Ground Beef and Green Beans: The Creamy One-Skillet Dinner That Tastes Like a Hug
This ground beef and green beans skillet is the dish my mom used to make on the coldest nights, when nobody wanted to leave the house. She'd brown the beef with onions until the whole kitchen smelled like comfort, then dump in those green beans and let everything get cozy together in this ridiculously creamy sauce. We'd fight over who got the crispiest bits from the edges of the pan, which tells you everything about how a family feels about a skillet like this. I made it last Tuesday when the weather turned, and my husband looked at me like I'd just handed him a childhood memory he didn't know he was missing. He went back for thirds. Actual thirds. What makes it so good is how much it delivers for how little it asks. It's one skillet, about half an hour, and a short ingredient list that turns humble things — ground beef, a can of green beans, cream of mushroom soup, sour cream, and cheddar — into something creamy, savory, and deeply craveable. The green beans get tender but keep a little snap, so they don't disappear into the sauce, and the cheddar melts through the whole thing and ties the beef and the vegetables together. It's the kind of meal that feels like a hug, with just enough pepper bite to keep you interested bite after bite. And the sauce is the star, honestly. Cream of mushroom soup brings the savory, earthy base, the sour cream loosens it into something velvety and tangy, and the cheese makes it rich and slightly salty in the best way. It coats everything, and it thickens just enough as it simmers that it clings to the green beans and the beef instead of pooling on the plate. Nobody in my house has ever managed to wait for it to be served properly, because there's always someone sneaking bites straight from the pan. I always make extra now, and I've learned that's not really extra — that's just enough. The honest notes are genuinely in this one's favor. There's no starch in the base at all — no noodles, no rice, no potatoes — so it's meaningfully lower in carbs than most comfort-food skillets, and with a homemade flour-free cream soup it's a very low-carb dish. It is not gluten-free as written, but only because of the cream of mushroom soup, which is the sole wheat source, so a gluten-free cream soup fixes it entirely. It's high in protein at about 30 grams a serving, stated as a number and not a claim. And sodium is the thing to watch: about 930 milligrams a serving, from the canned soup, the cheese, and the canned beans, so low-sodium soup and no-salt-added green beans bring it down a lot. Ground beef needs to reach 160°F. Let's make it.Why You'll Love This Ground Beef and Green Beans Skillet
- One skillet, about 30 minutes, and minimal cleanup.
- Creamy, savory, velvety sauce that coats every bite.
- Ground beef, green beans, and cheese — hearty and satisfying.
- No starch in the base, so it's lower in carbs than most comfort food.
- High in protein at about 30 grams a serving.
- Made from pantry and fridge staples you probably already have.
- Budget-friendly and feeds four generously for under three dollars a serving.
- Tastes like a cold-night hug and disappears straight from the pan.
Why This Ground Beef and Green Beans Recipe Works
This recipe works because it layers flavor in a simple, logical order, and every step builds on the one before it. Browning the beef over fairly high heat develops that deep, savory richness, and adding the onion and garlic when the beef is halfway done means they sauté in the beef fat and pick up all those browned bits instead of steaming in their own moisture. That's the base — savory, aromatic, and seasoned from the inside with the onion powder and garlic powder — and it's what makes a four-ingredient sauce taste like so much more. The creamy sauce is a clever bit of kitchen chemistry that holds because of what each part contributes. Cream of mushroom soup brings a concentrated, savory, mushroomy base and a little body, while sour cream adds tang, fat, and that silky, velvety texture — and the sour cream is also why you keep the heat at medium-low after it goes in. The cheddar melts in and adds a salty, sharp backbone and helps the sauce thicken as it cools. That combination produces a sauce that coats without being gluey, which is exactly the texture that makes people go back for thirds. The green beans are the smartest part of the whole thing, and they're why this dish feels lighter than it eats. Canned green beans are already tender, so they only need a couple of minutes to warm through — which means they stay soft in the middle with a little snap at the edges instead of turning to mush. They also add bulk and a vegetal, fresh-tasting note that cuts through all the richness of the beef and dairy, so the dish doesn't feel heavy even with the cheese and sour cream. It's a genuinely balanced skillet: rich where it needs to be, and fresh where the green beans come through.Ingredient Breakdown
| Ingredient | What it does | Notes |
|---|---|---|
| 1 lb ground beef | The savory, hearty base of the skillet | 80/20 or 85/15 gives the best flavor. Brown it fully and drain the grease. Must reach 160°F. |
| 1 medium onion, chopped | Sweetness, texture, and aromatic depth | Add it halfway through browning so it softens without steaming. Yellow or white both work. |
| 3 cloves garlic, minced | Pungent aromatic backbone | Add it late so it blooms without burning. Fresh is best; garlic powder is already in the seasoning. |
| 1 family-sized can (~28 oz) cut green beans, drained | Bulk, a little snap, and a fresh vegetal note that balances the richness | Drain well so it doesn't water down the sauce. No-salt-added cuts sodium. Frozen or fresh green beans work too. |
| 1 can (10.5 oz) cream of mushroom soup | The savory, earthy base of the creamy sauce | Use low-sodium to cut salt. This is the only wheat source — a GF cream soup makes the dish gluten-free. |
| 1 cup sour cream | Tang, fat, and the velvety, silky body | Keep the heat low after adding it so it doesn't curdle. Plain Greek yogurt is a lighter swap. |
| 1 cup shredded cheddar cheese | Sharp, salty richness and a bit of thickening | Add half into the sauce, half on top to melt. Sharp cheddar gives the most flavor per ounce. |
| Onion powder, garlic powder, salt, pepper | Seasons the beef from the inside | Season the beef generously, but go easy on the salt — the soup, cheese, and beans are all salty. |
The one thing to get right: once the sour cream goes in, keep the heat at medium-low and don't let it boil. High heat makes dairy curdle and split, which turns that velvety sauce grainy. Gentle heat is the whole trick.
Kitchen Equipment You Actually Need
- Large skillet — deep enough to hold the beef, beans, and sauce. A 12-inch skillet with a lid is ideal.
- Wooden spoon or spatula — for breaking up the beef and stirring gently.
- Lid — to melt the cheese over the top at the end.
- Colander — for draining the green beans and the beef grease.
- Measuring spoons — for the onion and garlic powder.
- Can opener — for the green beans and the soup.
- Box grater (optional) — freshly grated cheese melts more smoothly than pre-shredded.
- Instant-read thermometer (optional) — the ground beef should reach 160°F.
Step-by-Step Instructions
- Brown the beef. Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks.
- Add the aromatics. Add the chopped onion and garlic when the beef is halfway done. Cook until the onions are soft and the beef is fully browned.
- Season. Season generously with salt, pepper, onion powder, and garlic powder.
- Drain. Drain any excess grease if needed.
- Warm the beans. Stir in the drained green beans and let everything warm through for a couple of minutes.
- Build the sauce. Lower the heat to medium-low. Add the cream of mushroom soup, sour cream, and half the shredded cheese. Stir gently until the sauce is smooth and creamy, coating all the green beans.
- Simmer. Let it simmer about 5–7 minutes, until it's bubbling softly at the edges and thickened just a bit.
- Melt the cheese. Sprinkle the remaining cheese on top, cover, and let it melt into the sauce.
- Serve. Serve it warm, straight from the skillet if you're feeling cozy.
Ground beef doneness and leftovers, stated plainly. Ground beef must reach 160°F throughout before you build the sauce. Cool leftovers within two hours, then refrigerate in an airtight container and use within 3 to 4 days, reheating gently until steaming hot. Because this is a dairy sauce, reheat it on low heat rather than a rolling boil so it stays smooth instead of curdling.
Expert Tips
Brown the beef properly before anything else goes in. Let it sit undisturbed for a minute or two to develop a sear, then break it up. Those browned bits are the deepest flavor in the skillet. Add the onion and garlic halfway through. That way they soften and bloom in the beef fat without turning bitter or watery. Burnt garlic will make the whole dish taste sharp. Drain the grease really well. A greasy skillet makes a greasy sauce. Tilt the pan and spoon off the fat, or blot with a paper towel held in tongs. Drain the green beans thoroughly. Canned green beans hold a lot of liquid, and that water dilutes the creamy sauce. Give them a good shake in the colander. Lower the heat before the sour cream. Boiling dairy curdles. Medium-low, add the sour cream, and stir gently until it's smooth and glossy. Add the cheese in two stages. Half into the sauce to melt and enrich it, half on top at the end to melt into that gooey layer. It's a small move that makes a big difference. Use Greek yogurt for a lighter version. Full-fat Greek yogurt behaves like sour cream here and adds protein, though it's a touch more likely to split in high heat, so keep the temperature low. Go easy on the salt. Canned soup, canned beans, and cheese are all salty. Season the beef lightly, taste the sauce, and adjust at the end. Want it thicker? Give it a few more minutes. The sauce thickens as it simmers and again as it cools. If it's thin, keep it at a gentle simmer rather than adding thickener. Swirl in a squeeze of lemon or a dash of hot sauce at the end. Either wakes up the creamy, savory flavors and keeps the dish from tasting flat.
Common Mistakes
Boiling the sauce after the sour cream goes in. The classic mistake. High heat makes dairy curdle and split into a grainy, watery sauce. Keep it at medium-low and stir gently. Not draining the green beans. Their liquid waters down the sauce and makes the whole skillet soupy. Drain them well before adding. Leaving the beef grease in. Greasy beef makes a greasy sauce that feels heavy. Drain it off after browning. Oversalting. With cream soup, cheese, and canned beans, the salt adds up fast. Taste before you add more. Underseasoning the beef. The other side of the coin — the meat itself needs salt, pepper, onion powder, and garlic powder before the sauce goes in, or the dish tastes flat. Adding the cheese too early or on high heat. Cheese can break and turn stringy over high heat. Add it at the end, off the boil, and let it melt gently. Cooking the green beans too long. They're already tender out of the can, so just warm them through. Cooking them for a long time turns them mushy and olive-colored. Using cold leftovers straight from the fridge with high heat. Reheating dairy sauces fast makes them split. Warm them gently on the stovetop with a splash of milk or broth. Skipping the lid when melting the cheese. Covering traps the steam that melts the top layer evenly. Without it, the cheese just sits there. Serving immediately out of the pan without a taste. One last taste for salt and pepper is what turns a good skillet into a great one.
Ingredient Substitutions
| If you don't have… | Use… | Watch out for… |
|---|---|---|
| Ground beef | Ground turkey, ground chicken, Italian sausage, or plant-based crumbles | Poultry is leaner, so add a little oil and season more. Sausage brings its own spice. Crumbles make it vegetarian. |
| Cream of mushroom soup | Cream of chicken or cream of celery soup, or a homemade cream sauce | Homemade lets you control sodium and makes it gluten-free. Mushroom brings the earthiest flavor. |
| Sour cream | Plain Greek yogurt, or a mix of yogurt and sour cream | Greek yogurt is tangier and higher in protein; keep the heat low so it doesn't split. |
| Canned green beans | Frozen green beans (thawed) or fresh green beans (blanched) | Fresh beans need a few extra minutes to soften and a pinch more salt; frozen just needs warming. |
| Cheddar cheese | Colby jack, Monterey Jack, or a Mexican blend | Any good melting cheese works. Sharp cheese delivers more flavor with less. |
| Onion and garlic | Onion powder and garlic powder only | Works in a pinch, but you lose the sweet, softened onion texture. Use about 1 teaspoon of each. |
| Green beans (low-carb swap) | Extra green beans or a mix of green beans and sliced mushrooms | Both keep the dish very low-carb and add bulk. Sauté mushrooms first so they release their water. |
Variations
- Extra cheesy. Bump the cheddar to 1 1/2 cups and split it between the sauce and the topping — the answer to the "extra cheese or classic?" debate.
- Green bean casserole style. Top with crispy French-fried onions before serving for a holiday-casserole feel.
- Over noodles or rice. Serve it over egg noodles, rice, or mashed potatoes — no longer low-carb, but incredibly comforting.
- Mushroom-forward. Sauté a cup of fresh sliced mushrooms with the onions for a deeper, earthier, more homemade-tasting sauce.
- Spicy. Add a pinch of red pepper flakes, a dash of hot sauce, or use pepper jack cheese for a little heat.
- Bacon version. Cook and crumble a few slices of bacon and stir them in — the smoky crunch plays beautifully with the creamy sauce.
- French onion twist. Swap the cream of mushroom for cream of onion soup and top with a little Gruyère.
- Tater tot bake. Transfer it to a baking dish, top with frozen tater tots, and bake at 400°F until golden and crisp.
Make It Healthier
Good news here: this dish is already leaning in a helpful direction, because there's no starch in it. No noodles, no rice, no potatoes means it's genuinely lower in carbs than most comfort-food skillets, and the green beans and protein do a lot of the heavy lifting. The swaps that lighten it further are straightforward. Use 93% lean ground beef or ground turkey to cut saturated fat, choose low-sodium cream of mushroom soup and no-salt-added green beans to slash the sodium, and swap the sour cream for plain Greek yogurt for extra protein and less fat. Reducing the cheddar to three-quarters of a cup, or using a sharper cheese so less goes further, trims calories without losing the melty richness. You can also stretch it further with vegetables — add extra green beans, a handful of sliced mushrooms, or a diced bell pepper — so a smaller portion of the rich sauce still fills the plate. Portion is the other honest lever: a cup and a half is a satisfying serving, especially if you pair it with a big green salad or roasted vegetables on the side. I won't call this a light dish as written, because sour cream and cheddar are real richness — but it's a protein-rich, lower-carb dinner that fits comfortably into a normal week with a couple of smart trades, and the flavor doesn't suffer at all.Meal Prep
This skillet is a natural for meal prep because it holds up beautifully and, like most creamy comfort dishes, the flavors deepen overnight. Make it on Sunday, portion it into containers, and you've got grab-and-go lunches and easy reheated dinners all week. It's a great option for low-carb meal prep too, since there's no starch to go soggy — the green beans stay firm and the sauce keeps everything moist. If you're prepping ahead, you can brown the beef with the onions and garlic, cool it, and refrigerate it a day in advance, then finish the sauce and beans the night you want it for the freshest texture. Or make the whole skillet ahead and simply reheat gently, adding a splash of milk or broth to loosen the sauce. For meal-prep bowls, portion a scoop over cauliflower rice, rice, or mashed potatoes right after it cools, and reheat on low heat so the dairy sauce stays smooth. Because it uses pantry staples, it's also an easy one to double when you want leftovers on purpose.Storage
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Because it contains cooked ground beef and dairy, cool it within two hours of cooking and refrigerate promptly. The sauce will thicken and firm up in the cold — that's normal, and a splash of milk or broth when you reheat brings it right back to a creamy consistency. Keep it covered so it doesn't dry out or absorb other fridge odors. Reheat it gently — a covered skillet over low heat or short bursts in the microwave — because high heat is what makes a dairy sauce split and turn grainy. Discard anything that's been refrigerated longer than four days or shows any sign of spoilage. And one honest note on appearance: the sauce may look separated or watery when it comes out of the fridge, and that's just the fat and liquid having settled in the cold, not spoilage. A gentle stir while it warms recombines everything perfectly.Freezing
You can freeze this skillet for up to 2 to 3 months, and it's a handy thing to have on hand for a cold night. Freeze it in an airtight container or freezer bag, pressed flat for faster thawing, and label it with the date. It reheats well, though I'll be honest about the caveat: dairy-based sauces can separate a little during freezing and thawing, so the texture comes back slightly less pristine than fresh. It's still delicious and well worth keeping in the freezer, especially served over rice or potatoes where the sauce has somewhere to go. Thaw overnight in the refrigerator, then reheat gently on the stovetop over low heat with a splash of milk or broth, stirring until smooth and hot through. If the sauce looks grainy after thawing, a low, slow stir — not a boil — usually brings it back together. Avoid the microwave on high for the whole container, since fast, uneven heating is hard on dairy sauces; short, lower-power bursts with stirring in between work best.Reheating and Serving Leftover Skillet
The gentlest method wins here: reheat in a covered skillet over low to medium-low heat, adding a splash of milk or broth to loosen the sauce, and stir occasionally until it's steaming hot all the way through, about 5 to 8 minutes. The microwave works for a single portion if you heat it in short bursts and stir in between, but keep the power moderate so the sauce doesn't split. Either way, a quick stir as it warms recombines the sauce into that smooth, velvety texture. Leftovers are also a launchpad. Serve them over rice, egg noodles, or mashed potatoes to soak up the sauce, pile them onto a baked potato, or tuck them into a sub roll with extra melted cheese for a riff on a steak-and-cheese sandwich. A spoonful on toast with a runny egg on top makes a surprisingly great breakfast, and a dash of hot sauce or a squeeze of lemon brightens it back to life. It's one of those rare dinners that's just as welcome on Thursday as it was on Tuesday, and it reheats straight from the pan without any fuss.What to Serve With It
Because the skillet is rich and creamy, the sides should add contrast. A light, crisp green salad with a tangy vinaigrette is the simplest and best pairing, and a platter of sliced tomatoes with a little salt and pepper is a summer favorite. If you want something to soak up the sauce, rice, mashed potatoes, egg noodles, or crusty bread all do the job beautifully — rice and mashed potatoes are the most forgiving for scooping. Roasted carrots, a vinegary cucumber salad, or buttered corn round it out and keep the plate balanced. For a cozy family dinner, cornbread or warm biscuits alongside a bowl of this skillet feels like the deep South on a Tuesday, and a dish of pickles or pickled okra adds a bright, acidic bite. If you're serving it as part of a bigger spread, it sits happily next to roasted chicken, a green salad, and any other skillet or casserole on the table. And if you're keeping it low-carb, serve it over cauliflower rice or with extra steamed vegetables so the sauce has a landing place without adding starch.Beverage Pairings
This is humble, cozy, family-table food, so the drinks should be simple. A tall glass of iced tea or homemade lemonade is the classic pairing, and a cold glass of milk is the nostalgic comfort-food match I remember from childhood. For beer, a crisp lager, a pilsner, or an amber ale works well — the carbonation cuts through the creamy richness. If you'd like wine, keep it light and low-tannin: a fruity Pinot Noir, a Beaujolais, or a jammy red blend pairs nicely with the beef, and an off-dry rosé is a fresh, easy choice. What to avoid: big, tannic Cabernets and heavily oaked whites, both of which clash with a creamy, mildly savory sauce and can taste metallic. On the nonalcoholic side, sweet tea, ginger ale, sparkling water with lime, or a mug of hot tea on a cold night all fit the mood. Honestly, this is a dish that's happiest with whatever's cold and on the table beside people you love, and it doesn't need anything fancy to shine.Frequently Asked Questions
Can I use fresh or frozen green beans instead of canned?
Yes. Frozen green beans can go straight in and just need a few minutes to warm through, much like canned. Fresh green beans should be trimmed and blanched or steamed until crisp-tender first, then added — otherwise they'll be too firm for a quick skillet. If you use fresh, taste as you go and add a pinch more salt, since fresh beans aren't seasoned the way canned ones are.Can I substitute the cream of mushroom soup?
Absolutely. Cream of chicken or cream of celery both work and each shifts the flavor slightly. You can also make a quick homemade cream sauce — melt 3 tablespoons of butter, whisk in 3 tablespoons of flour, add 1 cup of milk or broth, whisk until thickened, and add sautéed mushrooms if you like. Homemade is the way to go if you want to control sodium or make the dish gluten-free, since canned cream soups contain wheat.Why did my sauce curdle, and how do I keep it creamy?
Curdling comes from heat. Sour cream and cheese are dairy, and high heat makes them split and turn grainy. Keep the skillet at medium-low once you add the sour cream and cheese, don't let it come to a rolling boil, and stir gently. If it does start to look grainy, pull it off the heat immediately and stir in a spoonful of fresh sour cream — that often smooths it back out. The same rule applies when reheating leftovers: low and slow.Is ground beef and green beans gluten-free?
Not as written, because cream of mushroom soup contains wheat flour. The good news is that it's the only wheat source in the recipe — the beef, green beans, sour cream, cheddar, and spices are all naturally gluten-free. So a gluten-free cream soup, or a homemade cornstarch-thickened cream sauce, makes the whole dish gluten-free. Check your cheese and any seasoning blends if you're being strict.Is this dish low-carb?
It's fairly low in carbs, yes — there's no starch in it at all, no noodles, rice, or potatoes, just beef, green beans, and a creamy sauce. That makes it lower-carb than most comfort-food skillets. For a very low-carb version, use a homemade cream sauce thickened without flour and lean on extra green beans, mushrooms, or other low-carb vegetables. Note that canned cream soup does contain some flour and carbs, so homemade is the choice if you're being strict.Can I use ground turkey or make this vegetarian?
Both work well. Ground turkey or chicken is a leaner swap — add a little oil when browning and season a touch more, since poultry is milder. For a vegetarian version, use plant-based crumbles in place of the beef and a vegetarian cream of mushroom soup, then season generously. The creamy sauce and green beans carry the dish either way, so the swaps come together seamlessly.Can I make it ahead or freeze it?
Yes to both. It stores in the fridge for 3 to 4 days and the flavor deepens overnight. To make it ahead, brown the beef with the onions and garlic, refrigerate, and finish the sauce the night you serve, or make the whole skillet and reheat gently with a splash of milk. To freeze, pack it airtight for up to 2 to 3 months; dairy sauces can separate a bit on thawing, so reheat low and slow with a splash of milk and stir until smooth.Can I add extra cheese or stir in noodles, rice, or potatoes?
You can do both. Bumping the cheddar to 1 1/2 cups and splitting it between the sauce and the top makes it extra gooey and rich — the classic debate, and both answers are delicious. And if you're not watching carbs, stirring in cooked egg noodles, serving it over rice, or folding in diced cooked potatoes turns it into a fuller, heartier meal. Just know those additions move it out of low-carb territory. A squeeze of hot sauce or a pinch of red pepper flakes also lifts the creamy flavor nicely.Nutrition Facts (Estimated)
| Per serving (1/4 of skillet) | Amount |
|---|---|
| Calories | ~570 |
| Total Fat | ~42 g |
| Saturated Fat | ~19 g |
| Carbohydrates | ~16 g |
| Fiber | ~3 g |
| Sugars | ~8 g |
| Protein | ~30 g |
| Sodium | ~930 mg |
Final Thoughts
Ground beef and green beans is the skillet I make when I want dinner to feel like a hug and the weather has turned cold. It's one pan, about half an hour, and a handful of humble ingredients that come together into something creamy, savory, and deeply comforting — browned beef, softened onions, tender green beans, and a velvety mushroom-and-sour-cream sauce finished with melted cheddar. It's high in protein, has no starch in the base so it's lower in carbs than most comfort food, and it costs about three dollars a serving. It's the kind of meal that makes people go back for thirds and sneaks bites straight from the pan, and it's been earning its place at family tables for exactly that reason. And the cheese question — extra or classic — I land on a little of both, honestly. The recipe as written is perfectly balanced, with half a cup of cheddar melted through the sauce and the rest melted on top, and it's classic for a reason. But if you want it gooier and richer, bump it to a cup and a half and split it between the sauce and the topping, because there's no such thing as too much melty cheese on a cold night. Make it once as written, then make it yours: with Greek yogurt for a lighter version, with turkey or plant crumbles, with extra mushrooms, or spooned over rice or mashed potatoes. Save this one for the coldest night of the week, serve it warm straight from the skillet, and don't be surprised when everyone fights over the crispiest bits at the edges.
Ground Beef and Green Beans
A creamy one-skillet weeknight dinner — browned ground beef and tender green beans in a velvety sour cream and cheddar sauceIngredients
Directions
- Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks.
- Add the chopped onion and garlic when the beef is halfway done. Cook until the onions are soft and the beef is fully browned (160°F).
- Season generously with salt, pepper, onion powder, and garlic powder.
- Drain any excess grease if needed.
- Stir in the drained green beans and let everything warm through for a couple of minutes.
- Lower the heat to medium-low. Add the cream of mushroom soup, sour cream, and half the shredded cheese. Stir gently until the sauce is smooth and creamy, coating all the green beans.
- Let it simmer about 5–7 minutes, until it's bubbling softly at the edges and thickened just a bit.
- Sprinkle the remaining cheese on top, cover, and let it melt into the sauce.
- Serve warm, straight from the skillet.
Cost: about $11.75 per skillet — roughly $2.95 per serving (4 generous servings; ~$1.95 if stretched to 6). Keyword tips: targets "ground beef and green beans," "creamy ground beef and green beans," and "hamburger green bean casserole." Lean into the cold-night, one-skillet, lower-carb comfort angle. Creamy-sauce secret: once the sour cream goes in, keep the heat at medium-low and never boil it, or the dairy will curdle and the sauce will go grainy. Safety: brown the ground beef to 160°F. Refrigerate leftovers within 2 hours and use within 3–4 days; reheat gently so the dairy sauce stays smooth. Gluten-free: not as written — the cream of mushroom soup is the only wheat source. A GF cream soup makes the whole dish gluten-free. Carbs: no starch in the base (no noodles, rice, or potatoes), so it's lower in carbs than most comfort skillets. Use a flour-free homemade cream sauce for a very low-carb version. Sodium note: ~930 mg per serving from the canned soup, cheese, and canned beans — low-sodium soup and no-salt-added beans cut it a lot.
Nutrition (estimated per serving)
570Calories
30 gProtein
42 gFat
16 gCarbs
8 gSugar
930 mgSodium
Estimates only — not medical or dietary advice. Based on 4 servings; sodium comes mostly from the canned soup, cheese, and canned beans (low-sodium versions lower it a lot). Contains dairy and wheat — GF only with a GF cream soup.