Hamburger Mushroom Bake (Print Version)

Savory beef and mushroom casserole with creamy cheese topping for hearty family dinners.

# What You 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 blended.
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. Sprinkle over the cheese layer.
09 - Bake for 25–30 minutes or until the top is golden brown and the filling is bubbly around the edges.
10 - Let the casserole stand for 5 minutes before serving to allow it to set.

# Handy Tips:

01 -
  • Its the kind of meal that makes everyone feel like a kid again, with that crispy breadcrumb topping giving way to creamy, beefy goodness underneath.
  • This bake somehow manages to be company worthy while still feeling like the kind of thing you throw together on a Tuesday night without overthinking it.
02 -
  • If you assemble this ahead and refrigerate it, add about 5 extra minutes to the baking time since it will be cold going into the oven.
  • Mushrooms release a surprising amount of liquid as they cook, so dont rush that step or you will end up with a watery consistency.
03 -
  • Use freshly shredded cheese instead of pre shredded for a smoother melt and creamier texture throughout.
  • If your soup is on the thick side, add an extra splash of milk to achieve that perfect velvety consistency.

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