Sarah Brown
Ground beef and cream of mushroom soup are versatile ingredients that can be combined to create a variety of hearty and comforting dishes. From classic casseroles and skillet meals to flavorful pasta bakes and stuffed peppers, this duo offers endless possibilities for quick, easy, and satisfying meals. Whether you're looking for a weeknight dinner solution or a cozy dish to feed a crowd, ground beef and cream of mushroom soup can be the foundation for recipes that are both delicious and budget-friendly. Explore creative ways to elevate these pantry staples into comforting classics or inventive new favorites.
| Characteristics | Values |
|---|---|
| Dish Name | Creamy Ground Beef and Mushroom Casserole |
| Main Ingredients | Ground beef, cream of mushroom soup, pasta (e.g., egg noodles or rice), onions, garlic, cheese (optional) |
| Cooking Method | Sauté, bake, or stovetop |
| Prep Time | 15-20 minutes |
| Cook Time | 25-35 minutes |
| Total Time | 40-55 minutes |
| Servings | 4-6 |
| Flavor Profile | Savory, creamy, umami |
| Dietary | Not vegetarian, can be gluten-free (use GF pasta) |
| Variations | Add vegetables (peas, carrots), use different cheeses (cheddar, Parmesan), or substitute cream of mushroom with other condensed soups |
| Popular Names | Ground Beef Mushroom Bake, Creamy Beef Casserole, Mushroom Beef Skillet |
| Serving Suggestions | Serve with a side salad, garlic bread, or steamed vegetables |
| Storage | Refrigerate for up to 3 days, freeze for up to 3 months |
| Reheating | Reheat in oven or microwave, add a splash of milk or broth to maintain creaminess |
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What You'll Learn
- Taco Casserole: Layer tortillas, seasoned beef, cream of mushroom, cheese, bake until bubbly
- Hamburger Stroganoff: Sauté beef, mix with cream of mushroom, serve over egg noodles
- Mushroom Meatballs: Mix beef with cream of mushroom, form meatballs, bake, serve with sauce
- Beef and Rice Skillet: Cook beef, add rice, cream of mushroom, simmer until creamy
- Creamy Beef Pot Pie: Fill pie crust with beef, cream of mushroom, veggies, bake
Taco Casserole: Layer tortillas, seasoned beef, cream of mushroom, cheese, bake until bubbly
Ground beef and cream of mushroom soup are a classic pairing, often found in comfort food recipes. One creative way to combine these ingredients is by making a Taco Casserole, a dish that transforms traditional taco flavors into a layered, baked masterpiece. This casserole is not only hearty and satisfying but also incredibly versatile, allowing you to customize it to your taste.
To begin, season your ground beef with taco seasoning—either store-bought or homemade. Brown the beef in a skillet until fully cooked, breaking it into small crumbles for even distribution. This step is crucial as it builds the foundation of flavor for the entire dish. While the beef cooks, preheat your oven to 350°F (175°C) to ensure it’s ready when your casserole is assembled.
Next, layer the ingredients in a 9x13-inch baking dish. Start with a base of soft flour tortillas, slightly overlapping them to cover the bottom. Spread half of the seasoned beef over the tortillas, followed by a layer of cream of mushroom soup. The soup acts as a creamy binder, adding richness and moisture to the casserole. Sprinkle a generous amount of shredded cheese (cheddar or a Mexican blend works well) over the soup layer, then repeat the layers: tortillas, remaining beef, soup, and cheese. Top with extra cheese for a golden, bubbly finish.
Bake the casserole for 25–30 minutes, or until the cheese is melted and the edges are bubbling. For a crispy topping, switch the oven to broil for the last 2–3 minutes, but watch closely to avoid burning. Let the casserole rest for 5 minutes before serving to allow it to set. This dish pairs well with toppings like diced tomatoes, green onions, sour cream, or guacamole, adding freshness to balance the richness.
What sets Taco Casserole apart is its ease and adaptability. It’s a one-dish meal that feeds a crowd, making it perfect for busy weeknights or potlucks. Leftovers reheat beautifully, though you may need to add a splash of milk to maintain creaminess. For a lighter version, substitute Greek yogurt for the cream of mushroom soup or use whole wheat tortillas. Whether you’re feeding a family or meal-prepping for the week, this casserole is a flavorful, fuss-free solution.
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Hamburger Stroganoff: Sauté beef, mix with cream of mushroom, serve over egg noodles
Ground beef and cream of mushroom soup are pantry staples that, when combined, can transform into a myriad of comforting dishes. One standout creation is Hamburger Stroganoff, a twist on the classic Russian dish that swaps traditional beef strips for ground beef, making it more accessible and budget-friendly. This dish is a lifesaver for busy weeknights, requiring minimal ingredients and delivering maximum flavor. Here’s how to master it.
Steps to Perfection: Begin by browning one pound of ground beef in a large skillet over medium-high heat, breaking it into crumbles as it cooks. Drain excess fat to keep the dish lighter, then stir in one can (10.5 oz) of cream of mushroom soup. Add a splash of beef broth (about ½ cup) to thin the sauce and enhance its savory depth. For a tangy kick, incorporate 1 tablespoon of Worcestershire sauce and a squeeze of fresh lemon juice. Simmer the mixture for 10 minutes, allowing the flavors to meld. Meanwhile, cook 8 oz of egg noodles according to package instructions, ensuring they’re al dente to hold up under the sauce.
Cautions and Tips: Avoid overcooking the ground beef, as it can become dry and tough. If the sauce thickens too much during simmering, gradually add more broth to achieve a creamy, coatable consistency. For a richer flavor, sauté diced onions and minced garlic before adding the beef. If you prefer a lighter version, substitute half-and-half or Greek yogurt for a portion of the cream of mushroom soup, though this may alter the dish’s traditional profile.
Serving Suggestions: Plate the egg noodles first, then generously ladle the beef and mushroom sauce over them. Garnish with fresh parsley or dill for a pop of color and freshness. Pair with steamed green beans or a simple salad to balance the meal. Leftovers store well in the fridge for up to three days, making it an excellent meal-prep option. Reheat gently on the stovetop to preserve the sauce’s texture.
Why It Works: Hamburger Stroganoff is a testament to the versatility of ground beef and cream of mushroom soup. It’s a dish that feels indulgent yet is straightforward to prepare, making it ideal for both novice cooks and seasoned chefs. The creamy sauce clings perfectly to egg noodles, creating a satisfying, hearty meal that’s as comforting as it is convenient. Whether you’re feeding a family or meal-prepping for the week, this recipe delivers on flavor, simplicity, and satisfaction.
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Mushroom Meatballs: Mix beef with cream of mushroom, form meatballs, bake, serve with sauce
Ground beef and cream of mushroom soup are pantry staples that, when combined, can transform into a myriad of comforting dishes. One standout idea is Mushroom Meatballs—a twist on the classic meatball that infuses earthy, creamy flavors directly into the mix. By blending ground beef with cream of mushroom soup, you create a tender, flavorful base that elevates the dish beyond the ordinary. This approach not only simplifies the prep but also ensures the meatballs stay moist and juicy, even after baking.
To make Mushroom Meatballs, start by preheating your oven to 375°F (190°C). In a large bowl, combine 1 pound of ground beef with 1 can (10.5 oz) of condensed cream of mushroom soup, ½ cup of breadcrumbs, 1 beaten egg, and 1 teaspoon each of garlic powder, onion powder, and dried parsley. Mix until just combined—overmixing can lead to tough meatballs. Form the mixture into 1.5-inch balls, aiming for about 16–20 meatballs. Place them on a greased baking sheet or in a lightly oiled baking dish, ensuring they don’t touch to allow even cooking. Bake for 20–25 minutes, or until the internal temperature reaches 160°F (71°C).
The beauty of this recipe lies in its versatility. While baking imparts a subtle crust, these meatballs can also be simmered in a sauce for added richness. For a quick sauce, combine 1 can of cream of mushroom soup with ½ cup of beef broth and 1 teaspoon of Worcestershire sauce in a saucepan. Heat until thickened, then add the baked meatballs and simmer for 5–10 minutes. This method infuses the meatballs with even more mushroom flavor and creates a luscious sauce for serving.
Serving suggestions abound for Mushroom Meatballs. Pair them with mashed potatoes or egg noodles to soak up the sauce, or thread them onto skewers for a party-friendly appetizer. For a lighter option, serve over a bed of steamed vegetables or cauliflower rice. Leftovers, if there are any, can be repurposed into a hearty pasta bake or stuffed into a hoagie roll for a meatball sub.
In comparison to traditional meatballs, Mushroom Meatballs offer a unique umami profile without requiring additional ingredients like Parmesan or extra herbs. The cream of mushroom soup acts as both binder and flavor enhancer, streamlining the process without sacrificing taste. This dish is particularly appealing for busy cooks seeking a quick, satisfying meal with minimal fuss. With its blend of convenience and creativity, Mushroom Meatballs prove that sometimes, the best recipes are the simplest ones.
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Beef and Rice Skillet: Cook beef, add rice, cream of mushroom, simmer until creamy
Ground beef and cream of mushroom soup are a match made in culinary heaven, offering a canvas for hearty, comforting meals. One standout creation is the Beef and Rice Skillet, a one-pan wonder that transforms simple ingredients into a creamy, satisfying dish. This recipe is not just about convenience; it’s about layering flavors and textures to create a meal that feels both familiar and indulgent.
Steps to Perfection: Begin by browning a pound of ground beef in a large skillet over medium heat, breaking it into crumbles as it cooks. Drain excess fat to keep the dish light yet flavorful. Next, stir in 1 cup of uncooked long-grain rice, allowing it to toast slightly in the residual oil for a nutty undertone. Pour in one 10.5-ounce can of cream of mushroom soup, diluted with 1.5 cups of water or beef broth for added depth. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15–20 minutes, or until the rice is tender and has absorbed the liquid.
Cautions and Tips: Avoid overcooking the rice, as it can turn mushy. If the skillet seems dry before the rice is done, add a splash of broth or water. For a richer flavor, sauté diced onions and garlic with the beef. If you prefer a thicker consistency, use less liquid; for a saucier dish, add a bit more. This recipe is forgiving, making it ideal for cooks of all skill levels.
Elevating the Dish: While the base recipe is delicious, small additions can take it to the next level. Stir in frozen peas or diced carrots during the last 5 minutes of cooking for added color and nutrition. Top with shredded cheddar cheese or fresh parsley just before serving for a pop of flavor and texture. For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce.
Takeaway: The Beef and Rice Skillet is more than just a meal—it’s a testament to the versatility of ground beef and cream of mushroom soup. With minimal effort and a few pantry staples, you can create a dish that’s creamy, hearty, and endlessly customizable. Whether you’re feeding a family or meal-prepping for the week, this skillet recipe delivers comfort and convenience in every bite.
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Creamy Beef Pot Pie: Fill pie crust with beef, cream of mushroom, veggies, bake
Ground beef and cream of mushroom soup are a classic combination, often used in casseroles and skillet dinners. But why settle for the usual when you can elevate this duo into a Creamy Beef Pot Pie? This dish transforms humble ingredients into a comforting, flaky-crusted masterpiece that’s perfect for weeknight dinners or cozy gatherings. The key lies in layering flavors and textures: savory beef, creamy sauce, tender vegetables, and a golden pie crust that seals in the richness.
To begin, brown one pound of ground beef in a skillet over medium heat, breaking it into crumbles as it cooks. Drain excess fat, then stir in one can (10.5 oz) of cream of mushroom soup, ensuring it coats the meat evenly. Add a cup of mixed vegetables (frozen peas, carrots, and corn work well) and simmer for 5 minutes to meld the flavors. Season with ½ teaspoon each of garlic powder, thyme, and black pepper for depth. This filling should be thick but not dry—the cream of mushroom soup acts as both binder and sauce, so adjust consistency with a splash of milk if needed.
Next, assemble the pot pie in a 9-inch deep-dish pie crust (store-bought or homemade). Pour the beef mixture into the crust, then top with a second crust, sealing the edges with a fork or pinching them together. Cut three small slits in the center to allow steam to escape. Brush the crust with an egg wash (1 egg beaten with 1 tablespoon water) for a glossy finish. Bake at 400°F for 30–35 minutes, or until the crust is golden brown and the filling bubbles slightly. Let it cool for 10 minutes before serving to prevent the filling from spilling out.
What sets this pot pie apart is its versatility. For a heartier version, add diced potatoes or mushrooms to the filling. Prefer a lighter touch? Swap half the cream of mushroom soup for a can of condensed broccoli cheese soup. Vegetarians can substitute crumbled plant-based meat and vegetable broth for the beef and cream of mushroom soup. The pie crust itself can be swapped for a puff pastry topping or even a biscuit-style crust for a rustic twist.
The Creamy Beef Pot Pie is more than a meal—it’s a canvas for creativity. It’s a dish that feels nostalgic yet fresh, familiar yet surprising. Whether you’re feeding a family or meal-prepping for the week, this pot pie delivers comfort, convenience, and flavor in every bite. Just remember: the secret to success lies in balancing the creamy filling with a crisp crust, so don’t skimp on the bake time or the seasoning.
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Frequently asked questions
You can make classics like Hamburger Stroganoff, creamy beef and noodle casserole, or a simple skillet meal with rice and vegetables.
Yes, you can make slow cooker creamy beef stew, mushroom and beef pot pie filling, or a hearty beef and vegetable soup.
Absolutely! Try making a keto-friendly beef and mushroom bake, stuffed bell peppers with a creamy sauce, or a cauliflower rice skillet.
