Pages

Start Saving Today!

Mar 18, 2010

Green Bean and Potato Casserole

Green Bean and Potato Casserole




6 cups fresh trimmed and cut green beans (about 2 lbs)

OR 2 16-ounce packages frozen cut green beans

4 to 6 medium red potatoes, sliced about 1/4-inch

1 large onion, sliced

1 tsp dried dill weed

1 tsp salt

1/2 tsp pepper

1 can cream of chicken soup or other cream soup,

undiluted

or 1 cup homemade seasoned white or cheese sauce

Butter



Spray the pot with cooking spray or lightly grease with

butter. Layer sliced potatoes, sliced onion and green

beans, sprinkling with dill and salt and pepper as you

go. Dot with butter, about 1 tablespoon total, and add

about 2 tablespoons of water. Cover and cook on HIGH for

4 hours (LOW, about 8 hours). Stir in soup or sauce; turn

to LOW and cook an additional 30 minutes or leave on WARM

(Smart-Pot) until serving time or up to 4 hours. Serves 6

to 8. Note: Add bits of cooked bacon or veggie bacos for

extra flavor.