Ground beef casserole dish with a cheesy mushroom sauce and topped with shredded potatoes
Course Main Course
Cuisine American
Keyword casserole without cream of mushroom soup, cowboy casserole, ground beef casserole
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 5people
Author Tara Buss
Equipment
large oven safe skillet
grater
knife
cutting board
Ingredients
2cupsmushroomsdiced
1cuponiondiced
1lbground beef
3 clovesgarlic
¼cupflourof choice
¾cupbrothbeef or chicken
1cupmilkdairy or dairy-free alternative
1 ½tspsalt
½tspblack pepper
2cupsgreen beansfrozen or canned
2tbspsour cream or plain yogurt
1 ½cupcheddar cheeseshredded
2cupspotatoesshredded
Instructions
In a large oven safe skillet, brown ground beef, onions, and mushrooms until beef is cooked through and vegetables are tender.
Drain excess fat. Add garlic and cook for another minute.
Stir in flour and cook for another minute.
Whisk in broth, milk, salt, and pepper.
Add green beans and cook mixture until thickened.
Remove from heat and stir in 1 cup cheese and sour cream.
Shred potatoes with a grater or food processor and squeeze out excess liquid.
Top casserole with shredded potatoes and remaining ½ cup cheese.
Bake at 350 degrees for 30 minutes or until potatoes are tender. I like to broil the casserole for another couple of minutes at the end to crisp the top.