Beef Potato And Green Bean Casserole

Beef Potato And Green Bean Casserole – This ground beef, potato, and green bean casserole is packed with the salty, savory flavors we all love, but without the creamy, canned store-bought soups. This is true! You can make a big, satisfying dinner with one pan if you know exactly what you’re putting in it.

My family loves a good old fashioned meat and potatoes dinner. They like warm and simple flavors – comfort food is the best for them. And that’s not surprising given our Dutch PA heritage.

Beef Potato And Green Bean Casserole

However, I’m not a big fan of using store-bought canned soup creams in my cooking, which includes many stew recipes. That’s why I don’t make many stews and even less typical “creamy” stews. I developed this recipe to satisfy my family’s love of hearty meat and potato flavors and my family’s creamy homemade gravy that makes this dish perfect.

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Now this is a dish that both my family and I love. And I’m pretty sure yours will too!

Serve as an all-in-one skillet, for a simple, family-friendly dinner, or for a satisfying, simple Sunday lunch! This ground beef, potato and green bean casserole is also great for freezing. Make more and freeze it for later to save time for a future meal for your family.

Note: This recipe is enough to fill a 9×13 pan. If you think that’s too much, just half the recipe. But you can suggest to prepare the recipe according to the instructions and put it in two molds. You’ll eat one now, and you can freeze the other for a quick and easy meal for later!

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1 quart green beans (2-15 oz canned or about 2 lbs. fresh or frozen green beans, cooked or steamed)

To begin, prepare all the ingredients. Boil the potatoes until they are soft, then remove them from the water and let them cool. When they cool, peel the potatoes and cut them into cubes. Brown the ground meat, and if using fresh or frozen green beans, steam or boil until soft. (Personally, we like this stew better using canned beans because they’re softer. But use them however you like.)

Mix the rest of the ingredients – sour cream, mayonnaise and spices. Mix in the cheese. In a large mixing bowl, mix the ground beef, potatoes, green beans and sour cream and mix until a uniform mixture is obtained.

Greek Green Beans (fasolakia Yiahni)

Spoon into a 9×13-inch baking pan. Cover and bake in an oven preheated to 350 degrees Fahrenheit for 45-50 minutes.

Your ground beef, potato and green bean casserole is a hearty and healthy dish that is perfect for family dinners, suppers or weeknights. To get the most out of this hearty stew, consider these serving suggestions to enhance your dining experience:

Additional salad: complete the dish with a fresh green salad. A simple garden salad with a light vinaigrette or a classic Caesar salad can provide a refreshing contrast to a rich stew.

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Bread: Fresh, warm bread or rolls are a great addition. We like it with homemade Amish wheat bread with honey or Amish white bread spread with butter and jelly.

Mixed Vegetables: While the dish already contains green beans, you can make the vegetable side even better by serving a mix of steamed or roasted vegetables such as carrots, broccoli or cauliflower.

Hot sauce or pickles: For those who enjoy a hot or spicy taste, consider making hot sauce or pickles on the side. Dishes can add some spices. Personally, I am a sour person with this dish. I’m also a big fan of these pickled beets in the fridge! I love how they bring a touch of vibrant flavor to the table.

Fresh Green Bean And Potato Casserole

Family Gatherings: This stew is perfect for family gatherings and meals. Serve it with a variety of toppings and you have a meal for the masses. Whether you choose to enjoy Ground Beef, Potatoes and Green Bean Stew as a cozy weeknight dinner or at a special gathering, these serving suggestions can help you create an unforgettable and satisfying meal.

Your ground beef, potato and green bean casserole is a wonderful dish to keep as leftovers or make a meal. Proper storage will help maintain its taste and quality. Here’s how to store it efficiently:

If you have leftovers, let the stew cool to room temperature. Once cool, cover a 9×13-inch pan or transfer remaining portions to an airtight container. Place the containers in the refrigerator. You can keep the stew for up to 5-7 days in the refrigerator.

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This casserole freezes well! If you’ve made a larger batch or want to save some for future meals, freezing is a great option. To freeze, follow these steps:

A. To freeze in a pan for a later meal, simply mix the container as directed. Do not bake, but wrap well, mark and extend, and freeze!

B. If you have already cooked the stew and want to freeze parts for later, let the stew cool completely first. It is important not to put hot food in the freezer, as it may increase the temperature in the freezer, and affect the quality of other items. Divide the stew into portions: you can freeze the whole stew in a large container or divide it into individual portions so that reheating is more convenient.

Green Bean Tater Tot Casserole

Third. Wrap well: To prevent freezer burn and preserve freshness, use plastic wrap or aluminum foil to tightly cover the container or individual pieces. Alternatively, the portions can be transferred to airtight containers suitable for freezing.

D. Label and date: always mark the containers with the contents and the date the dish was prepared. This will help you keep track of what’s in your freezer and ensure you use it up within a reasonable amount of time.

God. Freezing: Place the well-wrapped stew or containers in the freezer. Store up to 2-3 months for best quality.

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If you have frozen the stew, remove the portions you plan to reheat from the freezer and transfer them to the refrigerator to thaw overnight. Once it is thawed, you can bake it according to the instructions. If it’s already baked, just heat it in the oven or microwave to reheat it.

With these storage ideas, you can enjoy Ground Beef, Potatoes, and Green Bean Stew in multiple servings, making it a convenient and delicious option for busy days or when you want a comforting, home-cooked meal without the hassle of cooking from scratch.

This ground beef, potato, and green bean casserole is packed with the savory, comforting flavors we all love, but without any of the creamy, canned store-bought soups!

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1. Refrigerate: If you have leftovers, let the stew cool to room temperature. Once cool, cover a 9×13-inch pan or transfer remaining portions to an airtight container. Place the containers in the refrigerator. You can keep the stew for up to 5-7 days in the refrigerator.

2. Freezing: This stew freezes well! If you’ve made a larger batch or want to save some for future meals, freezing is a great option. To freeze, follow these steps:

A. To freeze in a pan for a later meal, simply mix the container as directed. Do not bake, but wrap well, mark and extend, and freeze!

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B. Divide the stew into portions: you can freeze the whole stew in a large container or divide it into individual portions so that reheating is more convenient. If you have already cooked the stew and want to freeze parts for later, let the stew cool completely first. It is important not to put hot food in the freezer, as it may increase the temperature in the freezer, and affect the quality of other items.

Heating before freezing: If you have frozen the dish, remove the dishes you plan to heat from the freezer and transfer them to the refrigerator to thaw overnight. Once it is thawed, you can bake it according to the instructions. If it’s already baked, just heat it in the oven or microwave to reheat it.

Keywords: stew, ground beef stew, meat and potatoes, comfort food, recipe for the whole family, recipe for children, old-fashioned recipe, dinner idea, meals in the freezer, gluten-free. This dish is quick and easy to prepare and does not require additional seasoning (except maybe freshly ground pepper when serving).

Southern Green Beans And Potatoes

Place the sliced ​​potatoes on the bottom of the greased dish, add a layer of onion if desired. Cover with meat/beans/soup mixture.

Bake in a 350 degree oven for about 45 to 60 minutes or until the potatoes are cooked and the stew is hot and bubbling.

Hamburger and green bean stew 1 kilo of ground beef (95% lean) 3 tablespoons of oil (olive or vegetable) 1 14.5 grams of green beans with juice 3 red potatoes (peeled and thinly sliced) 1 small white onion (per thin slices) (optional) ) 1 box of cream of mushroom soup (you can use cream of chicken instead) In a large pan crumble and fry the ground beef in oil until it is no longer pink. to put aside. Mix green beans (with juice), cream soup and meat in a large bowl. mix well. Grease the bottom and sides of a 9 x 9 baking pan. Place the sliced ​​potatoes on the bottom of the greased pan, add a layer of onion if desired. Cover with meat/beans/soup mixture. Bake in the oven at 350 degrees for about 45 to 60 minutes

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