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    Home » Recipes » Vegetables

    Potato, Carrot, Green Bean Casserole

    Published: Dec 18, 2018 · Modified: Aug 25, 2019 by Karin and Ken · This post may contain affiliate links. 4 Comments

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    Our Potato, Carrot, Green Bean Casserole is filled with vegetables in a wonderfully creamy, cheesy sauce topped with crispy onions and cheese.  So easy to make and tastes great!

    This vegetable casserole is so versatile.  You can substitute any vegetable or add more.  I have used this recipe many times as a fridge cleaner of sorts!  Whichever vegetables needed to be used I just included.  Everything from broccoli, zucchini or beans to leftover cooked chicken!  The result is always delicious!

    The most important thing you have to remember with this Potato, Carrot, Green Bean Casserole is the vegetables and even chicken should add up to about 5 cups in total.  A little more or a little less will not make a difference but you need to definitely keep the 5 cups in mind!

    If you are looking for a different way to serve vegetables then you have found a keeper with this Potato, Carrot, Green Bean Casserole.  Cheese lovers, like myself, add a little extra cheese in the mixture and especially on top.  I also am guilty of using more crispy fried onions than the recipe calls for. I can't help myself.

    Ingredients in Potato, Carrot, Green Bean Casserole

    • potatoes
    • green beans
    • carrots
    • onion
    • thyme
    • cream or milk
    • oil
    • broth
    • eggs
    • salt
    • pepper
    • shredded cheese
    • parmesan
    • crispy fried onions

    How to make Potato, Carrot, Green Bean Casserole

    Preheat oven to 400 degrees.

    Toss vegetables, olive oil, thyme, salt, and pepper in a baking dish.

    Whisk together cream, broth, egg, and cheeses into a bowl.

    Pour over vegetables and stir everything together.

    Use a spatula to press vegetables further into liquid.

    Bake for 60 minutes.

    Sprinkle crispy fried onions and then shredded cheese on top.

    Bake for 15 more minutes or until cheese is melted and vegetables are tender.

    *I have used 2% milk before and this casserole still tasted great, there was just more liquid

    Other Delicious Vegetable Side Dish Recipes to Try

    Carrots Lyonnaise

    Baked Garlic Butter Carrots

    Sweet Ranch Glazed Carrots

    Easy Curried Carrots

    The Best Baked Honey Maple Carrots

    Sweet Balsamic Roasted Carrots and Onions

    Oven Roasted Carrots and Potatoes

    Easy Sauteed Spinach and Carrots

    Glazed Green Beans and Carrots

    Sweet Garlic Balsamic Green Beans

    Easy Sweet Green Beans

    Classic Green Bean Casserole

    Fabulous Green Bean Stir Fry

    Granny’s Easy Zucchini Casserole

    Mom’s Zucchini Casserole

    Baked Italian Zucchini Casserole

    Pork Chop Zucchini Casserole

    Meaty Zucchini Casserole

    Of course we made a video!  I hope you have a moment to take a look below and see it being made for yourself!

    Potato, Carrot, Green Bean Casserole Video

    Potato, Onion, Carrot and Green Bean Casserole

    Potato, Carrot, Green Bean Casserole

    Our Potato, Carrot, Green Bean Casserole is filled with vegetables in a wonderfully creamy, cheesy sauce topped with crispy onions and cheese.  So easy to make and tastes great!
    5 from 3 votes
    Print Recipe Pin Recipe

    Ingredients
      

    • 1 bag (1.5-2 pounds) mini potatoes or 3 large potatoes, cubed (about 2 cups)
    • 2-3 large carrots, large, sliced or 1 ½ cups baby carrots
    • 1 ½ cups green beans, fresh, cut
    • 1 medium sliced onion or scallions - or 5 cut in half
    • ¼ cup olive oil
    • 1 tblsp thyme, dried
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 cup cream
    • 1 cup vegetable or chicken broth
    • 2 large eggs
    • 1 cup cheese, shredded
    • ½ cup parmesan cheese grated

    TOPPING

    • ½ cup crispy fried onions, more or less to taste
    • 1 ½ cps cheese, shredded, more or less to taste

    Instructions
     

    • Preheat oven to 400 degrees. Toss vegetables, olive oil, thyme, salt, and pepper in a baking dish. Whisk together cream, broth, egg, and cheeses into a bowl. Pour over vegetables and stir everything together. Use a spatula to press vegetables further into liquid. Bake for 60 minutes. Sprinkle crispy fried onions and then shredded cheese on top. Bake for 15 more minutes or until cheese is melted and vegetables are tender.
    • *I have used 2% milk before and this casserole still tasted great, there was just more liquid

    Notes

    Tried this recipe?Let us know how it was!

     

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    Reader Interactions

    Comments

    1. Anne

      December 20, 2020 at 8:05 pm

      5 stars
      Delicious, nutritious and just plain tasty!

      Reply
      • Karin and Ken

        December 21, 2020 at 1:17 pm

        Can’t thank you enough for taking the time to comment and let me know. You made my day! Hopefully you find some other recipes on this site that you enjoy just as much! All the best. Karin

      • Marie Fleming

        January 13, 2021 at 3:40 pm

        Can this beautiful receipe be frozen to eat later?

      • Karin and Ken

        January 13, 2021 at 6:04 pm

        5 stars
        Unfortunately, in my opinion no because of the cream, cheese and even potatoes, depending on variety, don’t freeze well. I wish I had better news! I’m so glad I’m not the only one who enjoys this casserole! Hopefully you find some other recipes on this site that you like just as much. Take care and be well. Karin

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    Welcome!

    Ken and Karin

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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