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Cowboy casserole

Cowboy casserole

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 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 5 people
Author Tara Buss


  • large oven safe skillet
  • grater
  • knife
  • cutting board


  • 2 cups mushrooms diced
  • 1 cup onion diced
  • 1 lb ground beef
  • 3 cloves garlic
  • ¼ cup flour of choice
  • ¾ cup broth beef or chicken
  • 1 cup milk dairy or dairy-free alternative
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • 2 cups green beans frozen or canned
  • 2 tbsp sour cream or plain yogurt
  • 1 ½ cup cheddar cheese shredded
  • 2 cups potatoes shredded


  • 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.