Description
A comforting and creamy cheesy ground beef and rice casserole loaded with mushrooms, cheddar cheese, and a savory blend of seasonings. This one-pot recipe combines ground beef, rice, and a cheesy mushroom sauce, then finishes with baking for a golden cheesy top. Perfect for an easy family dinner.
Ingredients
Scale
Meat and Seasoning
- 1 lb. ground beef, 85% lean
- 1.5 teaspoons Italian seasoning
- Salt and pepper, to taste
Vegetables and Aromatics
- ¾ cup onions, diced
- 1 Tablespoon garlic, minced
- 8 oz. sliced button mushrooms, washed
Liquids and Dairy
- 3 tablespoons butter, divided
- 2 ½ cups beef broth
- 10.5 oz. cream of mushroom soup
- ½ cup milk, any kind
- ½ cup sour cream
- 2 cups cheddar cheese, divided
Grains
- 1 ¼ cups uncooked white long grain rice, not instant
Instructions
- Prepare the ingredients: Preheat your oven to 350 degrees Fahrenheit. Gather all ingredients and have a lightly greased 9 x 13 casserole dish ready for assembling later.
- Brown the beef: In a large pot over medium-high heat, brown the ground beef, seasoning with salt, pepper, and Italian seasoning as it cooks. Once browned, drain any excess grease, transfer the beef to a plate, and cover with foil to keep warm.
- Sauté onions and garlic: Using the same pot, melt 2 tablespoons of butter over medium heat. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for an additional minute, stirring to prevent burning.
- Cook the rice: Add the beef broth, the remaining 1 tablespoon of butter, and the uncooked rice to the pot with onions and garlic. Stir to combine, bring the mixture to a boil, then reduce heat to a simmer. Cover tightly and cook for 10 minutes without stirring.
- Add mushrooms: After 10 minutes, add the sliced mushrooms to the pot, replace the cover, and continue cooking for another 10 minutes or until the rice is fully cooked (refer to your rice package for precise timing). Do not stir during this process.
- Let the rice rest: Turn off the heat but keep the pot covered, allowing it to stand undisturbed for 10 minutes. This helps the rice finish cooking and release from the bottom of the pot.
- Combine casserole ingredients: Add the cooked ground beef back into the pot along with the cream of mushroom soup, milk, sour cream, and half of the shredded cheddar cheese. Stir everything gently until well combined.
- Assemble and bake: Transfer the mixture to your prepared casserole dish, spreading evenly. Top with the remaining cheddar cheese, cover the dish, and bake in the preheated oven for 20 minutes until the cheese is melted and bubbly.
- Serve: Remove from the oven and serve warm. Enjoy your cheesy ground beef and rice casserole!
Notes
- This casserole can be made ahead by assembling everything, covering, and refrigerating for up to 2 days. Before baking, let it sit out for 30 minutes, then bake at 350 degrees for 25-30 minutes.
- If you prefer, substitute the mushrooms with frozen peas, carrots, and/or corn for a different vegetable mix.
- Leftovers freeze well; store in an airtight container and reheat thoroughly before serving.
- For a homemade alternative to the cream of mushroom soup, try using a homemade cream of chicken soup recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: thirty five g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
