! Get everything ready, put it in the pan, but don't bake. Cover tight with foil and keep in the fridge up to a day.
When ready, let it sit out 30 minutes before baking. Might need 5-10 minutes extra in the oven since it starts cold. Want to prep way ahead? Boil the veggies, cool them, and freeze. Thaw overnight before assembling. Just don't freeze the whole casserole - gets watery.
- No mushroom soup - help!
Lots of choices! Cream of chicken soup works great - makes it heartier. Cream of celery adds nice flavor. Even cream of potato soup works - makes it extra creamy.
Want to make your own? Mix butter, flour, milk, and broth till thick. Some folks use sour cream mixed with a little milk. Just make sure whatever you use isn't too thin or the casserole gets soupy.
- What goes good with it?
Perfect with roast chicken or turkey - great for Thanksgiving! Ham loves this casserole too. Having meatloaf? Put this on the side.
Even good with fish if you want something filling with it. Make it your main dish by adding some cooked chicken right in the casserole. Need it fancy? Serve it in individual dishes. Holiday buffet? It stays hot a long time in a slow cooker.
- How do I save leftovers?
Let it cool down first. Put in a box with a tight lid - keeps 3 days in the fridge. Heat it up in the oven around 350° till hot in the middle (about 20 minutes). Cover with foil so the top doesn't burn. Microwave works too - do short times and stir between.
The cheese might look funny when cold but melts nice again when hot. Don't freeze it though - gets too watery when thawed.
Some More Ideas
Love these veggies? Try green beans with garlic and almonds - quick and fancy. Or make creamy potato soup with broccoli.
Even little broccoli cheese bites make good snacks!