Green bean potato casserole combines canned diced potatoes and green beans with shredded Colby and condensed cream of chicken soup. The vegetables are already cooked, so this is a mix-and-bake side dish rather than a method for cooking raw potato cubes. Covered baking warms the mixture, followed by an uncovered stage to color the top.
The recipe has four main ingredients. The pound of cheese is part of the listed formula and goes into the mixture. With chicken soup in the base, the finished casserole should not be described as vegetarian unless a suitable soup substitution is made.
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Why This Recipe Works
Condensed soup supplies the sauce without a separate roux or added water. Draining the canned vegetables lets it coat the potatoes and beans rather than thinning into a watery pool. Green bean potato casserole also benefits from distributing the cheese through the mixture so it melts between the pieces.
Covering the pan for the first stage limits moisture loss while the center heats. Removing that cover for the last 15 minutes exposes the top to direct oven heat. A lightly browned surface is useful, but it does not replace checking whether the middle is hot.
Ingredients for Green Bean and Potato Casserole
Use two 15-ounce cans of diced potatoes and two 14-ounce cans of green beans, both drained. The full can size is listed so the shopping quantity is clear; the drained vegetable weight will be lower. Do not add the discarded packing liquid to the pan.
For green bean potato casserole, shred one pound of Colby and use one 10.5-ounce can of condensed cream of chicken soup. The soup is added undiluted. Seasoning is already present in the canned ingredients, so taste a cooled sample before adding extra salt as a separate serving adjustment.
Casserole Ingredients
- 2 cans diced potatoes, drained (15-ounce cans, drained)
- 2 cans green beans, drained (14-ounce cans, drained)
- 1 pound shredded Colby cheese
- 1 can condensed cream of chicken soup (10.5-ounce can; do not dilute)
How to Make Green Bean and Potato Casserole
For green bean potato casserole, preheat to 350°F. Grease a casserole dish large enough to hold the combined mixture without bringing it to the rim. A baking dish with some headroom is easier to stir and cover than one filled so tightly that the sauce can bubble over.
Drain the potatoes and green beans thoroughly in a colander. Mix them with the shredded cheese and undiluted soup, taking care not to mash the soft potato pieces. Stir until the soup is distributed instead of leaving a concentrated spoonful in one corner.
Spread the green bean potato casserole in an even layer and cover with a lid or foil. Bake for 30 minutes. Carefully remove the cover so the steam escapes away from your hands, then return the dish to the oven for about 15 minutes more.
Check that the center is hot and the top lightly browned. A thermometer reading of 165°F is a useful casserole check; continue baking if the middle has not reached it. Let the dish stand briefly before serving, since the melted cheese and sauce hold heat after the pan leaves the oven.
How to Serve
Serve green bean potato casserole as eight side portions alongside a cooked main dish. The potatoes and cheese make it more substantial than a plain vegetable side, so modest portions are a sensible starting point. Set the pan on a heat-safe surface rather than directly on the table.
Storage and Reheating
Refrigerate leftover green bean potato casserole in shallow, covered containers within two hours. Use within 3–4 days and reheat to 165°F in the center. Smaller portions heat more evenly than reheating a deep, tightly packed container; stir or rearrange where practical.
Check FoodSafety.gov cooking temperatures.
Tips and Variations
For green bean potato casserole, fresh vegetables are not a direct, uncooked replacement for the canned ingredients. If making that variation, cook potatoes and beans until tender first, then drain them before following the casserole assembly. Raw potato cubes may remain firm after the stated warming time.
A vegetarian green bean potato casserole needs a vegetarian condensed soup rather than simply leaving out an optional meat topping. Keep the can size comparable and check the label. Changing the cheese or soup can also change saltiness and melting behavior, so the listed combination is the clearest baseline.
Frequently Asked Questions
Do I add water to the condensed soup?
No. It is used undiluted as the sauce. The drained vegetables and melted cheese provide the other components.
Can I put raw potatoes into this recipe?
The stated method starts with canned cooked potatoes. Cook fresh potatoes until tender before using them in this variation.
Is green bean potato casserole vegetarian?
The original uses cream of chicken soup. Use a vegetarian condensed alternative if that is required, and check its label.
Should I save half the cheese for the top?
This formula mixes all of the cheese into the casserole. No extra cheese needs to be reserved.
Why is the casserole watery?
Insufficient draining can add packing liquid to the pan. Drain both canned vegetables well before mixing.
More Recipes to Try
- Southern-Style Canned Green Beans
- Roasted Green Beans with Garlic and Parmesan
- Oven Roasted Potatoes with Garlic Powder
- Slow Cooker Ranch Chicken with Mozzarella
Green Bean and Potato Casserole
Ingredients
Casserole Ingredients
- 2 cans diced potatoes, drained 15-ounce cans, drained
- 2 cans green beans, drained 14-ounce cans, drained
- 1 pound shredded Colby cheese
- 1 can condensed cream of chicken soup 10.5-ounce can; do not dilute
Instructions
- Heat the oven to 350°F and grease a casserole dish with enough room for the mixture and some headspace.
- Drain both cans of potatoes and both cans of beans thoroughly. Gently mix them with all the shredded Colby and the undiluted condensed soup; spread evenly in the dish.
- Cover with foil or a lid and bake 30 minutes. Uncover carefully and bake about 15 minutes more, until lightly browned and hot throughout, checking for 165°F in the center.
- Let stand about five minutes before dividing into eight side portions.
