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Green Bean Potato Bake

As a pastor's wife, I often cook up contributions to church dinners using on-hand ingredients. This creamy bake was such a hit, I now take it to family get-togethers as well. I make it up ahead, refrigerate it and bake it shortly before serving.
  • Total Time
    Prep: 10 min. Bake: 50 min.
  • Makes
    8 servings


  • 6 cups cubed peeled cooked potatoes
  • 2 cups frozen cut green beans, thawed
  • 2 cups cubed fully cooked ham
  • 2-1/2 cups shredded Colby-Monterey Jack cheese, divided
  • 2 tablespoons dried minced onion
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup whole milk
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream


  • In a greased 13x9-in. baking dish, layer the potatoes, beans, ham, 2 cups cheese and onion. In a large bowl, combine the soup, milk, mayonnaise and sour cream; pour over the top and gently stir to coat.
  • Cover and bake at 350° for 45 minutes. Uncover, sprinkle with remaining cheese. Bake 5-8 minutes longer or until cheese is melted.
Nutrition Facts
1/2 cup: 346 calories, 20g fat (10g saturated fat), 53mg cholesterol, 841mg sodium, 26g carbohydrate (3g sugars, 3g fiber), 15g protein.

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Average Rating:
  • 2124arizona
    Jul 9, 2017

    Thiz yummy side dish taste great!!

  • 8willow
    Sep 7, 2014

    Made this as written, almost. Used garlic-mushroom soup, and it was to die for. Thanks.

  • acooley1
    Apr 28, 2014

    We both loved this- it had really good flavor and was pretty easy to put together. Leftovers are delicious, too!

  • cwbuff2
    Nov 10, 2012

    This casserole was OK, but not great. It's advantage is that is uses ingredients you're likely to have on hand, and makes a full, one-pot meal.