Green Bean Casserole with Ground Beef

Why You’ll Love this Green Bean Casserole Dinner

• It’s dinner, not a side
  Thanks to the ground beef, this casserole is filling enough to stand on its own.
• One pan, minimal cleanup
  Everything comes together in a single oven-safe skillet or baking dish.
• No canned soup
  The homemade sauce is simple, creamy, and made with pantry staples.
• Family-friendly flavors
  Nothing fancy, nothing weird. Just cozy, familiar comfort food.
• Great for leftovers
  This reheats beautifully and makes an easy lunch the next day.

If you’re in the mood for another cozy ground beef dinner, my Cabbage Roll Soup is another reader favorite that hits the same comforting notes in soup form.

Simple Ingredients

Recipe Notes

• Green beans: I usually use canned cut green beans because they’re easy and always on hand, but fresh or frozen both work well.
• Half and half: This gives the sauce richness without being heavy. Milk works if needed.
• Cheese: Grating your own gives the best melt, but pre-shredded works in a pinch.
• Sour cream: Greek yogurt can be substituted for a lighter option.

See the recipe card below for a complete list of ingredients and measurements.

Jill’s Top Tips Before You Start

• Drain the green beans really well so the casserole doesn’t get watery.
• Don’t skip cooking the flour in the butter for a minute. That quick roux step makes the sauce smooth and flavorful.
• If your family loves crunch, go a little heavy on the fried onions.

If casseroles like this are your thing, my Hamburger Stroganoff is another go-to when ground beef is on the menu.

How to Make Green Bean Casserole with Ground Beef

Step 1: Preheat oven to 350 degrees.

Step 2: To a Dutch oven or oven-safe skillet, brown the ground beef. Drain the hamburger meat (as needed) and set aside.

Step 3: In the same pan, melt the butter over medium heat. Add the diced onions and sauté for about 3 minutes, until softened. Next, add the flour to create a roux.

Step 4: Add the half-and-half and beef broth. Whisk together and simmer until the sauce thickens.

Step 5: Add the salt, black pepper, onion power and garlic powder and incorporate into the sauce.

Step 6: Add the beef mixture, green beans and sour cream to the sauce. Stir to combine.

STEP 7: Evenly spread the mozzarella and cheddar cheese in a single layer over the green bean mixture. Sprinkle fried onion straws over the top of the casserole.

Step 8: Baked uncovered for 30 minutes. Let the casserole stand for 5 minutes before serving.

Variations to try

• Extra cheesy: Add an additional ½ cup of cheese before baking.
• Lower carb: Skip the fried onions and serve with a simple salad.
• Veggie boost: Add mushrooms or a handful of frozen peas for extra color.
• Tater tot version: I’ve even topped this with tater tots for a Midwest-style twist.

Storage & Freezing

Leftovers? No problem! Store any extra casserole in an airtight container in the fridge, and it’ll stay fresh for up to four days, perfect for easy lunches.

Freezing Instructions

Want to freeze it for later? Instead of freezing the casserole directly in a baking dish, try this easy method:

1. Line your dish with parchment paper, then fill it with the casserole.
2. Pop it in the freezer and let it freeze solid.
3. Once frozen, lift the casserole out of the dish, wrap it tightly in plastic wrap, then cover with foil.
4. Store in the freezer for up to four months.

A quick tip: Don’t freeze the crispy fried onion straws! They’ll get soggy. Instead, add them right before baking for that perfect crunch.

Reheating Instructions

Microwave: For next-day leftovers, heat in 30-second bursts until warmed through.

Oven: If frozen, place the casserole back in a baking dish and let it thaw overnight in the fridge. Bake at 350°F for 40-45 minutes (a little longer than usual since it’ll be cold).