Mushroom Cheeseburger Casserole Recipe
- 1 lb ground beef (I use 85% lean)
- 1 lb mushrooms, sliced (I use cremini or baby bella)
- 5 cloves garlic, thinly sliced
- 8 slices swiss cheese (6 oz wt.), finely chopped
- 1 cup crumbled goat cheese (4 oz wt.)
- 1/3 cup thinly sliced scallions (about 3 scallions; also called green onions)
- 1 tsp table salt
Preheat the oven to 375 F. Set aside an 8×8 inch baking dish; I use a glass one and do not grease or line.
- Add ground beef and salt to a high-sided skillet (I use a 10-inch nonstick pan with 3-inch-tall sides; smaller ones won’t be able to fit the raw mushrooms). Place over high heat, constantly breaking apart the meat as it cooks until it is crumbled, browned, and releasing liquid, a few minutes. Keep everything in the pan for the next step.
- Add mushrooms and garlic. Cook until the mushrooms are significantly shrunken and most of their released juices have evaporated, 6 to 8 minutes, stirring occasionally. The only liquid remaining should be the grease from the meat.
- Transfer the beef-mushroom-garlic mixture to the baking dish, using a slotted spoon if you prefer to leave behind any grease pooling at the bottom of the skillet.
- Add goat cheese and two-thirds of the swiss cheese to the baking dish, carefully stirring directly in the dish until well-mixed with the beef and mushrooms. The goat cheese should melt quickly and nicely coat the other ingredients.
- Evenly sprinkle scallions over everything, then distribute remaining one-third of swiss cheese on top. Arrange the surface a bit so it’s flattened and even.
- Transfer the baking dish to the oven. Bake for about 15 minutes; it’s done when the casserole is very hot, bubbling up the sides, and the swiss cheese is completely melted.
- Let it rest for about 5 minutes before cutting into 4 squares. Serve immediately while hot.
- Leftovers: Cover tightly with foil and refrigerate for 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.
|Makes 4 Servings|
|Amount Per Serving (4×4-inch square):|
|Total Fat 35g||54%|
|Saturated Fat 18g||90%|
|Net Carb 6g|
|Total Carb 6.5g||2%|
|Dietary Fiber 0.5g||1%|
This casserole is inspired by one of my favorite burger flavors — a mushroom swiss burger with goat cheese. I wanted to create a low carb, keto friendly version of this burger that captured all of its delicious flavors.
I tested various proportions of mushrooms, ground beef, and cheese so that their flavors are well-balanced without overpowering each other. I also wanted to keep the ingredients list pared down, so I only use seven ingredients total. In the end, each generous serving comes out to just 6g net carbs.
Fun Flavor Additions
For a nice pop of tart flavor, sprinkle some diced sun-dried tomatoes or sliced stuffed olives over the casserole prior to baking. Note that sun-dried tomatoes have a fair amount of carbs, so add them in moderation.
To add a smoky flavor and crispy texture, top with cooked crumbled bacon. For a spicy version, add thinly sliced jalapeños. If you’re looking for something sweeter, stir in caramelized onions. All of these ingredients can be added when you’re assembling the casserole. Enjoy!