Ingredients
- 1 1/2 lbs baby potatoes, halved
- 1 lb fresh green beans, trimmed and cut in half
- 6–8 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese (optional, for topping)
- 1/2 cup sour cream
- 1/2 cup cream of mushroom soup (or cream of chicken)
- Salt and pepper, to taste
- 1 tsp smoked paprika (optional)
- 1/4 tsp crushed red pepper flakes (optional, for heat)
- 1/4 cup grated Parmesan (optional)
Instructions
- Preheat Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13″ baking dish. - Cook Potatoes:
In a large pot, boil halved potatoes for 10–12 minutes until just tender. Drain and set aside. - Blanch Green Beans:
In the same pot or a separate one, blanch green beans in boiling water for 3–4 minutes, then drain and rinse under cold water to stop the cooking. - Cook Bacon & Onions:
In a skillet over medium heat, cook chopped bacon until crispy. Remove and set aside, leaving about 1–2 tbsp of bacon grease in the pan.
Add diced onions and cook until translucent, about 5 minutes. Stir in garlic and cook another 1–2 minutes. - Mix the Casserole:
In a large bowl, combine the cooked potatoes, green beans, bacon (reserve a bit for topping), sautéed onions and garlic, sour cream, cream of mushroom soup, and seasonings (salt, pepper, paprika, red pepper flakes). Stir well to coat everything evenly. - Assemble & Bake:
Transfer mixture to the prepared baking dish. Sprinkle cheddar cheese and Parmesan on top if using.
Bake uncovered for 25–30 minutes, until bubbly and golden on top. - Garnish & Serve:
Top with reserved crispy bacon and serve warm!
Would you like a variation (like with cream cheese or without soup)? Or a printable card style?