Description
This Cheesy Ground Beef and Rice Casserole is a hearty and comforting dish combining seasoned ground beef, tender rice, mushrooms, and creamy cheese baked to perfection. Preparing the base in one pot enhances flavors and simplifies cleanup, while baking the casserole creates a bubbly, golden cheese topping perfect for a family meal.
Ingredients
Scale
Meat and Seasoning
- 1 lb. ground beef, 85% lean
- 1.5 teaspoons Italian seasoning
- Salt and pepper, to taste
Vegetables & Aromatics
- 3/4 cup onions, diced
- 1 Tablespoon garlic, minced
- 8 oz. sliced button mushrooms, washed
Dairy and Sauces
- 3 Tablespoons butter, divided
- 10.5 oz. cream of mushroom soup
- 1/2 cup milk, any kind
- 1/2 cup sour cream
- 2 cups cheddar cheese, divided
Grains and Liquids
- 2 1/2 cups beef broth
- 1 1/4 cups uncooked white long grain rice (not instant rice)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s ready once the casserole assembly is complete.
- Brown the Ground Beef: In a large pot over medium-high heat, cook the ground beef until browned, seasoning with salt, pepper, and Italian seasoning as it cooks. Drain and set aside covered.
- Sauté Onions and Garlic: Using the same pot, melt 2 tablespoons of butter. Add diced onions and cook about 5 minutes until softened, then add minced garlic and cook another minute to release aromas.
- Cook the Rice: Pour in beef broth, remaining butter, and uncooked rice. Stir to combine, bring to a boil, then reduce to a simmer. Cover tightly and cook for 10 minutes.
- Add Mushrooms and Finish Cooking Rice: Add sliced mushrooms to the pot, cover again, and cook for an additional 5-10 minutes without stirring. Turn off the heat and let stand covered for 10 minutes to finish absorbing liquid and release any stuck rice.
- Mix Casserole Ingredients: Return the cooked ground beef to the pot with the rice mixture. Stir in cream of mushroom soup, milk, sour cream, and half of the cheddar cheese until everything is evenly combined.
- Transfer and Top: Lightly grease a 9×13 inch casserole dish. Pour the mixture into the dish and evenly sprinkle the remaining cheddar cheese on top.
- Bake: Cover the casserole and bake in the preheated oven for 20 minutes until cheese is melted and bubbly.
- Serve: Remove from oven and serve warm for a delicious, filling meal.
Notes
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth instead of beef broth.
- If preferred, cook rice separately and add 3¾ cups cooked rice instead of using uncooked rice and broth.
- To make it extra creamy, feel free to add an additional 1/4 cup sour cream or cream cheese to the casserole mixture.
- Ensure the casserole dish is well greased to prevent sticking and make serving easier.
- Leftovers store well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1/6th of casserole
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
