Gluten Free Mushroom Cheeseburger Casserole is easy to make, filling and delicious, loaded with cheese and baked potato layers.

Casserole recipes are a staple around here, they are easy to make and usually make enough leftovers that you don’t have to worry about cooking dinner the next day. My other favorites are Cheesy Crack Chicken CasseroleWhite Pizza Casserole and Chicken Hash-brown Casserole.

Gluten Free Mushroom Cheeseburger Casserole

Mushroom Cheeseburger Casserole

I am the type of girl that loves a juicy and cheesy cheeseburger with a side of fries. This Potato Mushroom Cheeseburger Casserole that is covered in delicious, melty cheese, delivers the same satisfaction. This is a quick weeknight dish that your whole family will love. It has all the flavors of your favorite cheeseburger and fries without the takeout hassle!

This delicious Mushroom Cheeseburger Casserole consists of layers of sliced baked potatoes, cheese and juicy ground beef cooked with caramelized mushrooms and onions. The caramelized onions and mushrooms are cooked with organic, grass fed beef, which provides it the maximum flavor. This is such a filling, delicious, affordable and easy dish to make, that will be a hit with your friends and  family. The Mushroom Cheeseburger Casserole is large enough to serve to a crowd or have leftovers. Casseroles also freeze well, which means you can make a few ahead of time and freeze for busy times. When you are ready to serve, just pop it in the oven, and a stress free homemade dinner is ready.

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Gluten Free Mushroom Cheeseburger Casserole

Tips & Tricks To Make The Best Mushroom Cheeseburger Casserole Recipe:

  • Use quality beef. When cooking casserole I tend to use grass fed organic beef, it provides the best flavor and the meat is tender.
  • If you prefer the casserole spicy add jalapenos, or add some hot sauce into mixture.
  • This meal is loaded with cheese, don’t skip it, its what makes it so creamy and comforting.
  • Mozzarella cheese can also be substituted with provolone cheese or sharp cheddar. Also, spicy Pepper Jack cheese would be a great substitute.

Can you use other meats to make this casserole?

Absolutely! You can substitute beef with chicken, turkey or pork. The cooking time might vary as well based on each meat type.

How to freeze and thaw this Mushroom Cheeseburger Casserole?

To freeze, cover pan tightly with plastic wrap and foil. Freeze for up to 3 months. When ready to cook, thaw in refrigerator overnight. Remove cover and bake at 350 degrees for about 30-45 min.


Mushroom Cheeseburger Casserole

Mushroom Cheeseburger Casserole

Gluten Free Mushroom Cheeseburger Casserole is easy to make, filling and delicious, loaded with cheese and baked potato layers.


  • 1 lb ground beef organic and grass fed
  • 1/3 cup canola oil
  • 1 large onion chopped
  • 10 ounces baby bella mushrooms chopped
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red pepper flakes
  • 7 ounces Swiss or mozzarella Cheese sliced
  • 7 ounces cheddar cheese
  • 4 medium Yukon potatoes peeled and cut into thin rounds


  1. Preheat oven to 375°F.
  2. Add canola oil to a large, hot skillet. Add the chopped onions and mushrooms, cook for 5 minutes on medium heat, stirring occasionally.
  3. Add the ground beef and cook over medium heat, stirring to break up the lumps, until all of the pink is gone from the meat.
  4. Add oregano, red pepper flakes, salt and pepper to taste. Turn off the heat and set aside.
  5. Layer half the potatoes onto the bottom of a baking dish that you have sprayed with cooking spray. Top with cheese, followed by the beef mixture.
  6. Toss the remaining potatoes into some oil and arrange them on top of the beef layer.
  7. Bake for about 20 minutes, top with cheese slices and bake for another 25-30 minutes, until the potatoes are cooked thoroughly.
  8. Serve and refrigerate the leftovers!
Calories: 604, Fat: 44g, Saturated Fat: 17g, Cholesterol: 109mg, Sodium: 1059mg, Potassium: 970mg, Carbohydrates: 19g, Fiber: 3g, Sugar: 2g, Protein: 33g, Vitamin A: 10.8%, Vitamin C: 17.3%, Calcium: 56.3%, Iron: 32.1%

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