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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!


  • 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


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


  • 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