Can I use brown rice instead of white rice?

Brown rice takes longer to cook and requires more liquid than white rice. If using brown rice, increase the beef broth to 3½ cups and extend the cooking time to about 35-40 minutes, or cook the brown rice separately before adding to the casserole.

How can I make this casserole healthier?

Try using lean ground turkey or chicken instead of beef, brown rice instead of white (with adjusted cooking times), low-fat dairy products, and add extra vegetables like bell peppers or spinach. You can also use reduced-sodium broth and soup.

What can I substitute for cream of mushroom soup?

If you prefer not to use canned soup, make a quick homemade version by sautéing extra mushrooms in butter, adding flour to make a roux, then whisking in milk or broth until creamy. Alternatively, cream of chicken or cream of celery soup works well as substitutes.

My rice didn't cook evenly. What went wrong?

Uneven cooking usually happens when the heat is too high, the lid doesn't seal well, or the rice was stirred during cooking. Make sure you use a tight-fitting lid, maintain a gentle simmer, and resist stirring until the standing time is complete.

Cheesy Ground Beef and Rice Casserole Recipe

Description

This Cheesy Ground Beef and Rice Casserole is a comforting, family-friendly dish made with ground beef, creamy mushroom soup, tender rice, and plenty of melted cheddar cheese. Everything comes together in one pot before finishing in the oven for a savory, cheesy meal that’s perfect for busy weeknights or potlucks.

Ingredients

Units Scale

Main Ingredients

- 1 lb. ground beef (85% lean)
- 1.5 teaspoons Italian seasoning
- Salt and pepper, to taste
- 3 tablespoons butter, divided
- 3/4 cup onions, diced
- 1 tablespoon garlic, minced
- 2 1/2 cups beef broth
- 1 1/4 cups uncooked white long grain rice (not instant rice)
- 8 oz. sliced button mushrooms, washed

Creamy Mixture

- 10.5 oz. cream of mushroom soup
- 1/2 cup milk (any kind)
- 1/2 cup sour cream

Cheese

2 cups cheddar cheese, divided

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Instructions

Preheat Oven – Preheat your oven to 350 degrees Fahrenheit so it’s ready when the casserole is assembled.
Cook Ground Beef – In a large pot over medium-high heat, brown the ground beef, seasoning it with salt, pepper, and Italian seasoning as it cooks. Once fully cooked, drain the grease, transfer the beef to a plate, and cover with foil to keep warm.
Sauté Aromatics – Melt 2 tablespoons of butter in the same pot over medium heat. Add the diced onions and cook for about 5 minutes until they are soft and translucent. Add the minced garlic and cook for an additional minute until fragrant.
Cook Rice – Pour in the beef broth, add the remaining tablespoon of butter, and stir in the uncooked rice. Mix everything to combine. Bring the mixture to a boil, reduce to a simmer, cover tightly, and cook for 10 minutes.
Add Mushrooms – After the initial 10 minutes, add the sliced mushrooms on top of the rice without stirring. Replace the cover and let cook for another 5-10 minutes, referring to your rice’s package instructions for precise time.
Rest Rice – Turn off the heat and let the pot stand covered for 10 minutes. This resting time finishes cooking the rice and helps release any grains that may be stuck at the bottom.
Mix Casserole Components – Add the cooked ground beef back to the pot along with cream of mushroom soup, milk, sour cream, and half of the shredded cheddar cheese. Stir everything together until well combined.
Assemble and Top with Cheese – Transfer the mixture to a lightly greased 9×13 inch casserole dish. Sprinkle the remaining cheddar cheese evenly on top.
Bake – Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes until the cheese is melted and bubbly. Serve hot!

Notes

To make ahead: assemble the casserole, cover, and refrigerate for up to 2 days. Let it come to room temperature for 30 minutes before baking, and bake for 25-30 minutes at 350°F.
You can substitute the mushrooms with frozen peas, carrots, or corn as desired.
Leftovers freeze very well for convenient future meals.
If avoiding canned soup, you can use homemade cream of chicken soup.
For even creamier texture, add a little more sour cream or milk to the mixture before baking.

Nutrition

Serving Size: 1/6 of casserole
Calories: 480 kcal
Sugar: 3g
Sodium: 1085mg
Fat: 28g
Saturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 23g
Fiber: 1g
Protein: 33g
Cholesterol: 116mg