Description
A comforting and easy-to-make Green Bean and Potato Casserole featuring tender green beans and diced potatoes mixed with creamy condensed soup and melted Colby cheese, baked to bubbly perfection. This classic casserole is perfect as a hearty side dish or a simple main course for weeknight dinners or holiday gatherings.
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
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This sets the stage for your casserole to bake to bubbly perfection.
- Prepare the Casserole Dish: Lightly grease a small casserole dish with cooking spray or butter to prevent sticking.
- Mix Ingredients Together: In a large mixing bowl, combine the drained diced potatoes, drained green beans, shredded Colby cheese, and condensed cream of chicken soup. Stir gently until the mixture is evenly combined.
- Transfer to Casserole Dish: Pour the mixture into the prepared casserole dish, spreading it evenly.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes to allow flavors to meld.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 15 minutes until the top is bubbly and lightly browned.
- Serve: Let the casserole cool for a few minutes before serving to enjoy the delightful combination of textures and flavors.
- Serving Suggestions: Serve alongside crispy garlic bread, a fresh garden salad, or steamed corn for extra color and flavor. Pair with chilled white wine or homemade iced tea to enhance the meal.
- Ingredient Variations: Substitute cheddar cheese for a sharper flavor or use cream of mushroom soup in place of cream of chicken soup for a vegetarian option.
- Fresh Bean Option: If using fresh green beans, blanch them briefly before adding to the mixture to save time and ensure tenderness.
- Drainage Tip: Thoroughly drain the canned green beans and potatoes to avoid a watery casserole.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through. If frozen, thaw overnight in the fridge before reheating.
- Enjoy: Bring warmth and comfort to your dinner table with this classic homemade casserole.
Notes
- Ensure all canned vegetables are well drained to prevent excess moisture.
- Try different cheese types for varied flavors.
- Covering the casserole during initial baking keeps it moist, uncovering allows browning.
- Freezing the casserole extends its shelf life while maintaining flavor.
- Baking at 350°F ensures even cooking without drying out the dish.
