Ah! You’re describing a classic, super-easy comfort food method often called “hamburger and cream of mushroom bake” or a simplified version of hamburger stroganoff in the slow cooker. Here’s how to do it safely and deliciously.
Cream of Mushroom Hamburger Bake
Ingredients (serves 4)
- 1 lb ground beef (80/20 works best for flavor)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup water or beef broth (optional, for thinner sauce)
- 1 small onion, chopped (optional)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- Optional: 1 teaspoon Worcestershire sauce or soy sauce for umami
- Optional: 1 cup shredded cheese for topping
Instructions
- Preheat oven
Preheat to 350°F (175°C). - Shape the patties
Form the ground beef into 4–6 patties. Season lightly with salt, pepper, and garlic powder. - Arrange in a baking dish
Place the raw patties in a greased 9×13 inch baking dish. Sprinkle chopped onions over the top if using. - Add the soup
Spread the cream of mushroom soup evenly over the raw patties. Mix a little water or broth into the soup if you want a thinner gravy. - Bake
Cover the dish with foil and bake for 45–60 minutes, or until the patties reach an internal temperature of 160°F (71°C) for ground beef. - Optional finishing touch
Remove foil, sprinkle shredded cheese over the top, and bake for another 5–10 minutes until melted and bubbly. - Serve
Spoon the mushroom gravy over mashed potatoes, rice, or noodles.
Tips
- Safety first: Always cook the patties fully; raw beef under cream of mushroom soup will not cook through in just a few minutes.
- Flavor boost: Add a teaspoon of Dijon mustard or a splash of Worcestershire sauce to the soup before baking.
- Slow cooker version: Place raw patties in the slow cooker, cover with soup, and cook on low for 6–7 hours or high for 3–4 hours.
If you want, I can give you a one-pan skillet version that cooks the hamburger patties in the sauce on the stove in 20 minutes—super quick and creamy. Do you want me to write that version too?
