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Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, brown the ground beef with the chopped onion until meat is fully cooked and onion is soft. Add the minced garlic and sauté for an additional minute. Drain any excess grease.
- Stir in the cream of mushroom soup, sour cream, salt, and pepper. Mix thoroughly to create a creamy, cohesive filling.
- In a greased 9×13-inch baking dish, evenly spread the green beans along the bottom as the base layer.
- Spoon the beef mixture over the green beans and spread it out evenly.
- Sprinkle the shredded cheddar cheese over the meat mixture, followed by half of the crispy fried onions.
- Bake the casserole uncovered for 25–30 minutes, until hot and bubbling around the edges.
- Top with the remaining fried onions and return to the oven for an additional 5 minutes, until golden and crisp.
- Allow the casserole to rest for 5 minutes before serving.
Variations :
- Broccoli Swap: Replace green beans with steamed broccoli florets for a different veggie profile.
- Mushroom Boost: Add sliced sautéed mushrooms to the meat mixture for extra umami depth.
- Spicy Kick: Mix in a teaspoon of crushed red pepper flakes or diced green chilies for a mild heat.
- Cheese Blend: Swap cheddar for a mix of Monterey Jack and mozzarella for a gooey, melty twist.
- Turkey Option: Use ground turkey instead of beef for a lighter version.
Tips :
- Make-Ahead: Assemble the casserole up to a day in advance and refrigerate. Add fried onions just before baking.
- Fresh Green Beans: If using fresh beans, blanch them in boiling water for 4–5 minutes before layering.
- Drain Well: If using canned green beans, be sure to drain thoroughly to avoid excess liquid.
- Storage: Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat in the oven for best texture.
- Extra Crunch: For even more crunch, add a few crushed buttery crackers with the fried onion topping.
