Description
A comforting and flavorful Green Bean and Potato Casserole that is perfect for any occasion. This vegetarian dish is creamy, cheesy, and packed with wholesome ingredients.
Ingredients
Potato Mixture:
- 1 1/2 pounds baby potatoes, halved
- 1 pound fresh green beans, trimmed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
Sauce:
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Toppings:
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup French fried onions
Instructions
- Preheat the oven: Preheat the oven to 375°F.
- Cook Potatoes and Green Beans: Boil potatoes for 10 minutes, then add green beans and cook for an additional 4 minutes. Drain and set aside.
- Sauté Onion and Garlic: Sauté onion and garlic in olive oil until softened.
- Prepare Sauce: In a bowl, mix mushroom soup, sour cream, milk, salt, pepper, and paprika. Add potatoes, green beans, and sautéed onions.
- Bake: Transfer mixture to a baking dish, top with cheeses, bake for 25 minutes. Add fried onions on top and bake for an additional 5–10 minutes.
Notes
- You can use frozen green beans if fresh are unavailable; just thaw and pat dry before using.
- Add cooked crumbled bacon or diced ham for extra flavor and protein.
