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Cream of Mushroom Gravy Beef Casserole

There’s something deeply satisfying about a casserole that brings together tender beef, savory mushrooms, and a rich, creamy gravy. This Cream of Mushroom Gravy Beef Casserole is the epitome of comfort food—a dish that warms you from the inside out and feels like a hug on a plate.

I first made this casserole during a chilly winter evening when my family was craving something hearty and comforting. The aroma of beef and mushrooms simmering in creamy gravy filled the house, and the first bite was pure bliss. The tender beef, earthy mushrooms, and velvety sauce created a harmony of flavors that had everyone reaching for seconds.

What I love most about this recipe is its simplicity. With just a handful of ingredients and minimal prep, you can create a dish that’s both delicious and satisfying. Plus, it’s incredibly versatile—you can customize it with your favorite veggies or spices.

Whether you’re feeding a crowd or just looking for a cozy weeknight dinner, this Cream of Mushroom Gravy Beef Casserole is sure to hit the spot. So, grab your casserole dish and let’s dive into this comforting masterpiece.

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This Cream of Mushroom Gravy Beef Casserole is a comfort food classic that’s perfect for any occasion. It features tender beef, savory mushrooms, and a rich, creamy gravy, all baked to golden perfection.

The recipe is simple and straightforward, perfect for both beginner and experienced cooks. With just a few ingredients and minimal effort, you can create a dish that’s both delicious and satisfying.

What sets this casserole apart is its combination of flavors and textures. The tender beef, earthy mushrooms, and velvety gravy create a harmony that’s hard to resist. Plus, it’s a crowd-pleaser—kids and adults alike can’t get enough of it.

If you’re looking for a dish that’s sure to impress, this is it. This Cream of Mushroom Gravy Beef Casserole is a must-try.

Exciting Story:

I’ll never forget the first time I made this Cream of Mushroom Gravy Beef Casserole. It was a chilly winter evening, and my family was craving something hearty and comforting. As the casserole baked, the aroma of beef and mushrooms simmering in creamy gravy filled the house, and everyone gathered around the kitchen, eager to see what I was making.

When I pulled it out of the oven, the golden, bubbly top was irresistible. The first bite was pure comfort—the tender beef, earthy mushrooms, and velvety sauce were a match made in heaven. My husband declared it the best casserole he’d ever had, and my kids asked for seconds before they’d even finished their first serving.

Since that day, this casserole has become a regular in our meal rotation. It’s quick, easy, and always a hit.

Why This Cream of Mushroom Gravy Beef Casserole

Selling Points:

  • Comfort Food Classic: A hearty, satisfying dish that’s perfect for chilly nights.
  • Rich and Flavorful: Packed with tender beef, savory mushrooms, and creamy gravy.
  • Easy to Make: Simple ingredients and minimal prep make this recipe accessible to all skill levels.
  • Crowd-Pleaser: Loved by kids and adults alike, this casserole is sure to disappear quickly.
  • Versatile: Customize with your favorite veggies or spices.

What You Need For Cream of Mushroom Gravy Beef Casserole

  • 1 ½ lbs ground beef
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup sour cream
  • 1 cup beef broth
  • 2 cups sliced mushrooms
  • 1 cup shredded cheddar cheese
  • 2 cups cooked egg noodles or rice
  • 1 tsp paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

How to Make Cream of Mushroom Gravy Beef Casserole

  1. Preheat Oven: Preheat your oven to 375°F (190°C).
  2. Cook the Beef: In a skillet, cook ground beef, onion, and garlic until browned. Drain excess fat.
  3. Prepare the Sauce: In a bowl, mix cream of mushroom soup, sour cream, beef broth, and paprika. Stir in sliced mushrooms.
  4. Combine Ingredients: In a large bowl, combine the cooked beef, sauce mixture, and cooked egg noodles or rice. Season with salt and pepper.
  5. Assemble the Casserole: Transfer the mixture to a greased casserole dish. Top with shredded cheddar cheese.
  6. Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until bubbly and golden.
  7. Serve: Garnish with fresh parsley and serve warm.

Tips For Cream of Mushroom Gravy Beef Casserole

  • Cooked Noodles or Rice: Use leftover noodles or rice for a quick and easy meal.
  • Cheese Topping: Use a mix of cheeses like mozzarella or Monterey Jack for extra flavor.
  • Fresh Mushrooms: Sauté the mushrooms before adding them for a deeper flavor.

Substitutions and Variations

  • Gluten-Free: Use gluten-free cream of mushroom soup and noodles or rice.
  • Vegetarian: Substitute ground beef with plant-based crumbles or lentils.
  • Spicy Version: Add a pinch of red chili flakes or a dash of hot sauce.
  • Different Veggies: Try adding peas, carrots, or bell peppers.

Make a Healthier Version

  • Use lean ground beef or ground turkey.
  • Substitute sour cream with Greek yogurt.
  • Add extra veggies like spinach or zucchini.

Closing in Todd Wilbur Style:

And there you have it! This Cream of Mushroom Gravy Beef Casserole is a comfort food classic that’s sure to impress. Don’t forget to let us know how your casserole turns out, and consider checking out some of our other recipes for more delicious inspiration.

Frequently Asked Questions For Cream of Mushroom Gravy Beef Casserole:

  1. Can I make this ahead of time?
    Yes, assemble the casserole and refrigerate. Bake when ready.
  2. Can I freeze this casserole?
    Yes, freeze before baking. Thaw in the fridge and bake as directed.
  3. What if I don’t have cream of mushroom soup?
    Use cream of chicken or celery soup as a substitute.
  4. Can I use a different type of meat?
    Yes, try ground turkey, chicken, or pork.
  5. How do I store leftovers?
    Store in an airtight container in the fridge for up to 3 days.
  6. Can I make this without noodles or rice?
    Yes, use mashed potatoes or cauliflower rice as a base.
  7. What’s the best way to reheat this casserole?
    Reheat in the oven at 350°F (175°C) until warmed through.
  8. Can I add other toppings?
    Yes, try breadcrumbs or crushed crackers for a crispy topping.
  9. How do I prevent the casserole from drying out?
    Cover with foil while baking and remove it only during the last 10 minutes.
  10. Can I make this without cheese?
    Yes, but the cheese adds richness and flavor.
  11. What’s the best way to serve this dish?
    Serve with a side salad or steamed vegetables.
  12. Can I make this spicy?
    Add a pinch of red chili flakes or a dash of hot sauce.

Cream of Mushroom Gravy Beef Casserole

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 1 ½ lbs ground beef

  • 1 small 1 onion, chopped

  • 2 cloves 2 garlic, minced

  • 1 can 1 (10.5 oz) cream of mushroom soup

  • 1 cup 1 sour cream

  • 1 cup 1 beef broth

  • 2 cups 2 sliced mushrooms

  • 1 cup 1 shredded cheddar cheese

  • 2 cups 2 cooked egg noodles or rice

  • 1 tsp 1 paprika

  • Salt and pepper to taste

  • Fresh parsley, chopped (for garnish)

Directions

  • Preheat Oven: Preheat your oven to 375°F (190°C).
  • Cook the Beef: In a skillet, cook ground beef, onion, and garlic until browned. Drain excess fat.
  • Prepare the Sauce: In a bowl, mix cream of mushroom soup, sour cream, beef broth, and paprika. Stir in sliced mushrooms.
  • Combine Ingredients: In a large bowl, combine the cooked beef, sauce mixture, and cooked egg noodles or rice. Season with salt and pepper.
  • Assemble the Casserole: Transfer the mixture to a greased casserole dish. Top with shredded cheddar cheese.
  • Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until bubbly and golden.
  • Serve: Garnish with fresh parsley and serve warm.

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