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A creamy and comforting casserole that combines classic cheeseburger flavors with sautéed mushrooms, ground meat, Swiss cheese, and soft hamburger buns baked to bubbly perfection.

  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 lb Ground Beef (can be swapped for ground turkey, chicken, or plant-based meat)
  • 1 Onion (yellow onion or shallots as substitutes)
  • 8 oz Mushrooms (crimini or button mushrooms)
  • 3 cloves Garlic (fresh minced)
  • 1 cup Beef Broth (chicken broth can be used as a substitution)
  • 1 tbsp Worcestershire Sauce
  • 2 tbsp Soy Sauce (adjust for low sodium if desired)
  • 1 tbsp Dijon Mustard
  • 6 oz Swiss Cheese (alternatives: cheddar, mozzarella, or other melty cheese)
  • 1 cup Sour Cream (Greek yogurt as a substitute)
  • 4 Hamburger Buns (gluten-free buns for gluten-free option)
  • 2 tbsp Olive Oil
  • Salt (to taste)
  • Pepper (to taste)
  • 1 tbsp Fresh Parsley (optional garnish)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Heat olive oil in a large skillet over medium heat.
  3. Add ground beef, break apart with spatula, and cook 5-7 minutes until browned and no longer pink; season with salt and pepper then set aside.
  4. In the same skillet, cook chopped onion and mushrooms until soft and golden, about 5-7 minutes.
  5. Add minced garlic and sauté for 1 minute until fragrant.
  6. Return browned beef to skillet and stir in Worcestershire sauce, soy sauce, Dijon mustard, and beef broth. Simmer for 5 minutes.
  7. Remove skillet from heat, then stir in sour cream until sauce is smooth and creamy.
  8. Cube hamburger buns and spread evenly in the bottom of a casserole dish.
  9. Pour beef and mushroom mixture over the bun pieces, allowing them to soak up the sauce.
  10. Top with shredded Swiss cheese.
  11. Bake uncovered at 350°F (175°C) for 25-30 minutes until cheese is melted, bubbly, and golden brown.
  12. Sprinkle chopped fresh parsley over the casserole before serving.

Notes

This casserole keeps well in an airtight container in the refrigerator for up to three days; reheat in oven or microwave until hot and cheese is melty., It can be assembled up to 24 hours ahead by preparing ingredients and layering; cover tightly and refrigerate, then bake as directed., The casserole freezes well for up to 3 months; cool, wrap tightly with plastic wrap and foil, thaw overnight in fridge before reheating., If casserole is too dry, add a splash of broth before baking or when reheating to maintain creaminess., This recipe is adaptable to various dietary preferences including gluten-free (with gluten-free buns and verified sauces) and plant-based by substituting meat and cheese.

  • Author: Ashley
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course

Nutrition

  • Serving Size: Approximately 1/6 of casserole
  • Calories: Approximately 450 calories per serving (varies by exact ingredients used)
  • Fat: Approximately 25g per serving
  • Carbohydrates: Approximately 30g per serving
  • Protein: Approximately 28g per serving