Let Me Tell You About This Cozy Casserole
So, funny thing—I used to think casseroles were boring until I had this Hamburger Green Bean Casserole at my friend Sarah’s house. She called it her “it’s Wednesday and I can’t be bothered” dinner, and honestly? That cracked me up. But after tasting it (with its melty cheese and savory beef and those green beans that somehow don’t taste like canned sadness), I started making it for my own family. Now it’s in regular rotation, especially on chilly evenings when all I want is something hearty that doesn’t require a culinary degree or, you know, a second mortgage for ingredients. Plus, my husband always tries to sneak the crispy bits off the top when he thinks I’m not looking. He never gets away with it. Ever.
Why I Keep Making This—Even When I’m a Bit Over Cooking
I make this when I have about five brain cells left at the end of the day, or when the kids start chanting “cheesy casserole!” like some weird weeknight ritual. My family goes bonkers for it because the leftovers (if there ever are any) taste just as good cold—like, straight from the fridge, don’t judge me. Plus, I can swap stuff out if I’m missing an ingredient (which is, honestly, most of the time; I forget things).
Oh, and it’s the one casserole where I don’t have to wage war with my son over the green beans. If you’ve ever tried hiding vegetables in dinner and failed, you’ll get why that’s a minor miracle. Actually, it’s major.
Here’s What You’ll Need (With My Usual Swaps)
- 1 pound ground beef (I’ve used ground turkey when it’s cheaper, and honestly, no one noticed. My grandma always insisted on 80/20, but I just grab what’s on sale.)
- 1 medium onion, chopped (Red, yellow, whatever you have. I sometimes cheat and use frozen diced onion.)
- 2-3 cloves garlic, minced (Or a big spoonful from the jar. No shame.)
- 2 cans (14.5 oz each) cut green beans, drained (Fresh is great if you have the patience, but most nights I don’t.)
- 1 can (10.5 oz) condensed cream of mushroom soup (I’ve used cream of chicken in a pinch—still tasty!)
- ¾ cup milk (Whole, 2 percent, even oat milk once when I ran out. Worked fine.)
- 1-2 cups shredded cheddar cheese (I go heavy—life’s short. Mild or sharp, or that pre-shredded bag even though it doesn’t melt quite as nicely.)
- ½ teaspoon black pepper
- Salt to taste (I usually go light since the soup’s already salty.)
- 1 cup crispy fried onions (Optional, but c’mon, they make it fun. Potato chips work in a pinch—crumble 'em right on top!)
How I Throw It All Together
- Preheat your oven to 350°F (about 180°C). Or 175, if your oven is like mine and does its own thing. Grease a 9x13 inch baking dish—or just use whatever casserole dish you can dig out.
- In a big skillet over medium heat, brown the ground beef with the onion. This is where I usually sneak a taste (yep, right from the pan). Add the garlic near the end so it doesn’t burn. Drain the fat, if you feel like it—I sometimes leave a little for flavor.
- Stir in the cream of mushroom soup and milk. It’ll look a bit gloopy at this stage; don’t worry. That’s normal. Sprinkle in the pepper and a little salt. Give it a good stir.
- Fold in the drained green beans. If you used fresh, they might need a quick steam or microwave first, but honestly, I usually just toss everything in.
- Pour the whole mixture into your prepared dish. Top with as much cheese as your spirit calls for. (I always add a little extra because why not?)
- Bake for about 25-30 minutes, or until everything is bubbling and the cheese is golden. Five minutes before it’s done, sprinkle on the fried onions (or crumbled chips). Pop it back in just to crisp up—watch closely because those little suckers burn fast.
- Let it sit for five minutes before digging in. Or don’t. I won’t judge.
Notes—Weird Things I’ve Learned Making This
- If your casserole looks a bit soupy right out of the oven, don’t panic. It thickens as it sits. Actually, I think it tastes better the next day (if there’s any left).
- Sometimes the cheese gets a little too brown. I’ve learned to cover it loosely with foil if it starts to look more "well done" than "golden."
- I tried using frozen green beans without thawing first—don’t do that. Turned out a bit watery (lesson learned).
Some Variations (And My Honest Opinions)
- Swap in ground sausage for beef for a little kick. I did this once and it was next-level.
- Add a handful of chopped mushrooms if you want more veggies. Or don’t. Up to you.
- Use tater tots as a topping instead of fried onions—my kids loved it, but my husband said it was "too much like school lunch." Take that as you will.
- I once tried to make it dairy-free by skipping the cheese. Would not recommend. (But if you must, use a good vegan cheese, like this one Serious Eats reviewed—some aren’t half bad!)
What You Need to Cook This Up
- Large skillet (A regular frying pan works fine, just don’t overcrowd it or you’ll end up with steamed beef. Not what you want.)
- 9x13 inch baking dish (But I’ve split it into two smaller pans when I couldn’t find mine. Works just as well.)
- Cheese grater if you want to shred your own cheese—though pre-shredded is easier, even if it clumps up a bit.
Honestly, if you’re missing one of these, get creative. I once used a roasting pan. Anything oven-safe, really. Here’s a guide to different bakeware you might find handy: The Kitchn’s bakeware guide.
How to Store the Leftovers (If You Have Any!)
Just scoop into a lidded container and stash it in the fridge. Should be good for 3-4 days, though honestly, in my house it never lasts more than a day! Reheats well in the microwave or oven. I’ve also frozen it (wrapped tight in foil), and it’s fine though the cheese texture gets a bit funny—still tasty, though.
How I Like to Serve It
I usually just serve this straight up, but sometimes I get fancy and toss together a quick green salad. My sister likes hers with a dollop of sour cream (not for me, but she swears by it). And if I’m feeling really wild, I’ll pass hot sauce at the table—Texas Pete’s is my go-to. Oh, and a cold beer? Perfection.
Things I Wish I Knew Sooner (Pro Tips, Kind Of)
- I once tried rushing the bake time and ended up with cold cheese in the middle—yuck. Give it the full half hour, or check the center before pulling it out.
- If you forget to drain the beans, you’ll have a soupy mess. Trust me on this one!
- Don’t overmix once the soup goes in. It can get a bit gluey.
Your Questions, Answered (Because I’ve Been Asked!)
- Can I make this ahead of time? Yep, you can assemble it earlier in the day, then just bake when ready. Sometimes I think it even tastes better when it has a little time to sit—all those flavors get cozy together.
- Can I use fresh green beans? Sure thing. Just steam or microwave them first so they’re tender. Otherwise, you’ll end up chewing through raw beans, which is...not ideal. (Ask me how I know!)
- Is there a gluten-free version? Actually, yes—you can use gluten-free cream soup and fried onions (or skip those and use bacon bits, which are usually gluten-free). Bob’s Red Mill makes a decent GF soup base if you want to DIY it (here’s their soup recipe page).
- Can I freeze leftovers? You bet. Just wrap it tight, and try to eat within a month or so. Texture gets a little funky, but flavor’s still solid.
- My cheese isn’t melting right, what gives? Pre-shredded cheese can be a bit stubborn because of the anti-caking stuff. Try grating your own if you want the meltiest top, but it's not a dealbreaker.
And if you end up with a little too much cheese on top, well, welcome to the club. That’s how all the best casseroles are born, if you ask me.
So, next time you’re craving something homey, give this Hamburger Green Bean Casserole a go. And if you have any wild success—or hilarious fails—let me know, because honestly, half the fun is swapping kitchen stories.
Ingredients
- 1 pound ground beef
- 2 cups frozen green beans, thawed
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 cup shredded cheddar cheese
- 1 small onion, chopped
- 1 tablespoon Worcestershire sauce
- 1 cup crispy fried onions
- Salt and pepper to taste
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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2In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft. Drain excess fat.
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3Stir in the cream of mushroom soup, milk, Worcestershire sauce, salt, and pepper. Mix until well combined.
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4Add the green beans and half of the shredded cheddar cheese to the beef mixture. Stir to combine.
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5Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar cheese on top.
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6Bake for 30 minutes. Remove from oven, top with crispy fried onions, and bake for an additional 5 minutes until golden and bubbly. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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