Description
This Cheesy Ground Beef and Rice Casserole is a comforting and hearty meal perfect for family dinners. It combines savory ground beef, tender carrots, and fluffy long grain white rice baked together in a creamy mushroom sauce, then topped with melted cheddar or Colby Jack cheese. Choose from three variations: Quick Recipe using cream of mushroom soup, Semi Homemade with mushroom gravy, or From Scratch with a homemade creamy mushroom sauce. Each version delivers a rich, satisfying casserole that’s simple to prepare and sure to please.
Ingredients
Units
Scale
Quick Recipe
- 1 Can Cream of Mushroom Soup
- 1 cup Long Grain White Rice, uncooked
- 2 cups Water
- 1 cup Carrots, sliced
- 1/2-1 pound Ground Beef, cooked
- Cheddar or Colby Jack Cheese, sliced, about 9 pieces
Semi Homemade
- 1 cup Long Grain White Rice, uncooked
- 2 cups Water
- 1/2 to 1 pound Ground Beef, cooked
- 1 cup Carrots, sliced
- Pacific Foods Mushroom Gravy, 13.9 ounces
- 1/2 cup Milk
- Colby Jack or Medium Cheddar Cheese, for topping
From Scratch
- 3 Tablespoons Unsalted Butter
- 1/4 cup Onion, minced
- 1 Clove Garlic, minced
- 1/2 cup White Button Mushroom, minced
- 3 Tablespoons Flour
- 1/2 cup Cream
- 1/2 cup Chicken Broth
- 1/4 teaspoon Freshly Ground Black Pepper
- Salt, to taste
- 2 cups Water
- 1/2-1 pound Ground Beef, cooked
- 1 cup Carrots, sliced
- Cheddar or Colby Jack Cheese, sliced, about 9 slices
- 1 cup Long Grain White Rice, uncooked
Instructions
- Preheat the Oven: Heat your oven to 350 degrees Fahrenheit and prepare an 8×9″ baking dish by spraying it with nonstick spray or greasing it, depending on the recipe version.
- Mix Ingredients – Quick Recipe: In a large bowl, stir together the cream of mushroom soup, uncooked rice, water, sliced carrots, and cooked ground beef until well combined.
- Mix Ingredients – Semi Homemade: Whisk together water, Pacific Foods mushroom gravy, and milk. Then add this mixture along with rice, cooked ground beef, and carrots into a bowl and mix to combine.
- Prepare Sauce – From Scratch: In a medium pan over medium heat, melt the butter. Add minced onion, garlic, and mushrooms, whisking continuously. Stir in flour and cook for 30 to 60 seconds, then gradually add cream and chicken broth, cooking until thickened. Season with black pepper and salt, then remove from heat.
- Combine Ingredients – From Scratch: In the prepared baking dish, combine the cream sauce, water, uncooked rice, cooked ground beef, and carrots, stirring until mixed.
- Bake the Casserole: Pour the mixture into the greased or sprayed baking dish for all recipe versions. Bake uncovered in the preheated oven for 90 minutes.
- Add Cheese and Finish Baking: Remove the casserole from the oven and top with slices of cheddar or Colby Jack cheese (approximately 9 slices). Return to the oven for a few more minutes until the cheese has melted and is bubbly.
Notes
- This casserole can be reheated in the oven or microwave for leftovers.
- Adjust the amount of ground beef between 1/2 to 1 pound based on your preference or serving size.
- Use nonstick spray or grease the baking dish well to avoid sticking.
- Cook the ground beef beforehand until fully browned and drain excess fat to keep the casserole less greasy.
- For a richer flavor, use the From Scratch mushroom sauce variation.
- Rice is added uncooked and cooks along with the casserole, soaking up flavorful liquids.
