Mushroom Cheeseburger Casserole

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 servingsprint recipe

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:

  1. Prepare: Preheat oven to 375 F. Set aside 8×8 inch baking dish (Note 6).
  2. 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.
  3. 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.
  4. 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.

https://nancychavezskitchen.blogspot.com/2020/10/mushroom-cheeseburger-casserole.html

Created using The Recipes Generator

Comments

Post a Comment

Popular posts from this blog

5-Ingredient Ground Beef Casserole

Image
5-Ingredient Ground Beef Casserole is a budget-friendly and easy dinner recipe for the entire own family. With 5 elements, your dinner might be geared up in a little more than an hour. Plus, this feeds our family of four and we still have leftovers. 5-Ingredient floor beef casserole is one of those important dishes that even the pickiest eaters will love. yield:  12  servings Author:  Katerinaprint recipe 5-Ingredient Ground Beef Casserole prep time:  15 MINS cook time:  1 HOURS total time: 1 hours 15 mins 5-Ingredient Ground Beef Casserole is a price range-pleasant and easy dinner for the whole family. With 5 ingredients, your dinner could be prepared in a touch greater than an hour and you may get to more crucial matters. INGREDIENTS: 3 cups cubed frozen potatoes Salt and pepper to taste 1 cup shredded cheddar cheese (divided) 1-1/2 to 2 pounds ground beef 1 – 10.5 oz. can cream of cheddar cheese soup INSTRUCTIONS: Cook the ground beef, drain the grease, and add to a large mixing bo
Read more

Air Fryer Cinnamon Roll Bites

Image
Air fryer temperature control settings vary in step with emblem and version. If your air fryer does not have the precise temperature putting referred to as for within the recipe, consult your manual for advised temperature settings. Our recipes do now not name for preheating your air fryer. Just set the temperature, and begin. Never preheat with parchment paper by myself. Serve those bites warm from the air fryer with the cream cheese dip, bacon and clean berries for an entire breakfast. yield:  8  servings Author:  Katerinaprint recipe Air Fryer Cinnamon Roll Bites prep time:  25 MINS cook time:  5 MINS total time: 30 mins These pop able cinnamon roll bites are made brief and smooth within the air fryer! Dip them in a candy cream cheese icing for the last breakfast or dessert treat. INGREDIENTS: 1/2 teaspoon ground cinnamon 1 can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing 1/3 cup granulated sugar Dipping Icing: 1 tablespoon butter, softened 4 oz (half of 8-oz package
Read more

Spicy Garlic Soba Noodles with Bok Choy

Image
Ingredients 3 tbsp low sodium soy sauce or tamari 2 tbsp tahini 1 tbsp sriracha 1 tbsp chili garlic sauce 1 tbsp rice wine vinegar sesame oil 6 oz soba noodles approx. 2 bundles 6 oz baby bok choy approx. 4 bundles 3 cloves garlic diced 3 green onions diced, whites and greens separated 1 cup bean sprouts 1/4 cup roasted peanuts chopped cilantro chopped, optional red pepper flakes optional Instructions Prepare the sauce by combining soy sauce, tahini, sriracha, chili garlic sauce, rice wine vinegar, and 1 tbsp sesame oil in a bowl. Stir to combine and set aside. Bring a pot of water to a boil over high heat. Add soba noodles and cook according to package instructions. When done cooking, drain and rinse with cold water. While the noodles are being prepared, heat some sesame oil in a pan over medium-high heat. Add bok choy to the pan with a dash of soy sauce and a pinch of red pepper flakes. Cook for a few minutes, flipping often, until bok choy begins to wilt. Remove from the pan. Place
Read more