Creamy Beef and Mushroom Casserole
A cozy family favorite that combines savory beef, earthy mushrooms, and rich creaminess for a delightful dinner experience.
Ingredients
Main Ingredients
- 1 lb ground beef Opt for lean beef for a healthier option. Ground turkey or chicken can substitute beautifully.
- 8 oz mushrooms, sliced Fresh mushrooms provide an earthy depth; canned mushrooms can be used in a pinch.
- 1 medium onion, chopped Sweet onions give a wonderful base flavor.
- 2 cloves garlic, minced Fresh garlic adds depth; garlic powder can be used for convenience.
- 1 cup sour cream Greek yogurt works for a lighter version.
- 2 cups beef broth Use homemade stock for richer flavor.
- 1 tbsp Worcestershire sauce A splash of soy sauce can work in its place.
- to taste salt and pepper
- ½ cup shredded cheddar cheese (optional) An optional cheesy topping.
Instructions
Preparation
- In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-5 minutes.
- Increase the heat slightly and add the ground beef to the pan. Cook until browned, breaking it apart with a spoon, around 5-7 minutes.
- Stir in the sliced mushrooms and cook for another 5 minutes.
- Pour in the beef broth and Worcestershire sauce. Let it simmer for about 3-4 minutes.
- Lower the heat, then fold in the sour cream, stirring until well combined. Season with salt and pepper to taste.
- Pour the beef mixture into a greased casserole dish, spreading it out evenly.
- Sprinkle the grated cheddar cheese over the top if using.
- Cover with foil and bake in a preheated oven at 350°F (175°C) for 30 minutes. Remove the foil for the last 10 minutes.
- Once baked, let it cool for about 5 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. To reheat, bake in the oven at 350°F (175°C) until warmed through.