Green Bean and Potato Casserole
A four-ingredient side dish using drained canned potatoes and beans bound with Colby and condensed chicken soup.
Ingredients
Casserole Ingredients
- 2 cans diced potatoes, drained 15-ounce cans, drained
- 2 cans green beans, drained 14-ounce cans, drained
- 1 pound shredded Colby cheese
- 1 can condensed cream of chicken soup 10.5-ounce can; do not dilute
Instructions
- Heat the oven to 350°F and grease a casserole dish with enough room for the mixture and some headspace.
- Drain both cans of potatoes and both cans of beans thoroughly. Gently mix them with all the shredded Colby and the undiluted condensed soup; spread evenly in the dish.
- Cover with foil or a lid and bake 30 minutes. Uncover carefully and bake about 15 minutes more, until lightly browned and hot throughout, checking for 165°F in the center.
- Let stand about five minutes before dividing into eight side portions.
Notes
Refrigerate leftovers promptly and use within 3–4 days.
Reheat leftovers to 165°F before serving.