Ingredients:
4 medium potatoes, peeled and cubed
1 lb fresh green beans, trimmed and cut into bite-sized pieces
1 can (10.75 oz) condensed cream of mushroom soup
1/2 cup milk
1/4 cup sour cream
1 cup shredded cheddar cheese
Salt and pepper to taste
1/2 cup fried onions (optional, for topping)
Directions:
Preheat the oven to 350°F (175°C). Grease a 2-quart baking dish.
In a large pot, bring potatoes to a boil in salted water. Cook for about 10 minutes, or until tender. Add green beans during the last 5 minutes. Drain and set aside.
In a large bowl, mix together cream of mushroom soup, milk, sour cream, and half of the shredded cheese. Season with salt and pepper.
Add the cooked potatoes and green beans to the mixture, stirring gently to coat.
Pour the mixture into the prepared baking dish. Sprinkle the remaining cheese on top.
Bake uncovered for 20 minutes. Top with fried onions, if using, and bake an additional 5 minutes until golden and bubbly.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 290 kcal per serving | Servings: 6