Easy Green Bean Potato Casserole
photo by adulaney1957
- Ready In:
- Preheat oven to 350 degrees Fahrenheit.
- Peel and dice potatoes.
- Boil potatoes until not quite done (about 8 minutes).
- In a round casserole dish, combine cream of chicken soup and milk.
- Stir with fork until a soup-like consistency.
- Fold in green beans, Cheddar cheese, Velveeta cheese, and salt and pepper.
- Drain potatoes.
- Fold potatoes into the casserole dish.
- Bake for 30 minutes or until potatoes are done to desired tenderness.
Questions & Replies
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I like unpeeled potatoes whenever possible, so used new potatoes here, as well as about 1 1/2 pounds of fresh green beans! I steamed the beans & potatoes until almost done, then went on to step 4! This very tasty side casserole was enough for 2 of us for three meals! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
I really liked this dish!! I used fresh green beans and next time will boil or steam them a little first so they are less crunchy. I cut the recipe in half since it is just DH and I that ate it. Was very creamy with the soup and cheeses. Will make again sine it was fairly quick and really easy. Made for Spring 2009 PAC.
This is one easy and delicious side dish or meatless main meal. Actually, my meal wasn't meatless since I served this as the main dish with corn dog muffins. I did make one booboo, but the dish(at least in my opinion) did not suffer in the least for it. I unintentionally added an extra can of green beans, then added a bit more cheese to compensate for my error. The sauce was perfect, and probably would have been even without the extra cheese. I also did the whole thing in the micro.....cooked red potatoes in the micro for 8 mins, then diced and added unpeeled to the dish according to directions. For anyone wanting to prepare this in the summer without heating up the house, the micro worked perfectly. I put the whole casserole(at room temp) back into the micro for 10 mins to finish the cooking. I think when tomatoes finally come into season, I'll try this with a large, firm tomato diced and added. I added a good bit of fresh black pepper, but left out the salt, since the recipe has tons of sodium anyway.....perhaps sodium free green beans would help a bit. Anyway, there is no way to go wrong with this dish, and it'll get a lot of re-makes here! Even without the addition of the extra beans, I think there are more like 5-6 servings here. That would also effect the nutrition facts.....lowering them across the board. Thanks for sharing!
I use this recipe to make a Vegetable and Potatoes Casserole. I used 8 small to medium red potatoes; 1 can of cream of mushroom, 1 soup can filled with milk; 2 Tablespoons Argo Corn Starch 1 can french style green beans; 1 can whole kernel corn; 1 can Rotel tomatoes; 1 cup mild cheddar cheese; 1 cup mozzarella cheese; 1/2 cup sharp cheddar cheese; 1/2 colby cheese Pepper to taste Directions: Wash potatoes, thoroughly and dice (large dices) Boil potatoes in salted water about 10 minutes While potatoes are cooking: Drain and rinse the corn and green beans (I do not like a lot of salt, so this removes some of the sodium) Cook corn and green beans in microwave about 5 minutes with 1/4 cup butter Pour soup in a foil lined 9 X 13 pan. Fill soup can with milk. Pour 1/4 of milk into the pan. add 2 tablespoons corn starch in the can with the remaining milk. mix until smooth and corn starch is completely dissolved. Stir into pan with soup; mix thoroughly Fold in all of the cheeses, the tomatoes, the green beans and corn, and pepper. Drain the potatoes. fold in the potatoes. Mix well!! Bake for 30 minutes or until potatoes are done to your desired tenderness.