Creamy Garlic Beef and Mushroom Bake

This Creamy Garlic Beef and Mushroom Bake combines juicy ground beef with sautéed mushrooms and loads of fresh garlic, all enveloped in a rich, velvety cream sauce. Baked until bubbling and cheesy on top, it’s a soul-satisfying casserole that’s perfect for family dinners, meal prep, or chilly evenings. Simple ingredients deliver big, garlicky flavor in every bite.

Why You’ll Love This Recipe:

You’ll adore this dish because it’s ultimate comfort food without the fuss—think tender, flavorful beef and meaty mushrooms swimming in a silky, garlic-packed cream sauce that’s rich but not overly heavy.

The oven does most of the work, turning everything into a bubbling, cheesy masterpiece with golden edges that make it irresistible. It’s forgiving for weeknights (uses pantry staples like cream soup or heavy cream), feeds a crowd affordably, and tastes like you spent hours in the kitchen.

The garlic shines through beautifully, adding that aromatic depth everyone craves, while the bake format means no last-minute stirring—just pop it in and relax. It’s hearty, satisfying, and universally loved, even by picky eaters!

Yield: 6 servings

Creamy Garlic Beef and Mushroom Bake

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Hearty baked casserole with tender beef, mushrooms, and creamy garlic sauce, topped with melted cheese—pure comfort!

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1.5 lbs (680g) ground beef
• 1 lb (450g) mushrooms (cremini or button), sliced
• 1 large onion, finely diced
• 6-8 cloves garlic, minced (don't skimp!)
• 2 tbsp olive oil or butter
• 1.5 cups heavy cream (or 1 cup cream + ½ cup sour cream)
• 1 cup beef broth
• 1 cup shredded cheddar or mozzarella cheese (plus extra for topping)
• ½ cup grated Parmesan cheese
• 1 tsp dried thyme (or fresh)
• Salt and black pepper, to taste
• Optional: 1 tbsp Worcestershire sauce, fresh parsley for garnish

Instructions

1. Preheat and prep: Fire up your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. This is your cozy canvas—get excited!
2. Brown the beef: In a large skillet over medium-high heat, add 1 tbsp oil. Crumble in the ground beef, season with salt and pepper, and cook until browned and no pink remains (about 6-8 minutes). Break it up as it cooks for even texture. Drain excess fat if needed, then transfer beef to a plate.
3. Sauté the veggies: In the same skillet (flavor gold!), add remaining oil/butter. Toss in diced onion and cook 3-4 minutes until softened and fragrant. Add sliced mushrooms—let them release their moisture and turn golden (5-7 minutes). Don't rush; this builds amazing depth!
4. Garlic magic: Stir in minced garlic and thyme. Cook 1-2 minutes until aromatic—your kitchen will smell incredible. If using Worcestershire, add it now for extra umami kick.
5. Build the creamy sauce: Pour in beef broth, scraping up any browned bits (flavor bombs!). Stir in heavy cream (and sour cream if using). Bring to a gentle simmer, letting it thicken slightly (3-4 minutes). Taste and adjust salt/pepper.
6. Combine everything: Return browned beef to the skillet. Mix in Parmesan cheese until melted and sauce is luscious. Remove from heat—this is your rich, garlicky filling!
7. Assemble the bake: Spread mixture evenly into your prepared baking dish. Sprinkle generously with shredded cheddar/mozzarella on top for that irresistible cheesy crust.
8. Bake to perfection: Pop into the oven for 25-30 minutes, until bubbling around edges and cheese is golden and melty. If you love extra crisp, broil 1-2 minutes at the end (watch closely!).
9. Rest and garnish: Let it rest 10 minutes out of the oven—this sets the sauce for perfect scoops. Sprinkle with chopped fresh parsley for a pop of color and freshness.
10. Serve and enjoy: Dish up hot with crusty bread, rice, noodles, or a simple green salad. Dig in—this creamy, garlicky delight is pure happiness on a plate!

Notes

Use fresh mushrooms for best texture; canned work but drain well. For gluten-free, ensure broth and any soup (if subbing) are GF. This reheats beautifully—add a splash of cream when warming to revive sauce.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 821Total Fat 63gSaturated Fat 31gUnsaturated Fat 32gCholesterol 223mgSodium 919mgCarbohydrates 11gFiber 2gSugar 5gProtein 50g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks:

• Brown the beef and mushrooms well for maximum flavor—don’t crowd the pan; do it in batches if needed to get that nice caramelization.
• Use fresh garlic (minced or crushed) for the best punch; pre-minced in jars works in a pinch but lacks intensity.
• For extra creaminess, stir in a handful of grated Parmesan or cream cheese at the end of simmering.
• Taste and season as you go—mushrooms soak up salt, so adjust before baking.
• Let it rest 5-10 minutes after baking for cleaner slices and to set the sauce.
• Broil for 1-2 minutes at the end if you want a bubbly, golden top.

Ingredients Notes:

Ground beef (lean or regular) brings hearty protein and richness—use 80/20 for juicier results, or leaner to cut fat. Fresh mushrooms (cremini, button, or a mix) add earthy depth and texture; slice them thick to keep them meaty.

Garlic is the star—fresh cloves minced finely release the most aroma and mellow sweetness when cooked. Onion provides a sweet base to balance flavors. Heavy cream or a combo with sour cream/cream of mushroom soup creates that signature velvety sauce. Beef broth adds savory umami without overpowering.

Cheese (cheddar, mozzarella, or Parmesan) melts into gooey perfection on top. Seasonings like thyme, salt, pepper, and optional Worcestershire enhance everything without complexity. Simple, everyday ingredients that punch way above their weight!

Variations and Substitutions:

Make it keto/low-carb by skipping any rice/noodles and using extra mushrooms or cauliflower rice as a base. Swap ground beef for ground turkey or chicken for a lighter twist, or use steak strips for a more upscale feel.

For vegetarian, replace beef with lentils, plant-based crumbles, or extra mushrooms. Use half-and-half instead of heavy cream for lighter sauce, or Greek yogurt/sour cream for tang. Add spinach or kale for greens, or bell peppers for color and sweetness. Spice it up with paprika, cayenne, or Italian herbs.

Gluten-free? Use GF cream soup or thickener. Top with breadcrumbs mixed with butter for crunch, or go cheesy-only. Endless ways to tweak it to your fridge and tastes!

Storage Options:

Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat in the oven at 350°F (covered) for 15-20 minutes or microwave in portions until hot.

Freezes beautifully—portion into freezer-safe containers for up to 2-3 months. Thaw overnight in the fridge before reheating (add a splash of broth/cream if sauce thickens too much).

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