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Preheat Oven & Brown Beef: Preheat your oven to 350°F (175°C). In a large skillet over medium-high heat, brown the ground beef, seasoning with salt and pepper. Drain off any excess fat and transfer the cooked beef to a medium baking dish (like an 8×8 or 9×9 inch), spreading it into an even layer.
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Sauté Mushrooms: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté until they are soft and have released their moisture, about 5-7 minutes.
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Season Mushrooms: Add the minced garlic, seasoning salt, and parsley to the skillet. Cook for one more minute until fragrant. Season with additional pepper to taste. Remove from heat.
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Prepare Cream Cheese Sauce: In a blender or food processor, combine the softened cream cheese and eggs. Blend until the mixture is completely smooth and creamy.
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Assemble Casserole: Pour the cream cheese sauce evenly over the layer of cooked ground beef in the baking dish. Next, spoon the sautéed mushroom mixture evenly over the top.
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Bake: Bake in the preheated oven for 20-25 minutes, or until the edges are bubbly and the top is lightly golden.
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Serve: Let the casserole cool for 5 minutes before serving. Garnish with grated Parmesan cheese and additional fresh parsley if desired. Serve hot.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Key Improvements in this Rewrite:
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Clarity: Instructions are specific (e.g., “spread into an even layer,” “sauté for 5-7 minutes”).
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Grammar & Flow: Corrected grammatical errors and structured sentences for easy reading.
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Standard Terminology: Used common cooking terms like “sauté,” “brown,” and “garnish.”
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Detail: Added a note about letting the casserole rest before serving for cleaner slices.
