Creamy Dill Potato and Green Bean Bake

Name: Creamy Dill Potato and Green Bean Bake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 1½ lb (680 g) russet potatoes, unpeeled, cut into ½-inch cubes; 1 lb (454 g) fresh green beans, trimmed and cut into 2-inch pieces; 2 cans (10.5 oz each) (600 g) cream of mushroom soup, canned, undiluted; ½ cup (120 ml) sour cream; 3 tablespoons (9 g) fresh dill, finely chopped, finely chopped; 1 teaspoon (6 g) kosher salt; ½ teaspoon (1 g) fresh cracked black pepper; 4 tablespoons (57 g) unsalted butter, melted, melted; 1 cup (100 g) panko breadcrumbs; ½ teaspoon (1½ g) garlic powder; ½ teaspoon (1½ g) onion powder

From the MyKitchenBank Kitchen

A warm, creamy casserole layered with tender potatoes, fresh green beans, and a savory mushroom cream sauce enriched with fresh dill. Topped with buttered breadcrumbs for a golden, crispy finish. This homestyle side dish is perfect for weeknight dinners or holiday tables.

Prep: 20 min
Cook: 50 min
Wait: 5 min
Total: 1 hr 15 min
Makes: One 9×13-inch (23×33 cm) casserole, 6 servings

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Steps

Before you start

Preheat oven to 375°F (190°C)
Trim green beans and cut potatoes into even ½-inch pieces for uniform cooking
Have all ingredients measured and ready before assembling

1
Parboil vegetables
- Fill a large 5-quart pot with salted water and bring to a boil over high heat.
- Add the cubed potatoes and cook for 5 minutes, then add the green bean pieces.
- Continue cooking for another 5 minutes until the potatoes are just barely fork-tender but still hold their shape and the green beans are bright green but still crisp.
- Drain in a colander and set aside.
- They will finish cooking in the oven.
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Ready when: Potatoes are just fork-tender and green beans are bright green
Tip: Don't overcook the vegetables here—they finish in the oven and will become mushy if cooked all the way through now.
2
Make the cream sauce
- In a medium mixing bowl, whisk together the undiluted cream of mushroom soup and sour cream until smooth and well combined.
- Stir in the chopped fresh dill, garlic powder, onion powder, kosher salt, and black pepper.
- Taste and adjust seasoning as needed.
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Ready when: Sauce is smooth and well blended
Tip: Whisking the soup and sour cream together prevents lumps in the finished casserole.
3
Preheat ovenOven 375°F / 190°C
- Set oven to 375°F (190°C) if not already preheated.
4
Assemble casserole
- Spread half of the parboiled potato and green bean mixture evenly over the bottom of a 9×13-inch baking dish.
- Pour half of the cream sauce over the vegetables and gently stir to coat.
- Add the remaining vegetables and top with the remaining cream sauce.
- Gently fold to distribute evenly, leaving no large pockets of vegetables or sauce.
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Ready when: Vegetables are evenly distributed in the sauce
Tip: Gentle folding prevents breaking the potatoes into smaller pieces.
5
Prepare breadcrumb topping
- In a small bowl, combine the panko breadcrumbs with the melted butter and mix until the crumbs are evenly moistened and resemble coarse sand.
- Scatter this mixture evenly over the top of the casserole in an even layer.
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Ready when: Breadcrumbs are evenly coated with butter
Tip: The butter-coated crumbs will brown more evenly and stay crunchier than dry breadcrumbs.
6
Bake until goldenOven 375°F / 190°C
- Place the casserole in the preheated 375°F (190°C) oven on the center rack.
- Bake uncovered for 40–45 minutes until the breadcrumb topping is golden brown and the cream sauce bubbles gently around the edges of the casserole.
- The potatoes and green beans should be tender throughout.
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Ready when: Breadcrumb topping is golden brown and sauce bubbles at the edges
Tip: If the topping browns too quickly (before the edges bubble), loosely tent with foil and continue baking.
7
Rest and serve
- Remove the casserole from the oven and let rest for 5 minutes at room temperature.
- This allows the sauce to set slightly and makes serving cleaner.
- Spoon into bowls or plates, ensuring each serving gets a mix of vegetables, sauce, and breadcrumb topping.
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Ready when: Casserole has cooled enough to hold its shape when served
Tip: Resting prevents the sauce from running all over the plate.

Good to know

Tips

For extra richness, replace half the sour cream with cream cheese softened to room temperature and whisked smooth.
If fresh dill is not available or looks past its prime, dried dill works well—use 1½ teaspoons and whisk it directly into the sauce.
This casserole reheats beautifully on the stovetop: transfer leftovers to a skillet, cover, and warm over medium-low heat until steaming, stirring gently now and then.
For a lighter version, substitute Greek yogurt for half the sour cream, though the sauce will be slightly tangier.

Make ahead

Assemble the entire casserole (up to and including the breadcrumb topping) up to 8 hours ahead. Cover tightly with plastic wrap or foil and refrigerate. Bake directly from cold: add 10–15 minutes to the baking time and bake until the topping is golden and the edges bubble.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F (163°C) oven, covered with foil, for 20–25 minutes until warmed through. Do not freeze, as the cream sauce and texture of the green beans do not reheat well after freezing.

Substitutions

fresh dill, finely chopped → 1½ teaspoons dried dill. Dried dill is more concentrated; use half the amount. Add it to the sauce and stir well.
cream of mushroom soup, canned → 1½ cups (360 ml) homemade or store-bought mushroom stock mixed with 3 tablespoons (24 g) all-purpose flour and 3 tablespoons (43 g) melted butter to make a roux-thickened sauce. Whisks together smoothly and gives a more refined flavor, though the canned soup is more traditional.
fresh green beans → 1 lb (454 g) fresh or frozen broccoli florets, or a mix of green beans and diced zucchini. Frozen vegetables work fine; add them directly without thawing. Cooking times remain the same.
panko breadcrumbs → ½ cup (50 g) panko breadcrumbs mixed with ½ cup (50 g) grated sharp cheddar cheese. The cheese adds richness and a savory depth. It browns slightly faster, so watch carefully.