Here’s a simple, classic Cream of Mushroom Soup Hamburger Casserole — raw hamburger patties cooked in a rich mushroom gravy, perfect for an easy weeknight meal.
🍔 Cream of Mushroom Soup Over Raw Hamburger Patties
Ingredients (Serves 4–6)
- 1 1/2 lbs ground beef (formed into 4–6 patties)
- Salt and black pepper, to taste
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 small onion, finely chopped (optional)
- 1 tsp Worcestershire sauce (optional)
- 4–6 hamburger buns or cooked rice/potatoes for serving
Instructions
1️⃣ Preheat Oven
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
2️⃣ Prepare the Patties
- Season raw hamburger patties with salt and pepper.
- Place them evenly in the prepared baking dish.
3️⃣ Make Mushroom Sauce
- In a small bowl, combine cream of mushroom soup, milk, chopped onion (if using), and Worcestershire sauce.
- Stir until smooth.
4️⃣ Pour Sauce Over Patties
- Pour the mushroom mixture evenly over the raw hamburger patties.
5️⃣ Bake
- Cover with foil and bake 50–60 minutes, or until patties are fully cooked (internal temperature 160°F / 71°C).
- Optional: Remove foil for the last 10 minutes to lightly brown the top.
6️⃣ Serve
- Serve patties with sauce spooned over.
- Pair with mashed potatoes, rice, or egg noodles to soak up the creamy mushroom sauce.
Tips & Variations
- Cheesy version: Sprinkle shredded cheddar on top during the last 10 minutes of baking.
- Vegetable boost: Add sliced mushrooms, peas, or carrots under the sauce for extra nutrition.
- Slow cooker option: Place patties in a slow cooker, cover with mushroom soup mixture, and cook on low 4–6 hours.
- Herb twist: Add 1 tsp dried thyme or parsley for extra flavor.
If you want, I can also give you a shortcut skillet version where you cook the hamburger patties partially first, then simmer them in the cream of mushroom sauce — it’s faster and just as creamy.
