This is an easy weeknight dinner that has all the flavors of your favorite Mushroom Swiss Cheeseburger. The meat filling is just like that of a hamburger, the Worcestershire sauce gives this a savory flavor, and the swiss cheese binds all that together. A great idea to use up the mushrooms we’ve been keeping. Delicious!
1 pound lean ground beef
1 (16 oz.) package potato dumplings or gnocchi
8 oz. baby portobello mushrooms, sliced
1 yellow onion, finely chopped
4 cloves garlic, minced
2 teaspoons Italian seasoning
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 tablespoons Worcestershire sauce
1 (15 oz.) can cream of mushroom soup
1 cup heavy whipping cream
2 cups Swiss cheese, grated
Kosher salt and freshly ground pepper, to taste
How to make Mushroom And Swiss Cheeseburger Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F. Grease a 9 x 13-inch dish lightly with butter or spray with a non-stick spray.
Step 2: In a large pan or skillet, melt the butter over medium-high heat. Saute the onions and mushroom for approximately 6 to 8 minutes or until softened. And season with salt and pepper.
Step 3: Then, stir in the minced garlic and cook for about 1 to 2 minutes until fragrant. Season with Italian seasoning.
Step 4: Mix in the ground beef and cook until browned. Once cooked, drain any excess fat, then, stir in the Worcestershire sauce, cream of mushroom soup, and heavy whipping cream.
Step 5: Decrease the heat to medium and resume cooking for 3 to 5 minutes more. Give the flavors a chance to mix before stirring in the potato dumplings. Cook for another 5 minutes.
Step 6: Once done, transfer the mixture to a greased baking dish. Top the casserole with Swiss cheese.
Step 7: Place inside the preheated oven and bake for about 30 minutes, covered with aluminum foil. After 30 minutes, remove the foil and broil for 2 to 3 minutes or until the cheese is bubbly and browned.
Step 8: Remove from the oven and serve immediately.
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