Hamburger Mushroom Bake
For a hearty and comforting family dinner that's ready in just 40 minutes, this Hamburger Mushroom Bake is a total game-changer - one pan, minimal cleanup, and maximum flavor!
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Ingredients
- 1 lb ground beef
- 1 lb sliced mushrooms
- 2 tbsp butter unsalted
- 6 oz cream cheese softened
- 3 large eggs
- 2 tsp minced garlic
- 1 tsp seasoning salt
- 2 tbsp fresh parsley chopped
- salt and pepper to taste
- Parmesan cheese for garnish
Instructions
- Preheat oven to 350°F (175°C).
- Brown the ground beef in a large skillet over medium-high heat. Season with salt and pepper to taste. Drain excess fat and set aside.
- Melt butter in the same skillet over medium heat. Add sliced mushrooms and sauté until tender and golden, about 5-6 minutes.
- Add aromatics - stir in minced garlic, seasoning salt, parsley, and pepper. Sauté for another minute until fragrant.
- Make cream sauce - in a food processor or blender, blend softened cream cheese and eggs until completely smooth.
- Assemble - pour cream cheese mixture over the cooked ground beef and stir to combine. Transfer to a well-greased 9x9 inch baking dish.
- Top and bake - spread sautéed mushrooms evenly over the beef mixture. Bake for 20 minutes until set and lightly golden.
- Garnish and serve - remove from oven, sprinkle with Parmesan cheese, and serve hot!
Notes
- Make it ahead - assemble completely and refrigerate up to 24 hours before baking.
- Add 5-10 extra minutes if baking from cold.
- Serving suggestions - delicious over egg noodles, pasta, rice, or with fresh buttermilk biscuits and hash browns.
- Add vegetables - diced onions, carrots, or bell peppers can be sautéed with the mushrooms for extra nutrition.
- Storage - refrigerate leftovers for up to 3 days. Reheat gently until heated through.
- Freezing - freezes beautifully for up to 3 months. Thaw overnight in fridge before reheating.
- Topping variations - try adding tater tots, sliced potatoes, or breadcrumbs on top before baking for extra texture!