Potato And Green Bean Casserole
Creamy potato and green bean casserole with parmesan and herbs, baked to a golden crust—perfect for comforting family dinners or gatherings with a flavorful vegetarian option.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Boil the potatoes until soft, then drain and mash.
- Chop the green beans.
- Mix together the mashed potatoes, green beans, minced garlic, oregano, ricotta cheese, olive oil, and beaten eggs.
- Place the mixture in a lightly greased 12-inch cake pan.
- Mix the milk and breadcrumbs together.
- Spread the breadcrumb mixture over the potato and green bean mixture.
- Bake for 40 minutes or until lightly browned.
- Serve warm.
Tips & Substitutions
For a creamier texture, consider adding sour cream or Greek yogurt to the potato mixture. If you want to boost the flavor, try adding some sautéed onions or bell peppers. For a gluten-free version, substitute the breadcrumbs with crushed gluten-free crackers or panko. This dish is also a great way to use leftover vegetables; feel free to throw in any cooked veggies you have on hand.
Serving Suggestions
This potato and green bean casserole is delicious on its own, but it also pairs beautifully with grilled chicken or a fresh garden salad for a complete meal. Consider serving it alongside Gloria's Quick Hors D'Oeuvres for a delightful spread at your next gathering. A dollop of sour cream or a sprinkle of fresh herbs can elevate the presentation.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes or until warmed through. You can also microwave individual portions, but the oven method will help maintain the crispiness of the breadcrumb topping.
Nutrition & Diet Analysis (per serving)
Each serving of Potato And Green Bean Casserole contains roughly 1495 calories, with 33g protein, 191g carbohydrates, and 75g fat. It is an excellent source of iron (216% of the Daily Value), dietary fiber (172% of the Daily Value), and calcium (137% of the Daily Value). Note that it is relatively high in sodium, at 677mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh green beans instead of canned?
Absolutely! Fresh green beans can be used in this recipe. Just trim them and blanch them in boiling water for 3-4 minutes before adding them to the casserole. This will help maintain their vibrant color and crispness in the dish.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just assemble it without baking, cover it tightly with plastic wrap, and store it in the refrigerator. When you're ready to bake, remove the wrap and bake as directed. You may need to add an extra 5-10 minutes to the baking time.
Is this dish suitable for vegetarians?
Yes, this potato and green bean casserole is a vegetarian recipe! With no meat ingredients, it makes a hearty side dish or main course for vegetarians. If you want to add more protein, consider mixing in some cooked lentils or chickpeas for added nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).