Description
This Green Bean and Potato Casserole is a comforting and cheesy side dish perfect for any occasion. Creamy and flavorful, it combines tender baby potatoes, fresh green beans, and a creamy sauce topped with crispy fried onions.
Ingredients
Baby Potatoes:
1 ½ pounds, halved
Green Beans:
1 pound, trimmed and halved
Olive Oil:
2 tablespoons
Yellow Onion:
1 medium, thinly sliced
Garlic:
2 cloves, minced
Cheddar Cheese:
1 cup shredded
Sour Cream:
½ cup
Whole Milk:
½ cup
Cream of Mushroom Soup:
1 can (10.5 ounces)
Salt:
1 teaspoon
Black Pepper:
½ teaspoon
Paprika:
½ teaspoon
French Fried Onions:
1 cup, for topping
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Boil Potatoes and Green Beans: Boil potatoes in salted water for 10 minutes. Add green beans and boil for an additional 5 minutes until tender. Drain and set aside.
- Sauté Onions: In a skillet, sauté onions in olive oil until soft. Add garlic and cook for 1 minute.
- Combine Ingredients: In a bowl, mix potatoes, green beans, onions, garlic, cheddar cheese, sour cream, milk, mushroom soup, salt, pepper, and paprika.
- Bake: Transfer mixture to a baking dish. Cover and bake for 20 minutes. Sprinkle fried onions on top and bake uncovered for 10 more minutes.
- Serve: Let rest for 5 minutes before serving.
Notes
- For extra flavor, add crumbled cooked bacon or chopped fresh herbs.
- Use frozen green beans if fresh are unavailable, just thaw and drain well before using.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg
