Description
A hearty and comforting casserole combining ground beef, mushrooms, and a creamy sauce topped with melted cheese. Perfect for a satisfying weeknight dinner.
Ingredients
- 1 lb ground beef
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup sour cream
- ½ tsp paprika
- ½ tsp thyme (optional)
- Salt and pepper to taste
- 1 cup shredded mozzarella or cheddar cheese
- Optional: cooked egg noodles, rice, or cauliflower rice for serving
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the ground beef and diced onion until browned and no longer pink, about 6–8 minutes. Drain any excess fat.
- Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5–6 minutes until the mushrooms are softened and fragrant.
- Stir in the cream of mushroom soup, sour cream, paprika, thyme (if using), salt, and pepper. Mix until evenly combined.
- Transfer the mixture into the prepared baking dish and spread it out evenly. Sprinkle the shredded cheese on top.
- Bake uncovered for 25–30 minutes, until the cheese is melted and the casserole is hot and bubbly.
- Serve over cooked noodles, rice, or enjoy on its own.
Notes
- Add peas, spinach, bell peppers, zucchini, or broccoli for extra veggies.
- Use ground turkey or chicken for a lighter version.
- Try Gruyère or Monterey Jack cheese for a flavor twist.
- Store leftovers in the fridge up to 4 days, or freeze up to 3 months.
- Add a splash of broth or milk when reheating to restore creaminess.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
