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This hamburger green bean casserole turns two childhood favorites into one crowd-pleasing dish. Ground beef mingles with tender green beans, creamy mushroom soup, melty cheddar, and a generous crown of crispy onions. It is a one-pan comfort meal that always vanishes fast at my table.
I started making this for quick Sunday dinners when my kids got tired of plain burgers and vegetables. It quickly became a regular request because leftovers heat up perfectly and there are never any complaints at dinnertime.
Ingredients
- Ground beef or turkey: adds that classic burger flavor and protein. Look for fresh, lean meat for less grease and great taste.
- Large onion diced: brings sweetness and depth. Use yellow for mellow flavor or white for extra pungency.
- Garlic minced: creates bold background flavor. Fresher cloves give the best taste.
- Green beans canned or fresh: offer traditional casserole texture and a boost of greens. Fresh beans should snap when bent for best quality.
- Cream of mushroom soup: lends creamy earthiness and rich binding. Choose a low-sodium version if watching salt.
- Milk or beef broth: helps the casserole stay silky and moist. Whole milk gives more richness but broth brings extra savoriness.
- Sharp cheddar cheese shredded: melts into gooey tangy layers. Freshly grated cheese always melts best.
- French fried onions: create that signature crunch. Pick a can where the onions look golden not too dark.
- Worcestershire sauce: supplies savory boost and a hint of umami. Check the label for real anchovy if you want deep flavor.
- Black pepper: adds mild background heat and balances rich flavors.
- Paprika: offers color and warmth. Smoked paprika will add extra depth.
- Salt to taste: lets you balance all the ingredients especially if using canned soup or beans.
- Mushrooms sautéed optional: give extra heartiness and an earthy bite.
- Ketchup or mustard optional: brings real burger vibes. Use your favorite for a personal twist.
- Cooked bacon crumbles optional: for smoky crisp bursts. Crispy bacon shines most on top.
Step-by-Step Instructions
- Brown the Meat and Aromatics:
- In a large skillet cook the ground beef with diced onion and minced garlic over medium heat until the meat is fully browned and the onions have gone translucent and soft. You want to stir and break up any clumps making sure everything cooks evenly. Drain off any extra fat so the casserole will not be greasy.
- Mix the Filling:
- Add your drained green beans whether canned or fresh cream of mushroom soup milk Worcestershire sauce black pepper and paprika to the skillet with the beef mixture. Stir thoroughly until everything is incorporated and the beans are well coated with the creamy sauce. Taste a little to adjust salt if needed.
- Layer and Assemble:
- Pour the beef and bean mixture into a greased 9x13 inch baking dish. Smooth the top with a spatula. Sprinkle sharp cheddar cheese all over so there is even coverage. Top with French fried onions in a generous even layer for maximum crunch after baking.
- Bake and Finish:
- Place the dish in the preheated oven uncovered. Bake for about twenty to twenty five minutes until the edges are bubbling and the onions on top are golden brown. The cheese should melt and turn a little bit toasty.
- Rest and Serve:
- Once baked remove the casserole and let it rest for around five minutes before scooping. This step lets everything set up and prevents any burned tongues. Serve hot and watch it disappear.
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My favorite ingredient here is the cheddar cheese because it bubbles up and tucks into every bite with both creaminess and a hint of sharpness. One year I made this for a holiday potluck and everyone asked for seconds. The crispy onion topping is so popular there are never any leftovers to take home.
Storage Tips
Let the casserole cool completely before refrigerating. Store tightly covered for up to four days. For best texture reheat in a moderate oven so the onions crisp up again rather than microwaving which makes them soggy. If freezing portion the casserole into airtight containers and freeze for up to two months. Thaw in the fridge and bake to reheat.
Ingredient Substitutions
This recipe is flexible and forgiving. You can swap the ground beef for ground turkey or even plant-based crumbles for a vegetarian meal. Fresh green beans should be blanched for about three minutes until just crisp tender before going into the casserole. Cream of chicken soup works in place of mushroom if you prefer a milder flavor. If you are avoiding dairy use dairy free cheese and a favorite nut or soy milk.
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Serving Suggestions
Serve this casserole as a full meal with crusty bread and a green salad for balance. For a fun burger night twist put out a platter of dill pickles extra ketchup and yellow mustard for drizzling. If making for a potluck double the recipe and keep warm in a slow cooker with extra fried onions for topping.
Cultural and Historical Notes
Classic green bean casserole dates back to the 1950s as a holiday staple using Campbell’s soup and canned green beans. Home cooks everywhere have added their own spins for generations. The hamburger version became popular for its heartiness in the Midwest where meat and vegetable casseroles are family tradition. This dish lives on as a simple comforting favorite in busy kitchens.
Frequently Asked Questions
- → Can I use ground turkey instead of beef?
Yes, ground turkey can be substituted for beef to lighten the dish while still providing delicious flavor and texture.
- → How do I make the casserole crispier on top?
For extra crunch, add the fried onions just before finishing in the oven and broil for 1-2 minutes until golden.
- → Can fresh green beans be used?
Absolutely. Blanch fresh green beans for 3-4 minutes until crisp-tender before mixing them into the casserole.
- → What can I add for extra flavor?
Optional add-ins like sautéed mushrooms, cooked bacon, or a little ketchup or mustard add depth and burger-inspired tang.
- → Can this casserole be made ahead?
Yes. Assemble everything, refrigerate, and simply add 10 extra minutes to the baking time when cooking from cold.