Mushroom and Swiss Burger Casserole

Why You’ll Love This Recipe

I love this recipe because it captures everything I enjoy in a good burger—the juicy beef, earthy mushrooms, and tangy melted cheese—all without the fuss of the grill. It’s hearty, easy to prepare, and perfect for feeding the whole family on a weeknight. The cubed hamburger buns soak up all the flavor, turning this into a deliciously satisfying dish.

Ingredients

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

• 1 lb ground beef

• 1 onion, chopped

• 8 oz mushrooms, sliced

• 2 cloves garlic, minced

• 1 cup Swiss cheese, shredded

• 1 cup beef broth

• 1 cup sour cream

• 1 tablespoon Worcestershire sauce

• 1 tablespoon soy sauce

• 2 teaspoons Dijon mustard

• Salt and pepper to taste

• 1 tablespoon olive oil

• 4 hamburger buns, cubed

• Fresh parsley for garnish (optional)

Directions

1. I preheat the oven to 350°F (175°C).

2. In a skillet, I heat olive oil and cook the ground beef until browned, seasoning with salt and pepper. I then set the beef aside.

3. In the same skillet, I sauté the onions and mushrooms for 5–7 minutes, add garlic, and cook for another minute.

4. I return the beef to the skillet, then stir in Worcestershire sauce, soy sauce, Dijon mustard, and beef broth. I let it simmer for 5 minutes before removing from heat and mixing in the sour cream.

5. In a casserole dish, I layer the cubed hamburger buns, pour the beef mixture over, and spread it evenly.

6. I sprinkle Swiss cheese over the top and bake for 25–30 minutes until bubbly and golden.

7. I garnish with parsley before serving, if I want a fresh finish.

Servings and Timing

• Servings: 6

• Prep time: 15 minutes

• Cook time: 35 minutes

• Total time: 50 minutes

• Calories: ~450 kcal per serving

Variations

• I swap Swiss for Gruyère or provolone for a different cheesy twist.

• I add chopped spinach or kale for extra greens.

• I use crusty bread cubes or dinner rolls instead of hamburger buns.

• I spice it up with crushed red pepper or sautéed jalapeños.

• I stir in a splash of cream for a richer, more decadent texture.

Storage/Reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I use the oven at 350°F for about 15–20 minutes or microwave individual servings until hot. I avoid reheating too long to keep the bread from getting soggy.

FAQs

Can I make this casserole ahead of time?

Yes—I assemble it ahead, refrigerate, and bake when I’m ready. I just add a few extra minutes to the bake time.

Can I freeze this casserole?

I freeze it after baking. Once cooled, I wrap it tightly and freeze for up to 2 months. I thaw overnight in the fridge and reheat in the oven.

What kind of mushrooms work best?

I usually use cremini or white button mushrooms, but shiitake or baby bella add more flavor if I have them.

Can I use ground turkey or chicken?

Yes—both work well as a leaner option. I make sure to season them well to keep the flavor rich.

What sides go well with this?

I pair it with a crisp green salad, roasted vegetables, or even coleslaw for a balanced meal.

Conclusion

This Mushroom and Swiss Burger Casserole is a cozy, crave-worthy dish I keep coming back to. It’s easy to make, full of flavor, and delivers the ultimate comfort with every bite. Whether for a casual dinner or something special on the weekend, it’s always a hit at the table.