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Potatoes & Green Beans in Onion Sauce

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In this post I’m sharing an easy quick fix recipe for Potatoes & Green Beans in Onion Sauce.

This recipe is all about easy short cut side dishes. When you’re having one of those busy days, which we all do, and need to get dinner on the table in a hurry without a lot of work. We all need a few recipes like that in our collection for such occasions.

This dish is delicious and will please the entire family! The recipe serves 4-6 people. Serve this tasty side alongside the rest of your meal.

Ingredients

  • 1.5 lbs. Baby Red Potatoes
  • 24.5 oz. Canned Cut Green Beans, drained (I used Hanover Blue Lake)
  • 3 c Vegetable Stock
  • 10.5 oz. Cream of Onion Soup
  • 1/4 tsp Creole Seasoning (optional)
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
 
 
Quick and easy side dish recipe with green beans and baby red potatoes
 
Wash the baby red potatoes then cut them into quarters and add to a small stock pot.
 
For the next step, add the green beans and the vegetable broth to the potatoes.
 
Bring to a boil, cover, and cook for 15 minutes until the potatoes are tender.
 
After 15 minutes, add the cream of onion, salt, pepper, and creole seasoning (if using).
 
Stir to combine everything and remove from the heat.
 
 
Short Cut Side Dish Recipe -Julia's Simply Southern
 

If you or your family are sensitive to spicy foods, just omit the Creole seasoning. It did add a spicy hit to this dish.

See it at:
Full Plate Thursday
Weekend Potluck

Yield: 1 Side Dish

Green Beans & Potatoes in Creamy Onion Sauce

Short Cut Side Dish Recipe -Julia's Simply Southern

A super easy vegetable side dish recipe for those days where you need quick fix meal options.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1.5 lbs. Baby Red Potatoes
  • 24.5 oz. Canned Cut Green Beans, drained
  • 3 c Vegetable Stock
  • 10.5 oz. Cream of Onion Soup
  • 1/4 tsp Creole Seasoning (optional)
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Instructions

  1. Begin by washing the baby red potatoes and cutting them into quarters. Add the cut potatoes to a small stock pot.
  2. Next, add the canned green beans and vegetable broth to the potatoes. Bring to a boil, cover, and cook for 15 minutes until the potatoes are tender.
  3. Next, add the cream of onion soup, salt, pepper, and creole seasoning (if using). Stir to combine, bring to a simmer and remove from heat.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 152Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 331mgCarbohydrates: 29gFiber: 5gSugar: 6gProtein: 5g

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Meet Julia

Author of Julia's Simply Southern

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Miz Helen

Tuesday 25th of April 2017

This will be a delicious recipe that I can't wait to try. Hope you are having a fantastic day and thanks so much for sharing with Full Plate Thursday.Come Back Soon!Miz Helen