MUSHROOM AND SWISS BURGER CASSEROLE RECIPE

INGREDIENTS:

• 1 lb Lean Ground Beef
• 1 24 oz Bag of Mini Potato Dumplings*
• 8 oz bag of Baby Portobello Mushrooms, sliced
• 1 Onion, diced
• 6 Cloves of Garlic, minced
• 1 c Heavy Whipping Cream
• 1/4 c Worcestershire Sauce
• 2 c Swiss Cheese, shredded
• 1 tsp Italian Seasoning
• Salt and Pepper, to taste
• 2 Tbsp Butter
• 2 Tbsp Oil
• 1 15 oz can of Cream of Mushroom Soup

INSTRUCTIONS

1. Preheat oven to 350 degrees. 
2. Cook dumplings according to the directions on the packaging.  **
3. Place a pan 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 and Italian Seasoning.  Cook for 1-2 minutes until you smell the garlic coming up from the pan.  
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 a couple of minutes.  
8. Add the beef mixture and the dumplings to a greased, 9x13, baking dish.  Stir everything together. 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 and Enjoy!