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Cheesy Green Bean And Potato Casserole With Bacon – Holiday Side Dish Recipe

Cheesy green bean and potato casserole with bacon combines Yukon Gold potatoes and crisp-tender green beans in a cheddar sauce. Baked until bubbling and finished with golden crispy fried onions, it makes a hearty holiday side dish.
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Prep Time 20 minutes
Cook Time 58 minutes
resting 10 minutes
Total Time 1 hour 28 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

casserole
  • 8 oz bacon chopped
  • 2 lb Yukon Gold potatoes cut into 1-inch cubes
  • 1.5 lb fresh green beans trimmed and cut into 2-inch pieces
cheese sauce
  • 3 tbsp unsalted butter
  • 1 yellow onion small, finely diced
  • 0.25 cup all-purpose flour
  • 1.5 cup whole milk
  • 1 cup low-sodium chicken broth
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 2 cup sharp cheddar cheese shredded
topping
  • 1.5 cup crispy fried onions canned

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Prepare the casserole
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. Cook the bacon in a 12-inch skillet over medium heat for 8–10 minutes, stirring occasionally, until crisp.
  4. Transfer the bacon to a paper towel-lined plate and crumble it when cool.
  5. Put the potatoes in a large pot and cover with cold water by 1 inch.
  6. Bring the potatoes to a boil and cook for 6 minutes.
  7. Add the green beans, return to a boil, and cook for 4–5 minutes, until the potatoes are just fork-tender and the beans are crisp-tender.
  8. Drain the vegetables well.
Make the cheese sauce
  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the onion and cook for 4–5 minutes, stirring, until softened.
  3. Stir in the flour and cook for 1 minute.
  4. Gradually whisk in the milk and chicken broth.
  5. Bring the sauce to a gentle simmer and cook for 3–5 minutes, whisking, until thickened.
  6. Remove the pan from the heat and stir in the salt, pepper, garlic powder, and cheddar until the cheese melts.
Assemble and bake
  1. In a large bowl, combine the drained vegetables, crumbled bacon, and cheese sauce.
  2. Spread the mixture in the prepared baking dish.
  3. Bake for 20–25 minutes, until bubbling around the edges.
  4. Scatter the crispy fried onions over the top and bake for 5–7 minutes, until golden.
  5. Let the casserole rest for 10 minutes before serving.

Notes

Drain the potatoes and green beans well so the cheese sauce stays thick. Refrigerate leftovers for 3–4 days; freezer: yes, though the potatoes may soften. For a gluten-free variation, use a 1:1 gluten-free flour blend and gluten-free crispy fried onions.