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Mushroom Cheeseburger Casserole

Updated Apr 20, 2020Published Dec 14, 2019 By Julia 18 CommentsThis post may contain affiliate links.

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 burger casserole served in white bowl

Mushroom Cheeseburger Casserole

5 from 5 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

mushroom burger casserole served in white bowl
mushrooms and beef in casserole dish
cheese and scallions added to casserole dish
freshly baked mushroom burger casserole

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.

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Filed Under: Casseroles, Mains: Beef, Per Serving: 5-10g Net Carbs Tagged With: 31-60min, 6-10ingredients, featured, garlic, gluten free, goat cheese, ground beef, mushrooms, oven, scallions, swiss cheese

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

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newest oldest most voted
Sue

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

Vote Up5Vote Down  Reply
11 months ago
Julia

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

Vote Up6Vote Down  Reply
11 months ago
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.

Vote Up5Vote Down  Reply
11 months ago
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☺

Vote Up4Vote Down  Reply
8 months ago
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.

Vote Up3Vote Down  Reply
7 months ago
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.

Vote Up1Vote Down  Reply
4 months ago
Kristine

Made this tonight. It’s 😋

Vote Up1Vote Down  Reply
11 months ago
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!

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Vote Up0Vote Down  Reply
22 hours ago
Kara

Have you ever tried with ground turkey?

Vote Up0Vote Down  Reply
2 months ago
Robyn Spano

Delicious, I try a lot of recipes I’m disappointed with but this is a keeper! Fantastic!

Vote Up0Vote Down  Reply
2 months ago
Traci

What sides would go with this meal?

Vote Up0Vote Down  Reply
2 months ago
Julia

See Note 10 for side dish suggestions.

Vote Up0Vote Down  Reply
2 months ago
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!

Vote Up0Vote Down  Reply
2 months ago
Julia

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

Vote Up0Vote Down  Reply
2 months ago
Donna

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

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Vote Up0Vote Down  Reply
6 months ago
Betty Armstrong

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

Vote Up0Vote Down  Reply
10 months ago
Julia

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.

Vote Up1Vote Down  Reply
10 months ago
Laura Wrona

Try Havarti it’s not as sharp.

Vote Up2Vote Down  Reply
5 months ago

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