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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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Green beans trimmed and halved
  • 2 lbs Potatoes peeled and thinly sliced (about 1/4 inch thick)
  • 1 Onion medium, 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 1/2 cups Cheddar cheese shredded

Equipment

  • 9x13 inch baking dish
  • Large saucepan
  • Steamer or pot for boiling

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Steam or boil green beans until tender-crisp, about 5-7 minutes. Drain well and set aside.
  3. In a large saucepan, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes.
  4. Stir in flour and cook for 1 minute, stirring constantly, to make a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until sauce thickens.
  5. Remove from heat and stir in salt, pepper, and nutmeg.
  6. Layer half the potatoes in the baking dish, then half the green beans. Pour half the cheese sauce over vegetables. Repeat layers.
  7. Sprinkle remaining cheddar cheese over the top. Bake for 30-40 minutes, or until potatoes are tender and casserole is bubbly and golden brown.
  8. Let stand for 10 minutes before serving.

Notes

For a richer flavor, use a combination of cheddar and Gruyere cheese. 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.