Hamburger Mushroom Bake (Printer-friendly)

Savory ground beef and mushrooms in a creamy sauce topped with melted cheddar and buttery breadcrumbs.

# 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

# How to Make It:

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. Mix until smooth and well incorporated.
06 - Add the beef and mushroom mixture to the bowl; stir well to coat everything evenly with the sauce.
07 - Transfer the mixture to the prepared baking dish. Sprinkle evenly with shredded cheddar cheese.
08 - In a small bowl, mix breadcrumbs or crushed crackers with melted butter until evenly coated. Sprinkle over the cheese layer.
09 - Bake for 25–30 minutes or until the top is golden brown and the filling is bubbling around the edges.
10 - Let stand 5 minutes before serving to allow the casserole to set for easier serving.

# Expert Tips:

01 -
  • The combination of savory beef and earthy mushrooms creates a depth of flavor that feels like it simmered all day
  • That crispy buttered breadcrumb topping adds the most satisfying crunch against the creamy filling
  • Its one of those rare dishes that actually tastes better as leftovers, making it perfect for busy weeknights
02 -
  • Draining the beef fat is crucial, otherwise you will end up with an oily layer on top of your casserole
  • Make sure to cook the mushrooms until their liquid evaporates, or the dish will be too soupy
  • The casserole is done when the edges are bubbling vigorously and the topping is evenly golden brown
03 -
  • Grating your own cheese from blocks melts better than pre shredded cheese which has anti caking agents
  • Let the beef mixture cool slightly before combining with the sauce to prevent the sour cream from separating

Go back