Mushroom Swiss Burger Casserole

It is far harder reinventing myself than I ever thought it would be. I thought once the kids left for college it would be simple. I would have all the time in the world to do all I needed or wanted to do. Not necessarily. My son has needed far more coaching and hands on help than we thought he would. The goal being that this will eventually be weaned off but for now it is what he needs. Mostly we were told this would be baby steps but we are at least seeing paper thin moves forward.

Still working on the cooking front. This was suggested by my kids who love Mushroom Swiss Burgers. Normally they don’t care for casseroles too much but this one they were all in on!

Verdict: My kids LOVE Mushroom Swiss Burgers and this was a very similar taste for them. They loved the savory Worcestershire sauce and mushrooms in the dish. For two kids who don’t love casseroles they asked for seconds on this one. Baking the crowns before adding them to the dish keeps them from crumbling and becoming as mushy as they did when I didn’t pre-bake them.

Mushroom Swiss Burger Casserole

  • Servings: 6-8 large
  • Difficulty: easy
  • Print


  • 1 1/2 lbs ground beef
  • 1 (24 oz) bag frozen potato minis or crowns
  • 1 (8 oz) container mushrooms, sliced
  • 1 medium onion, diced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 cup heavy whipping cream
  • 1/4 cup Worcestershire sauce
  • 2 cups Swiss cheese, shredded
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 1 (15 oz) can of Cream of Mushroom Soup


  1. Preheat oven to 350 degrees. 
  2. Cook potato tot crowns or minis according to package directions. You want them crispy.
  3. Place a skillet over medium/high heat and add a little butter and oil.  
  4. When the pan is hot, add the mushrooms and onion.  Cook for about 5 minutes.
  5. Add the garlic powder over the mushrooms and onions.   
  6. Add the ground beef and cook until brown and no longer pink. 
  7. Add the cream of  mushroom soup, heavy cream, and Worcestershire sauce.  Stir and let simmer 3-5 minutes until thick. 
  8. Turn the heat off and add the potato tots to the pan. Stir well to combine. Pour into a greased, 9×13, baking dish.  Top with shredded Swiss cheese, cover with foil, and bake for 30 minutes.  
  9. Remove the foil and place under broiler for a few minutes to get bubbly and  brown.
  10. Serve warm. 

2 Comments Add yours

  1. Gail says:

    Looks tasty. I’d ask for second helpings, too. 👀🍃

    Liked by 1 person

  2. Erika says:

    So good to see you again, Marci. Wishing your son great progress!

    Liked by 1 person

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