Creamy Beef Mushroom Bake (Printable Version)
# What You'll Need:
→ Meat and Aromatics
01 -
450 grams ground beef, 80% lean
02 -
1 medium onion, diced (approx. 150 grams)
03 -
3 cloves garlic, minced
→ Mushrooms
04 -
250 grams cremini or baby bella mushrooms, sliced
→ Sauce
05 -
300 grams cream of mushroom soup (commercially prepared)
06 -
120 grams full-fat sour cream
07 -
1 teaspoon paprika (sweet or smoked)
08 -
1/2 teaspoon dried thyme (optional)
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
→ Topping
11 -
150 grams shredded mozzarella or cheddar cheese
→ Serving Suggestions (optional)
12 -
Cooked egg noodles, rice, or cauliflower rice
# Step-by-Step Directions:
01 -
Heat a large skillet over medium heat. Add ground beef and diced onion. Cook for approximately 8 minutes, stirring frequently until beef is browned and no longer pink and onions are softened. Drain excess fat.
02 -
Add minced garlic and sliced mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally until mushrooms are golden and have released their juices and the garlic is fragrant.
03 -
Stir in cream of mushroom soup, sour cream, paprika, dried thyme, salt, and pepper. Mix thoroughly until the sauce is smooth and homogenous.
04 -
Transfer the beef and mushroom mixture to a lightly greased 23x33 cm (9x13 inch) baking dish and spread evenly with a spatula.
05 -
Sprinkle shredded mozzarella or cheddar cheese evenly over the top. Bake uncovered in a preheated oven at 190°C (375°F) for 25-30 minutes until cheese is melted, golden, and the casserole is bubbling.
06 -
Serve hot, spooned over cooked egg noodles, rice, or cauliflower rice as desired.
# Helpful Notes:
01 -
Brown beef and onions thoroughly for maximum flavor. Grate cheese fresh for best melting. Optional: add a crunchy topping of breadcrumbs or crushed crackers during the last 10 minutes of baking.
02 -
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat thoroughly before serving.