Tater Green Bean Casserole (Printer-Friendly Version)
Creamy green beans and diced potatoes combined with cheese and crispy onions for a comforting side.
# Ingredients Needed:
→ Canned and Frozen
01 -
2 cups canned green beans, drained
02 -
2 cups frozen O'Brien potatoes, unthawed
→ Dairy
03 -
1 cup whole milk
04 -
2 cups shredded Colby and Monterey Jack cheese blend
→ Pantry
05 -
1 can (10.5 oz) cream of mushroom soup
06 -
1 teaspoon garlic salt
07 -
1/2 teaspoon ground black pepper
08 -
2 2/3 cups French’s Crispy Fried Onions
# Step-by-Step Directions:
01 -
Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, whisk together cream of mushroom soup, whole milk, garlic salt, and black pepper. Stir in frozen O'Brien potatoes, drained green beans, 1 1/3 cups crispy fried onions, and 1 cup shredded cheese until evenly combined.
02 -
Transfer the mixture into a 9x13-inch baking dish, spreading evenly. Bake uncovered for 30 minutes or until the casserole is hot and bubbling.
03 -
Remove casserole from oven and sprinkle the remaining 1 cup shredded cheese and 1 1/3 cups crispy fried onions evenly over the top. Return to oven and bake for an additional 5 minutes until cheese melts and onions turn light golden brown.
04 -
Remove from oven and let stand briefly before serving warm to enjoy this enhanced classic side dish.
# Helpful Hints:
01 -
O'Brien potatoes consist of diced potatoes with onions and peppers, commonly found frozen near hash browns. For fresh potatoes, finely dice and parboil before use to ensure even cooking.
02 -
To avoid mushrooms, substitute cream of mushroom soup with cream of chicken, cream of potato, or cream of celery.
03 -
This casserole can be prepared in advance and frozen unbaked for up to three months. Thaw in refrigerator overnight before baking.