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

4.5 from 32 votes

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Prep: 20

Cook: 25

Cool: 5

Yield: 4 servings

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 Casseroles

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Tuna Broccoli Ranch Casserole

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Did you make this? Rate this recipe:

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Parrot lady

I made this last night and it came out great! I made a larger version in a 9 x 13 pan with a lb. and a half of beef, subbed cream cheese for the goat only because it is what I had on hand. I added a bottom layer of cauliflower rice with garlic, and poured a beaten egg with a 1/4 cup cream over the whole thing. It was so good that we ate too much!

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.

Donna Kelly

This way very good…however I didn’t bake it..made it in a skillet….the goat cheese and Swiss were amazing..and the green onions set it off perfectly…I only used 8 oz of mushrooms and 4 oz of crumbled goat cheese as that was all I had on hand….the cheeses melted great..I did add a few tablespooons of water as my ground beef was super lean…and one TBSP of butter flavored coconut oil……..this will be made many times again…thank you.

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☺

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.

Nanarx6

I used Cream cheese with chives and it was a great substitute!!

Karen

Yes I made this n used cream cheese n heavy whipping cream! Mozzarella melted on top! I really liked it!

Mary Jane Pieper

I made a version of this recipe using what I had on hand. I substituted cream cheese for the Goat cheese and shredded cheddar instead of Swiss. I added chopped fresh spinach. It was delicious!

Sarah

I was planning on making french onion burgers for dinner tonight. (I have homemade french onion soup I wanted to use in a creative way but I found this casserole & I have mushrooms I need to use as well. I’m thinking of skipping the goat cheese and adding onions from the soup and thickening the broth a little & adding it to the casserole. Very excited to see how it comes out!

Great idea! Please let me know how it turns out for you.

Lauren

I wanted to love this but it was very bland. I ended up adding a ton of extra spices to it.

Terry Rap

I tried this based on rave reviews.. followed the recipe exactly as written and thought it had very little flavor and just bland.
I really wanted to like it!

VANCE ALLEN

This was incredible!! I added around a half teaspoon of crushed red pepper flake to the meat mixture. I did not add salt. Instead I added 6 slices of cooked crumbled bacon and topped with a little more cheese, 5 minutes before the end of cooking time, and continued cooking until cheese was just melted. I had it with buttery corn on the cob, and some sriracha ketchup on the side. [[Sriracha ketchup – ½ cup ketchup, 2 tablespoons sriracha, 1-3 tablespoons honey depending on your sweet tooth]]

Kara

Have you ever tried with ground turkey?

Desiree

That’s the only way I have made it we love it

Audrey

I would not call this a casserole. I had to pull some bread out of the freezer so this dried out dish had something to stick to. The flavors were great but the feta did not melt. I did not have the time to redo the recipe to make something of it. Sorry for the complaints. Wish I had not put in oven.

Wendy

I always follow the recipe as written the first time. Then if I make it again I may change it up. This was very bland to me. Easy to make but will be adding more flavor and spices next time. But it was a good base for future. Thank you for sharing.

Wanda

Oh my I have to say this is sooo good I love it. Easy to make very filling . I used feta cheese , and Mexican style blend cheese, and added 2 tablespoons of sour cream. It moved to top of my keto casserole list.

Donna

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

Kristine

Made this tonight. It’s 😋

Demoree

Very good – I added riced cauliflower as a bottom layer

Kevin

Made this tonight for my wife and I and it did not disappoint! The goat cheese and Swiss gave it so much flavor. With salt the only seasoning you were able to taste all the ingredients. This is definitely on my go to list now! Thanks for the great recipe.

Les from MN

I drained the grease 😩 then added 1/2 cup beef broth. Omg this was amazing! Going to make it again!

Olivia

This was a hit with my family! I used cream cheese instead of goat, since that’s what I had already. My husband said that he’ll be requesting this regularly. Thank you for the recipe.

becky hailey

can you freeze this casserole?

Lee Ann Mac

This was absolutely delicious and very filling. I made it with goat cheese and mozzarella (not a fan of Swiss.) This will be in my list of favorites.

Andrea

Just made this tonight for my hubby and I. Super delicious and I’m not a fan of mushrooms! I used a pound and a half of ground beef and I forgot to pick up scallions so I diced sweet onion and cooked them with the meat, added a bit more garlic. Needless to say I used a slightly bigger baking dish. We both loved this and I will be making it again.

Traci

What sides would go with this meal?

See Note 10 for side dish suggestions.

Mushroom Cheeseburger Casserole