What's Your Dish? Keith Adams Cooks A Creamy Green Bean & Potato Skillet

Keith Adams shares his recipe for a creamy green bean & potato skillet on Good Day Charlotte's "What's Your Dish?" series.

Makes 8 servings (1/2 cup each)


  • A little olive oil (or butter, non-stick spray)
  • Heaping tablespoon of garlic ( love garlic)
  • 1/4 Chopped onions
  • 3 Medium microwaved potatoes.
  • 2 cans (14.5 oz each) cut green beans, drained
  • 1 can (10-3/4 oz each) condensed cream of mushroom soup
  • 1/4 cup milk
  • 1/3 cup shredded cheese of choice (prefer Mexican 3 cheese blend)
  • Saltines or bread crumbs



  1. Microwave potatoes for about 5 minutes.  Should be firm, but cooked through. Cool them down with some cold water. Thick slice potatoes then quarter the slices. 
  2. Spray large skillet with no-stick  heat over medium-high heat. Add garlic, onion & potatoes; cook 3 to 4 minutes till potatoes are a little brown.  Add green beans; heat until hot, stirring frequently.
  3. Stir in soup and milk; heat until hot. Add cheese; stir until melted. Sprinkle with crushed saltines, and garnish with a little of the cheese.