Description
A comforting Green Bean and Potato Casserole combining canned diced potatoes and green beans with creamy condensed soup and melted Colby cheese, baked to bubbly, golden perfection. This easy-to-make casserole is perfect as a hearty side dish or a simple main for family dinners.
Ingredients
Scale
Vegetables
- 2 (15-ounce) cans diced potatoes, drained
- 2 (14-ounce) cans green beans, drained
Dairy
- 1 pound shredded Colby cheese
Condiments
- 1 (10.5-ounce) can condensed cream of chicken soup
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and lightly grease a small casserole dish to ensure the casserole doesn’t stick.
- 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 everything is well combined and evenly distributed.
- Cover and Bake: Cover the casserole dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 30 minutes to cook through and blend flavors.
- Remove Cover and Continue Baking: Take off the foil and bake for an additional 15 minutes, allowing the top to become bubbly and lightly browned for a delicious golden finish.
- Rest Before Serving: Let the casserole rest for 5 minutes after removing it from the oven to set and cool slightly, making it easier to serve and enjoy.
Notes
- Make sure to drain the canned potatoes and green beans well to avoid excess liquid making the casserole soggy.
- Feel free to substitute Colby cheese with cheddar for a sharper flavor.
- You can add sautéed onions or garlic for extra flavor if desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- This casserole is best served warm and pairs well with grilled meats or a fresh salad.
