Description
This Green Bean and Potato Casserole is a comforting and creamy side dish that’s perfect for holidays or any cozy family dinner. Tender baby potatoes and fresh green beans are baked in a flavorful cheesy sauce until bubbly and golden brown on top.
Ingredients
Scale
Baby Potatoes:
- 1 1/2 lbs baby potatoes (halved or quartered)
Green Beans:
- 12 oz fresh green beans (trimmed and halved)
Seasonings:
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce:
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup milk
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup French fried onions (plus more for topping)
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Boil potatoes and green beans: Boil potatoes in salted water, adding green beans for the last 3 minutes. Drain.
- Prepare mixture: Combine olive oil, seasonings, potatoes, green beans, cheddar cheese, sour cream, milk, soup, onions, and Parmesan.
- Bake: Transfer mixture to dish, top with onions, bake for 25–30 minutes until golden.
- Rest and serve: Let cool for 5 minutes before serving.
Notes
- You can use frozen green beans—thaw and pat dry before using.
- For extra flavor, add cooked bacon bits or a pinch of paprika.
- This dish is perfect for holidays or family dinners.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg
