Ground Beef and Garbanzo Bean Casserole

"Came from the Better Home and Garden's Meat Stretcher cookbook. It's kinda like hamburger helper for people who can't have pasta. This is my husband's favorite thing for me to make. I regularly use a can of white kernel corn (never tried yellow) instead of two cans garbanzo beans but would recommend trying all garbanzo beans first."
photo by Redsie photo by Redsie
photo by Redsie
photo by Pamela O. photo by Pamela O.
photo by Redsie photo by Redsie
photo by Tinkerbell photo by Tinkerbell
Ready In:




  • Preheat oven to 350°F.
  • Brown beef with onion and garlic until onion is tender and beef is brown.
  • Drain fat.
  • Stir in everything else and heat to boiling.
  • Put in a 1 1/2 quart casserole and cover.
  • Bake for 45 minutes.
  • Remove bay leaves.
  • Be sure and stir before serving.

Questions & Replies

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  1. Pamela O.
    I think this is a very versatile recipe. I can already see other options to do. I diced up some bacon I had in the fridge and added that to the ground beef onion mixture. I didn't put it in the oven, just let it simmer on low covered on the stove for thirty minutes. At the end, I stirred in a couple of ounces of cream cheese to make a richer sauce and served it over rice. Yum! Oh and I took the advice of one reviewer and add cayenne.
  2. AngelaTN
    What a fabulous dish. I used lean ground beef and 2 cans of garbanzo beans. Next time I am going to experiment with corn and kidney beans. Very flavorful yet healthy dish. Thanks for the recipe!
  3. roxanne_carson
    We had a BBQ this weekend and had a ton of left over grilled burgers. I was looking for a recipe to use some the meat. I crumbled the burgers and made recipe as directed topped with cheddar cheese. I did not bake, I simply simmered over med heat. Turned out great!
  4. lescobar
    I made this on the stove top with both white corn and garbanzos fully drained. After reading the reviews re being watery I decided to not put any water in it. Rather than the 15 oz can of tomato sauce, I added a 15 oz can of diced tomatoes and a 6 oz can of sauce after I let all the liquids simmer out. Then turned it down very low for about 1/2 hour and added a pinch of beau monde and a few drops of Magi to add some depth and richness. Came out very good. Served it along side some rice cooked with beef broth. Everyone loved it.
  5. Nancy Cromack
    Quick, easy and delicious. Will definitely make again.


  1. Pamela O.
    Check out my review for the tweaks. ??
    • Review photo by Pamela O.
  2. evewitch
    As written, the recipe did not turn out correctly. There was far too much liquid to be anything but a soup. Since it barely fit in a 2 qt. dish, I am guessing the beans (corn) should have been drained. The flavor was a bit muted - I dished my serving out with a slotted spoon and the seasonings were left behind. Next time instead of using corn I will use all beans. I will also drain them and use the liquid instead of water. I might also double this recipe.
  3. Tinkerbell
    I hate to admit that I didn't have high hopes for this recipe, as I'm not a casserole girl. But, we absolutely loved it. I had 1 can of garbanzo beans to use up (hoping to find a way to sneak them by DH & DS) & this recipe was perfect. Everything else is always on hand & it went together very quickly. I used one can of white corn & served it over rice. As I was putting the beef mixture into a casserole dish I envisioned it topped with mashed potatoes that were lightly broiled at the end of baking.... & then at dinner when I told the family of my daydream they got into the action & came up with a version that would be wrapped in flour tortillas with or without rice & one with pasta instead of rice. I think this is going to be a versatile & very quick go-to meal for busy weeknights. I couldn't be more pleased that I tried this one. UPDATE: Freezes very well. Would definitely recommend for OAMC. Even my picky toddler ate it! Thanks so much for posting, Angela!


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