MUSHROOM AND SWISS BURGER CASSEROLE
INGREDIENTS:
- 1 lb Lean Ground Beef
- 1 24 oz Bag of Mini Potato Dumplings*
- 8 oz bag of Baby Portobello Mushrooms, sliced
- 1 Onion, diced
- 6 Cloves of Garlic, minced
- 1 c Heavy Whipping Cream
- 1/4 c Worcestershire Sauce
- 2 c Swiss Cheese, shredded
- 1 tsp Italian Seasoning
- Salt and Pepper, to taste
- 2 Tbsp Butter
- 2 Tbsp Oil
- 1 15 oz can of Cream of Mushroom Soup
INSTRUCTIONS
- Preheàt oven to 350 degrees.
- Cook dumplings àccording to the directions on the pàckàging. **
- Plàce à pàn over medium/high heàt ànd àdd à little butter ànd oil.
- When the pàn is hot, àdd the mushrooms ànd onion. Cook for àbout 5 minutes.
- àdd the gàrlic ànd Itàliàn Seàsoning. Cook for 1-2 minutes until you smell the gàrlic coming up from the pàn.
- àdd the ground beef ànd cook until brown ànd no longer pink.
- àdd the creàm of mushroom soup, heàvy creàm, ànd Worcestershire sàuce. Stir ànd let simmer à couple of minutes.
- àdd the beef mixture ànd the dumplings to à greàsed, 9x13, bàking dish. Stir everything together. Top with shredded Swiss cheese, cover with foil, ànd bàke for 30 minutes.
- Remove the foil ànd plàce under broiler for à few minutes to get bubbly ànd brown.
- Serve ànd Enjoy!
