Hamburger Mushroom Bake
Creamy, cheesy, and irresistibly savory, this Hamburger Mushroom Bake is the ultimate comfort food casserole that combines simple ingredients with bold flavors. Juicy ground beef, sautéed mushrooms, and caramelized onions are enveloped in a rich, velvety sauce seasoned with garlic, Italian herbs, and a touch of cream. Topped with a gooey blend of cheddar and Parmesan cheeses and finished with a buttery, golden panko breadcrumb crust, this dish is oven-baked to perfection for a crispy, bubbling finish. Ready in under an hour, this easy-to-make recipe is ideal for weeknight meals or family gatherings. Serve it alongside a crisp green salad or buttery dinner rolls for a complete and hearty dinner. Perfect for fans of cozy casseroles, this Hamburger Mushroom Bake is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 pound ground beef
- 8 ounces button mushrooms, sliced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 0.5 cup heavy cream
- 1 cup cheddar cheese, shredded
- 0.5 cup parmesan cheese, grated
- 0.75 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Transfer the cooked beef to a plate and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the onion and sauté until softened, about 3 minutes. Stir in the garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown, about 5 minutes.
Return the cooked ground beef to the skillet. Stir in the salt, black pepper, and Italian seasoning. Sprinkle the flour over the mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the beef broth, stirring constantly to prevent lumps. Allow the mixture to simmer until slightly thickened, about 3 minutes. Stir in the heavy cream and remove the skillet from heat.
Spread the beef and mushroom mixture evenly in the prepared baking dish. Sprinkle the cheddar cheese and parmesan cheese evenly over the top.
In a small bowl, combine the panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the cheese layer.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Let the Hamburger Mushroom Bake rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.2 g | 285% | |
| Saturated Fat | 107.4 g | 537% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 5270 mg | 229% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 11.9 g | ||
| Protein | 139.3 g | 279% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1384 mg | 106% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2289 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
