Green Bean and Potato Casserole
A delicious and easy side dish that combines tender green beans and fluffy potatoes with creamy Colby cheese and savory chicken soup, perfect for busy weeknights or special family gatherings.
Ingredients
Main Ingredients
- 2 cans 15-ounce cans diced potatoes, drained
- 2 cans 14-ounce cans green beans, drained
- 1 pound shredded Colby cheese
- 1 can 10.5-ounce can condensed cream of chicken soup
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a small casserole dish to prevent sticking.
- In the prepared casserole dish, mix together the drained diced potatoes, drained green beans, shredded Colby cheese, and condensed cream of chicken soup. Stir until everything is well combined.
Baking
- Cover the casserole dish with a lid or foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, uncover the casserole and continue baking for an additional 15 minutes, or until the dish is bubbly and the top is lightly browned.
Serving
- Remove from the oven and serve hot as a savory and creamy side dish!
Notes
To store any leftovers, allow the casserole to cool completely before transferring to an airtight container. It can be kept in the refrigerator for up to 3-4 days or frozen for up to 2 months. Reheat in the oven or microwave before serving.