GREEN BEAN AND POTATO CASSEROLE
This Green Bean and Potato Casserole is a creamy, comforting dish featuring tender green beans and potatoes baked in a rich sauce. Topped with crispy onions and melted cheese, it's the perfect side dish for holidays or family dinners.
Ingredients
- 4 medium potatoes peeled and diced
- 2 cups fresh or frozen green beans
- 1 cup sour cream
- 1 can 10.5 oz cream of mushroom soup
- ½ cup milk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups French fried onions for topping
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, bring water to a boil and add the diced potatoes. Cook for 10-12 minutes, or until tender. Drain and set aside.
- In a separate pot, blanch the green beans in boiling water for 3 minutes, then drain and set aside.
- In a large bowl, combine the sour cream, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
- Add the cooked potatoes and green beans to the mixture, then stir in 1 cup of shredded cheddar cheese.
- Pour the mixture into a greased 9x13-inch baking dish and spread evenly.
- Bake for 30 minutes, or until the casserole is hot and bubbly.
- Remove from the oven and sprinkle the remaining ½ cup of shredded cheddar cheese and French fried onions on top.
- Return the casserole to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and the onions are golden and crispy.
- Serve warm and enjoy!
Notes
- For a healthier version, use low-fat sour cream and fat-free cream of mushroom soup.
- You can swap the green beans for other vegetables, such as peas or corn, for variation.
- To add more flavor, you can sprinkle some cooked bacon or shredded chicken into the casserole before baking.
- This casserole can be made ahead of time and stored in the fridge until ready to bake, just increase baking time by 10 minutes if cooking from chilled.
- If you prefer a crispy topping, add more French fried onions during the last 5 minutes of baking.
- Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.