Introduction
When the craving for warm, hearty comfort food hits, nothing delivers like a bubbling Hamburger Green Bean Casserole. Layers of savory ground beef, crisp-tender green beans, and a luscious cheese sauce come together, topped with golden fried onions for irresistible crunch. Whether you’re feeding a crowd or simply need a soul-warming weeknight meal, this casserole is sure to hit the spot.
Why You’ll Love This Recipe
- All-in-One Comfort: Combines savory seasoned beef, tender green beans, creamy cheese sauce, and crispy onions in a single satisfying casserole.
- Family Favorite: Familiar flavors and gooey, crispy textures appeal to both kids and adults, making it perfect for weeknight dinners or potlucks.
- Easy Make-Ahead: You can assemble the casserole (minus the fried onions) up to 24 hours in advance, then bake when you’re ready—ideal for busy schedules.
- Customizable: Swap in ground turkey or chicken for a lighter protein, add mushrooms or bell peppers for extra veggies, or stir in a pinch of chili powder for subtle heat.
- Crowd-Pleasing Crunch: The golden layer of fried onions on top delivers irresistible contrast to the creamy interior, ensuring every bite has a delightful crisp.
- Comfort with a Veggie Boost: Green beans add fiber and color, balancing the richness of the cheese and beef for a more nutritious comfort-food option.
Ingredients
- 1 lb (450 g) ground beef
- ½ medium onion, diced
- 2 cloves garlic, minced
- 12 oz (340 g) fresh green beans, trimmed and halved (or frozen/thawed)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups (360 ml) milk (whole or 2%)
- 1 cup (100 g) shredded sharp cheddar cheese
- ½ tsp salt (plus more to taste)
- ¼ tsp black pepper
- ¼ tsp smoked paprika (optional)
- 1 cup (75 g) crispy fried onions (store-bought or homemade)
Step-by-Step Instructions
- Preheat & Prep (5 min):
Preheat oven to 375 °F (190 °C). Butter a 9×9″ (or similar) baking dish and set aside. - Cook the Beef (8 min):
In a large skillet over medium-high heat, cook ground beef with diced onion and garlic until beef is browned and onions are translucent. Drain excess fat and return skillet to heat. - Make the Cheese Sauce (5 min):
- Push beef to one side, melt butter on the other side of the skillet.
- Whisk in flour to form a roux, cooking 1 min.
- Gradually whisk in milk until smooth.
- Stir in shredded cheddar, salt, pepper, and paprika until melted and creamy.
- Combine & Layer (2 min):
- Add green beans to the beef mixture, tossing to coat evenly in cheese sauce.
- Transfer everything into the prepared baking dish, spreading into an even layer.
- Top & Bake (20–25 min):
- Sprinkle crispy fried onions evenly over the casserole.
- Bake uncovered for 20–25 minutes, until bubbly and golden on top.
- Rest & Serve (5 min):
Let the casserole rest 5 minutes before serving. This helps it set for cleaner slices.
Total hands-on time: ~20 minutes. Total time: ~45 minutes.
Nutritional Highlights per Serving (¼ casserole)
- Calories: ~380 kcal
- Protein: ~24 g
- Carbohydrates: ~18 g
- Fat: ~22 g
- Fiber: ~3 g
Pro Tips & Variations
- Mushroom Medley: Sauté 4 oz of sliced cremini or button mushrooms with the onion and garlic for an earthy depth and extra umami.
- Lighter Protein: Swap half (or all) of the ground beef for lean ground turkey or chicken to reduce fat without sacrificing volume.
- Spice It Up: Stir ½ tsp of chili powder, smoked paprika, or a dash of cayenne into the cheese sauce for a gentle kick.
- Cheese Upgrade: Mix in ½ cup Gruyère, Monterey Jack, or pepper jack with the cheddar for a more complex melt and enhanced flavor.
- Homemade Crispy Onions: Thinly slice an extra onion, toss in a little flour and salt, then pan-fry until golden—fresher taste than store-bought.
- Veggie Boost: Fold in 1 cup of diced bell peppers, diced zucchini, or thawed frozen peas when combining the green beans for added color and nutrients.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend or cornstarch (½ the amount of flour) to make the roux, and ensure your fried onions are gluten-free.
- Sauce Thickening: If your sauce seems thin, stir in 1–2 tbsp of cream cheese or Greek yogurt just before baking to help it set up creamily.
- Make-Ahead Shortcut: Assemble the casserole (except onions) in the dish, cover, and refrigerate up to 24 hours; add onions and bake straight from the fridge.
- Casserole Remix: Turn leftovers into a skillet hash—break up the baked casserole, add a splash of beef broth, and top with a fried egg for breakfast or brunch.eans or broccoli florets for a different twist.
Storage & Meal-Prep
- Make-Ahead Assembly:
- Layer the cooked beef, green beans, and cheese sauce in your casserole dish (leave off the fried onions).
- Cover tightly and refrigerate for up to 24 hours. When you’re ready to bake, simply add the onions on top and proceed with the bake time—no extra prep needed.
- Refrigerating Leftovers:
- Transfer any cooled casserole to an airtight container.
- Store in the fridge for 3–4 days.
- Reheating:
- Oven: Preheat to 350 °F (175 °C). Place portions in an oven-safe dish, cover loosely with foil, and heat for 15–20 minutes until warmed through.
- Microwave: Heat individual servings on high in 1-minute bursts, stirring or rotating halfway, until hot.
- Freezing for Later:
- After baking, let the casserole cool completely.
- Portion into freezer-safe containers (omit the onion topping if you’d like to preserve its crunch).
- Freeze for up to 2 months.
- To use: Thaw overnight in the fridge. Add fresh fried onions on top, then bake at 350 °F for 15–20 minutes until bubbly.
- Individual Meal-Prep Portions:
- Divide the unbaked (or baked) casserole into single-serve containers.
- For unbaked portions, keep the onions separate and add them just before you bake or reheat.
- Grab a container in the morning for a quick lunch or dinner—just heat and enjoy.
- Revamp Leftover Casserole:
- Skillet Hash: Crumble reheated casserole into a skillet, add a splash of broth, and cook until lightly crisp. Top with a fried egg for brunch.
- Taco Filling: Warm leftover casserole, load into tortillas or taco shells, and garnish with fresh cilantro, lime, and shredded lettuce.
Serving Suggestions
Simple Green Salad: A crisp mixed-green salad with a light vinaigrette (lemon-olive oil or balsamic) complements the rich casserole and adds freshness.
Buttered Dinner Rolls: Soft, warm rolls or crusty bread are perfect for sopping up any creamy sauce left on the plate.
Roasted Root Vegetables: Carrots, parsnips, and potatoes roasted with rosemary and garlic provide a hearty, earthy contrast.
Coleslaw: A tangy cabbage slaw (vinegar-based or creamy) offers a bright, crunchy counterpoint to the casserole’s creaminess.
Mashed Potatoes: Smooth mashed potatoes or cauliflower mash make for an extra-comforting, carb-centric meal.
Pickled Vegetables: Serve with pickled cucumbers, beets, or carrots to cut through the richness with acidity.
Steamed Rice or Quinoa: A simple grain side helps stretch the dish and soaks up the cheese sauce beautifully.
Wine Pairing: A medium-bodied red (such as Merlot or Zinfandel) or a crisp white (Chardonnay or Sauvignon Blanc) both pair nicely with beef and cheese.
Fruit Salad: A light mix of seasonal fruit (melon, berries, grapes) cleanses the palate and rounds out the meal.
Frequently Asked Questions (FAQ)
Q1: Can I use frozen green beans?
A: Yes—no need to thaw. Toss them straight into the beef and sauce mix; you may need to bake 3–5 minutes longer.
Q2: How do I prevent a watery casserole?
A:
- Drain cooked beef thoroughly.
- Pat any frozen vegetables dry.
- Use full-fat dairy for a thicker sauce.
Q3: Is this dish gluten-free?
A: To make it gluten-free, substitute the flour with a 1:1 gluten-free baking mix or cornstarch (use half the amount).
Q4: Can I double the recipe?
A: Absolutely—just use a larger baking dish (e.g., 9×13″) and increase baking time by 5–10 minutes, until bubbly.