Total Time: 45 mins | Yield: 6 to 8 Servings
Cheesy, meaty, and loaded with your favorite burger flavors! This Mushroom and Swiss Cheeseburger Casserole is surely a must-try! Surprise everyone with the best dinner ever!
Ingredients:
2 tbsp unsalted butter
1 c heavy whipping cream
2 c Swiss cheese, grated
2 tbsp Worcestershire sauce
1 (15 ounces) can cream of mushroom soup
4 cloves garlic, minced
2 tsp Italian seasoning
1 lb. lean ground beef
1 (16 ounces) package of potato dumplings or gnocchi
8 ounces baby portobello mushrooms, sliced
1 yellow onion, finely chopped
kosher salt and freshly ground pepper, to taste
2 tbsp extra-virgin olive oil
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray to a 9×13-inch baking dish.
Place a large skillet on the stove and turn the heat to medium-high.
Add oil and butter, then allow them to become hot.
Add the mushrooms and onion, then sauté for about 6 minutes or until soft. Sprinkle salt and pepper to taste.
Add the minced garlic and Italian seasoning, then sauté for a minute or until aromatic.
Add ground beef, then cook for a few minutes until crumbly and brown. Discard any excess grease.
Add heavy whipping cream, Worcestershire sauce, and cream of mushroom soup. Stir until well blended.
Turn the heat down to medium, then cook for 5 more minutes.
Add the potato dumplings, then stir and cook for 5 more minutes.
Empty the skillet into the prepared baking dish and spread it evenly.
Add the Swiss cheese on top.
Cover the entire baking dish with foil, then place it inside the preheated oven and bake for about 30 minutes.
Remove the foil cover, then bake for 3 more minutes or until the top turns golden brown.
Remove the casserole from the oven and allow it to rest for a few minutes at room temperature.
Serve and enjoy!
Ingredients
- 2 tbsp unsalted butter
- 1 c heavy whipping cream
- 2 c Swiss cheese, grated
- 2 tbsp Worcestershire sauce
- 1 (15 ounces) can cream of mushroom soup
- 4 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 lb. lean ground beef
- 1 (16 ounces) package of potato dumplings or gnocchi
- 8 ounces baby portobello mushrooms, sliced
- 1 yellow onion, finely chopped
- kosher salt and freshly ground pepper, to taste
- 2 tbsp extra-virgin olive oil
Instructions
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray to a 9×13-inch baking dish.
Place a large skillet on the stove and turn the heat to medium-high.
Add oil and butter, then allow them to become hot.
Add the mushrooms and onion, then sauté for about 6 minutes or until soft. Sprinkle salt and pepper to taste.
Add the minced garlic and Italian seasoning, then sauté for a minute or until aromatic.
Add ground beef, then cook for a few minutes until crumbly and brown. Discard any excess grease.
Add heavy whipping cream, Worcestershire sauce, and cream of mushroom soup. Stir until well blended.
Turn the heat down to medium, then cook for 5 more minutes.
Add the potato dumplings, then stir and cook for 5 more minutes.
Empty the skillet into the prepared baking dish and spread it evenly.
Add the Swiss cheese on top.
Cover the entire baking dish with foil, then place it inside the preheated oven and bake for about 30 minutes.
Remove the foil cover, then bake for 3 more minutes or until the top turns golden brown.
Remove the casserole from the oven and allow it to rest for a few minutes at room temperature.
Serve and enjoy!
Notes
Total Time: 45 mins | Yield: 6 to 8 Servings
