Green bean casserole with cream of potato soup

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]

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Sydney Mike

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Very Good. I used red new potatoes because that's what I had on hand. I cooked them in the micro-wave 8 min. then quartered them. My picky eater (DH) said he really liked the dish. I will be makeing this again for him.

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Kelley52

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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.

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AZPARZYCH

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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!

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DEEP336

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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.

Print Recipe

Ingredients  

Green Bean Casserole Melt

• 4 slices sourdough bread
• 8 slices cheddar cheese
• 3 tbsp butter, softened
• 2 oz cream cheese
• 1 cup chopped green beans
• 1 cup heavy cream
• 2 cloves garlic minced
• 1/2 diced yellow onion
• 1/2 cup sliced mushrooms
• 1/2 cup french fried onions
• salt and pepper for seasoning

Loaded Baked Potato Soup

• 4 large potatoes peeled and cubed
• 1/2 tsp salt
• 8 oz bacon bite-sized pieces
• 4 Tbsp butter
• 1/2 med onion finely chopped
• 2 garlic cloves minced
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 2 1/2 cups chicken broth
• 3/4 cup sour cream
• 1 tsp salt or to taste
• 1/4 tsp pepper or to taste
• cheddar cheese, chopped bacon and chives to garnish

Instructions 

Green Bean Casserole Mix

• Saute green beans with 1 tsp butter in a skillet until tender crisp.

• Saute garlic and onions in 1 tsp butter until onions are translucent, add mushrooms and cook until soft.

• Add heavy cream and cook, stirring constantly until thick, add cooked green beans. Salt and pepper to taste.

Grilled Cheese

• Heat a griddle or skillet to 350.

• Spread butter on one side of each slice of bread and place the bread butter side down on the griddle.

• Add two slices of cheddar to each slice of bread. Smear cream cheese on one side of each sandwich, add green bean casserole mix, top with french fried onions.

• Once the cheese is melted, close up your sandwiches, slice in half and serve!

Loaded Baked Potato Soup

• Place sliced potatoes into a stockpot and completely cover with 1" of water. Season with ½ tsp salt and cook 8-10 minutes or until potatoes pierce easily with a knife then drain.

• Meanwhile, saute bacon in a dutch oven until crispy then transfer to a plate, reserving 1 Tbsp bacon grease.

• Add 4 Tbsp butter and chopped onions then sautee until tender. Add garlic and cook another minute until fragrant.

• Quickly whisk in the flour. Slowly add 2 1/2 cups milk and 2 1/2 cups broth, whisking constantly then bring to a soft boil.

• Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste.

• Stir in 3/4 cup sour cream. Bring to a boil then remove from heat and serve with your favorite toppings.

  Why is my green bean casserole so soupy?

  Green bean casserole should have a nice thick sauce that coats the green beans—it should not resemble soup. One common cause of a watery casserole is not adding enough thickener, such as flour or cornstarch, to your sauce.

  What adds flavor to green beans?

  Garlic powder, onion powder, thyme, salt, and pepper are all fantastic additions to make your green beans taste fresh and delicious.

  Does green bean casserole need to be covered baking?

  Bake in the preheated oven, uncovered, until hot and bubbly in the center, about 30 to 40 minutes.

  Is green bean casserole better with canned or fresh?

  I would stick to fresh green beans with this recipe! Canned green beans tend to be mushy and tasteless once baked into the casserole, but using fresh beans cooked in chicken broth makes them perfectly crisp-tender and full of flavor! I just grab a few big handfuls of beans, chop off the ends, and cut them in half.