Monday, November 12, 2018

Mushroom and Swiss Burger Casserole Recipe: A Comfort Food Classic

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

Welcome to my kitchen!  Are you looking for a delicious and hearty meal that's perfect for family dinners or potlucks?  My Mushroom and Swiss Burger Casserole is a savory, cheesy, and satisfying dish that brings together the classic flavors of a mushroom and Swiss burger in a convenient casserole form.  


This recipe is not only easy to prepare but also packed with flavors that will delight your taste buds.  Follow along to create a comforting meal that everyone will love!  

Let's Get Started!  






INGREDIENTS


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





INSTRUCTIONS

Step 1:  Preheat and Prepare

Preheat your oven to 350°F (175°C).  Grease a 9x13 inch baking dish and set it aside.




Step 2:  Prepare and Cook the Vegetables

Slice the mushroom, dice the onion, and mince the garlic.  Add 2 Tbsp of butter to a skillet and place over medium-high heat.  When the butter is melted add the mushrooms, onion and garlic to the pan and sauté for 5-10 minutes.  The mushrooms should be golden brown and the onions clear and translucent.











Step 3:  Cook the Beef

In the same skillet you prepared the vegetables in, cook the ground beef until browned.  Drain and excess fat by using a paper towel in the pan to soak up the grease.  












Step 4: Make the Sauce

Add the can of cream of mushroom to the skillet with the meat and vegetables.  Add the Worcestershire sauce and heavy cream as well.  Stir everything together until smooth and creamy.  











Step 5:  Cook the Dumplings

Bring a pot of salted water to a boil and cook the potato dumplings according the to directions on the packaging.  






Step 6:  Assemble the Casserole

Once the dumplings have finished cooking drain them and add to the greased casserole dish.  Pour the sauce over the dumplings and stir everything together in the baking dish.  












Step 7:  Add the Topping

Grate the Swiss cheese and sprinkle over the top of the casserole.  I recommend using a block of Swiss cheese and grating it yourself.  This will give you the best melt.  












Step 8:  Bake and Brown

Cover the baking dish with foil and place in the 350° oven for 30 minutes.  After 30 minutes, remove the foil and place under the broiler for a few minutes to allow the cheese to get brown and bubbly. 










TIPS FOR THE PERFECT CASSEROLE:

  • Substitutions for the Dumplings:  I realize these dumplings are difficult to find in some areas so here are some options I have used that turn out just as delicious.  Tate-Tots, Gnocchi, and even Egg Noodles.
  • Mushroom Variety:  Feel free to use a mix of mushrooms like cremini, shiitake, or button mushrooms for added depth of flavor.
  • Make Ahead:  This casserole can be assembled ahead of time and refrigerated.  Just add a few extra minutes to the baking time of cooking from cold.  
  • Add Vegetables:  For a more balanced meal, consider adding some chopped spinach or bell peppers to the beef and mushroom mixture.  







This Mushroom and Swiss Burger Casserole is the perfect blend of classic burger flavors and comforting casserole goodness.  Easy to make and absolutely delicious, it's sure to become a family favorite!












Whether you're feeding a crowd or looking for a cozy dinner option, this recipe is a winner.  Try it out and enjoy the taste of a gourmet burger in a convenient, bake-and-serve format!

And as always...

Happy Eatin' Y'all!
~The Kitchen Wife~





Yield: 6-8

Mushroom and Swiss Burger Casserole Recipe

The rich taste of a great mushroom and swiss burger with all the comfort of a casserole! This Mushroom and Swiss Burger Casserole recipe is sure to be a family favorite!
prep time: 15 minscook time: 30 minstotal time: 45 mins

ingredients:

  • 1 lb Lean Ground Beef
  • 1 24 oz Bag of Mini Potato Dumplings*
  • 8 oz bag of Baby Portobello Mushrooms, sliced
  • 1 Onion, diced
  • 6 Cloves of Garlic, minced
  • 1 c Heavy Whipping Cream
  • 1/4 c Worcestershire Sauce
  • 2 c Swiss Cheese, shredded
  • 1 tsp Italian Seasoning
  • Salt and Pepper, to taste
  • 2 Tbsp Butter
  • 2 Tbsp Oil
  • 1 15 oz can of Cream of Mushroom Soup

instructions

  1. Preheat oven to 350 degrees. 
  2. Cook dumplings according to the directions on 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 1-2 minutes until you smell the garlic coming up 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 greased, 9x13, baking dish.  Stir everything together. Top with shredded Swiss 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.  
  10. Serve and Enjoy!

NOTES:

*  If you cannot find potato dumplings, use tater tots or gnocchi.  
** Prepare the tater tots or gnocchi according to packaging.
Created using The Recipes Generator

51 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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    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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    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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    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?

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    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

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

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  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.

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    1. I love that! That's the beauty of a recipe, you can always tweak it to suit you and your lifestyle!

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  7. This recipe looks amazing ! I have some ground venison that I think would work well with this. Cant wait to make it. Also loved your mantra of how food is love.
    I couldn't agree more !

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    1. Oh I bet venison WOULD be delicious! Thank you so much for your sweet, sweet words and I can't wait to hear what you think!

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  8. Where do you buy your dumplings?

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    1. The company actually sent these to me, but gnocchi would work perfectly or, if that's not your things, you can 100% uses tater-tots.

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  9. Just came across this recipe. Will be making it tomorrow! Have everything on hand. I am going to be using Reames Frozen Egg Noodles instead of the dumplings. It is what I have. They are thick noodles and have the same consistency as dumplings. Can't wait to smell it baking away!! Yummo ~ may even have to put a few pickles on top when I serve it!!

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    1. Oh I bet that will be yummy! I can't wait to hear what you think! Please some back and let me know how it turned out!

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  10. Not sure if anyone has noticed but the onion and garlic on not on the ingredient list when it prints. Going to make tonight, sounds delicious!!!

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    1. Oh No! I totally over looked that when typing up the printable recipe card. Thanks for pointing it out and I will get it fixed asap.

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  11. We are trying to eat low carb so I substituted a chopped up head of cauliflower that I broiled first in place of the dumplings and despite my husband's skepticism it was delicious. Thanks!

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    1. Oh that sounds AMAZING! I will be trying that FOR SURE! Thanks for sharing the tweak!

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  12. Made this today..cant wait to dig in..lol

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  13. I thought it read to prepare the tater tots as directed on package?

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    1. Yes. If you are using tater-tots in place of the dumplings I reccomend cooking them BEFORE adding to the casserole.

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  14. Hi just bought all the stuff and forgot foil. Is it ok if I bake it without foil?

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  15. Made it and froze...cooked tonight. Was SO good...everyone loved it! Hubby wanted more meat...might increase it to 1.5 lbs next time just for him.

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    1. Oh for sure! And just an FYI someone made this with Italian Sausage and said it was life changing!

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  16. This sounds delish. I want to make it tonight but I would be using tater tot’s so I’ll cook them before hand and then would I put them on before the cheese I would think to keep them a bit crunchy what do you think?

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    1. If I were making this w/ tater tots I would make it how I do my standard tater tot casserole. I would make the beef mixture with the onions and mushrooms, etc., put that in the bottom of the pan, then put the Swiss cheese on top of that and the tater tot’s on top of the Swiss cheese and they will crisp up in the oven. No need to cook them first.

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    2. I think that sounds like a great idea. You can never go wrong with a little crunch.

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  17. want to try this but i don't have any heavy cream - can milk be substituted?

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    1. I normally use half-and-half in things that call for heavy cream.

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  18. This is the second time I've made this. I use mini pierogies instead of potato dumplings..sooo delicious!!!

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  19. Hate to say my family of 4 didn't love it. I used frozen tots and put them in the oven frozen (15 mins covered, 15 mins not). They cooked fine, just didn't love the overall flavor. Too much worcestershire sauce for my taste as well. Would maybe like it better with the dumplings, egg noodles, or even rice. I'll try it one more time with less worchestshire and not hashbrowns.

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    1. Thanks for the feedback. I'm sorry you didn't love it, but I appreciate you giving it another try adjusting the ingredients to your taste. I think that's important with any recipe. I look forward to hearing your thoughts after.

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  20. I'm wondering of this might be able to be made with a short pasta like elbows or farfalle?

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    1. I haven't tried it, but I am sure it would work. I would cook the pasta a little underdone so that it doesn't get too mushy while it bakes.

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  21. Hi! I can't have Dairy milk, so no heavy cream.....would Almond Milk work?

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  22. I made this last night for supper. Because I couldn't find potato dumplings or gnocchi, I made my own. It was absolutely delicious! All of the flavors mesh so well. This will be a regular at our house!

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  23. I wonder if this would be good with meatballs instead of just ground beef?

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  24. Can you make ahead of time and bake the next day?

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  25. want to try this but i don't have any heavy cream - can milk be substituted?

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  26. Very efficiently written information. It will be beneficial to anybody who utilizes it, including me. Keep up the good work. For sure i will check out more posts. This site seems to get a good amount of visitors.Jungle Cake Strain

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  27. I wonder if this would be good using parboiled sliced potatoes, then cover bottom of dish with the potatoes before adding toppings? I don’t have any dumplings of any sorts or tater tots on hand.. :)

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  28. I usually don't try recipes on new sites. I was craving something mushroom and swiss so I tried it and I am grateful. I have made it at least 4 times. I double the beef and the mushrooms and I use gnocchi and my sons eat it.

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  29. there are way way way too many ads with this recipe that it will not reload to print

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