Hamburger Green Bean Mushroom

Hamburger green bean casserole with mushrooms brings together classic comfort flavors for a weeknight-friendly meal that always disappears fast at my table It is creamy cheesy and loaded with savory beef and plenty of veggies all baked under a crispy golden topping This simple casserole is ideal when you want something satisfying without a lot of fuss

The first time I made this was on a chilly night when my kids begged for something cozy and homemade They loved the buttery onions on top and now it is our go to recipe for busy weeks or potlucks

Ingredients

• Ground beef: Select an eighty twenty beef blend for the juiciest flavor without too much grease
• Canned green beans: Choose beans with no added salt for better control of seasoning and a firm texture
• Cream of mushroom soup: Use a high quality brand or try homemade for a richer taste
• Fresh mushrooms: Slice them thick so they hold their texture even after baking
• Onion: Yellow onions give the sweetest result but white onions also work well
• Shredded cheddar cheese: Buy a block and shred yourself for better melting and richer taste
• Milk: Whole milk brings extra creaminess but two percent works in a pinch
• Garlic powder: Adds mellow savory flavor without raw sharpness
• Worcestershire sauce: This boosts overall umami and deepens the savory layers
• Salt and pepper: Taste before adding extra since soup and cheese both have some salt
• Crispy fried onions: These should be fresh and golden for the best crunch and flavor

Step-by-Step Instructions

Brown the Beef:

Cook the ground beef in a large skillet over medium heat Stir often and break up the meat until there is no pink left and the edges start to brown This step adds lots of flavor Make sure to drain away any extra fat carefully for a lighter casserole

Sauté the Onion and Mushrooms:

Add the chopped onion and mushrooms directly into the browned beef Cook over medium until the onion turns translucent and mushrooms soften and shrink Stir often as this develops sweetness and eliminates any raw flavors It takes about five full minutes for the best results

Create the Creamy Base:

Stir in the cream of mushroom soup followed by the milk garlic powder Worcestershire sauce salt and pepper Mix thoroughly to make sure everything combines into a smooth creamy mixture with no lumps

Add the Green Beans:

Gently fold the drained green beans into the creamy mixture Make sure the beans are well coated so every bite has a little bit of everything The casserole filling should look thick and evenly mixed by now

Fill the Baking Dish:

Pour the entire mixture into a greased nine by thirteen inch baking dish Use a spatula or spoon to spread everything out in an even layer This ensures even cooking and a pretty presentation when serving

Add Cheese and Onions:

Sprinkle the shredded cheddar cheese evenly over the top of the casserole Spread the crispy fried onions next so they cover the cheese and reach the edges for maximum crunch

Bake to Perfection:

Bake in a preheated three hundred fifty degree oven for twenty five to thirty minutes Watch for bubbling around the edges and a deep golden crisp top Let it rest for five minutes before serving so everything sets up for easy scooping

I especially love the way fresh mushrooms soak up beefy flavor during baking and give little pops of earthiness My kids always ask for extra crispy onions on their pieces so I sometimes keep a separate bowl just for snacking while it cools

Storage Tips

Once cooled completely cover the casserole dish tightly with foil or transfer to airtight containers in the fridge It keeps well for three to four days For freezing portion into serving sizes and use containers that prevent freezer burn When reheating cover with foil to keep the onions crisp and warm through at three hundred fifty degrees for best texture

Ingredient Substitutions

You have great flexibility with this casserole No ground beef on hand Ground turkey or chicken work well instead For a lighter version sub Greek yogurt for half of the mushroom soup Add extra veggies like peas or diced red pepper for color and added nutrition If cheddar is not your thing try Monterey Jack or mozzarella for a milder finish

Serving Suggestions

I usually serve this casserole with a simple green salad dressed in lemon or vinegar to cut through the richness Garlic bread or a slice of sourdough makes it a more complete meal For festive occasions set out chopped parsley or extra cheese for guests to sprinkle on top

Cultural Context

Hearty casseroles like this became popular in mid century America as a way for families to stretch ingredients and create filling meals with minimal time or mess Cream soups canned veggies and fried onions are staples from that era This dish brings a retro comfort that still feels modern and appealing

This recipe always reminds me of chilly fall evenings when everyone gathers in the kitchen hoping for first dibs on the crispy onion topping Nothing fancy but every bite really hits the spot making old school casseroles like this timeless

Foire aux questions sur la recette

→ Can I substitute fresh green beans for canned?

Yes, blanch fresh green beans first to soften them slightly before adding to the casserole mixture.

→ What type of cheese works best?

Sharp cheddar melts well and adds rich flavor, but Monterey jack or mozzarella can be used too.

→ Can I make it ahead of time?

Assemble the casserole up to a day ahead, keep refrigerated, and add crispy onions just before baking.

→ How do I store leftovers?

Cover and refrigerate leftovers for up to 3 days. Reheat in the oven to keep the topping crispy.

→ Can I use ground turkey instead of beef?

Yes, ground turkey is a leaner alternative and works well with the other flavors in this casserole.