Mushroom Swiss Beef Bake

Instructions:

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat and set aside.
3. In the same skillet, heat olive oil or butter. Sauté the diced onion and mushrooms until golden and tender, about 6–7 minutes. Add minced garlic and cook for 1 more minute.
4. Return the ground beef to the skillet. Stir in the cream of mushroom soup, seasoning with salt, pepper, and thyme if using. Mix well to combine.
5. Spread the green beans evenly in the bottom of the prepared baking dish.
6. Pour the beef and mushroom mixture over the green beans and smooth it out into an even layer.
7. Sprinkle the Swiss cheese across the top.
8. Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbling.
9. Let the casserole rest for 5 minutes before serving.

Variations :

• Creamier Texture: Stir in ¼ cup sour cream or cream cheese with the soup mixture.
• Low-Carb Option: Replace green beans with chopped cauliflower or broccoli.
• Crunchy Topping: Add crispy fried onions or breadcrumbs on top before baking for extra texture.
• Spicy Kick: Mix in a dash of red pepper flakes or a spoonful of Dijon mustard for a punchier flavor.

Tips :

• Use freshly shredded Swiss cheese for optimal melt and flavor.
• For a deeper, more robust flavor, deglaze the skillet with a splash of beef broth before adding the soup.
• This casserole reheats well—perfect for meal prepping or enjoying leftovers the next day.
• Letting the dish rest before serving helps the layers settle and makes serving easier.