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!
