Hamburger Mushroom Bake (Print Version)

Savory beef and mushroom casserole with creamy cheesy topping for easy family dinners

# What You'll Need:

→ Meats

01 - 1 ½ lbs ground beef

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 8 oz fresh mushrooms, sliced

→ Sauces & Dairy

05 - 1 can (10.5 oz) condensed cream of mushroom soup
06 - ½ cup sour cream
07 - 1 cup shredded cheddar cheese
08 - ¼ cup milk

→ Seasonings

09 - 1 tsp Worcestershire sauce
10 - 1 tsp dried thyme
11 - ½ tsp salt
12 - ½ tsp black pepper

→ Topping

13 - 1 cup fresh breadcrumbs or crushed crackers
14 - 2 tbsp unsalted butter, melted

# Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a large skillet over medium heat, cook ground beef until browned and crumbly, about 6–8 minutes. Drain excess fat if necessary.
03 - Add chopped onion and garlic to the skillet; cook 2–3 minutes until softened and fragrant.
04 - Stir in sliced mushrooms; cook another 5 minutes until tender and liquid has mostly evaporated.
05 - In a large bowl, combine cream of mushroom soup, sour cream, milk, Worcestershire sauce, dried thyme, salt, and pepper. Whisk until smooth and well blended.
06 - Add the beef and mushroom mixture to the bowl; stir well to coat everything evenly with the cream sauce.
07 - Transfer the mixture to the prepared baking dish. Spread evenly and sprinkle with shredded cheddar cheese.
08 - In a small bowl, mix breadcrumbs or crushed crackers with melted butter until evenly coated.
09 - Sprinkle buttered crumbs over the cheese layer. Bake for 25–30 minutes or until the top is golden brown and bubbly.
10 - Let the casserole stand for 5 minutes before serving to allow it to set for easier scooping.

# Expert Tips:

01 -
  • It transforms humble ingredients into something that tastes like it took hours, making you look like a kitchen genius
  • The creamy mushroom sauce hugs every bite of beef, creating that ultimate comfort food feeling we all crave on busy weeknights
  • Leftovers somehow taste even better the next day, if they even make it that far
02 -
  • Dont skip draining the beef if theres excessive fat, or youll end up with an oily layer nobody wants
  • The mushrooms release a lot of liquid as they cook, so be patient and let most of it evaporate before moving on
  • If you make this ahead and refrigerate it, add about 5 extra minutes to the baking time since it starts cold
03 -
  • Toast your breadcrumbs in a dry skillet for 2 minutes before mixing with butter for extra crunch
  • Grate your own cheese instead of buying pre shredded, which melts so much better

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