Payne’s Pantry: Meat and Green Bean Casserole

Published 11:19 am Wednesday, October 11, 2017

If you are looking for a good comfort food, try this Meat and Green Bean

Casserole, a supper in one dish!  This can be put together in a few minutes after work, or fix it the night before or morning of, placing it in the fridge until ready to bake.  Let’s get started!


Meat and Green Bean Casserole for 4-6 People


Cooking Spray

1 or 1 1/2 lbs. ground beef or turkey

1 reg. can Tomato Soup, (undiluted)

1 reg. can Green Beans (drained)

Salt and Pepper


3 Tbs. Margarine

2 cups Water

Instant Potatoes for 6 (about 2 1/3 cups)

Milk (1/2 cup milk only)

1 large egg, beaten

4-5 slices of American or Cheddar cheese


Preheat oven to 350 degrees.  Spray casserole

dish with cooking spray.

Use casserole dish with lid.  Set aside.


Brown meat in skillet. Drain off grease.  Place drained meat in medium bowl.  Add 1 can of drained green beans and 1 can of undiluted tomato soup. Mix, by hand, all of the 3 items together.  Salt and pepper to taste.  Pour mixture into prepared casserole dish.  Set aside again.


Now, cook the instant potatoes as directed for 6 persons, EXCEPT, use ONLY 1/2 cup of milk, NOT as much as directions say.  Stir the instant potatoes together. They will be VERY stiff so blend-in the lightly beaten egg at this time into the potatoes to hold them together. Finally, place the mashed potatoes on top of the meat and green bean mixture.  Place 4-5 slices of American or Cheddar cheese on top of the Instant Potato layer. Cover with lid.  Bake about 40 minutes. Remove and allow to cool just long enough to blend together all of the layers.

This encourages the ingredients to pull together as a team.  “Be happy; don’t worry,” as the song of Pherrell Williams states.  This dish will provide you with much comfort.