Name: Mushroom Cheeseburger Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 pound ground beef ((Note 1)); 1 pound mushrooms, sliced ((Note 2)); 5 cloves garlic, thinly sliced; 8 slices swiss cheese, finely chopped ((Note 3)); 1 cup crumbled goat cheese ((Note 4)); 1/3 cup thinly sliced scallions ((Note 5)); 1 teaspoon table salt

Summary:

This 7-ingredient casserole is a low carb and keto version of my favorite mushroom swiss burger, with just 6g net carbs per serving. Deep savoriness from mushrooms and ground beef combined with distinct goat cheese flavors make this casserole a crowd-pleasing dinner. For more tasty ideas, see Casserole Recipes.

Mushroom Cheeseburger Casserole

5 from 3 votes

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Prep: 20 mins

Cook: 25 mins

Cool: 5 mins

Yield: 4 servings

Calories: 540

Net Carbs: 6g

INGREDIENTS

1 pound ground beef (Note 1)
1 pound mushrooms, sliced (Note 2)
5 cloves garlic, thinly sliced
8 slices swiss cheese, finely chopped (Note 3)
1 cup crumbled goat cheese (Note 4)
1/3 cup thinly sliced scallions (Note 5)
1 teaspoon table salt

INSTRUCTIONS

Prepare: Preheat oven to 375 F. Set aside 8×8 inch baking dish (Note 6).
Cook Beef & Mushrooms: Add beef and salt to high-sided pan (Note 7) over high heat. Crumbling beef with stiff utensil, cook until browned and releasing liquid, a few minutes. Keeping everything in pan, add mushrooms and garlic. Cook until mushrooms are shrunken and most of released liquid has evaporated, stirring occasionally, 6 to 8 minutes. The only remaining liquid should be beef grease.
Assemble Casserole (Note 8): Transfer beef-mushroom-garlic mixture to baking dish (Note 9). Stir in goat cheese and 2/3 of swiss cheese until well-mixed with beef and mushrooms; goat cheese should melt quickly, nicely coating other ingredients. Evenly sprinkle scallions on top, then distribute remaining 1/3 of swiss cheese over them. Arrange surface of casserole so it's flat and even.
Bake & Serve: Transfer baking dish to oven. Bake uncovered at 375 F until casserole is very hot, bubbling up sides, and cheese is completely melted, about 15 minutes. Let casserole cool at room temperature for 5 minutes, then cut into 4 equal portions. Serve hot (Note 10), and store any leftovers (Note 11).

NUTRITION

Makes 4 Servings

Amount Per Serving (4×4-inch square):

Calories 540
Total Fat 35g	54%
Saturated Fat 18g	90%
Cholesterol 150mg	50%
Sodium 890mg	37%
Net Carb 6g
Total Carb 6.5g	2%
Dietary Fiber 0.5g	1%
Sugars 1g
Protein 45g

Vitamin A 1% · Vitamin C 9% · Calcium 347% · Iron 25%

PHOTOS

cheese and scallions added to casserole dish

NOTES & TIPS

(1) Ground Beef. I typically use 85% lean.

(2) Mushrooms. I use cremini or baby bella.

(3) Swiss Cheese. Same as 6 ounces weight. You can substitute with any kind of softer cheese that melts easily, like shredded cheddar, mozzarella, or provolone.

(4) Goat Cheese. Same as 4 ounces weight. If you don’t like goat cheese, consider substituting with blue cheese, feta, ricotta, or cream cheese.

(5) Scallions. About 3 scallions, also known as green onions. I use both green and white parts.

(6) Baking Dish. I use a glass baking dish and do not grease or line. If you use a metal pan, your baking time may be different from mine since glass transfers heat differently than metal.

(7) Saute Pan. I use a 10-inch nonstick pan with 3-inch-tall sides. Avoid smaller pans because they won’t be able to simultaneously fit all of the raw mushrooms. The pan does not need to be pre-heated or greased.

(8) Assembling Casserole. Don’t be limited by the listed ingredients. You can add diced sun-dried tomatoes or sliced olives for a nice pop of tart flavor, or top with cooked crumbled bacon for its crispness and smoky flavor. For a spicy version, add thinly sliced jalapeños. If you’re looking for something sweeter, stir in caramelized onions. For more creaminess, add sour cream. Lots of options to customize this casserole.

(9) Transferring Beef & Mushrooms. Use a slotted spoon, or drain using a colander, if you prefer to leave behind any grease pooling on the bottom of the saute pan. This is optional and depends on how much fat you want in your final dish. If you used ground beef that’s fattier than 85%, you may want to leave behind some of the fat to avoid an overly greasy finish.

(10) Serving. This casserole tastes best when hot, so serve immediately before it cools down too much. Pair with creamy cauliflower mash or a refreshing Mediterranean salad.

(11) Leftovers. Cover tightly with foil and refrigerate up to 3 days. Reheat covered in a 350 F oven until very hot, 15 to 20 minutes. This casserole tastes better when it’s hot rather than just warmed through.

(12) Increasing Yield. To increase the number of servings, you can double the ingredients proportionally. You’ll need to use a larger baking dish such as 13×9-inch, and increase the baking time as needed until the casserole is very hot and bubbling up sides.

More Low Carb Mains: Beef

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Ground Beef and Cabbage Stir Fry

Instant Pot Beef And Broccoli

low carb lettuce cups with asian beef and spicy mayo

Asian Lettuce Wraps

Keto Unstuffed Cabbage Rolls

newest oldest most voted

Sue

Thinking of making this but I don’t like goat cheese. What can I substitute without changing nutrition counts?

Julia

How about blue cheese, feta cheese, or ricotta cheese? Cream cheese would probably be a decent substitute as well.

Kelly Peterson

I’m pinning and will try this the next time I make homemade goat cheese. Sounds yummy! I’m a sucker for any mushroom swiss burger recipes.

Julia S

This recipe came across my feed today and since we had ground beef and mushrooms I decided to make it. I used blue cheese and mozzarella since that’s what was in the fridge. Added a little chopped tomato and basil – delicious!!! What a great basic casserole to finish any way you like☺

Barbara H

This was absolutely delish and very easy. I love the way the recipe is written. All the suggestions for substitutions. Although I am a long time cook, this is written in a way my son, who is just getting in to cooking could easily interpret. The only thing I had was cream cheese and it worked great with the swiss. I will definitely find some feta to try out next time. It’s a definite keeper. THANKS.

Kristine

Made this tonight. It’s 😋

Donna

I made this tonight so versatile and so delicious. I will def. make this again!

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Betty Armstrong

Not a fan of Swiss cheese, what should I substitute?

Any kind of softer cheese that melts easily would be a good substitution, such as shredded cheddar, mozzarella, or provolone. If you give this a try, please let me know how it turns out for you.

Mushroom Cheeseburger Casserole