Description
A comforting and creamy Green Bean and Potato Casserole that is perfect for any gathering or weeknight dinner. This hearty dish combines tender green beans, baby potatoes, and a rich, savory sauce topped with melted cheese and crispy fried onions.
Ingredients
Scale
Green Bean and Potato Casserole:
- 1 1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 1 1/2 pounds baby potatoes, quartered
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Sauce:
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Toppings:
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup French fried onions
Instructions
- Preheat the oven and prepare the dish: Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Cook the vegetables: Boil potatoes until tender, add green beans, and cook briefly. Drain and set aside.
- Prepare the sauce: Sauté onion and garlic, then mix in soup, sour cream, milk, and seasonings until smooth.
- Assemble the casserole: Combine vegetables with sauce in the baking dish, top with cheddar cheese, cover, and bake.
- Finish and serve: Uncover, add remaining cheese and fried onions, bake until golden, and serve hot.
Notes
- Enhance the flavor with cooked bacon before baking.
- Substitute cream of chicken soup for a variation.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish, Casserole
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
