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Mushroom Swiss Burger Noodle Bake
Andre Lewis

Mushroom Swiss Burger Noodle Bake

Browned mushrooms and Swiss take this away from plain hamburger helper territory. The mushrooms cook in two batches so they color instead of steaming, and sour cream goes into the sauce off heat. Wide noodles catch the gravy without making the casserole feel mostly pasta.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 12 ounces wide egg noodles
  • 2 tablespoons vegetable oil divided
  • 1 pound 85% lean ground beef
  • 1 pound cremini mushrooms sliced
  • 1 small yellow onion diced
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cup sour cream
  • 2 cups shredded Swiss cheese divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Cook the noodles 2 minutes short of package directions and drain.
  2. Heat 1 tablespoon oil in a skillet and brown the mushrooms in two batches; transfer them to a plate. Add the remaining oil, beef and onion and cook until the beef is browned. Drain.
  3. Sprinkle in the flour and cook for 1 minute. Stir in the broth, Worcestershire, salt and pepper and simmer until lightly thickened.
  4. Remove from the heat and stir in sour cream, mushrooms, noodles and 1 1/2 cups Swiss. Spread in the dish and top with the remaining cheese.
  5. Bake for 25 to 30 minutes until bubbling. Rest 10 minutes before serving.