Ingredients
Scale
- 1 pound lean ground beef
- 6 ounces cream cheese, softened
- 3 eggs
- 5 cups sliced mushrooms
- 2 tbsp butter (for sautéing mushrooms)
- 1 tsp dried parsley
- Salt and pepper to taste
- Grated cheese (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish with butter or non-stick spray.
- In a skillet, cook the ground beef over medium heat, breaking it into crumbles, until browned. Season with salt and pepper. Remove from heat and set aside.
- In a food processor, blend cream cheese until smooth. Add eggs one at a time, blending after each addition. Pour this mixture into the cooked ground beef and stir to combine.
- Melt butter in the skillet and add mushrooms. Cook for 5–7 minutes until golden brown, then season with salt, pepper, and parsley.
- Layer the beef and cream cheese mixture in the greased dish. Top with sautéed mushrooms and optionally sprinkle grated cheese over the top.
- Bake in the preheated oven for 20–25 minutes, until the top is lightly browned and set. Remove from oven and let cool for 5–10 minutes before serving.
Notes
- This casserole is great as a low-carb meal option.
- Serve with steamed vegetables or a fresh green salad for a complete meal.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole, Main Course
- Method: Baked
- Cuisine: American