Tater Green Bean Casserole (Printer-Friendly)
Creamy tater and green bean mix layered with cheese and crispy onions, baked to golden perfection.
# What You'll Need:
→ Produce
01 -
1 can (14.5 oz) canned green beans, drained
→ Frozen Foods
02 -
1 package (16 oz) frozen O’Brien potatoes (diced potatoes with onions and peppers)
→ Dairy
03 -
1 cup shredded Colby and Monterey Jack cheese blend
04 -
1 cup shredded Colby and Monterey Jack cheese blend (reserved for topping)
05 -
1/2 cup whole milk
→ Canned Goods
06 -
1 can (10.5 oz) cream of mushroom soup
→ Seasonings
07 -
3/4 teaspoon garlic salt
08 -
1/4 teaspoon ground black pepper
→ Snacks
09 -
2 2/3 cups French’s® crispy fried onions, divided
# Steps to Follow:
01 -
Preheat the oven to 350°F. In a large bowl, combine the cream of mushroom soup, whole milk, garlic salt, and black pepper. Stir in the frozen O’Brien potatoes, drained green beans, 1 1/3 cups of the crispy fried onions, and 1 cup of shredded cheese until well mixed.
02 -
Transfer the mixture evenly into a 9x13-inch baking dish. Bake uncovered for 30 minutes or until heated through and bubbly.
03 -
Remove the baking dish from the oven and sprinkle the remaining 1 cup cheese and 1 1/3 cups crispy fried onions evenly over the top. Return to the oven and bake for an additional 5 minutes or until the cheese has melted and the onions are lightly browned.
04 -
Allow to cool slightly before serving. Enjoy the enhanced green bean casserole with the added texture and flavor of diced potatoes.
# Extra Suggestions:
01 -
To prepare fresh potatoes instead of frozen O’Brien potatoes, finely dice and parboil them to ensure even cooking.
02 -
For a mushroom-free version, substitute cream of mushroom soup with cream of chicken or cream of celery.
03 -
This casserole can be made ahead and frozen unbaked for up to 3 months; thaw in the refrigerator overnight before baking.
04 -
Leftovers should be refrigerated in a covered container and consumed within 3 days.