Ingredients
- 1 lb ground beef (80/20 or lean)
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (15 oz) green beans, well drained
- 1 cup shredded cheddar cheese
- 1 package (6 oz) instant mashed potatoes, prepared according to directions
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, cook ground beef for 5–7 minutes until browned. Drain excess fat.
- In a medium casserole dish (8×11″ or similar), layer cooked beef on the bottom.
- Add drained green beans as the second layer.
- Spoon cream of mushroom soup evenly over the top (no need to mix).
- Spread prepared mashed potatoes over the soup layer using the back of a spoon.
- Sprinkle shredded cheddar cheese on top.
- Bake uncovered for 25 minutes until bubbly and golden around the edges. Optional: Broil for 1 minute for extra crispy cheese.
- Let rest 5 minutes before serving.
Notes
- Use real mashed potatoes if preferred—just keep them thick.
- Swap beef for ground turkey or chicken; add a splash of Worcestershire for flavor.
- Try different cheeses like pepper jack or smoked gouda for variation.
- For fresh green beans, blanch them for 3 minutes first.
- Make ahead and refrigerate—just add 5 extra minutes when baking.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Low Salt
Nutrition
- Serving Size: 1/5 of casserole
- Calories: 410
- Sugar: 3g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg
