Total time: 45 mins | Servings: 6-8
This casserole is very irresistible, packed with amazing flavors, and a great weeknight dinner perfect for all ages!
INGREDIENTS
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2 tbsp unsalted butter
2 tbsp extra-virgin olive oil
1 lb lean ground beef
8 ounces baby portobello mushrooms, sliced
4 cloves garlic, minced
1 yellow onion, finely chopped
2 tsp Italian seasoning
1 (16 ounces) package of potato dumplings or gnocchi
1 (15 ounces) can cream of mushroom soup
2 tbsp Worcestershire sauce
1 c. heavy whipping cream
kosher salt and freshly ground pepper, to taste
2 c. Swiss cheese, grated
How to make Mushroom and Swiss Cheeseburger Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using non-stick spray or butter, lightly grease a 9 x 13-inch baking dish.
Step 2: In a large pan or skillet, melt the butter over medium-high heat. Add the onion and mushrooms. Saute for about 6 to 8 minutes or until tender. To taste, season with salt and pepper. Next, add the minced garlic, stir, and cook for another 1 to 2 minutes or until aromatic. Sprinkle with Italian seasoning.
Step 3: To the pan/skillet, add the ground beef and cook until no longer pink. If needed, drain the grease. Then, stir in the Worcestershire sauce, cream of mushroom soup, and heavy whipping cream.
Step 4: Adjust the heat to medium and cook for an additional 3 to 5 minutes. Stir in the potato dumplings and cook for 5 minutes more. At this point, you can mix everything in a 9 x 13-inch casserole dish if your skillet isn’t big enough.
Step 5: Into the prepared baking dish, transfer the mixture, and top with Swiss cheese. Tent using aluminium foil and bake in the preheated oven for about 30 minutes. Uncover and broil for 2 to 3 minutes or until the cheese has browned and bubbly.
Step 6: Remove from the oven when done and serve the casserole immediately. Enjoy!
Ingredients
- 2 tbsp unsalted butter
- 2 tbsp extra-virgin olive oil
- 1 lb lean ground beef
- 8 ounces baby portobello mushrooms, sliced
- 4 cloves garlic, minced
- 1 yellow onion, finely chopped
- 2 tsp Italian seasoning
- 1 (16 ounces) package of potato dumplings or gnocchi
- 1 (15 ounces) can cream of mushroom soup
- 2 tbsp Worcestershire sauce
- 1 c. heavy whipping cream
- kosher salt and freshly ground pepper, to taste
- 2 c. Swiss cheese, grated
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using non-stick spray or butter, lightly grease a 9 x 13-inch baking dish.
Step 2: In a large pan or skillet, melt the butter over medium-high heat. Add the onion and mushrooms. Saute for about 6 to 8 minutes or until tender. To taste, season with salt and pepper. Next, add the minced garlic, stir, and cook for another 1 to 2 minutes or until aromatic. Sprinkle with Italian seasoning.
Step 3: To the pan/skillet, add the ground beef and cook until no longer pink. If needed, drain the grease. Then, stir in the Worcestershire sauce, cream of mushroom soup, and heavy whipping cream.
Step 4: Adjust the heat to medium and cook for an additional 3 to 5 minutes. Stir in the potato dumplings and cook for 5 minutes more. At this point, you can mix everything in a 9 x 13-inch casserole dish if your skillet isn’t big enough.
Step 5: Into the prepared baking dish, transfer the mixture, and top with Swiss cheese. Tent using aluminium foil and bake in the preheated oven for about 30 minutes. Uncover and broil for 2 to 3 minutes or until the cheese has browned and bubbly.
Step 6: Remove from the oven when done and serve the casserole immediately. Enjoy!
