Description
This comforting Green Bean and Potato Casserole combines tender diced potatoes, crisp green beans, creamy chicken soup, and melted Colby cheese, baked to bubbly perfection. Perfect as a hearty side dish or a light main, it offers classic flavors and easy preparation for any occasion.
Ingredients
Scale
Vegetables
- 2 (15-ounce) cans diced potatoes, drained
- 2 (14-ounce) cans green beans, drained
Other Ingredients
- 1 pound shredded Colby cheese
- 1 (10.5-ounce) can condensed cream of chicken soup
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a small casserole dish to prevent sticking.
- Combine Ingredients: In the prepared casserole dish, thoroughly mix together the drained diced potatoes, drained green beans, shredded Colby cheese, and condensed cream of chicken soup until everything is evenly distributed.
- Cover and Bake: Cover the casserole dish tightly with aluminum foil to retain moisture and bake it in the preheated oven for 30 minutes.
- Uncover and Continue Baking: Remove the foil and continue baking for an additional 15 minutes or until the top of the casserole is bubbly and lightly browned, indicating it is cooked through.
- Rest Before Serving: Allow the casserole to rest for 5 minutes after baking to set and cool slightly before serving for optimal texture and flavor.
Notes
- Make sure to drain the canned potatoes and green beans well to avoid a watery casserole.
- You can substitute Colby cheese with mild cheddar for a sharper flavor.
- For a vegetarian version, use cream of mushroom soup instead of cream of chicken soup.
- If you prefer a crispier topping, sprinkle extra cheese or breadcrumbs in the last 5 minutes of baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
