This mushroom swiss pasta is a mouthful, quite literally! It is a light and refreshing (the sauce is not heavy and thick like you may be used to!) version of a traditionally heavy hamburger-helper type dish that will leave you begging for more! It is based on a Mushroom Swiss Cheeseburger but is a creamy dreamy delicate version that will have you thinking gourmet! Don’t miss my Cheeseburger Pasta if you love this dish!
The idea for this Mushroom Swiss Cheeseburger Pasta came from a combination of crazy recipes I was determined to make. After ordering a Cheeseburger at a local bar I decided that I wanted to make that into a pasta. I took the basic components of a cheeseburger, created my own unique cheese sauce and presto, I developed a cheeseburger pasta.
Now, once my family tried it, we decided it was so delicious (it’s AMAZEBALLS), we started to wonder if there were any other burger variations that could potentially be turned into a pasta dish. The wheels were turning and we discussed Mushroom Swiss Pasta. After testing out a few variations (we tested this recipe for days!!) on a cheese and mushroom sauce blend, I finally found the perfect combination.
If you are a mushroom swiss fan, you are going to swoon when you try this recipe!
How to Make Mushroom Swiss Cheeseburger Pasta
For the Hamburger
- Ground Beef: I like to go with 80/20, but you could use a leaner version if you prefer.
- Seasonings: Worchestershire, Lawrys, Salt, Pepper, and McCormick Hamburger Seasoning round out the seasonings for this recipe. If you don’t have hamburger seasoning, you could mix together onion powder (or toasted onion flakes), black pepper, chili pepper, sugar, and garlic for a similar effect.
- Yellow Onion: You could use Red onion too if you wanted, but I like the sweet flavor of the yellow onion.
- Garlic: I like to use fresh garlic, but feel free to use the garlic powder too if you are out.
- Oil: When cooking burgers, we tend to favor canola oil, but you could also use butter or olive oil.
In a small bowl mix together the seasoned salt, hamburger seasoning, salt, and pepper. Set Aside.
Add oil to a non-stick pan and add the onions and garlic. Cook about 1-2 minutes. Add the ground beef to the pan. Break up the meat with a wooden spoon. Add the Worcestershire sauce and sprinkle with seasoning mixture.
Cook for about 8-10 minutes, or until no pink remains in the meat. Remove from heat. Now prepare the cheese sauce.
For the Cheese Sauce
- Mushrooms – I like to use fresh mushrooms
- Beef Broth
- Swiss Cheese
- Salt and Pepper
In a small saucepan over medium heat, melt butter. Add in the freshly cleaned mushrooms and cook for about 5-10 minutes. Mushrooms should be fragrant.
Reduce heat and slowly add cheese. This is important! If you add the cheese when the sauce is too hot it may curdle. Whisk constantly until the cheese is completely melted.
Now you are ready to assemble your mushroom swiss pasta!
Assembling Mushroom Swiss Pasta
(the easy peasy directions)
- Prepare noodles and set aside.
- Make the hamburger, set aside.
- Prepare the cheese sauce. Add to hamburger.
- Toss all ingredients together and serve! I sprinkled a little parmesan on top just for fun, it adds a bit a saltiness to the dish.
Best served immediately, but it also tastes amazing reheated the next day. This is a big dish and can feed up to 12 folks! Perfect for a large family or for people who like to have leftovers for meal planning.
- 1 box (16 ounces) Cavatappi noodles
- 1 tablespoon canola oil
- 1 teaspoon seasoned salt
- 1 tablespoon McCormick Hamburger seasoning
- salt and pepper to taste
- 1/2 cup yellow onion, minced
- 1 teaspoon garlic, minced
- 1 1/2 pounds ground beef
- 1/2 teaspoon Worcestershire sauce
MUSHROOM SWISS CHEESEBURGER SAUCE
- 3/4 cup butter
- 4 cups mushrooms, sliced
- 3/4 cup beef broth
- 3/4 cup whole milk
- 1 1/2 cups swiss cheese, shredded
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- In a large pot of salted water, cook noodles according to package directions. Drain and set aside.
- In a small bowl, mix together the seasoned salt, hamburger seasoning, salt, and pepper. Set aside.
- Add oil to a non-stick pan and add the onions and garlic. Cook about 1-2 minutes. Add the ground beef to the pan. Break up the meat with a wooden spoon. Add the Worcestershire sauce. Sprinkle with seasoning mixture.
- Cook for about 8-10 minutes, or until no pink remains in the meat. Remove from heat.
MUSHROOM AND SWISS CHEESEBURGER SAUCE
- In a medium saucepan over medium heat, melt butter.
- Add mushrooms and cook for about 5-10 minutes. Add in beef broth and milk, stir.
- Reduce heat and slowly add cheese. Whisk constantly until the cheese is completely melted.
- Add cooked hamburger and cheese sauce to noodles, and stir to combine.
- Pour the mushroom hamburger mixture over the noodles and toss to coat. (I do this in the pot that I cooked the noodles in.) Transfer to a serving dish (optional) and serve immediately.