Hamburger Green Bean Casserole with Mushrooms
A comforting, one-pan casserole featuring ground beef, green beans, and mushrooms, perfect for busy weeknights.
Ingredients
Meat and Vegetables
- 1 to 1.5 pounds ground beef Use lean beef to minimize grease.
- 1 tablespoon olive oil Optional if your beef is fatty.
- 8 ounces mushrooms, sliced White button or baby bella mushrooms.
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cans green beans, drained Or about 4 cups cooked green beans.
Casserole Base
- 1 can cream of mushroom soup
- 1/2 cup sour cream Or plain Greek yogurt.
- 1 to 2 cups shredded cheddar Sharp cheddar is preferred.
Spices
- Salt and pepper To taste.
- Optional: a pinch of smoked paprika or red pepper flakes For added flavor.
Toppings
- Optional: crushed pork rinds or fried onions For added crunch.
Instructions
Preparation
- Preheat your oven to 375 F. Lightly grease a 9 by 13 baking dish.
- In a large skillet, brown the ground beef with chopped onion. Season with salt and pepper. When it is mostly cooked, toss in the mushrooms.
- Add garlic and cook for about 30 seconds. Drain excess grease if you have a lot.
Assembly
- Turn off the heat and stir in the cream of mushroom soup and sour cream.
- Fold in the drained green beans and about half of the shredded cheese.
- Pour into your baking dish, top with remaining cheese, and add your crunchy topping if you are using one.
Baking
- Bake about 20 to 25 minutes, until bubbly around the edges. Let it sit 5 minutes before serving.
Notes
If using canned green beans, drain them well to avoid a soupy casserole. This dish can be doubled; use two baking dishes for better baking results. It can also be made keto-friendly with specific ingredient swaps.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 10gProtein: 30gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 2g