Tater Green Bean Casserole (Printer-Friendly)
Creamy green beans and diced potatoes layered with cheese and crispy onions for a comforting side.
# What You’ll Need:
→ Soup and Dairy
01 -
10.5 oz canned cream of mushroom soup
02 -
240 ml whole milk
→ Vegetables
03 -
16 oz frozen O'Brien potatoes (finely diced potatoes, onions, green and red peppers)
04 -
28 oz canned green beans, drained
→ Seasonings
05 -
1 teaspoon garlic salt
06 -
1/4 teaspoon black pepper
→ Toppings
07 -
2 2/3 cups French's® crispy fried onions, divided
08 -
2 cups finely shredded cheese (Colby and Monterey Jack blend preferred)
# Steps to Follow:
01 -
Preheat oven to 350°F. In a large bowl, whisk together cream of mushroom soup, 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 -
Pour the mixture into a 9x13 inch baking dish. Bake uncovered for 30 minutes or until heated through and bubbly.
03 -
Sprinkle the casserole evenly with remaining 1 cup shredded cheese and 1 1/3 cups crispy fried onions.
04 -
Bake for an additional 5 minutes or until the cheese is melted and the onions are golden brown.
05 -
Remove from oven and serve warm.
# Helpful Hints:
01 -
For a vegetarian option, omit layering meat additions. Substitute cream of mushroom soup with cream of celery or cream of potato if desired.
02 -
To freeze, prepare the casserole but do not bake. Cover tightly and store up to 3 months. Defrost overnight in refrigerator before baking.
03 -
Leftovers should be refrigerated and consumed within 3 days.