Description
This Cheesy Ground Beef and Rice Casserole is a comforting and hearty dish that combines savory ground beef, tender rice, mushrooms, and creamy cheese in a delicious baked casserole. Perfect for a family dinner, this recipe involves browning beef, cooking rice with flavorful broth and vegetables, then mixing all ingredients with creamy mushroom soup and cheese before baking to golden perfection.
Ingredients
Scale
Beef and Seasoning
- 1 lb. ground beef, 85% lean
- 1.5 teaspoons Italian seasoning
- Salt and Pepper, to taste
Vegetables and Aromatics
- 3/4 cup onions, diced
- 1 Tablespoon garlic, minced
- 8 oz. sliced button mushrooms, washed
Other Ingredients
- 3 Tablespoons butter, divided
- 2 1/2 cups beef broth
- 1 1/4 cups uncooked white long grain rice (not instant)
- 10.5 oz. cream of mushroom soup
- 1/2 cup milk, any kind
- 1/2 cup sour cream
- 2 cups cheddar cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole later.
- Brown Ground Beef: In a large pot over medium-high heat, brown the ground beef. Season with salt, pepper, and Italian seasoning while it cooks. Once browned, drain excess grease and transfer the beef to a plate. Cover with foil to keep warm.
- Sauté Onions and Garlic: In the same pot, melt 2 tablespoons of butter. Add diced onions and cook for about 5 minutes until softened. Then add the minced garlic and cook for an additional 1 minute to release their flavors.
- Cook Rice in Broth: Add the beef broth, remaining butter, and uncooked rice to the pot with onions and garlic. Stir to combine and bring to a boil. Once boiling, reduce heat to a simmer and cover the pot tightly.
- Simmer Rice and Mushrooms: Let the rice cook covered for 10 minutes. Then add sliced mushrooms, cover again, and cook for an additional 5 to 10 minutes depending on your rice package instructions. Do not stir the rice during this process.
- Let Rice Stand: Turn off the heat and leave the pot covered for 10 minutes to allow the rice to finish absorbing any remaining liquid 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 cheddar cheese. Stir everything together until well combined.
- Transfer and Bake: Lightly grease a 9 x 13 casserole dish and transfer the mixture into it. Top with the remaining cheddar cheese. Cover the casserole with foil and bake in the preheated oven for 20 minutes until bubbly and the cheese is melted.
- Serve: Remove from oven and serve hot. Enjoy your rich and cheesy ground beef and rice casserole!
Notes
- For best results, do not stir the rice while it cooks to ensure even texture.
- You can cook the rice separately if preferred, using 3 3/4 cups cooked rice instead of uncooked rice and beef broth.
- If you don’t have cream of mushroom soup, you can substitute with cream of chicken soup or a homemade mushroom sauce.
- Feel free to use any type of milk you prefer (whole, skim, or plant-based).
- For a crispier topping, remove the foil for the last 5 minutes of baking.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
