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
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
Granny’s Easy Zucchini Casserole
Baked Italian 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, Carrot, Green Bean Casserole
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
Anne
Delicious, nutritious and just plain tasty!
Karin and Ken
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
Can this beautiful receipe be frozen to eat later?
Karin and Ken
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