Why not whip up this meal and cheer up the family while it’s sunny outside and they’re all in the house? Quick, simple, delicious, sweet, and spicy.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound ground beef
- 1 (15 ounce) can green beans, drained
- 1 (11 ounce) can whole kernel corn, drained
- 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
- 1 (8 ounce) package shredded mozzarella cheese
- 1 cup crushed plain potato chips (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off the grease. Stir in the green beans and corn, and cook for a few minutes. Mix in the cans of soup until well blended. Transfer to a 9×13 inch baking dish. Top with shredded cheese and crushed potato chips.
- Bake for about 15 minutes in the preheated oven, until the cheese melts and the chips are toasted. If you like crispier chips, you can sprinkle them on top after the cheese has melted, and bake for another 5 minutes.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 2 g |
| Protein | 20 g |
| Saturated Fat | 8 g |
| Sodium | 948 mg |
| Sugars | 3 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
What a simple and delicious recipe. I added habanero cheese dip (for a little kick), peas and substituted the potato chips with French’s fried onions…as well as used low fat cream of mushroom soup in an attempt to lessen the fat. For my leftovers the next day, I put it over rice, as previously suggested. Yum!! This may just be on the table over the holidays due to the rave reviews.
not a fan.
This casserole wasn’t all to my taste, but I think it’s a good base. I think it needs more seasonings, especially in the meat. My husband suggested using one can of cheddar cheese soup as well as cream of mushroom soup with shredded cheddar on top… I did like all the textures going on – the corn, beef, chips, etc. but for me it really needs a nice kick. Maybe southwest seasonings or something like that.
This recipe was not my cup of tea but my family liked it. I added more potato chips on top after it was done baking and served with garlic bread and caesar salad.
very good, I did make some modifications instead of cream of mushroom I used cream of potato.i also used Mexican blend cheese And i used steam vegs that had carrots in them.It cam very very tasty.
I made a “basket” of cooked spaghetti on the bottom of my casserole dish and then followed the recipe exactly as posted. Simply delicious. Also excellent the next day in my lunch box.
My husband thanked me and said it was good. That’s why I gave it 4 stars. It wasn’t for me I guess.
I changed the meat and the cheese in this dish and also added some spices and it was very yummy. I would definately make this again. It actually makes me want to eat my vegetables!
I love it! I made lunch 4 my soon to be husben and my grandma and it was a big hit. It is super fast to make. I did put the chips on very last!!
I made this without the beef, and only one can of soup as a side dish. It was very good and quite easy.
My mother made a recipe very similar growing up and I always loved it. Great on a cold day. The addition of the cheese and chips on top give it a nice touch. Serve over hot white rice and it is wonderful!
made a few changes for stuff i had at home already used 2 cans of chicken 1 can of green beans and 2 cans cream of mushroom. mixed them togethor and topped with monterey and colby cheese. topped with chips and scallions. = ) turned out super yummy and my super picky kids cleaned there plates.
This recipe came out pretty good. The only item that I may add is perhaps placing this on top of some noodles for some added flavor.