Our Potato, Carrot, Green Bean Casserole is filled with vegetables in a wonderfully creamy, cheesy sauce topped with crispy onions and cheese. So easy to make and tastes great!
1bag (1.5-2 pounds)mini potatoes or 3 large potatoes, cubed (about 2 cups)
2-3largecarrots, large, sliced or 1 ½ cups baby carrots
1 ½cupsgreen beans, fresh, cut
1medium slicedonion or scallions - or 5 cut in half
1cupvegetable or chicken broth
½cupparmesan cheese grated
½cupcrispy fried onions, more or less to taste
1 ½cpscheese, shredded, more or less to taste
Preheat oven to 400 degrees. Toss vegetables, olive oil, thyme, salt, and pepper in a baking dish. Whisk together cream, broth, egg, and cheeses into a bowl. Pour over vegetables and stir everything together. Use a spatula to press vegetables further into liquid. Bake for 60 minutes. Sprinkle crispy fried onions and then shredded cheese on top. Bake for 15 more minutes or until cheese is melted and vegetables are tender.
*I have used 2% milk before and this casserole still tasted great, there was just more liquid