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Green Bean and Potato Parmesan

This rich and creamy casserole is practically a meal in itself.  Add a salad and crusty bread and you won't care if you have meat with dinner or not.

2 pounds   

red potatoes, thinly sliced

1 pound   

fresh green beans, trimmed and snapped

1 medium   

Spanish onion, thinly sliced


Parmesan cheese, shredded

1 teaspoon   

granulated garlic


lightly packed chopped fresh basil leaves or one tablespoon dried basil

double recipe   

white sauce

Preheat oven to 400 degrees and grease a 9x13" baking dish.  Combine the potatoes, onion and green beans in the baking dish and salt and pepper liberally.  Add the Parmesan cheese, garlic and basil to the white sauce and stir until the cheese is completely melted.  Pour the sauce over the veggies in the baking dish and place in the oven for about 40 minutes.  Remove from oven, stir thoroughly and return to the oven for an additional 20 minutes (about one hour in all) until the potatoes are tender.  After removing from the oven allow the casserole to stand for a few minutes to cool before serving.

Note:  Even after an hour the green beans will still be a bit crunchy.  Steam the beans for about 10 minutes first if you want them to be more tender.

Note:  This recipe works best if the white sauce is a bit thinner than normal so you may want to make the recipe with a bit more milk or a bit less flour (thickener.)


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