Indulge in the rich flavors of this Hamburger Mushroom Bake, a delightful dish that caters to those embracing a low-carb lifestyle. Bursting with savory goodness, this casserole brings together lean ground beef, velvety cream cheese, and earthy mushrooms, creating a satisfying and comforting meal. Follow these simple steps to whip up a dish that’s not only delicious but also aligns with your dietary preferences.
Creating the Base:
- Preheat your oven to 350°F (180°C).
- In a large frying pan over medium heat, brown 1.5 lbs of lean ground beef with crushed garlic, seasoning it with salt and black pepper. Allow the mixture to cool.
Creamy Infusion:
- In a food processor, blend 8 oz of cream cheese until smooth.
- Add eggs one at a time to the cream cheese until well incorporated.
- Pour the creamy mixture over the cooled ground beef and stir in chopped green onions, ensuring a harmonious combination.
- Transfer this delightful blend into the bottom of a 2 qt (2 L) casserole dish, pressing it down for a firm base.
Mushroom Elegance:
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- In the same frying pan, melt 2 tbsp of butter over medium heat.
- Cook 1 lb of mushrooms until they soften and acquire a golden brown hue.
- Sprinkle the mushrooms with seasoning salt, dried parsley, and black pepper, enhancing their flavor profile.
Assembling the Bake:
- Place the sautéed mushrooms on top of the hamburger and cream cheese mixture, creating a layer of savory goodness.
- Scatter crispy bacon bits over the casserole, adding a delightful crunch.
- Sprinkle the top with your choice of grated Swiss or Mozzarella cheese, enhancing the dish with gooey goodness.
Baking Brilliance:
- Bake the casserole for about 25 minutes or until it’s set and the cheese has melted into a golden perfection.
Serving Suggestions: Enjoy this Hamburger Mushroom Bake hot out of the oven, savoring the layers of flavors that come together to create a low-carb masterpiece. With each serving providing a satisfying balance of protein, fats, and minimal carbs, this dish is a comforting option for those seeking a delicious and keto-friendly meal.
HAMBURGER MUSHROOM BAKE
Ingredients:
11/2 lbs lean ground beef (0.68 kg)
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2 tsp crushed garlic (10 mL)
11/2 tsp salt (7 mL)
1/2 tsp black pepper (2 mL)
8 oz cream cheese (250 g)
3 eggs
1/4 cup chopped green onions (60 mL)
2 tbsp butter (30 mL)
1 lb mushrooms (0.45 kg)
1/2 tsp seasoning salt (2 mL)
1 tsp dried parsley (5 mL)
1/4 tsp black pepper (1 mL)
4 slices bacon, cooked crisp and chopped
1 cup Grated Swiss, OR Mozzarella cheese (250 mL)
Instructions:
Preheat oven to 350°F (180°C).
In large frying pan, over medium heat, brown ground beef with garlic and sprinkle with salt and black pepper. Set aside to cool.
In food processor, process cream cheese and add eggs one at a time until well incorporated. Pour over ground beef and stir to combine. Stir in green onions Pour into bottom of a 2 qt (2 L) casserole dish. Press down.
In frying pan in butter, over medium heat, cook mushrooms until softening and turning brown. Sprinkle with seasoning salt, parsley and black pepper. Place on top of the hamburger mixture. Scatter bacon bits over the casserole. Sprinkle the top with grated Swiss or Mozzarella cheese. Bake about 25 minutes, or until set and cheese has melted nicely.
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Yield: 6 servings
1 serving
564.3 calories
39.1 g protein
42.1 g fat
1.1 g fiber
5.6 g net carbs