I love comfort food that’s simple to put together—and this casserole definitely fits the bill. It combines juicy browned beef, tender green beans and a creamy mushroom soup-sauce for a meal that warms me up on a chilly evening.
Why You’ll Love This Recipe
I adore this recipe because it:
Comes together quickly — minimal prep, few ingredients
Is hearty and comforting — great for weeknights or feeding a crowd
Is easy to adapt with what you have on hand
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound ground beef
1 can (15 oz) green beans, drained
1 can (10.5 oz) cream of mushroom soup
Directions
Pre-heat my oven to about 350 °F (≈175 °C).
In a skillet, I brown the ground beef until no longer pink. Drain off excess fat if needed.
I stir in the drained green beans and the cream of mushroom soup. Mix well so everything is coated.
I transfer the mixture into a casserole dish, spreading it out evenly.
I bake for about 20-30 minutes (or until bubbly and heated through).
Let it rest a few minutes before serving so it sets slightly.
Servings and Timing
Servings: About 4-6 portions (depending on appetite).
Prep time: ~10 minutes.
Cook time: ~20-30 minutes.
Total time: ~30-40 minutes.
Variations
Swap in fresh or frozen green beans instead of canned for more texture.
Replace the cream of mushroom soup with cream of chicken or celery if you prefer a different flavor.
Add diced onions or garlic to the beef when browning for extra aroma.
Mix in shredded cheese on top before baking for a cheesy variation.
For more vegetables, toss in mushrooms, bell peppers or corn.
Use ground turkey or chicken instead of beef for lighter version.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3-4 days.
To reheat: microwave individual portions until hot throughout. Or transfer to an oven-safe dish, cover and warm at ~350 °F until heated.
If freezing: cool completely, place into freezer-safe container, freeze up to 1-2 months. Thaw overnight in fridge and reheat as above.
FAQs
How do I know when it’s fully cooked?
I look for the casserole to be bubbly around the edges and the center warmed through. If I used frozen or fresh green beans, I make sure they’re tender.
Can I make this ahead of time?
Yes — I can assemble everything up to baking, cover and refrigerate for a few hours. When ready, bake as directed (it may need a few extra minutes).
Can I increase the serving size?
Absolutely. I simply double all the ingredients, use a larger dish (e.g., 9×13 inch), and bake a little longer until it’s hot in the center.
What can I serve with this casserole?
I often serve it with a simple green salad, crusty bread or steamed rice. It also pairs nicely with a side of roasted potatoes or a vegetable medley.
Is this recipe suitable for a low-carb diet?
In its simplest form (ground beef, green beans, cream soup), yes it leans lower carb than some casseroles with pasta or potatoes. If you want it even lower carb, you could skip the canned soup and make a homemade cream sauce, or reduce any added starches.
Conclusion
I find this Hamburger Green Bean Casserole to be a dependable, fuss-free dinner that hits the comfort-food spot. Whether I pull it together for a busy weeknight or as a potluck contribution, it delivers warmth, flavor and satisfaction without a lot of stress.
Hamburger Green Bean Casserole is a simple, comforting dish made with ground beef, tender green beans, and creamy mushroom soup—perfect for quick weeknight dinners or cozy gatherings.
Total Time:40 minutes
Yield:4 to 6 servings
Ingredients
1 pound ground beef
1 can (15 oz) green beans, drained
1 can (10.5 oz) cream of mushroom soup
Instructions
Preheat oven to 350°F (175°C).
In a skillet, brown the ground beef until no longer pink. Drain excess fat if needed.
Stir in the drained green beans and cream of mushroom soup. Mix until well combined.
Transfer the mixture to a casserole dish, spreading it evenly.
Bake for 20–30 minutes, or until bubbly and heated through.
Let rest a few minutes before serving.
Notes
Swap canned green beans for fresh or frozen for more texture.
Add onions or garlic while browning beef for added flavor.
Top with shredded cheese for a cheesy version.
Use ground turkey or chicken as a lighter alternative.
Double the recipe for larger crowds using a 9×13-inch dish.
