This creamy, luscious casserole has richening ground beef in it, along with gold fried mushrooms, a great cream cheese base which is eaten for a comforting, low-carb dinner. Perfectly baked so that people can even melt cheese and consider doing so every evening.
Why You’ll Love This Recipe
Easy Protein Convenience Food: Elevate ground beef and mushrooms with a creamy base as well as have the option to top off with cheeses.
Low Carb and Keto Friendly: Loaded with protein and vegetables, they are perfect for a low-carb lifestyle.
One-Pot Wonder: Low maintenance, great for busy days.
Customizable: Flavors and different ingredients can be switched out depending on personal tastes or dietary requirements.
Key Ingredients
Beef: Use lean ground beef to establish a fantastic taste of the dish; you can swap out with poultry, such as turkey or chicken, as it will do the same work. Also, you might take plant-based meat alternatives but keep in mind that they can sometimes be oily.
Cream Cheese: This gives a velvety, tangy richness to the dish. To avoid lumps, better warm cream cheese before putting it into the mixture.
Eggs: As a result, by binding them together, the casserole turns fluffy as well as a little cohesive.
Mushrooms: Mushrooms give an earthly flavor to the dish and have a meaty feel. Cremini or button mushrooms will also do perfectly; nevertheless, portabellas or shiitake will add more depth.
Dried Parsley: A little parsley’s herbal note is perfect for this dish. You may also use fresh parsley, which has quite a lively flavor.
Grated Cheese (Optional): Choose either cheddar, mozzarella, or Parmesan shredded at the top for a really cheesy finish.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Step-by-Step Instructions
Preparing the Ground Beef
Preheat the Oven:
Set your oven to 350°F (175°C) to ensure it’s ready when the casserole is assembled.
Grease a casserole dish (9×13-inch works well) with butter or non-stick spray to prevent sticking and make cleanup easier.
Cook the Ground Beef:
Heat a large skillet over medium heat and add 1 pound of lean ground beef.
Use a spatula to break the meat into crumbles as it cooks, stirring occasionally. Cook until the beef is browned and fully cooked, about 7-10 minutes.
Season the beef with salt and pepper to taste, then remove it from the skillet and set it aside.
Making the Cream Cheese Mixture
Blend the Cream Cheese and Eggs:
In a food processor, combine 6 ounces of softened cream cheese. Blend until smooth.
Add 3 large eggs, one at a time, blending after each addition. The result should be a silky, creamy mixture.
Combine with Ground Beef:
Pour the cream cheese and egg mixture into the skillet with the cooked ground beef.
Stir thoroughly to coat the beef evenly with the creamy mixture.
Preparing the Mushrooms
Cook the Mushrooms:
Using the same skillet, melt 2 tablespoons of butter over medium heat.
Add 5 cups of sliced mushrooms to the skillet. Stir occasionally as they cook, allowing them to release their moisture and turn golden brown. This should take 5-7 minutes.
Season the mushrooms with salt, black pepper, and 1 teaspoon of dried parsley. For additional flavor, stir in minced garlic (about 1-2 cloves) during the last 2 minutes of cooking.
Assembling the Casserole
Layer the Ingredients:
Transfer the ground beef and cream cheese mixture into the greased casserole dish, spreading it out evenly to create the base layer.
Spread the sautéed mushrooms over the beef mixture, ensuring even coverage.
Optional: Sprinkle grated cheese (cheddar, mozzarella, or Parmesan) over the mushrooms for an extra cheesy topping.
Baking
Bake the Casserole:
Place the assembled casserole in the preheated oven and bake for 20-25 minutes.
The casserole is done when the top is lightly browned and the mixture is set. Avoid overbaking, as this can cause the casserole to dry out.
Serving
Cool and Serve:
Remove the casserole from the oven and let it cool for about 5-10 minutes. This allows the layers to set, making it easier to slice and serve.
Cut into squares and serve warm, either on its own or with a side of steamed vegetables or a fresh salad.
Serving Suggestions
Got its chewy the time it craves, but one can always eat a side along with the right array of nosh that makes this casserole a good dish, no matter the occasion
Green Salad: A slap of green, fresh lettuce covered with a vinaigrette will actually cut right through that sauce on the casserole.
Steamed Vegetables: Sides of broccoli or green beans or asparagus are fine.
Cauliflower Rice: It can be a lower carb that sops up creamy flavors.
A robust red wine or a glass of refreshing iced tea should be in order.
Storage Tips
In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 3 days. Such portions may then be microwaved to 350°F in warming rooms.
Freeze: Up to two months can the casserole freeze well. It should be wrapped up nice and tight in foil or stashed into a freezer-safe container. Let thaw in the refrigerator overnight before reheating.
Make Ahead: Assemble the casserole and place in the refrigerator (unbaked) for up to 24 hours. When ready, remove and bake according to the recipe.
Variations
Rugged Spore Roast: Mix in grated cheese directly to the cream cheese and egg mix for a plate full of mushroom and bits of cheese-increased cream texture.
Veggie-Fortified: Add cooked spinach, zucchini, or bell peppers on the deck, adding both colour and nutrients.
Flavorful with the Herbs: This item incorporates fresh thyme or rosemary into the mushrooms for a pleasant fragrance resulting from an absorbent herb.
Spicy hot: But what would life be if the cream mixture was given a tiny extra zing like a hint of red pepper or some clairvoyant drops of hot sauce?
Conclusion
This one really is the best Hamburger Mushroom Bake, total comfort food, with that savory beef, that lovely earthy flavor of mushrooms, and then the cream as a surefire carrier. Really easy and foolproof in numberless other versions so you can make anything you want. And tonight’s dinner will just be completely simple and tastes like you slaved over it for hours!
Hamburger Mushroom Bake
Ingredients
- 1 pound lean ground beef
- 6 ounces cream cheese softened
- 3 eggs
- 5 cups sliced mushrooms
- 2 tbsp butter for sautéing mushrooms
- 1 tsp dried parsley
- salt and pepper to taste
- grated cheese optional, for topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch casserole dish with butter or non-stick spray.
- In a skillet, cook the ground beef over medium heat, breaking it into crumbles, until browned. Season with salt and pepper. Remove from heat and set aside.
- In a food processor, blend cream cheese until smooth. Add eggs one at a time, blending after each addition. Pour this mixture into the cooked ground beef and stir to combine.
- Melt butter in the skillet and add mushrooms. Cook for 5–7 minutes until golden brown, then season with salt, pepper, and parsley.
- Layer the beef and cream cheese mixture in the greased dish. Top with sautéed mushrooms and optionally sprinkle grated cheese over the top.
- Bake in the preheated oven for 20–25 minutes, until the top is lightly browned and set. Remove from oven and let cool for 5–10 minutes before serving.
