potato casserole with green beans
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Green Bean Potato Casserole

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!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: baked potatoes, casserole recipe, green bean casserole, potato casserole, vegetable side dish
Servings: 6
Calories: 279kcal
Author: Julie Clark


  • 4 cups diced red potatoes
  • 2 tablespoons butter (melted)
  • 14.5 ounces green beans (1 can)
  • 6 slices cooked bacon (diced)
  • 2 cups shredded cheddar cheese (divided)
  • salt and pepper to taste


  • On the stovetop, heat a medium saucepan with water to boiling. Add the diced potatoes and cook just until tender. The time will depend on how small you have cut the potato cubes so watch them closely.
  • Preheat oven to 350 degrees and spray a  9x13 by greasing with nonstick cooking spray.
  • Strain potatoes and place them in the greased pan.
  • Pour the melted butter over the potatoes, then sprinkle with salt and pepper. Stir to coat the potatoes.
  • Add green beans, chopped bacon, and one cup shredded cheese. Stir to combine.
  • Top the mixture with the remaining cheese.
  • Bake for 20 minutes or until cheese is melted and beans are cooked through.
  • If you'd like the cheese to get a little browned and crispy on top, put the casserole under the broiler for 2-3 minutes. Watch it closely so it doesn't burn!


The calories shown are based on the recipe serving 6 people, with 1 serving being 1/6 of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**


Calories: 279kcal | Carbohydrates: 13g | Protein: 14g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 417mg | Potassium: 449mg | Fiber: 2g | Sugar: 3g | Vitamin A: 19.3% | Vitamin C: 15.3% | Calcium: 30.2% | Iron: 7.8%