Hey there, my friend! Remember those classic potlucks and Sunday dinners at Grandma’s house? There was always that one dish everyone piled onto their plate, the one that just tasted like pure comfort. For so many of us, that’s a green bean casserole. But let me tell you, we’re taking it up a notch today! We’re adding savory ground beef to make it a complete, satisfying meal that’s ready to become your family’s new weeknight hero. Forget complicated recipes – this Hamburger Green Bean Casserole is ridiculously easy, packed with flavor, and guaranteed to get smiles around the dinner table. It’s the kind of dish that warms you from the inside out!
Why You’ll Love This Recipe
- Fast: Seriously quick to pull together, perfect for busy weeknights.
- Easy: Simple steps, minimal fuss, even beginners can nail this!
- Giftable: Great for bringing to a potluck or sharing with a friend who needs a comforting meal.
- Crowd-pleasing: Who doesn’t love creamy, cheesy goodness with a crispy topping? Kids and adults alike devour it!
Ingredients
Gather up these simple ingredients – you might already have most of them in your pantry and fridge!
- 1½ pounds ground beef: Use lean ground beef if you like, but a little fat adds great flavor here.
- 1 small onion, chopped: The aromatic backbone of our beefy base.
- 2 cloves garlic, minced: Because everything is better with garlic, right?
- 2 (14.5 oz) cans green beans, drained: The classic base! Make sure they’re well drained to avoid a watery casserole. (Or, if you prefer, use 4 cups of fresh green beans, blanched until tender-crisp).
- 1 (10.5 oz) can cream of mushroom soup: The creamy binder that brings it all together.
- ½ cup sour cream: Adds a lovely tang and extra richness to the sauce.
- 1½ cups shredded cheddar cheese: Sharp or mild, your choice! Cheddar melts beautifully and adds that irresistible cheesy pull.
- 1½ cups crispy fried onions, divided: That iconic crispy topping! We’ll use some in the casserole and save the rest for the grand finale.
- Salt and pepper, to taste: Simple seasonings are all you need!
How to Make It
Ready to make some magic happen? Follow these easy steps:
- First things first, get your oven ready. Preheat your oven to 375°F (190°C). This lets it get nice and hot while you do a little prep.
- Now, grab a nice big skillet – one that can handle a pound and a half of beef. In a large skillet over medium heat, brown the ground beef with the chopped onion. Break up the meat as it cooks. Keep going until the beef is fully cooked through and the onion pieces are soft and translucent.
- Next, let’s add our favorite little flavor bombs. Add the minced garlic to the skillet with the beef and onions. Sauté for just an additional minute, stirring constantly. You’ll smell that wonderful garlic aroma almost immediately – don’t let it burn!
- Okay, time to drain off any extra grease from the pan. This keeps our casserole from being oily. Drain any excess grease from the skillet.
- Now for the creamy part! Stir in the cream of mushroom soup, sour cream, salt, and pepper into the skillet with the beef mixture. Mix thoroughly until everything is well combined and you have a thick, creamy, cohesive filling. Give it a little taste and adjust salt and pepper if needed!
- Grab your baking dish – a standard 9×13-inch works perfectly. Grease the baking dish lightly. Now, evenly spread the drained green beans along the bottom of the dish. They form the lovely green base layer.
- Time to add the star! Spoon the beef mixture over the green beans in the baking dish. Spread it out evenly so you have a nice layer covering the beans.
- Sprinkle on that glorious cheese! Sprinkle the shredded cheddar cheese over the meat mixture. Make sure you get good coverage. Then, sprinkle half of the crispy fried onions right on top of the cheese.
- Pop it in the oven! Bake the casserole uncovered for 25–30 minutes. You’ll know it’s ready when it’s hot and bubbling around the edges, and the cheese is all melty and delicious.
- Almost there! Top with the remaining crispy fried onions. We waited to add these so they stay extra crispy. Return the casserole to the oven for an additional 5 minutes, just until those fresh onions on top are golden brown and perfectly crisp.
- Patience, young grasshopper! It’s tempting to dive right in, but allow the casserole to rest for about 5 minutes before serving. This helps everything settle and makes it easier to serve neatly.
Substitutions & Additions
Want to mix things up or use what you have? Here are some ideas:
- Swap the Soup: No cream of mushroom? Use cream of chicken or cream of celery soup instead. You could also try a can of cheddar cheese soup for extra cheesiness!
- Different Cheese: Monterey Jack, Colby Jack, or a mix of cheeses would work wonderfully in place of or alongside the cheddar.
- Add Veggies: Sauté some chopped mushrooms with the onions, or stir in a drained can of corn along with the green beans for extra color and nutrition.
- Spice it Up: A pinch of red pepper flakes in the beef mixture can add a little kick.
- Extra Flavor: Add a splash of Worcestershire sauce or a teaspoon of onion powder or garlic powder to the beef mixture along with the soup for more depth.
- Crunchy Topping Alternatives: If you don’t have crispy fried onions, you could use crushed crackers mixed with melted butter, panko breadcrumbs, or even crushed potato chips.
Tips for Success
Keep these pointers in mind for the best casserole every time:
- Drain Green Beans Well: This is key to preventing a watery casserole. Seriously, drain them thoroughly! If using fresh, blanch them until tender-crisp, not mushy.
- Don’t Overcook Garlic: Garlic can burn quickly, becoming bitter. Add it towards the end of browning the beef and only cook for a minute or so.
- Season Appropriately: Taste the beef and soup mixture before adding it to the dish. Adjust salt and pepper as needed. Remember the cheese and crispy onions add salt too!
- Layering Matters: Spread the layers evenly so everything cooks and heats through at the same rate.
- Crispy Onions Timing: Adding the second half of the onions near the end ensures they stay nice and crispy, not soggy.
- Prep Ahead: You can brown the beef mixture and mix in the soup, sour cream, salt, and pepper. Store it covered in the fridge for up to 2 days. When ready to bake, assemble the casserole with the green beans, cheese, and onions and bake as directed (you might need a few extra minutes if baking from cold).
How to Store It
Have leftovers? Lucky you! Here’s how to keep them delicious:
- Cool Down: Allow the casserole to cool almost completely before storing.
- Fridge: Cover the baking dish tightly with plastic wrap or aluminum foil, or transfer leftovers to airtight containers. It will keep in the refrigerator for 3-4 days.
- Reheat: Reheat individual portions in the microwave or place the covered baking dish in a 325°F oven until heated through. If reheating in the oven, you might want to add a fresh sprinkle of crispy onions for extra crunch!
- Freezing: While you can freeze casseroles, the texture of the green beans and soup can change slightly. If you want to freeze it, bake the casserole without the crispy onion topping. Let it cool completely, cover tightly (aluminum foil and then plastic wrap work well), and freeze for up to 2-3 months. Thaw overnight in the fridge and bake at 375°F until heated through, adding the crispy onions for the last 5-10 minutes.
FAQs
Got questions? I’ve got answers!
Q: Can I use fresh green beans instead of canned?
A: Absolutely! Blanch about 4 cups of fresh green beans in boiling water for 5-7 minutes until tender-crisp, then drain very well before using.
Q: Can I make this ahead of time?
A: Yes, you can prepare the beef mixture ahead of time and store it in the fridge. You can also assemble the entire casserole (without the final crispy onions) and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking from cold.
Q: What can I serve with this casserole?
A: This casserole is pretty much a meal in itself! But it pairs wonderfully with mashed potatoes, a simple side salad, or some crusty bread for soaking up the yummy sauce.
Q: My sauce seems a little thick/thin. What can I do?
A: If it seems too thick after adding the sour cream, you can stir in a splash of milk (1-2 tablespoons at a time) until it reaches your desired consistency. If it seems a little thin, make sure your green beans were well-drained! Baking will help it thicken slightly.
Comforting Hamburger Green Bean Casserole
Remember those classic potlucks and Sunday dinners at Grandma's house? There was always that one dish everyone piled onto their plate, the one that just tasted like pure comfort. For so many of us, that's a green bean casserole. But let me tell you, we're taking it up a notch today! We're adding savory ground beef to make it a complete, satisfying meal that's ready to become your family's new weeknight hero. Forget complicated recipes – this Hamburger Green Bean Casserole is ridiculously easy, packed with flavor, and guaranteed to get smiles around the dinner table. It's the kind of dish that warms you from the inside out!
Ingredients
Equipment
Method
- Step 1: First things first, get your oven ready. Preheat your oven to 375°F (190°C). This lets it get nice and hot while you do a little prep.
- Step 2: Now, grab a nice big skillet – one that can handle a pound and a half of beef. In a large skillet over medium heat, brown the ground beef with the chopped onion. Break up the meat as it cooks. Keep going until the beef is fully cooked through and the onion pieces are soft and translucent.
- Step 3: Next, let's add our favorite little flavor bombs. Add the minced garlic to the skillet with the beef and onions. Sauté for just an additional minute, stirring constantly. You'll smell that wonderful garlic aroma almost immediately – don't let it burn!
- Step 4: Okay, time to drain off any extra grease from the pan. This keeps our casserole from being oily. Drain any excess grease from the skillet.
- Step 5: Now for the creamy part! Stir in the cream of mushroom soup, sour cream, salt, and pepper into the skillet with the beef mixture. Mix thoroughly until everything is well combined and you have a thick, creamy, cohesive filling. Give it a little taste and adjust salt and pepper if needed!
- Step 6: Grab your baking dish – a standard 9×13-inch works perfectly. Grease the baking dish lightly. Now, evenly spread the drained green beans along the bottom of the dish. They form the lovely green base layer.
- Step 7: Time to add the star! Spoon the beef mixture over the green beans in the baking dish. Spread it out evenly so you have a nice layer covering the beans.
- Step 8: Sprinkle on that glorious cheese! Sprinkle the shredded cheddar cheese over the meat mixture. Make sure you get good coverage. Then, sprinkle half of the crispy fried onions right on top of the cheese.
- Step 9: Pop it in the oven! Bake the casserole uncovered for 25–30 minutes. You'll know it's ready when it's hot and bubbling around the edges, and the cheese is all melty and delicious.
- Step 10: Almost there! Top with the remaining crispy fried onions. We waited to add these so they stay extra crispy. Return the casserole to the oven for an additional 5 minutes, just until those fresh onions on top are golden brown and perfectly crisp.
- Step 11: Patience, young grasshopper! It's tempting to dive right in, but allow the casserole to rest for about 5 minutes before serving. This helps everything settle and makes it easier to serve neatly.
Notes
Substitutions & Additions: Want to mix things up or use what you have? Here are some ideas: Swap the Soup (use cream of chicken, cream of celery, or cheddar cheese soup), Different Cheese (Monterey Jack, Colby Jack, or a mix), Add Veggies (sauté chopped mushrooms or stir in canned corn), Spice it Up (pinch of red pepper flakes), Extra Flavor (splash of Worcestershire sauce, onion powder, or garlic powder), Crunchy Topping Alternatives (crushed crackers with butter, panko breadcrumbs, or crushed potato chips).
Tips for Success: Keep these pointers in mind for the best casserole every time: Drain Green Beans Well (key to preventing a watery casserole), Don't Overcook Garlic (add towards the end of browning and cook for a minute), Season Appropriately (taste and adjust salt/pepper, remember cheese/onions add salt), Layering Matters (spread layers evenly), Crispy Onions Timing (adding second half near the end keeps them crispy), Prep Ahead (brown beef mixture and store covered in fridge up to 2 days; assemble/bake when ready, might need extra bake time from cold).
How to Store It: Have leftovers? Lucky you! Here's how to keep them delicious: Cool Down (allow casserole to cool almost completely before storing), Fridge (cover baking dish tightly or transfer to airtight containers, keeps for 3-4 days), Reheat (individual portions in microwave or covered baking dish in 325°F oven; add fresh onions for crunch), Freezing (bake without crispy onions, cool, cover tightly, freeze up to 2-3 months; thaw overnight in fridge, bake at 375°F until heated through, add onions last 5-10 mins).