Description
A comforting casserole featuring ground beef, fresh green beans, and mushrooms, perfect for family dinners.
Ingredients
- 1 lb ground beef (80/20 blend)
- 2 cups green beans (trimmed, fresh or thawed frozen)
- 1 cup diced onion (yellow or white)
- 1 cup sliced button or baby bella mushrooms
- 3 tsp minced garlic (fresh)
- ¼ cup low-sodium beef or chicken broth
- ⅓ cup full-fat sour cream
- 2 Tbsp cream cheese (room temperature)
- ½ tsp sea salt (or to taste)
- ½ tsp freshly ground black pepper
- ½ tsp Worcestershire sauce
- ⅛ tsp dried thyme
- 2 cups shredded Colby Jack cheese (use 1 cup for lighter version)
Instructions
- Heat a large cast-iron skillet over medium heat. Add the ground beef and cook for about 5 minutes, breaking it up as it cooks until no pink remains. Drain the mixture, reserving about 1 tablespoon of fat in the pan. Set the beef aside.
- In the reserved fat, add the diced onion. Cook for about 3 to 4 minutes until translucent. Then add the sliced mushrooms and sauté for an additional 2 minutes until they begin to caramelize.
- Stir in the fresh green beans, minced garlic, and broth. Cook for 2 to 3 minutes until the green beans turn bright green and remain crisp-tender.
- Reduce the heat to medium-low. Melt in the cream cheese, stirring until smooth, then blend in the sour cream to form a creamy sauce.
- Return the cooked beef to the skillet. Add the salt, pepper, Worcestershire sauce, and thyme. Stir gently until everything is evenly coated.
- Sprinkle the shredded Colby Jack cheese evenly over the surface of the casserole.
- Option A: Place the skillet under the broiler for 1 to 2 minutes until the cheese is golden and bubbly.
- Option B: Cover and cook on low for about 3 to 4 minutes until the cheese melts. Serve hot.
Notes
Use fresh ingredients for the best flavor. Consider adding spices for variation.
