Green Bean Potato Casserole

Processed with VSCO
Processed with VSCO

Green bean casserole never sounded appetizing to me and I’m sure I’m not alone in that. But! After seeing someone make it on the Food Network, I wanted to give a shot. No regrets because this is a super easy, delicious dish and Alan and I ate a whole 9 x 12″ pan of it in one night.

Ingredients

    • 18 oz. Green Beans
    • 2 Yukon Gold Potatoes (Scalloped)
    • 10.5 oz. Cream of Mushroom
    • 10.5 oz. Cream of Celery
    • 22 oz. Half & Half
    • Cheese
    • Fried onion strings
    • Panko
    • Bacon bits
    • 4 Tbsp. Butter
    • Flour
    • 5 cloves of garlic (minced)
    • Spices (salt, pepper, cayenne, italian seasoning or other dried herbs)

Steps

  1. Start by melting butter over medium-low heat. Throw in minced garlic. Stir in flour until you’ve got a texture just short of a paste and a nice pale yellow color.
  2. Pour in cream of mushroom, cream of celery, half & half. Add potatoes.
  3. Season to taste. Let simmer until bubbling.
  4. Add green beans then allow it to start bubbling again.
  5. Preheat over to 350. Butter your pan and pour potato/green bean mixture into pan. I like to pour it in layers and sprinkle a little cheese between each one.
  6. Cover with foil. Bake for 30 minutes.
  7. Increase temperature to 400, remove foil cover, bake for another 10 minutes.
  8. Sprinkle on cheese, fried onion strings, bacon bits and panko.
  9. Bake for another 10-15 minutes.
  10. Eat until fat and happy!

Happy Eating!

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