Tater Green Bean Casserole

This tater green bean casserole takes the familiar and beloved green bean casserole to a whole new level by adding diced potatoes for extra heartiness and texture. It offers a comforting, cheesy, and crispy dish that fits perfectly alongside your holiday turkey but has become a go to anytime side in my house. The addition of O’Brien potatoes makes it a little more filling without losing the classic flavor we all love.

This casserole is a family favorite now and I first tried it when I craved something a little different at Thanksgiving everyone was hooked instantly and still asks for it every year

Ingredients

• Cream of mushroom soup: Cream of mushroom soup offers a creamy base if you prefer, you can substitute cream of chicken or cream of celery for a different twist
• Whole milk: Whole milk helps keep the filling rich and smooth though 2% works if you want to cut calories
• Garlic salt: Garlic salt provides a savory punch garlic powder is a mild alternative if you want less salt
• Frozen O’Brien potatoes: Frozen O’Brien potatoes are diced potatoes mixed with peppers and onions adding texture and flavor no need to thaw before mixing in
• Canned green beans: Canned green beans provide the classic green bean flavor and ease of use fresh or frozen green beans could be substituted but would require adjusting cooking times
• French’s Crispy Fried Onions: French’s Crispy Fried Onions create that iconic crunchy topping you expect on a green bean casserole
• Shredded cheese: Shredded cheese adds gooey meltiness and a layer of richness a blend of Colby and Monterey Jack is my favorite though cheddar, gouda, or gruyere also work

Instructions

Sauté the Aromatics:

No sautéing needed for this recipe as the frozen O’Brien potatoes already include diced peppers and onions which cook through in the oven

Mix the Base:

In a large bowl, whisk together the cream of mushroom soup, milk, garlic salt, and black pepper until smooth and combined.

Combine Ingredients:

Fold in the frozen O’Brien potatoes and canned green beans into the soup mixture evenly. Add one and onethird cups of crispy fried onions and one cup of shredded cheese. Stir everything gently so the ingredients are well distributed.

Prepare to Bake:

Pour the mixture evenly into a 9 by 13inch baking dish. Spread it out so the casserole will cook uniformly.

First Bake:

Place the casserole in a preheated 350 degrees Fahrenheit oven and bake uncovered for 30 minutes until the mixture is hot, bubbly, and the potatoes have cooked through.

Top and Finish Baking:

Remove from the oven and sprinkle the remaining one cup of shredded cheese and the remaining one and onethird cups of French’s crispy fried onions evenly over the top. Return to the oven and bake for an additional 5 minutes until the cheese melts and the onions become lightly browned and crispy.

Serve and Enjoy:

Let the casserole cool slightly before serving. It pairs beautifully with turkey or ham, or stands on its own as a comforting side dish.

My favorite part of this dish is definitely the crispy fried onions on top — they add just the right crunch to balance the creamy filling. One memorable holiday, my family fought over the last bites of this casserole proving it’s become a real crowd pleaser.

Storage Tips

Store any leftovers covered tightly in the refrigerator for up to three days. If you want to freeze the casserole, assemble but do not bake it first. Wrap well to avoid freezer burn and thaw overnight in the fridge before baking. This keeps the crisp topping from getting soggy during storage.

Ingredient Substitutions

If you do not have O’Brien potatoes, use frozen shredded hash browns after parboiling diced fresh potatoes to cook them evenly. Cream of mushroom soup can be swapped for cream of chicken or cream of celery to avoid mushroom flavor while maintaining creaminess. Green beans can be fresh or frozen but will need adjusting cook times; fresh beans should be blanched slightly before mixing in. For cheese, you can use cheddar for a sharper bite or gouda for a mellower flavor; Gruyere is a nice upscale substitute too

Serving Suggestions

This casserole pairs beautifully with roast turkey, ham, or baked chicken as a classic holiday side. Try serving it alongside mashed potatoes or stuffing for a full festive feast. Leftover casserole also makes a great topping for baked potatoes for a comforting lunch or dinner.

This tater green bean casserole is an easy crowd pleasing side that pairs with holiday mains or stands on its own. Experiment with different cheeses and toppings to make it your own.

Common Recipe Questions

→ What are O’Brien potatoes?

O’Brien potatoes are frozen diced potatoes mixed with onions and colorful bell peppers, found near hash browns in grocery stores.

→ Can I substitute fresh potatoes for O’Brien potatoes?

Yes, finely dice fresh potatoes and par-boil them to ensure even cooking alongside other ingredients.

→ What can replace cream of mushroom soup?

You can use cream of chicken, cream of potato, or cream of celery soups as alternatives to cream of mushroom.

→ How can I add protein to this dish?

Incorporate cooked and crumbled ground beef, chicken, or turkey to transform this side into a hearty main dish.

→ Is it possible to freeze this casserole?

Yes, prepare without baking, cover tightly with plastic wrap and foil, and freeze up to 3 months; thaw overnight before baking.

→ How should leftovers be stored?

Store leftovers covered in the refrigerator and consume within 3 days for best quality.