Potato Green Bean Casserole
Tater Green Bean Casserole is a simple twist on the classic casserole. Green beans, O’Brien potatoes, cream soup, cheese, and seasoning!
TATER GREEN BEAN CASSEROLE
During the holidays, I am a side dish fanatic. Yeah, the turkey and ham is nice and all but what I look forward to the most is the side dishes. I love a good ole green bean casserole. So, I thought, how can I ‘beef’ it up a little without changing it too much. Y’all, I tossed in some finely diced potatoes and it turned out amazing!
FREQUENTLY ASKED QUESTIONS:
O’Brien Potatoes are frozen finely diced potatoes, onions, green and red peppers. They are found in the frozen food section of your grocery store near the hash brown potatoes.
You could substitute with shredded frozen hash browns. For this recipe, if you want to use fresh potatoes you would need to finely dice them then par-boil them so they would cook evenly with the other ingredients.
I will tell you that my entire family detest mushrooms. None of us like them and I can tell you that absolutely no one tastes mushrooms in this dish. However, you could substitute with cream of chicken or cream of potato. If you like the flavor of celery then you could even use cream of celery. Or, if you aren’t a fan of cream soups at all, try my recipe for Green Bean Casserole with no cream of anything soups.
To turn this side dish into a main dish, add some protein! Add one pound of cooked and crumbled ground beef, chicken or turkey to step one of this recipe.
Yes. You can prepare this casserole as written (just don’t bake it). Cover well with plastic wrap then aluminum foil to prevent freezer burn. It will last up to 3 months in the freezer. When ready to prepare, allow the casserole to defrost overnight in the refrigerator then proceed with the cooking directions below. Just don’t forget to remove the plastic wrap before cooking.
Leftovers should be stored (covered) in the refrigerator for no more than 3 days.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- cream of mushroom soup – If you really want to bump this up to the next level, try making Homemade Cream of Mushroom Soup!
- milk – I prefer to use whole milk but you can use 2%. The goal is to keep this as creamy as possible.
- garlic salt – you can use garlic powder if you need to cut down on the salt levels.
- frozen O’Brien potatoes – these do not need to be thawed first.
- green beans – to keep this easy, I just go with the canned green beans. I have not tried this at all with fresh or frozen so I cannot give you guidance on how to cook this with those.
- French’s® Crispy Fried Onions – it’s not a green bean casserole without these! You don’t have to use this brand, you can certainly use the store brand.
- shredded cheese – I prefer a finely shredded cheese here. I usually get a Colby and Monterey Jack combo but you could use cheddar, gouda or even gruyere.
HOW TO MAKE TATER GREEN BEAN CASSEROLE:
Preheat oven to 350°F. In a large bowl, whisk together soup, milk, garlic salt and black pepper. Stir in frozen potatoes, green beans, 1 1/3 cup crispy onions and 1 cup cheese.
Pour mixture into a 9×13-inch baking dish. Bake, uncovered, 30 minutes or until hot and bubbly.
Sprinkle with remaining 1 cup cheese and 1 1/3 cups french-fried onions.
Bake 5 minutes or until cheese is melted and onions are lightly browned.
Then serve! A perfect twist on the classic green bean casserole!
CRAVING MORE RECIPES?
Potato Green Bean Casserole
Ingredients
- 2 (10.5 ounce) cans Campbell’s® Condensed Cream of Mushroom Soup
- 1 cup milk
- 1 ½ teaspoons garlic salt
- ¼ teaspoon black pepper
- 28 ounce bag frozen O’Brien potatoes
- 2 (14.5 ounce) cans any style Del Monte® Green Beans drained
- 6 ounce container French's® Crispy Fried Onions, divided use
- 2 cups shredded cheese, divided use
Instructions
- Preheat oven to 350°F. In a large bowl, whisk together soup, milk, garlic salt and black pepper. Stir in frozen potatoes, green beans, 1 1/3 cup onions and 1 cup cheese.
- Pour mixture into a 13×9-inch baking dish. Bake, uncovered, 30 minutes or until hot and bubbly. Sprinkle with remaining 1 cup cheese and 1 1/3 cups onions.
- Bake 5 minutes or until cheese is melted and onions are lightly browned.
Notes
- O’Brien potatoes are finely diced potatoes, onions and peppers found in the freezer section of your grocery store near the hash brown potatoes.
- Use any cream soup you enjoy, such as cream of chicken or cream of potato.
- To make this side dish a meal, add 1 pound cooked ground beef or ground turkey in Step 1.
- See my notes above for freezing instructions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
A Great Recipe! Will Make and Thank You! Hobby Baking
I made this last night and it was a big hit. Since there is only two of us, I halved the recipe, added ground beef, baked it in an 11 x 7 dish and still have enough leftover for another meal. Next time I am going to switch it up and use chicken, broccoli and cream of chicken soup. Yum!!
Have you tried it with one of the meats? Just wondered if it worked ok. Thanks
Hi Gayle, I haven’t but a friend of mine did it with cooked and crumbled ground beef and assured me it was a huge hit as a dinner for her family! 🙂
What kind of shredded cheese do you use?
I prefer a Colby or Monterey Jack cheese 🙂
I saw this recipe & thought “hmmmm”. My daughter’s does Thanksgiving & some of us love the GBC but my son-in-law is more of a corn fan. Do you have any simple corn recipes that are rather simple that don’t include onions or any big bold flavors?
Never was a big fan of Green Bean Casserole, but I tried this for Christmas dinner and we all loved it. Really good.
Can you make head the casserole and freeze it .
I LOVE this recipe and have been making it for holidays for a couple of years now! It’s always a huge hit… so thank you for that! I have another Thanksgiving event this year that I planned to make this for, but this particular group only eats organic. I was hoping to swap out the veggies this year with fresh green beans and potatoes. Any recommendation on cook time?
I like the idea of this recipe. Am going to try it. Also like the idea of making it into a meal by adding ground beef. I was thinking of using diced chicken or left over turkey. I like recipes like this one that you can play with.
I made this for Thanksgiving last year and it was a big hit! Even the people that usually avoid green bean casserole tried it and loved it 🙂 I’ll be making it again this year.
Hi Amanda – thank you! I sure do appreciate you coming back to let me know!!! Yay!
Voted for your recipe. It looks really good. Love you’re blog.
Awww thank you Barbara!! You are so sweet to come back and leave me a comment too!
I’m planning to make this for a pre Thanksgiving lunch at our church tomorrow. Just wondering if it would be ok to partially thaw the taters.before cooking. Don’t want the taters to over cook but want to make sure they’re well done. Thanks so much and I hope you and your family have a blessed Thanksgiving!
Hmm definitely trying this..thanks..this and the brown sugar pie..what a blessing..discussions with various family members now ended up making a last minute decision to have Thanksgiving dinner here ..one at my sister in laws early noon and one here late afternoon ????????and this was on my email..you are my guardian angel!
Awww Peggy – I know all about those last minute plans! I’m honored that you would use these recipes to celebrate with your family! Happy Thanksgiving!
Have you tried freezing this meal?
What a great idea. With the upcoming rush of the Holiday season, a one dish potato & vegetable side dish !
Wow! Never thought to add frozen potatoes to this dish.what a great idea! I’m definitely going to give this a try. We have an Aunt and Uncle coming in from out of town to my Mom’s house for Thanksgiving this year and can’t wait to present this dish to them all!!! Thank you so much for the recipe.????
I hope everyone loves it Michelle! Hope you have a wonderful and warm Thanksgiving!
A nice twist to the holiday green bean casserole dish…will do!
Thank you Valinda! I think it stays true to the original with just a small little twist. Hope you love it!
That sounds so good and I love green beans but my husband doesn’t ! But I am going to give it a try anyway!
Do it Sharron! My husband is the same way!! I’m like “More for me then!” LOL
Hello Brandie! I voted for you recipe I have made a couple of your recipes and they all been great! My family really enjoyed them!!
Thanks so much Cindy!! Fingers crossed you win!!
This recipe is definitely going on my holiday dinner table this year for sure!!
Thanks so much Marilyn! Hope you have a joyous Thanksgiving!
Not a huge fan of green bean casserole, but this looks great! Gonna give it a try for sure.
Hey Judy,
My daughter never has liked green beans, so one year I changed it up and use broccoli florets instead. It’s great. Make it every year since. Sometimes I add chicken or turkey from thanksgiving or ham.
Riki – that is so creative!
I saved a recipe from Campbell’s soup a long time ago and it basically swapped out cream of mushroom soup for cream of broccoli and green beans for broccoli, and I agree, it was a great change!
Hi Lynn – yes! I just tried a casserole that switched out green beans with a mix of broccoli and cauliflower and it was indeed delicious!!
Did you also sprinkle on some parsley with the cheese? Looks yummy. I’m going to try this!
Yes! Just some dried parsley flakes to make it look pretty 🙂 Totally not necessary for taste though!
What a great twist on a family favorite! We are going to have to give this a try!
Thanks Carlee! Super easy and it combines two side dishes into one basically. Ha!