Mashed Potato Green Bean Casserole

Ingredients

• 3 lb. mashed potato
  • 3 lb. Yukon gold potatoes
  • butter
  • milk or cream

  OR

  • 48 oz. store-bought mash
• salt and pepper to taste
• 4 cups green beans (fresh or frozen are perfect, canned are okay but won't be firm)
• 1 can cream of mushroom soup (284 mL / 10.5 fl oz)
• ⅓ cup milk
• 1 tsp soy sauce
• 1½ cup cheddar cheese, shredded
• 6 oz. crispy onions (1 can if using French's)
• butter or cooking spray (to grease pan)

Directions

1. Preheat oven to 350°F.
2. Lightly grease a baking dish (if making the full recipe, you'll want 9"x13") and set aside.
3. Making your own mashed potatoes?
   1. Put a large pot of water on to boil.
   2. Peel potatoes if desired, and cut large potatoes in half. (Small ones can stay whole; this helps keep the potatoes from becoming glue-y when mashed.)
   3. Boil potatoes for up to 30 minutes, or until they offer no resistance when pierced. (Prep the bean topping in the meantime.)
   4. Strain potatoes. (Consider saving the water to make soup! Potato water has lots of vitamins and the starch lends a nice texture.)
   5. Season potatoes with salt and pepper. Mash, mixing in butter and milk, until desired consistency is reached.
4. If using fresh or frozen green beans, cook them first (steaming them over the boiling potatoes works nicely).
5. Make the bean topping by mixing green beans, soup, milk, soy sauce, half the cheese, and half the onions.
6. Add mashed potatoes to pan and smooth out to make an even layer. Pour green bean mix on top, then top with remaining cheese and crispy onions.
7. Bake for 30 minutes.

Leftovers reheat nicely in the microwave, but throwing them back in the oven for 10 minutes is even better!