Description
This Green Bean and Potato Casserole is a comforting and easy-to-make dish perfect for family dinners. Combining tender diced potatoes, crisp green beans, creamy condensed chicken soup, and shredded Colby cheese, this casserole bakes to a bubbly, golden perfection that’s full of savory flavor and rich texture.
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 and prepare dish: Preheat the oven to 350°F (175°C). Lightly grease a small casserole dish to prevent sticking and ensure easy serving.
- Mix ingredients: In the prepared casserole dish, combine the drained diced potatoes, drained green beans, shredded Colby cheese, and condensed cream of chicken soup. Stir well until all ingredients are evenly mixed to create a cohesive casserole base.
- Bake covered: Cover the casserole dish with foil or a lid and bake in the preheated oven for 30 minutes to heat through and allow flavors to meld.
- Bake uncovered: Remove the cover and continue baking for about 15 more minutes until the casserole is bubbly and the top is lightly browned, indicating it is perfectly cooked and ready to serve.
Notes
- For a vegetarian version, substitute the cream of chicken soup with condensed cream of mushroom soup.
- Drain the canned vegetables thoroughly to avoid a watery casserole.
- You can sprinkle additional cheese on top before the last 15 minutes of baking for extra cheesiness and a crispy top layer.
- Serve warm as a hearty side dish alongside roasted meats or as a main vegetarian option.
- To add some crunch, consider topping the casserole with toasted breadcrumbs during the last baking phase.
