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.
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
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.
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!
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.
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.
I used Cream cheese with chives and it was a great substitute!!
Yes I made this n used cream cheese n heavy whipping cream! Mozzarella melted on top! I really liked it!
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 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.
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]]
Have you ever tried with ground turkey?
That’s the only way I have made it we love it
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.
I made this tonight so versatile and so delicious. I will def. make this again!
Made this tonight. It’s 😋
Delicious!! I made for my diabetic mother and even my 12 year old and picky 13 year old loved it and both had seconds!!
Delicious! I doubled the recipe in 13 x 9 pan and paired it with creamy garlic zoodles. I added sundried tomatoes to casserole and red pepper flakes. Good enough for company.
I have made this twice in the last month, it is delicious and super easy to make with minimal ingredients, keeps you full, very good recipe!!
I added havarti cheese (not goat cheese) and an onion to the beefy mixture. To garnish, I chopped up dill pickle and Mayo/mustard combo. Delish!!
Made this last night — it was fantastic! This was a wonderful low-carb dish that will become a staple for our family. It made the whole house smell delicious! I chose to brown the mushrooms in butter first, then remove them to a plate while I browned the beef. Using what I had on hand, I ended up with half Swiss and half mozzarella, then used Ricotta in place of the goat cheese. Thanks for a great recipe!
Excellent…we loved it…I did add some A1 steak sauce, and some chive cream cheese to the cooked meat… than some crumbed bacon on at the end…it was delicious…thank you
Making this recipe tonight…but using our smoker to cook it.
Also my significant other would like to know if someone has watched a bit of Christmas Dragnet? He says Scallions…most people call them green onions but they’re really scallions…lol…
This is delicious! Thanks!
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.
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.
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.
Provolone