Best 5 Moms Hamburger And Green Bean Casserole Recipes

HAMBURGER GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Brown ground meat in a skillet over medium heat. Season meat with salt and pepper. Stir occassionally to break up the meat. When the meat is no longer brown add the can of drained mushrooms to the skillet.
• Add green beans, 1/2 onion rings, mushroom soup, and mix. Put into a casserole dish top with remaining onion rings. Bake for about 30 to 35 minutes
• I have also made this green bean casserole with frozen green beans with good results. There is also a mix of frozen vegetables called Oriental mix that contains, mushrooms, onions, and broccoli that this casserole works well with too. Use you imagination on this one!

MOM'S HAMBURGER, GREEN BEAN, TOMATO SOUP, MASHED POTATO HOT DISH

Steps:

• Mom also likes to throw in her favorite seasonings too, if desired, to the hamburger mixture as it browns. Brown hamburger with the onion.
• In a casserole dish, combine hamburger/onion mixture, tomato soup and green beans.
• Mix together .
• Top the whole dish with prepared mashed potatoes.
• Bake uncovered for 30 minutes at 350 degrees Fahrenheit.
• (Note: Mom actually never used instant potatoes. She made extra real mashed potatoes for dinner a day ahead and used those planned-ahead mashed potatoes).

HAMBURGER GREEN BEAN CASSEROLE

Steps:

• In a cast-iron skillet, cook the ground beef on medium heat until browned, about 5 minutes. Remove the ground beef and drain grease, leaving 1 Tbsp of the grease in the pan to saute the vegetables in.
• In the same skillet, cook the chopped onions over medium heat until they start to soften, about 3 minutes. Add the mushrooms to the pan and cook for 2 minutes more.
• Add in the green beans, garlic, and chicken broth, cook for 2-3 more minutes until the green beans and the other vegetables are softened.
• Turn the heat down to medium-low add the cream cheese and then sour cream.
• Add the beef back into the pan along with the salt, pepper, dried thyme, and Worcestershire sauce. Stir gently to combine.
• Sprinkle with the cheddar cheese over the top.
• Place the entire dish in the oven and broil for 2 minutes until the cheese is browned and melted. Or, add a lid to skillet and cook for 3-4 minutes until the cheese melts. Using the stovetop, your cheddar cheese won't be crispy, but it will melt.

MOM'S HAMBURGER AND GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350.
• Brown the ground beef. Drain.
• Empty tomato soup into a casserole dish. (I use an oval pyrex 11X81/2X3).
• Pour 1/2 of can of green bean juice into soup. Drain rest of green beans and add to dish.
• Add dehydrated onion, salt, and pepper.
• Mix.
• Add drained ground beef into soup mixture. Mix well.
• Beat egg and add to mashed potatoes. Mix well.
• Top meat mixture with mashed potatoes.
• Don't cover green bean mixture completely, leave a little area all around to allow mixture to bubble and not bubble over.
• Try to make peaks with the potatoes for and extra special look.
• Bake 30-45 minutes or until potatoes are browned.

NOT YOUR MAMA'S GREEN BEAN CASSEROLE

Steps:

• Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)
• Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They'll still be crispy. Season with salt and pepper and place on a platter.
• Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.
• Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.
• Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips.
• Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.