Green Bean and Potato Casserole recipe using fresh vegetables. This homemade creamy side dish is easy to make and always the first gone at the dinner table.
3cupsfresh green beansends trimmed and chopped into thirds
3cupsfresh broccoli florets
2 10.5 ounce canscream of mushroom soup
1 ½cupsmilk
1/4teaspoonblack pepper
½cupshredded white cheddar cheese
Instructions
Preheat oven to 350 degrees F. Butter a 11x8 baking dish.
Bring a medium-sized pot of salted water to a boil. Add potatoes and cook for 15 minutes. Add green beans and broccoli and cook for 5 more minutes. The potatoes should be tender, but not mushy. Drain.
In the baking dish whisk together cream of mushroom soup, milk and pepper.
Add potatoes, green beans and broccoli to the baking dish. Use a spoon and mix so all veggies are coated in mushroom soup mixture.
Cover baking dish with foil and bake for 30 minutes.
Remove from oven and change temperature to 400 degrees F.
Sprinkle shredded cheese on top of casserole and bake for 10 more minutes.