Green Bean and Potato Casserole
This comforting Green Bean and Potato Casserole combines tender green beans with creamy potatoes, topped with crispy breadcrumbs. It’s a delicious side dish perfect for family gatherings or weeknight dinners.
Equipment
- 1 large pot
- 1 baking dish (2-quart)
- 1 mixing bowl
- 1 whisk
- 1 cutting board
Ingredients
- 1 pound green beans, trimmed and cut into 1-inch pieces Fresh or frozen green beans can be used.
- 4 medium-sized potatoes, peeled and diced About 2 pounds total.
- 1 cup onion, chopped
- 2 cups cream of mushroom soup
- 1 cup shredded cheddar cheese Reduced-fat cheese can be used for a healthier option.
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 10 minutes until just tender.
- Add the green beans to the pot and cook for another 5 minutes. Drain the vegetables and set them aside.
- In a mixing bowl, combine the cream of mushroom soup, chopped onion, garlic powder, salt, and black pepper. Mix well.
- In the baking dish, combine the cooked potatoes and green beans. Pour the soup mixture over the vegetables and stir until well coated.
- Sprinkle shredded cheddar cheese evenly over the top.
- In another bowl, mix the breadcrumbs with olive oil until the breadcrumbs are coated. Sprinkle the breadcrumb mixture over the cheese layer.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
You can add cooked chicken or turkey to make it a complete meal.
Feel free to use fresh or frozen green beans depending on what you have on hand.
For a healthier version, substitute light soup and reduced-fat cheese.