Homestyle Hamburger Green Bean Casserole: Savory & Simple (Print Version)

Comforting Hamburger Green Bean Casserole combines savory ground beef, tender green beans, and creamy sauce for an easy, family-friendly meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Main Players

01 - 1 lb lean ground beef (85/15 recommended)
02 - 2 (14.5 oz) cans green beans, drained, or 16 oz frozen green beans (no need to thaw)
03 - 1 (10.5 oz) can condensed cream of mushroom soup
04 - 1/2 cup whole milk

→ Aromatics & Flavor Boosters

05 - 1/2 yellow onion, chopped
06 - 2 cloves garlic, minced (or more, if you're like me!)
07 - 1 tsp Worcestershire sauce
08 - 1/2 tsp salt (or to taste)
09 - 1/4 tsp black pepper (or to taste)

→ Creamy & Cheesy Goodness

10 - 1 1/2 cups shredded sharp cheddar cheese, divided

→ The Crunchy Topping

11 - 1 (6 oz) can crispy fried onions

# Instructions:

01 - First things first, get that ground beef sizzling in a large skillet over medium-high heat. Break it up with a spoon as it cooks. You want it nicely browned, no pink bits, please! Drain any excess grease; honestly, I sometimes just tilt the pan and use a paper towel to soak it up. Then, toss in your chopped onion and minced garlic. Let them soften, about 3-5 minutes, until they smell absolutely heavenly. This aromatic start is crucial for a flavorful casserole.
02 - Now, reduce the heat to medium. Stir in the cream of mushroom soup, milk, and that little splash of Worcestershire sauce. Give it a good whisk until it’s smooth and creamy. This is where the sauce for your casserole really comes alive! Add your green beans – if they're frozen, no need to thaw, just toss 'em in. Season with salt and pepper to your liking. I usually go a bit lighter on the salt here, knowing the cheese and crispy onions will add more later. Let it simmer gently for a few minutes, just to warm through.
03 - Next up, fold in most of your shredded cheddar cheese – save a little for the top, trust me! Stir it until it's just melted and gooey. Oh, the smell at this point! It's pure comfort. This cheesy goodness takes your casserole from good to absolutely glorious. Don't overmix, just get that cheese integrated. You want those lovely pockets of melted cheese throughout. This is my favorite part, watching it all come together. Mmm, cheese!
04 - Pour this glorious casserole mixture into your prepared baking dish. I usually use a 9x13 inch dish, lightly greased. Spread it out evenly. Now, sprinkle the remaining shredded cheddar cheese over the top. This layer will get bubbly and golden, adding another dimension of flavor and texture. Sometimes, I get a little heavy-handed with the cheese here, and honestly, no regrets! It just creates that perfect crust on your casserole.
05 - Pop that dish into your preheated oven at 375°F (190°C). Let it bake for about 20-25 minutes. You’re looking for the casserole to be hot and bubbly all around the edges. The cheese on top should be melted and lightly golden. This is where the magic really happens, turning all those separate ingredients into one cohesive, comforting dish. Your kitchen will smell incredible, a true sign of good things to come!
06 - Almost there! Take the casserole out of the oven. Now, sprinkle those crispy fried onions generously over the top. Honestly, I sometimes add a whole extra handful because that crunch is EVERYTHING. Pop it back in the oven for another 5-10 minutes, just until those onions are golden brown and perfectly crispy. Watch them carefully, they can burn fast! Let your Hamburger Green Bean Casserole rest for a few minutes before serving. It helps the sauce set up a bit, making it easier to serve without it falling apart.

# Notes:

01 - My personal secret? Don't skimp on draining the beef! A greasy base makes for a less-than-stellar casserole, trust me, I've learned that one the hard way.
02 - You can prep the beef and sauce mixture a day ahead and store it in the fridge. Just add the cheese and crispy onions right before baking for a quick weeknight meal.
03 - If you're out of cream of mushroom, I've had decent luck with cream of celery, but the mushroom flavor really is classic here. Or, if feeling adventurous, try a homemade béchamel!
04 - Serve this bubbling hot with a simple green salad to balance the richness, or some warm, crusty bread for dipping. Pure comfort, honestly.

# Equipment Needed:

01 - Large skillet
02 - 9x13 inch baking dish

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 25g
Protein: 28g

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