How to Make It: Step-by-Step
This recipe is incredibly forgiving and highly customizable. The entire dish can be prepped, assembled, and popped into the oven in less than fifteen minutes.
Brown and Season the Beef
5 minutes
Preheat your oven to 375°F (190°C). Heat a large skillet over medium-high heat and add 1.5 pounds of ground beef. Cook, breaking it apart with a wooden spoon, until it is fully browned. Season generously with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, salt, and black pepper. Drain any excess grease from the pan.
Build the Mushroom Cream Mixture
3 minutes
Turn the heat down to low. Stir 1 cup of sliced mushrooms (fresh or drained canned) directly into the beef. Pour in 1 can (10.5 ounces) of condensed cream of mushroom soup and 1/4 cup of milk or beef broth to thin it slightly. Stir until the beef is completely shrouded in a uniform, creamy sauce.
Assemble in the Baking Dish
2 minutes
Transfer the creamy hamburger mixture into a greased 9x13-inch baking dish, smoothing it out into an even layer with a spatula. Top the mixture with 1.5 cups of shredded cheddar or Swiss cheese (or a layer of crushed buttery round crackers for a crunchy twist).
Bake until Bubbling
20–25 minutes
Place the dish into the preheated oven and bake uncovered for 20 to 25 minutes. You will know it is ready when the edges are vigorously bubbling and the cheese on top has melted into a gorgeous, deeply golden-brown crust. Let it rest for 5 minutes before serving.
Serving Suggestions
Because this bake features its own built-in, rich mushroom gravy, it screams to be served over a bed of fluffy garlic mashed potatoes, buttered egg noodles, or steamed white rice to catch every single drop of sauce. Round out the plate with a crisp green salad or roasted green beans to add a bright, fresh contrast to the rich, comforting main event.
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