Can I use heavy cream instead of milk in my green bean casserole?

Yes. In The Ultimate Green Bean Casserole with Potatoes, heavy cream adds richness. If needed, I thin it with water or broth.

Can I substitute heavy cream for milk in green bean casserole?

Yes, you can, but expect a richer flavor and thicker texture. If needed, loosen the sauce with a little extra liquid. The Ultimate Green Bean Casserole with Potatoes stays cozy.

Is it better to use canned or fresh green beans for casserole?

Fresh green beans deliver brighter color and crisper bite, which contrast nicely with the creamy sauce. Canned beans work in a pinch—drain well and shorten the steam time. For The Ultimate Green Bean Casserole with Potatoes, fresh beans shine.

Can you substitute heavy cream for milk in green bean casserole?

Yes, but thin it to avoid an overly thick sauce. Mix the cream with a splash of water or stock to loosen it. The Ultimate Green Bean Casserole with Potatoes stays cohesive.

The Ultimate Green Bean Casserole with Potatoes: 50-Minute Comfort Classic for Every Table.

Description

The Ultimate Green Bean Casserole with Potatoes is a gluten-free, creamy, and crispy side that shines on any table. Tender potatoes meet crisp green beans, mushrooms, and a velvety milk-based sauce, topped with cheddar and crunchy fried onions. Oven-baked to a golden crust, this comforting, crowd-pleasing dish pairs beautifully with roast meats or a hearty vegetarian main, with adaptable dairy-free options for wider enjoyment.

Ingredients

Scale

3 cups fresh green beans, trimmed and cut in half
3 medium potatoes, peeled and diced
1 small onion, finely chopped
2 cloves garlic, minced
1 cup sliced mushrooms (optional)
1 1/2 cups milk (or dairy-free alternative)
2 tbsp cornstarch mixed with 2 tbsp water
1 cup shredded cheddar cheese (or dairy-free cheese)
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 cup crispy fried onions (gluten-free if needed)
2 tbsp olive oil

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Boil the diced potatoes in salted water for 8–10 minutes until tender but not mushy. Drain and set aside.
Steam or blanch the green beans for 5 minutes, then rinse under cold water to keep them crisp and green.
In a large skillet, heat olive oil over medium heat. Add onions, garlic, and mushrooms (if using). Sauté until softened.
Add milk, salt, pepper, and paprika. Slowly stir in the cornstarch mixture and cook until thickened into a creamy sauce.
Stir in the cooked potatoes, green beans, and half of the cheese. Mix well.
Transfer to the prepared baking dish, sprinkle remaining cheese on top, and bake for 20 minutes.
Remove from oven, top with crispy fried onions, and bake for an additional 5–7 minutes until golden brown.
Let it rest for 5 minutes before serving.

Notes

Heavy cream can be substituted for milk for added richness; thin with a splash of water if needed.
Fresh green beans give the best texture, but canned beans can be used—drain well and adjust cooking time accordingly.
To keep the dish gluten-free, use gluten-free fried onions.
For a dairy-free version, use dairy-free milk and cheese.
Allow the casserole to rest about 5 minutes before serving for cleaner slices.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6 of casserole
Calories: 410
Sugar: 7 g
Sodium: 550 mg
Fat: 23 g
Saturated Fat: 9 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 7 g
Protein: 16 g
Cholesterol: 70 mg

Keywords: green bean casserole, potatoes, creamy side dish, gluten-free, dairy-free option, oven baked, crowd-pleaser, family dinner, mushroom, fried onions