Green Bean and Potato Casserole recipe using fresh vegetables. This homemade creamy side dish is easy to make and always the first gone at the dinner table.
Fresh Green Bean and Potato Casserole
Here’s why this green bean casserole is the best: it uses fresh vegetables, not canned! This recipe uses fresh green beans, potatoes and broccoli to make a creamy casserole that is our absolute favorite.
Not only is this always the first gone at the holiday table, but we often make it for dinner as a vegetable main dish, serving with only crusty sourdough crockpot bread on the side. If my 3-year-old is asking for seconds, then you know it’s delicious.
Here’s a quick video I made to show you how simple it is to make.
How to Make
We want to soften the vegetables, but not make them mushy. Boil the potatoes for 15 minutes, and then add in the broccoli and green beans and cook for 5 more minutes. Because I use what’s available in our garden, I also added some yellow beans because I like to live on the wild side.
Add cream of mushroom soup, milk, pepper and vegetables into the baking dish, stirring to fully coat the vegetables.
Cover with aluminum foil and bake for 30 minutes. Remove the casserole from the oven, raise the temperature to 400 degrees, sprinkle some cheddar cheese on top and bake for 10 more minutes. I prefer using white cheddar cheese as visually I love when the cheese browns, but you can also use shredded yellow cheddar if you want. Remove from the oven, and allow to cool as it will be bubbling hot!
Now serve and enjoy! I hope you all enjoy this Fresh Green Bean and Potato Casserole!
Can I make this in advance?
Yes, you can. You can either leave in the refrigerator and bake prior to serving (you will probably need to add a few minutes to baking time if you’re transferring straight from refrigerator to oven), or you can fully bake and then just heat up in the oven.
Can I make this in the slow cooker?
Yes, you can. Don’t boil the vegetables, instead just add everything into your slow cooker and cook on LOW for 3 hours. At the 2-hour mark, check to see how creamy it is. If it’s fine, close the lid and keep cooking. If it seems dry, add a cup of vegetable or chicken broth.
I don’t like broccoli – what can I do? This recipe is easy to swap and change. If you don’t like broccoli, just double the green beans. Want to swap the broccoli with carrots? Sure, do it.
What can I use instead of cream of mushroom soup? The best alternatives are cream of chicken soup or cream of celery soup.
Other Recipes You Might Like:
Amish Potato Stuffing
Green Bean Broccoli Casserole (with frozen vegetables)
Succotash with Green Beans
Cheesy Green Beans and Cabbage
Collard Greens with Bacon
Creamy Mashed Potatoes
Cheesy Green Beans
Thanksgiving Salad with Spinach
Juicy Turkey Recipe
Fluffy Dinner Rolls
Cream Cheese Pumpkin Roll
Pin for later:
Fresh Green Bean and Potato CasserolePrint
- Unsalted butter for greasing baking dish
- 3 potatoes diced, unpeeled
- 3 cups fresh green beans ends trimmed and chopped into thirds
- 3 cups fresh broccoli florets
- 2 10.5 ounce cans cream of mushroom soup
- 1 ½ cups milk
- 1/4 teaspoon black pepper
- ½ cup shredded white cheddar cheese
- Preheat oven to 350 degrees F. Butter a 11×8 baking dish.
- Bring a medium-sized pot of salted water to a boil. Add potatoes and cook for 15 minutes. Add green beans and broccoli and cook for 5 more minutes. The potatoes should be tender, but not mushy. Drain.
- In the baking dish whisk together cream of mushroom soup, milk and pepper.
- Add potatoes, green beans and broccoli to the baking dish. Use a spoon and mix so all veggies are coated in mushroom soup mixture.
- Cover baking dish with foil and bake for 30 minutes.
- Remove from oven and change temperature to 400 degrees F.
- Sprinkle shredded cheese on top of casserole and bake for 10 more minutes.