This Mushroom Cheeseburger Casserole is cozy, creamy comfort food in a pan. Savory ground beef, tender mushrooms, and onions are folded into a rich, cheesy mushroom sauce, then topped with crisp tater tots and melted cheddar. It’s an easy, family-friendly bake that tastes like a loaded cheeseburger with a creamy twist.
Ingredients
- 1 pound ground beef
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup cheddar cheese, shredded
- 1 cup cream of mushroom soup
- 1/2 cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard (yellow or Dijon)
- Salt, to taste
- Black pepper, to taste
- 4 cups frozen tater tots
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until browned and fully cooked. Drain off any excess fat.
- Add the chopped onion, sliced mushrooms, and minced garlic to the skillet with the beef. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are tender and most of the moisture has cooked off.
- Stir in the cream of mushroom soup, milk, Worcestershire sauce, mustard, salt, and black pepper. Mix until everything is well combined and creamy. Let the mixture simmer for 2–3 minutes to heat through and thicken slightly.
- Transfer the beef and mushroom mixture to the prepared baking dish, spreading it into an even layer.
- Arrange the tater tots in a single layer over the top of the beef mixture, covering it completely.
- Sprinkle the shredded cheddar cheese evenly over the tater tots.
- Bake in the preheated oven for 30–35 minutes, or until the tater tots are golden brown, the cheese is melted and bubbly, and the casserole is hot all the way through.
- Remove from the oven and let the casserole cool for a few minutes to set. Garnish with freshly chopped parsley, slice into portions, and serve warm.
Variation
- Use ground turkey or ground chicken instead of beef for a slightly lighter casserole.
- Stir in 1/2–1 cup of frozen peas, corn, or mixed vegetables to the beef mixture for added color and nutrition.
- Swap cheddar for a blend of cheeses like mozzarella, Monterey Jack, or pepper jack for a different flavor profile.
Cooking Notes
- Make sure the beef is fully browned and most of the liquid has evaporated before adding the soup mixture so the casserole doesn’t turn soupy.
- Arrange the tater tots in a tight, even layer for maximum crispiness and an attractive top.
- If the top is browning too quickly before the center is hot, loosely tent the dish with foil for the last 5–10 minutes of baking.
Serving Suggestions
- Serve with a simple green salad or steamed green beans to balance the richness of the casserole.
- Pair with roasted or steamed vegetables like broccoli, carrots, or Brussels sprouts for a complete meal.
- Add a side of pickles or a quick tomato-cucumber salad to echo classic burger flavors and cut through the creaminess.
Tips
- For extra flavor, season the beef with a pinch of smoked paprika or garlic powder while browning.
- If you prefer very crispy tots, bake them on a sheet pan for 10 minutes first, then transfer to the top of the casserole and finish baking.
- Grate your own cheese from a block for better melting and a smoother, creamier topping than pre-shredded cheese.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: ≈450 kcal
- Protein: ≈20–24 g
- Sodium: ≈800–1,000 mg
Frequently Asked Questions
- Can I make this casserole ahead of time?
Yes. Assemble the casserole up to the tater tot and cheese layer, cover tightly, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the baking time if baking straight from the fridge. - Can I freeze Mushroom Cheeseburger Casserole?
You can freeze the assembled, unbaked casserole tightly wrapped for up to 2–3 months. Bake from frozen at 350°F (175°C) for 55–70 minutes, covering with foil if the top browns too quickly. - What can I use instead of cream of mushroom soup?
Substitute with about 1 cup of homemade mushroom or cream sauce (a simple roux with milk and sautéed mushrooms) if you prefer to avoid canned soup. - How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 3–4 days. Reheat individual portions in the microwave or rewarm in a 350°F (175°C) oven until hot and bubbly.
Conclusion
This Mushroom Cheeseburger Casserole combines all the flavors of a classic cheeseburger with the cozy ease of a baked casserole. Savory beef, mushrooms, and a creamy sauce are tucked under a golden tater tot and cheddar topping that’s crisp on the outside and melty underneath. It’s a crowd-pleasing, weeknight-friendly dish that feels indulgent and satisfying with every bite.
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Mushroom Cheeseburger Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Contains Gluten, Contains Dairy
Description
This Mushroom Cheeseburger Casserole is cozy, creamy comfort food in a pan. Savory ground beef, tender mushrooms, and onions are folded into a rich, cheesy mushroom sauce, then topped with crisp tater tots and melted cheddar. It’s an easy, family-friendly bake that tastes like a loaded cheeseburger with a creamy twist.
Ingredients
Scale
- 1 pound ground beef
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup cheddar cheese, shredded
- 1 cup cream of mushroom soup
- 1/2 cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard (yellow or Dijon)
- Salt, to taste
- Black pepper, to taste
- 4 cups frozen tater tots
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
- In a large skillet over medium heat, cook the ground beef, breaking it up with a spoon, until browned and fully cooked. Drain off any excess fat.
- Add the chopped onion, sliced mushrooms, and minced garlic to the skillet with the beef. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are tender and most of the moisture has cooked off.
- Stir in the cream of mushroom soup, milk, Worcestershire sauce, mustard, salt, and black pepper. Mix until everything is well combined and creamy. Let the mixture simmer for 2–3 minutes to heat through and thicken slightly.
- Transfer the beef and mushroom mixture to the prepared baking dish, spreading it into an even layer.
- Arrange the tater tots in a single layer over the top of the beef mixture, covering it completely.
- Sprinkle the shredded cheddar cheese evenly over the tater tots.
- Bake in the preheated oven for 30–35 minutes, or until the tater tots are golden brown, the cheese is melted and bubbly, and the casserole is hot all the way through.
- Remove from the oven and let the casserole cool for a few minutes to set. Garnish with freshly chopped parsley, slice into portions, and serve warm.
Notes
- Season carefully if your cream of mushroom soup is already salty—taste the mixture before adding extra salt.
- If you like extra cheesiness, add an additional 1/2 cup of shredded cheddar on top during the last 5–10 minutes of baking.
- Letting the casserole rest for a few minutes after baking helps it set and makes cleaner slices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Casserole
- Method: Baked
- Cuisine: American-Inspired
Nutrition
- Serving Size: 1/6 of casserole
- Calories: ≈450 kcal
- Sugar: ≈4–6 g
- Sodium: ≈800–1,000 mg (varies with soup and cheese brands)
- Fat: ≈28–32 g
- Saturated Fat: ≈13–15 g
- Unsaturated Fat: ≈14–17 g
- Trans Fat: ≤1 g (varies with tater tots and beef)
- Carbohydrates: ≈28–32 g
- Fiber: ≈2–3 g
- Protein: ≈20–24 g
- Cholesterol: ≈80–100 mg
Keywords: mushroom cheeseburger casserole, tater tot casserole, ground beef casserole, family dinner, comfort food bake