Ground Beef Green Bean Casserole
A rich, creamy one-pan casserole with seasoned ground beef, fresh green beans, and melted cheese. Ready in just 25 minutes with minimal cleanup.
Ingredients
- 1 lb ground beef 80/20 blend recommended
- 2 cups green beans fresh trimmed or frozen
- 1 cup onion diced, yellow or white
- 1 cup mushrooms sliced, button or cremini
- 3 tsp garlic minced, fresh preferred
- 1/4 cup beef or chicken broth low sodium works best
- 1/3 cup sour cream full-fat for richness
- 2 tbsp cream cheese softened at room temperature
- 1/2 tsp sea salt adjust to taste
- 1/2 tsp black pepper ground, freshly ground preferred
- 1/2 tsp Worcestershire sauce
- 2 cups Colby Jack cheese shredded, reduce to 1 cup if desired
- 1/8 tsp dried thyme
Instructions
- Heat a large skillet (cast iron preferred) over medium heat. Add ground beef and break it up with a wooden spoon. Let it cook undisturbed for 1-2 minutes to develop a brown crust, then continue cooking for about 5 minutes total until no pink remains. Keep about 1 tablespoon of grease in the pan and remove the beef, setting it aside.
- In the same skillet with the reserved beef fat, add diced onions. Cook for 3-4 minutes, stirring occasionally, until translucent. Add mushrooms and cook for 2 minutes until they release water and develop golden edges.
- Add green beans and minced garlic to the skillet. Pour in the broth and cook for 2-3 minutes until beans are tender but still have a slight snap. The broth should mostly cook off.
- Reduce heat to medium-low. Add cream cheese and stir as it melts into the vegetables. Once smooth, add sour cream and mix thoroughly until a creamy sauce forms that coats everything.
- Return the browned beef to the skillet. Add salt, pepper, thyme, and Worcestershire sauce. Stir gently to combine without breaking up the vegetables. Taste and adjust seasonings as needed.
- Sprinkle Colby Jack cheese evenly over the top. Either place the skillet under the broiler for 2 minutes (watch carefully) until cheese is bubbly and browned, OR cover with a lid and cook on low heat for 3-4 minutes until cheese melts.
- Serve immediately from the skillet. Pair with a simple green salad for a complete meal.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes, or in the oven at 350°F for 15 minutes (covered with foil).
Substitutions: Ground turkey can replace beef (add a splash of olive oil when browning). Use cheddar, Monterey Jack, pepper jack, or mozzarella instead of Colby Jack. Frozen or canned green beans work (drain canned beans well). Soy sauce or tamari can replace Worcestershire sauce.
Make Ahead: Prepare through step 5, then refrigerate. When ready to serve, reheat on stovetop, add cheese, and melt as directed.
Scaling: Recipe doubles easily. Use a larger skillet or transfer to a 9x13 baking dish for the cheese step.