Mushroom Swiss Burger Casserole
Mushroom Swiss Burger Casserole
Ingredients
For the Mushroom and Cheese Topping
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 6 ounces Swiss cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
⏱️ 8 min
- 3
Add the chopped yellow onion and minced garlic to the skillet with the browned beef. Cook until the onion is softened, about 5 minutes.
⏱️ 5 min
- 4
Stir in the Worcestershire sauce, salt, and black pepper. Transfer the beef mixture to the prepared baking dish and spread evenly.
⏱️ 2 min
- 5
In the same skillet (no need to clean), melt the butter over medium heat. Add the sliced mushrooms and cook until they are tender and have released their liquid, about 5-7 minutes.
⏱️ 7 min
- 6
Sprinkle the flour over the mushrooms and stir for 1 minute to cook out the raw flour taste.
⏱️ 1 min
- 7
Gradually whisk in the beef broth and heavy cream, stirring constantly until the sauce thickens. Stir in the Dijon mustard.
⏱️ 3 min
- 8
Pour the mushroom sauce evenly over the ground beef in the baking dish. Top with the shredded Swiss cheese.
⏱️ 2 min
- 9
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
⏱️ 25 min•🌡️ 375
- 10
Remove from oven and let stand for a few minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom Swiss Burger Casserole
For the Mushroom and Cheese Topping
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 6 ounces Swiss cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
⏱️ 8 min - 3
Add the chopped yellow onion and minced garlic to the skillet with the browned beef. Cook until the onion is softened, about 5 minutes.
⏱️ 5 min - 4
Stir in the Worcestershire sauce, salt, and black pepper. Transfer the beef mixture to the prepared baking dish and spread evenly.
⏱️ 2 min - 5
In the same skillet (no need to clean), melt the butter over medium heat. Add the sliced mushrooms and cook until they are tender and have released their liquid, about 5-7 minutes.
⏱️ 7 min - 6
Sprinkle the flour over the mushrooms and stir for 1 minute to cook out the raw flour taste.
⏱️ 1 min - 7
Gradually whisk in the beef broth and heavy cream, stirring constantly until the sauce thickens. Stir in the Dijon mustard.
⏱️ 3 min - 8
Pour the mushroom sauce evenly over the ground beef in the baking dish. Top with the shredded Swiss cheese.
⏱️ 2 min - 9
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
⏱️ 25 min•🌡️ 375 - 10
Remove from oven and let stand for a few minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min