Description
A simple and comforting weeknight meal featuring ground beef, green beans, and a creamy sauce, all baked to bubbly perfection.
Ingredients
Scale
- 1 pound lean ground beef
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed cream of celery soup
- 1/2 cup milk
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 (15 ounce) cans cut green beans, drained
- 1 cup shredded cheddar cheese
- Optional: 1/2 cup crushed potato chips or fried onions for topping
Instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. Brown the ground beef in a large skillet over medium-high heat. Drain off excess grease.
- 3. Stir in chopped onion and minced garlic. Cook until softened, about 5-7 minutes.
- 4. In a large bowl, whisk together cream of mushroom soup, cream of celery soup, milk, Worcestershire sauce, pepper, and salt until smooth.
- 5. Add drained green beans to the skillet with the beef and onion mixture. Pour the sauce over the top and stir to combine.
- 6. Transfer the mixture to a lightly greased 9×13 inch baking dish.
- 7. Sprinkle shredded cheddar cheese evenly over the top. Add optional crushed potato chips or fried onions if desired.
- 8. Bake for 20-25 minutes, or until hot, bubbly, and the cheese is melted and golden.
- 9. Let stand for 5-10 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through. This casserole also freezes well for up to 1-2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 28g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g