Description
This hearty Ground Beef Casserole combines tender ground beef with creamy cheeses, green beans, and savory seasonings for a comforting, easy-to-make baked dish perfect for weeknight dinners or family gatherings.
Ingredients
Scale
Meat and Dairy
- 2 lbs ground beef
- 6 oz cream cheese
- 1 cup beef broth
- 1 cup heavy whipping cream
- 1½ cups shredded cheddar cheese
- 1½ cups shredded mozzarella cheese
Seasonings and Condiments
- 4 tsp Bragg’s Aminos (or soy sauce)
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
Vegetables
- 4 cans green beans, drained
Instructions
- Preheat and Brown Beef: Preheat your oven to 375°F. In a large skillet over medium-high heat, brown the ground beef until fully cooked and no longer pink, breaking it up as it cooks. Once browned, drain excess fat from the skillet.
- Make Creamy Sauce: Add the cream cheese, beef broth, heavy whipping cream, Bragg’s Aminos (or soy sauce), garlic powder, onion powder, salt, and pepper to the skillet with the browned beef. Stir and simmer the mixture over medium heat until the cream cheese melts completely and the sauce becomes smooth and well combined.
- Add Green Beans: Stir in the drained green beans thoroughly to ensure they are evenly distributed throughout the creamy beef sauce.
- Transfer to Casserole Dish: Pour the beef and green bean mixture into a greased casserole dish, spreading evenly. Then, sprinkle the shredded cheddar and mozzarella cheeses evenly over the top to create a cheesy crust.
- Bake Until Golden and Bubbling: Place the casserole dish in the preheated oven and bake for 20 to 25 minutes. Bake until the cheese topping is melted, bubbly, and golden brown, indicating that the casserole is heated through and ready to serve.
Notes
- You can substitute Bragg’s Aminos with soy sauce or tamari for a gluten-free option.
- Drain the green beans thoroughly to avoid excess liquid in the casserole.
- For a lower-fat version, use reduced-fat cream cheese and cheeses, and substitute heavy cream with half-and-half.
- This casserole can be made ahead and refrigerated before baking; just increase baking time by a few minutes if baking cold.
- Leftovers store well in the refrigerator for up to 3 days and reheat in the oven or microwave.