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Mushroom and Swiss Burger Casserole

This hearty casserole is perfect for fall. Mushrooms and onions are cooked in a skillet before garlic and seasonings are added. Then ground beef is added and cooked in the skillet. Cream of mushroom soup, heavy cream and Worcestershire sauce are added after the beef is cooked. Cooked dumplings or gnocchi are stirred before the mixture is placed in a casserole dish. Shredded cheese is sprinkled on top before baking. Another tasty casserole recipe!
Course Entree
Prep Time 25 minutes
Cook Time 30 minutes
Servings 8 people

Ingredients

  • 1 lb lean ground beef
  • 24 oz bag mini potato dumplings
  • 8 oz sliced mushrooms
  • 1 onion diced
  • 6 cloves of garlic minced
  • 1 cup heavy whipping cream
  • ΒΌ cup Worcestershire sauce
  • 2 cup Swiss cheese shredded
  • 1 tsp Italian seasoning
  • Salt and pepper
  • 2 tbsp butter
  • 2 tbsp oil
  • 15 oz can cream of mushroom soup

Instructions

  1. Preheat oven to 350 F.
  2. Cook dumplings according to package.
  3. Place a pan over medium high heat and add butter and oil.
  4. Add the mushrooms and onion. Cook for 5 minutes.
  5. Add the garlic and Italian seasoning. Cook for 1-2 minutes.
  6. Add the ground beef and cook until brown and no longer pink.
  7. Add the cream of mushroom soup, heavy cream and Worcestershire sauce. Stir and let the mixture simmer for a couple of minutes.
  8. Add the beef mixture and the dumplings to a greased 9x13 baking pan. Stir everything together. Top with shredded cheese, cover with foil and bake for 30 minutes.
  9. Remove the foil and place under broiler for a few minutes to get bubbly and brown.

Recipe Notes

I use potato gnocchi instead.