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Looking for a way to use up leftover green beans? Try this Green Bean Potato Casserole. It’s an easy side dish full of bacon and cheese so it’s a crowd pleaser!
Roasted red potatoes are one of the best side dishes out there. They are so easy…and with just a dash of garlic, salt and pepper, they taste amazing! Sometimes it’s fun to do a little twist on a traditional potato casserole recipe for a change, and that’s where today’s recipe comes in.
This casserole is full of my family’s favorite things: potatoes, green beans, bacon and cheese. Seriously…it’s like the 4 food groups of our house. It’s not often that we have all four of our favorite foods in one casserole recipe, so that makes this recipe extra special!
The first step to making this casserole is to cook the potatoes. What potatoes are best for a casserole? Red potatoes are a low starch potato which means they are perfect for cooking and baking. They keep hold their shape well in a casserole or salad. If you used a higher starch russet potatoes, this would be more of a “mashed potato casserole” since the potatoes would fall apart a little bit.
This is really up to what you like best! We prefer to leave the skins on the red potatoes. Red potato skin is thin so doesn’t get in the way. Plus, it gives contrast and makes the casserole look pretty. If you’d like, you can peel the potatoes before you boil them.
This recipe is simply layers of potatoes, butter, green beans, bacon and cheese. Make sure the potatoes and bacon are pre-cooked. That keeps the time in the oven very short…just enough time for the cheese to melt and everything to heat through.
Add them to a 9×13 baking dish that you’ve greased in layers. Top with cheese.
Bake for about 20 minutes. We will often put the casserole under the broiler for 2-3 minutes. This just helps crisp up that top layer and give it a beautiful gold brown look. This is totally optional.
Yes you can! When we use frozen green beans, we prefer to thaw them first. This will help keep that crispy texture that people love in frozen green beans. My kids prefer the softer canned green bean, but use whichever you’d like.
Also, you can use French style green beans or cut green beans.
If you find you like a creamier casserole, add a can of cream of chicken soup to the other ingredients. This really blends your two favorite side dishes of potato casserole and green bean casserole. It’s delicious!
**Pro Tip: When we do this we do not dilute the soup. We dollop the condensed soup at step 5 and mix it slightly. Then top with more cheese as the recipe directs.**
My kids would eat this alone for dinner, no main dish needed. I prefer just a little bit alongside one of my favorite meat dishes. Here’s some ideas of what to serve with this casserole:
Don’t forget the homemade bread!