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
Prep: 20 mins
Cook: 25 mins
Cool: 5 mins
Yield: 4 servings
Calories: 540
Net Carbs: 6g
INGREDIENTS
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 |
PHOTOS




Thinking of making this but I don’t like goat cheese. What can I substitute without changing nutrition counts?
How about blue cheese, feta cheese, or ricotta cheese? Cream cheese would probably be a decent substitute as well.
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.
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.
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☺
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.
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!
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!
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.
Made this tonight. It’s 😋
Do you happen to know how to make this in an instant pot? I live in Texas and it’s just so darn hot to use the oven most of the time. Thank you ❤
Sorry, I don’t. I suspect that an Instant Pot version wouldn’t taste as good, since it would be cooking via steaming/wet heat instead of dry heat like the oven.
Have you ever tried with ground turkey?
Delicious, I try a lot of recipes I’m disappointed with but this is a keeper! Fantastic!
What sides would go with this meal?
See Note 10 for side dish suggestions.
I made this tonight so versatile and so delicious. I will def. make this again!
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.
Try Havarti it’s not as sharp.