Ingredients
• 1 tbsp olive oil or butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups peeled and diced potatoes (about 3–4 medium)
• 2 cups fresh or frozen green beans, trimmed and cut into 1-inch pieces
• 1 can (10.5 oz) cream of mushroom soup (or homemade: 1 cup broth + 3 tbsp flour + ½ cup milk + sautéed mushrooms)
• ½ cup sour cream or Greek yogurt
• ½ cup milk (dairy or plant-based)
• 1 tsp dried thyme
• Salt & black pepper to taste
• 1 cup shredded cheddar or mozzarella cheese (divided)
• Optional topping: buttered breadcrumbs or crushed crackers
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch or 2-quart baking dish.
- In a large pot, bring salted water to a boil. Par-cook potatoes 5 minutes. Add green beans and cook 3–4 more minutes until tender-crisp. Drain and set aside.
- In a skillet over medium heat, warm olive oil. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- In a large bowl, mix sautéed veggies, par-cooked potatoes and green beans, cream of mushroom soup, sour cream, milk, thyme, salt, and pepper. Fold in ¾ cup cheese.
- Transfer mixture to the baking dish. Top with remaining ¼ cup cheese.
- Sprinkle with buttered breadcrumbs if desired.
- Bake 25–30 minutes, until bubbly and golden on top.
- Let cool 5 minutes before serving—creamy, hearty, and deeply satisfying!
✨ Great with roasted chicken or as a vegetarian main with crusty bread!
💡 Make ahead: Assemble unbaked casserole, cover, and refrigerate up to 24 hours. Bake when ready (+5 mins).
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 30 mins , Total Time : 50 mins , Servings : 6 , Calories : 240 , Net Carbs: 26g , Fats: 11g , Protein: 11g