Ingredients
Equipment
Method
- Step 1: Preheat oven to 375°F (190°C). Lightly spray a 9x13 inch baking dish with cooking spray.
- Step 2: In a large skillet over medium-high heat, cook ground beef, breaking it up, until completely browned (7-10 minutes). Drain off excess grease.
- Step 3: Add chopped onion to the skillet with the beef and cook, stirring, until softened (about 5 minutes). Stir in minced garlic and cook for 1 more minute until fragrant. Be careful not to burn the garlic.
- Step 4: In a large mixing bowl, combine the drained green beans, cream of mushroom soup, and sour cream.
- Step 5: Scrape the cooked ground beef and onion mixture from the skillet into the mixing bowl with the green bean mixture. Stir well to combine. Season with salt and pepper to taste.
- Step 6: Gently fold in 1 cup of the shredded cheddar cheese and 1 cup of the crispy fried onions into the mixture.
- Step 7: Pour the mixture into the prepared 9x13 inch baking dish and spread evenly.
- Step 8: Sprinkle the remaining ½ cup of shredded cheddar cheese over the top.
- Step 9: Bake for 20-25 minutes, or until edges are bubbly and cheese is melted and slightly golden.
- Step 10: Carefully remove the dish from the oven. Evenly sprinkle the remaining ½ cup of crispy fried onions all over the top.
- Step 11: Return the casserole to the oven for another 5-7 minutes, or until the top layer of onions is golden brown and crispier.
- Step 12: Remove from oven and let rest for a few minutes before serving.
Notes
Substitutions & Additions: Swap ground beef for ground turkey, chicken, or crumbled cooked sausage. Use cream of chicken, cream of celery, or cheddar cheese soup instead of mushroom. Try Monterey Jack, Colby Jack, or a blend of cheeses. Stir in frozen corn (thawed/drained), diced bell peppers, or sliced mushrooms when cooking onion. Add a pinch of red pepper flakes or a dash of Worcestershire sauce. Alternate toppings with crushed butter crackers, panko breadcrumbs, or crushed potato chips.
Tips for Success: Drain the beef and green beans well to avoid an oily/watery casserole. Don't overcook the first bake; the second bake is just for the onions. Watch the onions during the second bake to prevent burning. Make ahead by assembling (up to Step 7, without final cheese/onions), cover, and refrigerate up to a day. Add cheese/onions and bake when ready, adding 5-10 extra minutes to the first bake time.
How to Store It: Let cool completely. Cover tightly or transfer to airtight containers. Keeps in fridge 3-4 days. Reheat individual portions in microwave or larger amounts covered in a 350°F (175°C) oven for 20-30 mins.
Freezing: Freeze baked and cooled casserole wrapped tightly. Keeps up to 3 months. Thaw overnight in fridge before reheating. Crispy onions may lose crunch; consider adding fresh onions during reheating.
FAQs: Yes, use fresh (blanch 3-5 mins) or frozen (cook as directed until tender-crisp) green beans, drained very well. Condensed soup provides signature texture/flavor. Low-carb option may involve omitting crispy onions or using alternative topping, but soup/sour cream contain carbs. Add crispy onions at the end (last few minutes) to keep them crispy and prevent sogginess.