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Looking for the perfect comfort food to warm you up on a chilly evening? Look no further than this Mushroom and Swiss Cheeseburger Casserole! With tender potato dumplings, juicy ground beef, and savory mushrooms, all smothered in Swiss cheese, this dish is sure to become a family favorite.
Whenever I make this casserole for my family, it’s like an instant mood-lifter. My husband, who’s usually pretty picky about casseroles, always goes back for seconds (and sometimes thirds!). And my kids, who are notorious for being finicky eaters, gobble it up without complaint. In fact, my youngest son now asks for “that cheesy mushroom burger thing” all the time! It’s become a staple in our household, and I’m sure it will in yours too.
“Why This Casserole is a Must-Try for Cheese and Mushroom Lovers”
- Loaded with mushrooms, ground beef, and Swiss cheese, this casserole is packed with flavor and texture.
- Creamy and comforting, it’s the ultimate comfort food for chilly evenings or lazy weekends.
- The addition of Italian seasoning and Worcestershire sauce gives it an extra depth of flavor that’ll keep you coming back for more.
- This casserole is incredibly versatile and can be easily adapted to your taste. Swap out the ground beef for turkey or chicken, or use different types of mushrooms to mix things up.
Ingredients:
- 1 lb lean ground beef (454g)
- 1 (16 oz) package of potato dumplings or gnocchi (454g)
- 8 oz baby portobello mushrooms, sliced (227g)
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons Worcestershire sauce
- 1 (15 oz) can cream of mushroom soup (425g)
- 1 cup heavy whipping cream (237ml)
- 2 cups Swiss cheese, grated (226g)
- Kosher salt and freshly ground pepper, to taste
Directions:
- Preheat oven to 350°F (177°C) and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Melt butter and oil in a large pan or skillet over medium-high heat and sauté onion and mushrooms for 6-8 minutes, or until softened. Season with salt and pepper.
- Stir in minced garlic and cook for 1-2 minutes, or until fragrant, then season with Italian seasoning.
- Add ground beef and cook until browned, then drain fat, if necessary, and mix in Worcestershire sauce, cream of mushroom soup, and heavy whipping cream.
- Reduce heat to medium and continue cooking for another 3-5 minutes, giving flavors a chance to blend, then stir in potato dumplings and cook for another 5 minutes. (Note: if not enough space in skillet, combine in 9×13 and mix together.)
- Transfer mixture to greased baking dish and top with Swiss cheese.
- Cover with aluminum foil and place in oven. Bake for 30 minutes, then remove foil and broil for 2-3 minutes, or until cheese is browned and bubbly.
- Serve hot and enjoy!
Cheesy Mushroom and Swiss Burger Casserole
Looking for the perfect comfort food to warm you up on a chilly evening? Look no further than this Mushroom and Swiss Cheeseburger Casserole!
Ingredients
- 1 lb lean ground beef 454g
- 1 16 oz package of potato dumplings or gnocchi (454g)
- 8 oz baby portobello mushrooms sliced (227g)
- 1 yellow onion finely chopped
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons Worcestershire sauce
- 1 15 oz can cream of mushroom soup (425g)
- 1 cup heavy whipping cream 237ml
- 2 cups Swiss cheese grated (226g)
- Kosher salt and freshly ground pepper to taste
Instructions
- Preheat oven to 350°F (177°C) and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
- Melt butter and oil in a large pan or skillet over medium-high heat and sauté onion and mushrooms for 6-8 minutes, or until softened. Season with salt and pepper.
- Stir in minced garlic and cook for 1-2 minutes, or until fragrant, then season with Italian seasoning.
- Add ground beef and cook until browned, then drain fat, if necessary, and mix in Worcestershire sauce, cream of mushroom soup, and heavy whipping cream.
- Reduce heat to medium and continue cooking for another 3-5 minutes, giving flavors a chance to blend, then stir in potato dumplings and cook for another 5 minutes. (Note: if not enough space in skillet, combine in 9x13 and mix together.)
- Transfer mixture to greased baking dish and top with Swiss cheese.
- Cover with aluminum foil and place in oven. Bake for 30 minutes, then remove foil and broil for 2-3 minutes, or until cheese is browned and bubbly.
- Serve hot and enjoy!