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green beans, hearty potatoes, and a creamy

When you combine tender green beans, hearty potatoes, and a creamy, savory sauce topped with crispy onions, you get The Ultimate Green Bean Casserole with Potatoes.
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Equipment

  • Large pot
  • Mixing bowl
  • 9x13 inch casserole dish
  • Measuring cups and spoons
  • Knife and cutting board
  • Whisk

Ingredients
  

  • 1 lb fresh green beans trimmed and halved
  • 1 lb baby potatoes quartered
  • 1 can 10.5 oz cream of mushroom soup
  • ½ cup milk
  • 1 cup shredded cheddar cheese
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste
  • 1 cup crispy fried onions

Instructions
 

  • Preheat and Prepare
  • Preheat your oven to 375°F (190°C).
  • Bring a large pot of salted water to a boil. Add the green beans and potatoes and cook for about 5 minutes until just tender. Drain and set aside.
  • Make the Sauce
  • In a mixing bowl, whisk together the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper.
  • Assemble the Casserole
  • In a 9x13-inch casserole dish, layer the cooked green beans and potatoes. Pour the soup mixture over the top and stir gently to coat.
  • Sprinkle the shredded cheddar cheese evenly over the mixture.
  • Bake
  • Bake uncovered for 25-30 minutes, or until the sauce is bubbly and the cheese is melted.
  • Add the Topping
  • Remove the casserole from the oven and sprinkle the crispy fried onions over the top. Return to the oven and bake for an additional 5-7 minutes until the onions are golden brown.
  • Serve
  • Let the casserole cool for a few minutes before serving warm.