Mushroom Cheeseburger Casserole

Mushroom Cheeseburger Casserole Recipe

(Ratings:

5 from 1 vote

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Prep: 20 mins

Cook: 25 mins

Cool: 5 mins

Yield: 4 servings

Calories: 540

Net Carbs: 6g

INGREDIENTS

• 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

INSTRUCTIONS

• 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.

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%

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Recipe Development

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!

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