Tater Green Bean Twist (Printer-Friendly)
Creamy green beans and diced potatoes topped with crispy onions and melted cheese, perfect for festive meals.
# What You’ll Need:
→ Canned and frozen goods
01 -
302 g frozen O'Brien potatoes (finely diced potatoes, onions, green and red peppers)
02 -
245 g canned green beans, drained
03 -
406 g cream of mushroom soup
→ Dairy
04 -
240 ml whole milk
05 -
113 g shredded cheese (Colby and Monterey Jack blend recommended)
→ Seasoning
06 -
1 teaspoon garlic salt
07 -
1/2 teaspoon ground black pepper
→ Toppings
08 -
133 g French's Crispy Fried Onions
# Steps to Make This:
01 -
Preheat oven to 350°F (176.7°C). In a large bowl, whisk together cream of mushroom soup, whole milk, garlic salt, and black pepper.
02 -
Stir frozen O'Brien potatoes, drained green beans, 1 1/3 cups (approximately 47 g) crispy fried onions, and 1 cup (about 113 g) shredded cheese into the soup mixture until evenly incorporated.
03 -
Transfer the mixture into a 9x13 inch (22.9 x 33 cm) baking dish. Bake uncovered for 30 minutes or until hot and bubbling.
04 -
Remove from oven, sprinkle with remaining 1 cup (113 g) shredded cheese and 1 1/3 cups (approximately 47 g) fried onions evenly over the top.
05 -
Return dish to oven and bake for an additional 5 minutes or until the cheese has melted and the onions appear lightly browned.
06 -
Remove from oven and serve warm as a flavorful side dish.
# Additional Notes:
01 -
For a protein-enhanced version, add 450 g cooked and crumbled ground beef, chicken, or turkey during the ingredient mixing step.
02 -
This dish can be assembled in advance and frozen unbaked for up to 3 months. Thaw overnight in the refrigerator before baking.
03 -
To reduce sodium intake, substitute garlic salt with garlic powder.