Why You’ll Love This Recipe

Hearty and Filling: The combination of ground beef and mushrooms makes for a satisfying meal.
Easy to Prepare: With simple ingredients and straightforward steps, I can have this dish ready in no time.
Versatile: I can customize it with different cheeses or add vegetables to suit my taste.
Make-Ahead Friendly: I can assemble it ahead of time and bake it when ready.
Family Favorite: It’s a dish that both kids and adults enjoy, making it a staple in my meal rotation.

Ingredients

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

1 lb ground beef
1 small onion, chopped
2 cups sliced mushrooms
1 can (10.5 oz) cream of mushroom soup
1/2 cup sour cream
1 cup shredded cheddar cheese
Salt and pepper to taste
1/2 teaspoon garlic powder (optional)
1/2 teaspoon dried thyme (optional)
1/2 cup breadcrumbs or crushed crackers for topping (optional)

Directions

Preheat Oven: I preheat my oven to 350°F (175°C).
Cook Beef: In a large skillet over medium heat, I cook the ground beef until browned. I drain excess fat.
Add Vegetables: I add the chopped onion and sliced mushrooms to the skillet, cooking until the onions are translucent and mushrooms are tender.
Mix Sauce: In a bowl, I combine the cream of mushroom soup and sour cream. I add garlic powder and thyme if using.
Combine Ingredients: I stir the sauce into the beef mixture, mixing well. I season with salt and pepper to taste.
Assemble Casserole: I transfer the mixture into a greased 9×13-inch baking dish. I sprinkle shredded cheddar cheese evenly over the top.
Add Topping: If using, I sprinkle breadcrumbs or crushed crackers over the cheese layer.
Bake: I bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly.
Serve: I let it cool slightly before serving.

Servings and Timing

Servings: 6
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Variations

Add Pasta: I mix in cooked pasta like egg noodles or penne for a heartier dish.
Vegetable Boost: I add vegetables like peas, carrots, or spinach for added nutrition.
Different Cheeses: I experiment with mozzarella, Swiss, or a cheese blend for different flavors.
Spicy Kick: I add a pinch of red pepper flakes or chopped jalapeños for heat.

Storage/Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: I reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through.
Freezing: I freeze the assembled but unbaked casserole for up to 2 months. I thaw overnight in the refrigerator before baking.

FAQs

Can I use ground turkey instead of beef?

Yes, I can substitute ground turkey for a leaner option. It works well with the other ingredients.

What can I serve with this casserole?

I often serve it with a side salad, steamed vegetables, or crusty bread to complete the meal.

Can I make this casserole ahead of time?

Absolutely. I assemble it, cover, and refrigerate for up to 24 hours before baking.

Is it possible to make this dish gluten-free?

Yes, I use gluten-free cream of mushroom soup and breadcrumbs or omit the topping altogether.

Can I add rice to this casserole?

Yes, I can mix in cooked rice to make it more filling. I adjust the amount of sauce accordingly.

Conclusion

Creamy Mushroom & Ground Beef Bake is a comforting and versatile dish that fits perfectly into my weeknight dinner rotation. Its rich flavors and creamy texture make it a family favorite, and the ease of preparation ensures I can whip it up even on busy days. Whether I stick to the classic recipe or try one of the variations, it’s always a satisfying meal that brings everyone to the table.