BEST Hamburger Green Bean Casserole
This Hamburger Green Bean Casserole elevates the classic comfort food with savory seasoned ground beef mingling with tender green beans, all smothered in a creamy, cheesy sauce. Topped with crispy fried onions, it's a satisfying twist that will become a family favorite.
Equipment
- Large skillet
- 9x13 inch baking dish
- Mixing bowl
- Measuring cups
- Measuring spoons
- Spoon
- Can opener
- Oven
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup milk
- ½ cup shredded cheddar cheese
- 1 ½ cups French fried onions, divided
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish.
- In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon as it cooks.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Drain any excess grease from the skillet.
- Stir in the salt, pepper, cream of mushroom soup, and milk. Mix well to combine.
- In a mixing bowl, combine the drained green beans and 1/2 cup of the French fried onions.
- Pour the green bean mixture into the prepared baking dish, spreading it evenly.
- Pour the hamburger mixture over the green bean layer.
- Sprinkle the shredded cheddar cheese evenly over the hamburger layer.
- Top with the remaining 1 cup of French fried onions.
- Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the French fried onions are golden brown.
- Let the casserole cool for a few minutes before serving.
Notes
Don't overcook the ground beef; cook it until it's just browned. Drain the green beans well to prevent a soggy casserole. For best melting, use freshly shredded cheese. Watch the French fried onions closely during the last few minutes of baking to prevent burning. Casserole can be assembled a day in advance and refrigerated, adding 5-10 minutes to the baking time. After baking, the casserole can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating at 350°F (175°C) for 30-40 minutes.