Go Back

Cheesy Green Bean and Potato Casserole with Bacon

Cheesy green bean and potato casserole with bacon combines fork-tender Yukon Gold potatoes and crisp-tender green beans with a cheddar sauce. Baked in a 9x13-inch dish, it comes out bubbling with a lightly golden top.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 2 lb Yukon Gold potatoes cut into 3/4-inch cubes
  • 3 qt water
  • 1.5 tsp kosher salt divided
  • 1 lb fresh green beans trimmed and cut into 2-inch pieces
  • 6 bacon slices
  • 1 yellow onion small, finely chopped
For the cheese sauce
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2 cups whole milk
  • 0.25 tsp black pepper
  • 0.25 tsp garlic powder
  • 8 oz sharp cheddar shredded

Equipment

  • 1 9x13-inch baking dish
  • 1 6-quart pot
  • 1 12-inch skillet
  • 1 3-quart saucepan

Method
 

  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
Cook the casserole components
  1. Bring the potatoes and water to a boil in a 6-quart pot, add 1 teaspoon salt, and simmer for 8–10 minutes, until just fork-tender.
  2. Lift the potatoes into a bowl with a slotted spoon, keeping the water boiling.
  3. Add the green beans to the boiling water and cook for 3–4 minutes, until crisp-tender.
  4. Drain the beans.
  5. Cook the bacon in a 12-inch skillet over medium heat for 8–10 minutes, until crisp.
  6. Transfer the bacon to a paper towel-lined plate and leave 1 tablespoon of drippings in the skillet.
  7. Add the onion and cook for 4–5 minutes, until softened.
  8. Crumble the cooled bacon.
Make the cheese sauce
  1. Melt the butter in a 3-quart saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute, whisking constantly.
  3. Gradually whisk in the milk and cook for 4–6 minutes, whisking often, until the sauce thickens enough to coat a spoon.
  4. Remove the saucepan from the heat.
  5. Stir in the remaining 1/2 teaspoon salt, the pepper, garlic powder, and cheddar until the cheese melts.
Assemble and bake
  1. Combine the potatoes, green beans, bacon, and onion in the prepared baking dish.
  2. Pour the cheese sauce over the casserole components.
  3. Fold gently to coat.
  4. Bake for 20–25 minutes, until bubbling around the edges and lightly golden on top.
  5. Let the casserole rest for 10 minutes before serving.

Notes

For a smooth cheese sauce, whisk in the milk gradually. Refrigerate leftovers for up to 4 days; freezing is not recommended because the cheese sauce may separate. For a gluten-free variation, use a 1:1 gluten-free flour blend.