Description
Green bean and potato casserole brings comfort straight from midwestern kitchens, blending hearty vegetables with creamy textures. Crispy breadcrumb topping and rich seasonings make this classic side dish a guaranteed crowd-pleaser you’ll crave at family gatherings.
Ingredients
Scale
Main Ingredients:
- 2 lbs green beans, trimmed and cut
- 3 lbs potatoes, peeled and cubed
- 1 lb ground beef
Dairy and Binding:
- 1 cup heavy cream
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 cup butter
Seasonings and Extras:
- 2 tsp salt
- 1 tsp black pepper
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 375°F and generously grease a large baking dish to prevent sticking.
- Blanch the green beans in boiling salted water for 3-4 minutes until crisp-tender, then immediately transfer to an ice bath to halt cooking and preserve vibrant color.
- Brown the ground beef in a skillet over medium-high heat, breaking it into crumbly pieces, and drain excess fat to ensure a lean mixture.
- Sauté diced onions and minced garlic in the same skillet until translucent and fragrant, creating a flavorful base for the casserole.
- Boil the cubed potatoes in salted water until fork-tender, approximately 10-12 minutes, then drain thoroughly.
- In a large mixing bowl, combine heavy cream, sour cream, salt, and black pepper, whisking until smooth and well-integrated.
- Layer the blanched green beans and boiled potatoes in the prepared baking dish, creating an even distribution of vegetables.
- Spread the browned ground beef and sautéed onion-garlic mixture evenly over the vegetable layer.
- Pour the cream mixture over the entire casserole, ensuring complete coverage of ingredients.
- Sprinkle shredded cheddar cheese generously across the top, creating a rich and melty surface.
- Dot the top with butter pieces and scatter breadcrumbs for a crispy, golden-brown finish.
- Bake in the preheated oven for 35-40 minutes until the cheese is melted and the top is golden brown.
- Remove from oven and let rest for 10 minutes to allow flavors to meld and casserole to set.
- Garnish with freshly chopped parsley before serving for a burst of color and fresh herb flavor.
Notes
- Control potato cooking time carefully to prevent mushiness, ensuring they remain firm and hold their shape during baking.
- Drain vegetables thoroughly to avoid excess moisture that might make the casserole watery and less creamy.
- Use full-fat dairy products for maximum richness and a more luxurious texture in the cream mixture.
- Consider swapping ground beef with ground turkey or plant-based crumbles for lighter or vegetarian variations of the dish.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 75 mg