You know those evenings when you’re staring into the fridge, hungry but not in the mood to spend hours cooking? That’s how this ground beef and mushroom skillet came to life in my kitchen. Just a pack of ground beef, a handful of mushrooms, and a little pantry magic — and dinner’s on the table in 30 minutes. It’s cozy, filling, and tastes like it’s been simmering away all day, even though it’s more of a quick-fix kind of deal.
I love serving this over buttered pasta or fluffy rice, but honestly, I’ve even piled it on toast for a next-day lunch. It’s one of those versatile, feel-good meals that just works.
What Makes This So Good
There’s something undeniably comforting about beef and mushrooms together — especially when they’re swimming in a creamy, savory sauce. I’ve been making this for years, and every time I do, someone always asks, “Did you really make this in just half an hour?” Yep. That’s the magic.
The shortcut here is a can of cream of mushroom soup. It turns into this rich, silky sauce that clings to the beef and mushrooms just right. No need to start a roux or make anything fancy. It’s humble, homey, and honestly delicious.
Plus, leftovers reheat beautifully. I often double the batch so I can pack it into meal prep containers — and I swear it tastes even better the next day.
What You’ll Need
Ground beef – I usually go with 80/20 for flavor, but if I have ground turkey or chicken, that works too.
Mushrooms – Use whatever you’ve got. I often go for baby bellas or creminis because they’re meaty and flavorful.
Garlic – A must. I like it minced fresh, not from a jar.
Onion – Yellow or white works. Adds that base layer of flavor.
Cream of mushroom soup – It’s the creamy shortcut that makes this whole recipe so doable on a weeknight.
Shredded cheese – I use mozzarella most of the time, but I’ve also tried cheddar or a blend when that’s what I had.
Salt and black pepper – Always taste and season at the end.
Sometimes I’ll toss in a little bit of water to loosen the sauce, especially if it gets too thick while simmering.
Step-by-Step Cooking Guide
Sauté the mushrooms: Start with some olive oil in a big skillet. Toss in the mushrooms and let them cook for 3–5 minutes until they brown a bit. Set them aside for later. I usually don’t overcrowd the pan, so they don’t steam.
Cook the beef: In the same pan, add your ground beef, chopped onions, and minced garlic. Cook until the beef is no longer pink. Drain the extra fat, especially if you’re using higher-fat beef.
Make it saucy: Stir in the cream of mushroom soup and a splash of water. Bring everything together, then toss the cooked mushrooms back in.
Cheese it up: Sprinkle shredded cheese on top, cover the pan, and let it melt into the sauce. That gooey, stretchy cheese is the finishing touch.
Serve and enjoy: I love garnishing with a bit of chopped parsley if I’ve got it, but that’s totally optional.
Tweak It Your Way
- Spinach or peas: Stir in a handful of baby spinach or frozen peas at the end for extra greens. They cook down fast and blend right in.
- Herbs: Sometimes I’ll add a pinch of thyme or rosemary — just enough to give it that cozy, herbaceous vibe.
- Spice: A dash of red pepper flakes or smoked paprika if I want to spice it up a bit.
What to Serve With It
I usually pour this over egg noodles, rice, or mashed potatoes — whatever’s handy. But here’s how I’ve served it in real life:
- Weeknight pasta night: Over spaghetti or rotini with a side salad.
- Comfort food Sunday: With buttery mashed potatoes and green beans.
- Leftover lunch: Scooped onto toast with a fried egg on top — trust me, it’s good.
Sometimes I even serve it with crusty bread or garlic rolls to soak up that creamy sauce. Nothing fancy, just practical and tasty.
Real-Life Tips
- If your mushrooms are big, slice or quarter them so they cook evenly.
- Don’t skip the browning step — it adds real depth of flavor.
- You can make this all in one pan, which saves you from washing a sink full of dishes.
And if the sauce thickens up too much while it’s sitting, just splash in a little broth or water when you reheat.
Keeping Leftovers
Let the skillet cool down, then transfer to an airtight container. It keeps well in the fridge for 3–4 days.
To reheat: Just warm it on the stovetop or microwave it. If it looks a little thick, stir in a bit of water or broth and you’re good to go.
I’ve also frozen it in single portions for quick dinners. It holds up surprisingly well.
Questions I Get All the Time
Can I use other meat?
Absolutely. Ground turkey, chicken, or even plant-based crumbles all work here.
What kind of mushrooms are best?
Whatever you like. Baby bella and cremini have more flavor, but even plain white mushrooms are fine.
Can I make it dairy-free?
You can use dairy-free soup and cheese alternatives. I’ve tried it with a cashew-based mushroom soup once, and it still turned out creamy and good.
Ground Beef and Mushroom Skillet
This cozy ground beef and mushroom skillet is one of those weeknight wonders that tastes like it simmered for hours—but it’s ready in just 30 minutes. Creamy, cheesy, and loaded with savory goodness, it’s the kind of meal you’ll want to keep on repeat. Serve it over pasta, rice, or just as is with a chunk of crusty bread for a no-fuss dinner.
Ingredients
- 8 oz fresh mushrooms, sliced
- 1 tablespoon olive oil
- 1 pound lean ground beef
- ¼ cup chopped onion
- 1 clove garlic, minced
- 1 (10.5 oz) can condensed cream of mushroom soup
- About ½ to 1 soup can of water, as needed
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by warming the olive oil in a large skillet over medium heat. Toss in the mushrooms and sauté them for a few minutes until they’re tender and just starting to brown. Once cooked, transfer them to a plate and set aside.
- In the same skillet, add the ground beef, onions, and garlic. Cook until the beef is browned and the onions have softened. If needed, drain off any excess fat.
- Return the mushrooms to the pan, then stir in the cream of mushroom soup and about half a can of water. Give it a good mix and let everything simmer together until hot and bubbly. If the sauce feels too thick, add a little more water to reach your preferred consistency.
- Sprinkle the mozzarella over the top, cover the skillet, and let it cook just until the cheese has melted into that creamy sauce. Finish it all off with a handful of chopped parsley for a fresh touch.
Notes
- Want a cheesier punch? Try shredded cheddar instead of mozzarella.
- Make it a full meal by serving over egg noodles, rice, or mashed potatoes.
- For extra veggies, stir in some baby spinach right before adding the cheese.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 512Total Fat 28gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 15gCholesterol 126mgSodium 1301mgCarbohydrates 19gFiber 3gSugar 7gProtein 44g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
This recipe is on regular rotation in my kitchen because it checks every box: quick, budget-friendly, and seriously satisfying. Whether you’re cooking for a hungry family or just want a no-fuss dinner that makes enough for leftovers, this ground beef and mushroom skillet does the trick. And once you make it once, you’ll see how easy it is to riff on with whatever you’ve got in the fridge.
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