Preheat your oven to 375°F (190°C) and lightly grease a medium-sized casserole dish.

Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and mushrooms and cook for 4–5 minutes, stirring occasionally, until the mushrooms are tender and the onion begins to soften. Add the minced garlic and cook for another 30 seconds.

Add the ground beef to the skillet. Cook for 6–8 minutes, breaking it apart with a spoon, until browned and fully cooked. Drain excess grease if necessary.

Season the beef mixture with Italian seasoning, paprika, salt, and black pepper. Stir in the Worcestershire sauce.

Reduce the heat to low. Add the sour cream, softened cream cheese, and beef broth. Stir until the cream cheese melts and the mixture becomes smooth and creamy. Simmer gently for 2–3 minutes.

Transfer the creamy mushroom and meat mixture to the prepared casserole dish. Sprinkle the mozzarella and cheddar evenly over the top.

Bake uncovered for 20–25 minutes, or until the cheese is completely melted, bubbling, and lightly golden around the edges.

Remove from the oven and let the casserole rest for 5 minutes. Garnish with fresh parsley before serving.

Serving Suggestions

Serve this casserole with roasted vegetables, steamed green beans, a crisp garden salad, or warm garlic bread. For a heartier meal, spoon it over mashed potatoes, rice, or egg noodles.v