Brown Beans Recipe

I’m going to start with two pounds of brown beans.

The homemade hamburger helper recipe makes this dish easy.

Okay, now we’re going to add some salt, half a teaspoon, or a teaspoon.

Why You’ll Love This

We like creole seasoning on just about everything.

Ingredients

two pounds of brown beans
The hamburger top
salt, half a teaspoon, or a teaspoon
pepper
creole seasoning, half a teaspoon
one finely chopped onion
cream of chicken soup
cream of mushroom soup
milk, about a cup and a half
salt, about half a teaspoon
pepper, about half a teaspoon
two to three large, roasted petanos
cheddar cheese

Instructions

Add some salt, half a teaspoon, or a teaspoon.
Add some pepper.
Add half a teaspoon of creole seasoning.
Add one finely chopped onion.
You can just go ahead and turn a heat off and mix this together.
Make our soup mixture using cream of chicken and mushroom, perhaps like a traditional Irish vegetable soup.
Add a cream of chicken soup and a cream of mushroom soup.
You can do one of each, two of each, two of either one.
This is just what I had on here.
Add about a cup and a half of milk.
Add a little bit of salt and pepper to this as well, about half a teaspoon each.
Whisk it together.
Assemble the cusp of all dish.
I cut two to three large, roasted petanos, much like preparing crispy air fryer potatoes.
You want to cut enough just to kind of cover the bottom in a nice thick layer.
Sprinkle the meat mixture on top, creating a delicious layer, similar to an easy one-pan ground beef dish.
Pour this on top.
I’m not sure how long to bake this, but I’m not sure how long to bake this, but I’m not sure how long to bake this for, but I’m going to do it for about 30 minutes, then check the potatoes, and then we’ll top it with cheese in the last 10 minutes.
This has been baking for about 45 to 50 minutes, a little longer than I thought.
Poke through a potato in the bottom, and if they feel somewhat firm, and sprinkle with cheddar cheese.
Put that in the oven until the cheese is kind of golden.
I went ahead and just broiled it for a few minutes.

Cooking Tips

The onion will cook up soft in the oven.
You can do one of each, two of each, two of either one.
What I did is just poke through a potato in the bottom, and if they feel somewhat firm.
It’s taken too long to get my cheese bubbly, so I went ahead and just broiled it for a few minutes, because my potatoes were already soft.

For another hearty meal option, consider our easy crock pot beef tips and gravy.

Serving Suggestions

now it’s ready to serve.

Easy Brown Beans Casserole with Creole Seasoning and Cheese

A hearty and flavorful casserole featuring tender brown beans, seasoned ground beef, a creamy blend of condensed soups, roasted potatoes, and a bubbly cheddar cheese topping. Infused with Creole seasoning for a delicious kick, this casserole is perfect for a comforting family meal.

2 pounds brown beans
1 pound ground beef
1 teaspoon salt (for meat/beans)
1 teaspoon black pepper (for meat/beans)
½ teaspoon Creole seasoning
1 large onion, finely chopped
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 ½ cups milk
½ teaspoon salt (for soup mixture)
½ teaspoon black pepper (for soup mixture)
2-3 large roasted potatoes, sliced
2 cups shredded cheddar cheese

Preheat your oven to 375°F (190°C).
In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
Add the 2 pounds of brown beans to the skillet with the browned ground beef.
Stir in 1 teaspoon salt, 1 teaspoon black pepper, ½ teaspoon Creole seasoning, and the finely chopped onion.
Turn off the heat and mix all ingredients in the skillet until well combined.
In a separate medium bowl, prepare the soup mixture: combine the cream of chicken soup, cream of mushroom soup, and 1 ½ cups milk. Whisk until smooth.
Add ½ teaspoon salt and ½ teaspoon black pepper to the soup mixture and whisk again.
To assemble the casserole: arrange the sliced roasted potatoes in an even, thick layer at the bottom of a 9×13 inch casserole dish.
Spread the meat and bean mixture evenly over the layer of potatoes.
Pour the prepared soup mixture over the meat and bean layer, spreading it to cover everything.
Bake for approximately 45-50 minutes, or until the potatoes feel somewhat firm when poked through the bottom.
Remove the casserole from the oven and sprinkle generously with shredded cheddar cheese.
Return the casserole to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and golden. For extra golden cheese, you may broil for a few minutes, watching carefully to prevent burning.
Let the casserole rest for a few minutes before serving.

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