There’s something incredibly comforting about a warm, cheesy casserole fresh from the oven.
On busy weeknights or quiet weekends, this cheesy green bean and potato casserole is my go-to.
It’s simple, hearty, and loaded with creamy goodness in every bite. One dish, minimal effort, maximum comfort.
Why I Love This Recipe
Just 4 ingredients and barely any prep.
Creamy, cheesy, and oh-so-satisfying.
Family-friendly, kid-approved, and great for potlucks.
Bakes into a golden, bubbly perfection.
Can be made ahead for stress-free dinners.
What You’ll Need (Ingredient Highlights)
Diced potatoes – soft and savory, perfect base.
Green beans – add color and a light, crisp texture.
Colby cheese – melty, mild, and beautifully golden.
Cream of chicken soup – rich and creamy binder for everything.
Pro Tips Before You Start
Drain all canned ingredients well to avoid excess moisture.
Use freshly shredded Colby cheese for best melt and flavor.
Feel free to add a pinch of black pepper or garlic powder for depth.
How to Make Cheesy Green Bean and Potato Casserole
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C).
Lightly grease a small casserole dish with oil or cooking spray.
Step 2: Mix Everything Together
In the casserole dish, combine the drained potatoes, green beans, shredded Colby cheese, and cream of chicken soup.
Stir gently until evenly combined.
Step 3: Bake Covered
Cover the dish with aluminum foil and bake for 30 minutes.
Step 4: Uncover and Finish
Remove the foil and continue baking for another 15 minutes, or until bubbly and lightly browned on top.
Step 5: Cool and Serve
Let the casserole cool slightly, then scoop and serve warm. Pure comfort.
What to Serve It With
Grilled chicken or baked ham
Garden salad or roasted veggies
Toasted garlic bread or dinner rolls
Variations / Substitutions
Swap Colby with cheddar or Monterey Jack for a different cheesy twist.
Use cream of mushroom soup for a vegetarian version.
Add sautéed onions or crispy bacon bits for more flavor.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the oven or microwave until warmed through.
You can freeze before baking—just thaw and bake as usual.
FAQs
Can I use fresh potatoes instead of canned?
Yes! Just parboil them until fork-tender before using.
Is this casserole freezer-friendly?
Yes, you can freeze it before baking. Thaw overnight before baking.
Can I use frozen green beans?
Absolutely—just thaw and drain them first.
What if I don’t have Colby cheese?
Shredded cheddar or a cheese blend will also work great.
Can I make it ahead of time?
Yes! Mix everything and refrigerate. Bake when ready.
Does this dish need any extra seasoning?
You can add black pepper, garlic powder, or a pinch of paprika for more depth.
Can I double this recipe for a crowd?
Definitely! Just use a larger baking dish and adjust bake time as needed.
Final Thoughts
This cheesy green bean and potato casserole is one of those recipes that feels like home.
It’s not flashy, but it’s full of love, comfort, and cheesy satisfaction.
Whether you’re feeding family or just need something cozy after a long day, this dish never disappoints.
Cheesy Green Bean and Potato Casserole
Ingredients
- 2 15 oz cans diced potatoes, drained
- 2 14 oz cans green beans, drained
- 1 lb shredded Colby cheese
- 1 10.5 oz can condensed cream of chicken soup
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a small casserole dish.
- In the dish, combine diced potatoes, green beans, shredded Colby cheese, and condensed soup.
- Mix until evenly coated.
- Cover the dish with foil and bake for 30 minutes.
- Uncover and bake for another 15 minutes, or until bubbly and lightly golden.
- Let cool slightly before serving warm.
- See full steps with tips & photos → https://wimpysdiner.net/cheesy-green-bean-and-potato-casserole/
Notes
