Hamburger Mushroom Bake (Printable)

Comforting beef and mushroom casserole with creamy sauce and golden cheesy crust

# What You'll Need:

→ Meats

01 - 1.5 lbs ground beef

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 8 oz fresh mushrooms, sliced

→ Sauces & Dairy

05 - 1 can (10.5 oz) condensed cream of mushroom soup
06 - 0.5 cup sour cream
07 - 1 cup shredded cheddar cheese
08 - 0.25 cup milk

→ Seasonings

09 - 1 tsp Worcestershire sauce
10 - 1 tsp dried thyme
11 - 0.5 tsp salt
12 - 0.5 tsp black pepper

→ Topping

13 - 1 cup fresh breadcrumbs or crushed crackers
14 - 2 tbsp unsalted butter, melted

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, cook ground beef until browned and crumbly, about 6-8 minutes. Drain excess fat if necessary.
03 - Add chopped onion and garlic to the skillet; cook 2-3 minutes until softened.
04 - Stir in sliced mushrooms; cook another 5 minutes until tender and liquid has mostly evaporated.
05 - In a large bowl, combine cream of mushroom soup, sour cream, milk, Worcestershire sauce, dried thyme, salt, and pepper. Mix until smooth.
06 - Add the beef and mushroom mixture to the bowl; stir well to coat.
07 - Transfer the mixture to the prepared baking dish. Sprinkle evenly with shredded cheddar cheese.
08 - In a small bowl, mix breadcrumbs with melted butter. Sprinkle over the cheese layer.
09 - Bake for 25-30 minutes or until the top is golden and bubbly.
10 - Let stand 5 minutes before serving.

# Expert Tips:

01 -
  • The creamy sauce comes together faster than you can debate takeout options
  • Leftovers somehow taste even better the next day, if they survive that long
  • That golden buttery topping makes the whole house smell like a Sunday supper regardless of what day it actually is
02 -
  • Drain the beef really well, otherwise you end up with an oily layer that nobody wants on their plate
  • The topping can burn quickly, so check at the 20 minute mark and tent with foil if it’s getting too dark
  • Room temperature sour cream incorporates much better than cold straight from the fridge
03 -
  • Use freshly grated cheese instead of pre shredded for better melting and no anti caking agents
  • If the sauce seems too thick, add another splash of milk before baking
  • Let it rest the full 5 minutes, otherwise you’ll end up with a runny mess on the plate

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