This comforting Potato and Green Bean Casserole brings together the earthy flavor of potatoes and the bright, crisp taste of green beans in a creamy mushroom sauce. Topped with a crispy breadcrumb and Parmesan cheese topping, this dish is the perfect balance of hearty and wholesome.
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
In a medium saucepan, boil the potato slices for 5 minutes until they're just beginning to soften. Add the green beans into the same pot and boil for another 3-4 minutes. Drain well.
In a separate bowl, mix the condensed cream of mushroom soup with milk, and season with salt and black pepper.
In a casserole dish, layer half of the boiled potatoes and green beans. Pour half of the mushroom soup mixture over the vegetables, making sure they're evenly covered. Repeat with the remaining potatoes, green beans, and mushroom soup mixture.
In another bowl, mix the breadcrumbs, Parmesan cheese, and melted butter until well combined. Sprinkle this topping evenly over the casserole.
Bake in the preheated oven for about 30-35 minutes, or until the top is golden and the potatoes are fully cooked.
Let it cool for a few minutes before serving.