Description
A comforting and easy-to-make Green Bean and Potato Casserole featuring tender diced potatoes and green beans baked with creamy condensed soup and melted Colby cheese. This classic casserole is perfect for family dinners or holiday side dishes, combining creamy textures and savory flavors.
Ingredients
Scale
Ingredients
- 2 (15-ounce) cans diced potatoes, drained
- 2 (14-ounce) cans green beans, drained
- 1 pound shredded Colby cheese
- 1 (10.5-ounce) can condensed cream of chicken soup
Instructions
- Prepare the oven and casserole dish: Preheat the oven to 350°F (175°C). Lightly grease a small casserole dish to prevent sticking.
- Combine the ingredients: In the prepared casserole dish, mix together the drained diced potatoes, drained green beans, shredded Colby cheese, and condensed cream of chicken soup until fully combined and evenly mixed.
- Bake covered: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to allow the ingredients to heat through and blend flavors.
- Bake uncovered: Remove the foil and continue baking for an additional 15 minutes or until the casserole is bubbly and the top is lightly browned, indicating the cheese has melted and browned slightly.
- Rest before serving: Remove from oven and let the casserole rest for 5 minutes to allow it to set and cool slightly before serving.
Notes
- For a vegetarian version, substitute the cream of chicken soup with cream of mushroom or cream of celery soup.
- Drain vegetables well to avoid a watery casserole.
- You can add crispy fried onions on top during the last 5 minutes of baking for added texture.
- This casserole can be made ahead of time and refrigerated, then baked when ready to serve.
