Description
A hearty and comforting Cheesy Ground Beef and Rice Casserole that combines flavorful browned beef, tender rice cooked in savory beef broth, mushrooms, and a creamy cheese sauce. Perfect for a family dinner, this one-pot preparation with a baked finish delivers a rich, cheesy, and satisfying meal.
Ingredients
Scale
Meat and Seasonings
- 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
Dairy and Condiments
- 3 tablespoons butter, divided
- 10.5 oz. cream of mushroom soup
- ½ cup milk, any kind
- ½ cup sour cream
- 2 cups cheddar cheese, divided
Grains and Liquids
- 2 ½ cups beef broth
- 1 ¼ cups uncooked white long grain rice (not instant)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for the casserole baking step later.
- Brown Ground 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 excess grease, transfer beef to a plate, and cover with foil to keep warm.
- Sauté Aromatics: In the same pot, melt 2 tablespoons butter. Add diced onions and cook for 5 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
- Add Rice and Broth: Pour in the beef broth, remaining butter, and the uncooked rice. Stir to combine all ingredients evenly.
- Simmer Rice: Bring the mixture to a boil, then reduce heat to a simmer. Cover tightly and cook without stirring for 10 minutes.
- Add Mushrooms and Continue Cooking: Add sliced mushrooms to the pot, cover again, and cook for another 5 to 10 minutes according to your rice package instructions. Avoid stirring during this time.
- Let Rice Stand: Turn off the heat, keep the pot covered, and let it rest for 10 minutes. This step helps any rice stuck on the bottom to release.
- Combine Casserole Ingredients: Return the cooked ground beef to the pot. Add cream of mushroom soup, milk, sour cream, and half of the shredded cheddar cheese. Stir gently to combine everything thoroughly.
- Transfer and Top: Lightly grease a 9×13 inch casserole dish. Transfer the beef and rice mixture into the dish and spread evenly. Sprinkle the remaining cheddar cheese on top.
- Bake: Cover the casserole dish with foil and bake in the preheated oven for 20 minutes until heated through and the cheese is melted.
- Serve: Remove from oven and serve warm as a comforting main dish.
Notes
- For best results, use long grain white rice rather than instant rice to ensure proper texture.
- If preferred, you may cook the rice separately and then combine with the other ingredients, adjusting the broth accordingly.
- Do not stir the rice while cooking in the pot as this may create a mushy texture.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Feel free to substitute cheddar cheese with other melting cheeses like Monterey Jack or mozzarella for variation.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of casserole)
- Calories: 460
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
