Looking for casserole recipes? This is certainly one of my favorites -- a totally savory mushroom cheeseburger casserole! It is made with floor red meat and cheese, and remarkable for healthful diets like keto and low carb. Reminds me of a mushroom swiss burger.
This 7-aspect casserole is a low carb and keto model of my preferred mushroom swiss burger, with just 6g net carbs in step with serving. Deep savoriness from mushrooms and ground beef combined with wonderful goat cheese flavors make this casserole a crowd-fascinating dinner. For more tasty thoughts, see Casserole Recipes.
yield: 4 servings
Mushroom Cheeseburger Casserole
prep time: 20 MINScook time: 25 MINStotal time: 50 mins
This 7-aspect casserole is a low carb and keto model of my preferred mushroom swiss burger, with just 6g net carbs in step with serving. Deep savoriness from mushrooms and ground beef combined with wonderful goat cheese flavors make this casserole a crowd-fascinating dinner. For more tasty thoughts, see Casserole Recipes.
INGREDIENTS:
- 5 cloves garlic, thinly sliced
- 1 teaspoon table salt
- 1/3 cup thinly sliced scallions (Note 5)
- 1 cup crumbled goat cheese (Note 4)
- 8 slices swiss cheese, finely chopped (Note 3)
- 1 pound mushrooms, sliced (Note 2)
- 1 pound ground beef (Note 1)
INSTRUCTIONS:
- Prepare: Preheat oven to 375 F. Set aside 8×8 inch baking dish (Note 6).
- Cook Beef & Mushrooms: Add beef and salt to high-sided pan (Note 7) over high heat. Crumbling beef with stiff utensil, cook until browned and releasing liquid, a few minutes. Keeping everything in pan, add mushrooms and garlic. Cook until mushrooms are shrunken and most of released liquid has evaporated, stirring occasionally, 6 to 8 minutes. The only remaining liquid should be beef grease.
- Assemble Casserole (Note 8): Transfer beef-mushroom-garlic mixture to baking dish (Note 9). Stir in goat cheese and 2/3 of swiss cheese until well-mixed with beef and mushrooms; goat cheese should melt quickly, nicely coating other ingredients. Evenly sprinkle scallions on top, then distribute remaining 1/3 of swiss cheese over them. Arrange surface of casserole so it's flat and even.
- Bake & Serve: Transfer baking dish to oven. Bake uncovered at 375 F until casserole is very hot, bubbling up sides, and cheese is completely melted, about 15 minutes. Let casserole cool at room temperature for 5 minutes, then cut into 4 equal portions. Serve hot (Note 10), and store any leftovers (Note 11).
NOTES & TIPS:
- (1) Ground Beef. I typically use 85% lean.
- (2) Mushrooms. I use cremini or baby bella.
- (3) Swiss Cheese. Same as 6 ounces weight. You can substitute with any kind of softer cheese that melts easily, like shredded cheddar, mozzarella, or provolone.
- (4) Goat Cheese. Same as 4 ounces weight. If you don’t like goat cheese, consider substituting with blue cheese, feta, ricotta, or cream cheese.
- (5) Scallions. About 3 scallions, also known as green onions. I use both green and white parts.
- (6) Baking Dish. I use a glass baking dish and do not grease or line. If you use a metal pan, your baking time may be different from mine since glass transfers heat differently than metal.
- (7) Saute Pan. I use a 10-inch nonstick pan with 3-inch-tall sides. Avoid smaller pans because they won’t be able to simultaneously fit all of the raw mushrooms. The pan does not need to be pre-heated or greased.
- (8) Assembling Casserole. Don’t be limited by the listed ingredients. You can add diced sun-dried tomatoes or sliced olives for a nice pop of tart flavor, or top with cooked crumbled bacon for its crispness and smoky flavor. For a spicy version, add thinly sliced jalapeños. If you’re looking for something sweeter, stir in caramelized onions. For more creaminess, add sour cream. Lots of options to customize this casserole.
- (9) Transferring Beef & Mushrooms. Use a slotted spoon, or drain using a colander, if you prefer to leave behind any grease pooling on the bottom of the saute pan. This is optional and depends on how much fat you want in your final dish. If you used ground beef that’s fattier than 85%, you may want to leave behind some of the fat to avoid an overly greasy finish.
- (10) Serving. This casserole tastes best when hot, so serve immediately before it cools down too much. Pair with creamy cauliflower mash or a refreshing Mediterranean salad.
- (11) Leftovers. Cover tightly with foil and refrigerate up to 3 days. Reheat covered in a 350 F oven until very hot, 15 to 20 minutes. This casserole tastes better when it’s hot rather than just warmed through.
- (12) Increasing Yield. To increase the number of servings, you can double the ingredients proportionally. You’ll need to use a larger baking dish such as 13×9-inch, and increase the baking time as needed until the casserole is very hot and bubbling up sides.
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