Name: Creamy Ground Beef and Mushroom Casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb ground beef; 8 oz mushrooms (white or cremini), sliced; 1 medium onion, chopped; 3 cloves garlic, minced; 4 oz cream cheese; 1/2 cup heavy cream; 1 1/2 cups shredded cheese (cheddar, mozzarella, or blend); 2 tablespoons olive oil or butter; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; Optional: 1 teaspoon Italian seasoning, 1/2 teaspoon paprika, parsley for garnish

This creamy ground beef and mushroom casserole is rich, comforting, and low in carbs—perfect for an easy weeknight dinner or a cozy meal prep option. I combine tender sautéed mushrooms, seasoned ground beef, and a smooth, cheesy cream sauce, then bake everything until bubbly and golden. It’s satisfying, hearty, and totally crave-worthy. Creamy Ground Beef and Mushroom Casserole

Why You’ll Love This Recipe

I love how this recipe checks all the boxes: it’s creamy, savory, and comforting without being overly heavy. The ingredients are simple, and most of them are pantry or fridge staples. It also fits nicely into a low-carb lifestyle, so I don’t have to sacrifice flavor for health goals. Plus, the whole thing comes together in under 40 minutes!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
8 oz mushrooms (white or cremini), sliced
1 medium onion, chopped
3 cloves garlic, minced
4 oz cream cheese
1/2 cup heavy cream
1 1/2 cups shredded cheese (cheddar, mozzarella, or blend)
2 tablespoons olive oil or butter
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
Optional: 1 teaspoon Italian seasoning, 1/2 teaspoon paprika, parsley for garnish

Directions

I start by preheating the oven to 375°F (190°C) and lightly greasing a casserole dish.
In a skillet over medium heat, I heat the olive oil and sauté the onions and garlic until they’re fragrant.
I then add the sliced mushrooms and cook them until they’re browned and tender, setting them aside once done.
In the same skillet, I brown the ground beef, seasoning it with salt, pepper, and any optional spices I like. After it’s cooked, I drain any excess fat.
I return the mushrooms to the skillet and stir everything together.
Reducing the heat, I mix in the cream cheese and heavy cream, stirring until the sauce is smooth and creamy.
I pour the mixture into the prepared casserole dish, top it with shredded cheese, and bake uncovered for 15–20 minutes until the cheese is melted and bubbly.
After baking, I let the casserole rest for 5 minutes before serving. Sometimes I sprinkle chopped parsley on top for a fresh finish.

Servings and timing

This recipe serves 4 to 6 people and takes about 35 minutes from start to finish—15 minutes of prep and 20 minutes of baking.

Variations

I like how flexible this dish is. Sometimes I add chopped spinach or kale for extra greens. If I want more heat, I throw in some red pepper flakes or diced jalapeños. I’ve also swapped the beef for ground turkey or sausage for a fun twist. Stirring in some cauliflower rice makes it more filling, and a spoonful of Dijon mustard or a dash of Worcestershire sauce adds an extra layer of flavor.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave for a quick meal or pop it in the oven at 350°F until warmed through. It also freezes well—just let it cool completely before freezing, and thaw overnight in the fridge before reheating.

FAQs

How can I make this casserole even more low-carb?

I already keep it pretty low in carbs, but skipping the optional onions or using fewer can cut the carbs down further. Adding cauliflower rice instead of regular rice keeps things filling without adding carbs.

Can I make this dish ahead of time?

Yes, I often assemble everything up to the baking step, cover the dish, and refrigerate it for up to a day. When ready, I just bake it as directed—maybe adding a few extra minutes if it’s cold from the fridge.

What kind of cheese works best?

I like using a mix of cheddar and mozzarella for both flavor and meltability, but any good melting cheese like Monterey Jack, provolone, or even Swiss can work great.

Can I make this casserole dairy-free?

To make it dairy-free, I’d substitute the cream cheese and heavy cream with plant-based alternatives and use a vegan cheese for topping. Just make sure they melt and blend well.

Is this dish freezer-friendly?

Absolutely. Once cooled, I portion it into airtight containers or wrap the entire dish well and freeze it. When I want a quick meal, I just thaw and reheat.

Conclusion

This creamy ground beef and mushroom casserole is one of my go-to comfort meals. It’s easy, satisfying, and endlessly customizable. Whether I’m cooking for family, meal prepping for the week, or just craving something cheesy and hearty, this recipe hits the spot every time.