Mushroom and Swiss Burger Casserole

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A comforting and satisfying Mushroom and Swiss Burger Casserole made with ground beef, hearty mushrooms, and melty Swiss cheese.

Scale

1 lb ground beef (or preferred substitute like ground turkey, chicken, or plant-based meat)
1 onion, diced
8 oz mushrooms, sliced (crimini or button mushrooms work well)
3 cloves garlic, minced
1 cup beef broth (or chicken broth for a lighter flavor)
1 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp Dijon mustard
6 oz Swiss cheese, shredded (or substitute with any melty cheese)
1 cup sour cream (or Greek yogurt for a lighter alternative)
4 hamburger buns (choose gluten-free buns if needed)
2 tbsp olive oil
Salt and pepper to taste
1 tbsp fresh parsley (optional for garnish)

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Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Sauté the diced onion until translucent, about 3 to 5 minutes.
Add the minced garlic and sliced mushrooms. Cook until the mushrooms release their moisture and slightly brown.
Incorporate the ground beef, breaking it apart as it browns. Season with salt and pepper.
Once the meat is browned, stir in the beef broth, Worcestershire sauce, soy sauce, and Dijon mustard. Allow the mixture to simmer for about 5 minutes.
In a separate bowl, mix the sour cream into the meat mixture, creating a creamy consistency.
Shred the hamburger buns into bite-sized pieces and fold them into the mixture.
Transfer everything into a casserole dish and top with shredded Swiss cheese.
Bake for approximately 25–30 minutes, or until the cheese is bubbly and golden.
Garnish with fresh parsley before serving.

Consider incorporating spices like smoked paprika or cayenne pepper for added depth. Use Greek yogurt for a lighter version.

Find it online: https://sousviderecipe.com/mushroom-swiss-burger-casserole/