Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Ingredients:
- 1 lb lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 2 cups cooked rice (optional for keto; replace with cauliflower rice for a low-carb option)
- Chopped fresh parsley for garnish (optional)
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to prevent sticking. - Cook the Ground Beef:
In a large skillet over medium heat, cook the ground beef until browned, breaking it into crumbles with a spatula. Drain any excess fat to keep the dish lighter. - Add Onion and Garlic:
Add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and fragrant. - Add Mushrooms:
Toss in the sliced mushrooms and continue cooking for another 5 minutes until the mushrooms are tender and their moisture has evaporated. - Prepare the Sauce:
In a mixing bowl, stir together the cream of mushroom soup, sour cream, Worcestershire sauce, salt, and pepper. Taste and adjust the seasoning as needed. - Layer the Casserole:
- Spread half of the cooked rice (or cauliflower rice for keto) evenly in the bottom of the prepared baking dish.
- Top with half of the ground beef and mushroom mixture.
- Spread half of the creamy soup mixture over the top.
- Repeat the layering process with the remaining rice, beef mixture, and soup mixture.
- Add the Cheese:
Sprinkle the shredded cheddar cheese evenly over the top of the casserole. - Bake the Casserole:
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve and Garnish:
Remove the casserole from the oven and let it cool for 5-10 minutes before serving. If desired, sprinkle freshly chopped parsley over the top for added freshness and presentation.
Tips for a Perfect Keto Hamburger Mushroom Bake:
- Keto-Friendly Variation: Substitute the cooked rice with 2 cups of steamed cauliflower rice to make this dish completely keto-compliant.
- Cheese Choices: Experiment with different cheeses, such as mozzarella, gouda, or Monterey Jack, for a unique twist.
- Additional Vegetables: You can add zucchini or spinach for extra nutrients and texture.
Nutritional Information (Per Serving):
(Based on original ingredients with cooked rice)
- Calories: 380 kcal
- Total Fat: 20g
- Saturated Fat: 10g
- Trans Fat: 0.5g
- Cholesterol: 90mg
- Sodium: 670mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 26g
Serving Suggestions:
Pair this hearty casserole with a crisp green salad or roasted low-carb vegetables like broccoli or asparagus.
Enjoy the creamy, cheesy goodness of this Keto Hamburger Mushroom Bake, perfect for family dinners or meal prep! 🌟
