Mushroom and Swiss Burger Casserole Recipe

Chateau Dumplings provided the dumplings in this recipe, but it is in no way sponsored.  I just genuinely like the product.

There are two things I love, a great burger and a good fridge forage.  I know you're familiar with a great burger, but a fridge forage is where you go through your refrigerator and pantry to come up with meals that don't require going to the store.  That's what inspired this Mushroom & Swiss Burger Casserole Recipe.  I was hardcore jonesing for a mushroom and swiss burger, but came across these Chateau Dumplings in my freezer the company had sent me a while back.  A light went off and I was like CASSEROLE!  


Packed with all the rich flavor you get from a great burger combined with these tender pillows of goodness this Mushroom & Swiss Burger Casserole is OUT-OF-THIS-WORLD!  I know you're going to love it so...

Let's Get Started!

For this Mushroom and Swiss Burger Casserole Recipe you will need a few simple ingredients:


  • 1 lb Lean Ground Beef
  • 1 24 oz Bag of mini potato dumplings (or tater tots)
  • 8 oz of Baby Portobello Mushrooms, sliced
  • 1 Onion, diced
  • 6 cloves of Garlic, minced
  • 1 15 oz can of Cream of Mushroom Soup
  • 1 c Heavy Cream
  • 1/4 c Worcestershire Sauce
  • 2 c Swiss Cheese, shredded
  • 1 tsp Italian Seasoning
  • Salt and Pepper, to taste
To begin you will preheat the oven to 350 degrees. 



Next you will need to prepare your onion, mushrooms, and garlic.


Place a pan over medium/high heat and add a little butter and oil.
I added 2 Tbsp of each.


Once the pan is HOT add the mushrooms and onions.
These will cook about 5 minutes until slightly brown.


Place a pot of salted water over high heat to come to a boil.


Returning to the mushrooms and onion, add the garlic and...


Italian seasoning.

Let this cook for just a minute until you can smell the garlic coming up from the pan.


Now you will add the ground beef.
Cook until it is brown and no longer pink.
Drain and return back to the pan.


Add the cream of mushroom soup,


Worcestershire sauce,


and heavy cream.  Stir it all together and let simmer for a couple minutes.


By this time the water should be boiling so add the Chateau Dumplings and cook according to the directions on the packaging.

If you cannot find these dumplings you can always substitute with tater tots.  Just don't boil those.  LOL




Add the beef mixture and the dumplings to a 9x13 baking dish.


Stir everything together.


Top with the shredded swiss cheese.


Cover with foil and bake at 350 for 30 minutes.


After 30 minutes remove from the oven and place under the broiler for a few minutes to get brown and bubbly.  


 Look at how beautiful that casserole turned out!  Let's plate it up!


YUM!  Look at all that rich and gooey goodness!  I'm not kidding when I say this tastes JUST LIKE a great mushroom and swiss burger, we were blown away!  I like to serve this Mushroom and Swiss Burger Casserole Recipe with some steamed broccoli and you are ready to eat!  I know you are going to love this one, so get in the kitchen and give it a try TONIGHT!  

And as always...

Happy Eating, Happy Reading, and Happy Living, 
~The Kitchen Wife~



Mushroom and Swiss Burger Casserole Recipe:
*Prep time: 15 minutes  *Cook Time: 30 min  *Servings: 6-8

PRINTABLE RECIPE

Ingredients:
  • 1 lb Lean Ground Beef
  • 1 24 oz Bag of mini potato dumplings (or tater tots)
  • 8 oz of Baby Portobello Mushrooms, sliced
  • 1 Onion, diced
  • 6 cloves of Garlic, minced
  • 1 15 oz can of Cream of Mushroom Soup
  • 1 c Heavy Cream
  • 1/4 c Worcestershire Sauce
  • 2 c Swiss Cheese, shredded
  • 1 tsp Italian Seasoning
  • Salt and Pepper, to taste
Directions:
  1. Preheat the oven to 350 degrees.  
  2. Cook the dumplings according the directions of the packaging.*
  3. Place a pan over medium/high heat and add a little butter and oil. 
  4. When the pan is hot add the mushrooms and onion.  Cook for about 5 minutes. 
  5. Add the garlic and Italian seasoning.  Cook for a minute or two until you smell the garlic coming from the pan. 
  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 simmer a couple of minutes. 
  8. Add the beef mixture and the dumplings to a 9x13 baking dish.  Stir them together. 
  9. Top with the shredded swiss cheese, cover with foil, and bake in the oven for 30 minutes. 
  10. Remove foil and put under broiler for a few minutes to get brown and bubbly.  
  11. Serve and Enjoy!
*If you cannot find the potato dumplings you can substitute with tater-tots.  

11 comments

  1. Do you add the tater tots near the end frozen when you cook the casserole for 30 at 350? Also, can you use Provolone cheese?

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    Replies
    1. Hey Kara! Thanks for stopping by. Yes, I would add them frozen and bake for 30 at 350. Also, I think provolone would be DELICIOUS on this!

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  2. I am really surprised this doesn't have more reviews. I loved it. I did provolone and mozzarella cheese with tater tots and garlic powder. I think I'll add this to my fall and winter food comfort food rotation! Thanks for a new recipe!

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    Replies
    1. YAY! I'm so glad you loved it! It's one of our favs around here as well!

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  3. How well will this freeze? I'm by myself and I only have a small oven that won't hold the size pan you used so I'd be putting it in two smaller pans, one for now and another for later in the month. Appreciate your help!

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    Replies
    1. Hi Debbie, I have never tried freezing it, but I think it would freeze quite well.

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  4. Can you use other type dumplings besides potato?

    ReplyDelete
    Replies
    1. You can use gnocchi or tater tots. They both work great!

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  5. How much of the worchester sauce? Says 1/4 Worcestershire Sauce

    ReplyDelete
    Replies
    1. I'm so sorry about that. It is a 1/4 cup. I will fix that now. Thanks for pointing it out!

      Delete
  6. I am going to pass this recipe on to my son as he loves mushroom and swiss burgers but will redo the recipe with only 1/2 the ingredients so that there is not to much leftovers as he is on his own and learning to cook.
    P.S. I will be making this for myself and hubby.

    ReplyDelete

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