Description
A comforting and easy-to-make Green Bean and Potato Casserole featuring tender green beans and diced potatoes baked in a creamy chicken soup and melted Colby cheese blend. Perfect as a hearty side dish for family 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 oven: Preheat the oven to 350°F (175°C). Lightly grease a small casserole dish to prevent sticking.
- Combine 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 distributed.
- Cover and bake: Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to allow the flavors to meld and ingredients to heat through.
- Uncover and bake further: Remove the foil and continue baking for an additional 15 minutes, or until the casserole is bubbly and the top is lightly browned, indicating it is fully cooked and ready to serve.
- Rest and serve: Allow the casserole to rest for 5 minutes after removing it from the oven to set and cool slightly before serving.
Notes
- Drain canned vegetables well to avoid excess moisture in the casserole.
- You can substitute cream of chicken soup with cream of mushroom soup for a vegetarian option.
- For a crispier top, sprinkle some additional shredded cheese during the last 15 minutes of baking.
- This casserole can be prepared a day ahead and refrigerated before baking.
- Use fresh or frozen green beans and potatoes if preferred, adjusting cooking times accordingly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
