Description
This Cheesy Ground Beef and Rice Casserole is a comforting and hearty dish combining savory ground beef, tender rice, mushrooms, and a creamy cheese sauce. Prepared with simple ingredients, it’s cooked first on the stovetop to tenderize the rice and brown the beef, then baked until bubbly and golden. Perfect for a family dinner, this casserole balances rich flavors and creamy textures in one satisfying meal.
Ingredients
Scale
Beef Mixture
- 1 lb. ground beef, 85% lean
- 1.5 teaspoons Italian seasoning
- Salt and pepper, to taste
Sauté Base
- 3 tablespoons butter, divided
- ¾ cup onions, diced
- 1 tablespoon garlic, minced
Rice and Broth
- 2 ½ cups beef broth
- 1 ¼ cups uncooked white long grain rice (not instant rice)
- 8 oz. sliced button mushrooms, washed
Creamy Sauce
- 10.5 oz. cream of mushroom soup
- ½ cup milk (any kind)
- ½ cup sour cream
- 2 cups cheddar cheese, divided
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the casserole later.
- Brown the Ground Beef: In a large pot over medium-high heat, cook the ground beef with salt, pepper, and Italian seasoning. Once browned, drain the grease, transfer the beef to a plate, and cover it with foil to keep warm.
- Sauté Onions and Garlic: In the same pot, melt 2 tablespoons of butter. Add the diced onions and sauté for 5 minutes until softened. Then add minced garlic and cook for another minute to release its aroma.
- Cook the Rice: Add the beef broth, remaining butter, and uncooked rice to the pot. Stir to combine and bring the mixture to a boil. Once boiling, reduce heat to a simmer and cover tightly. Let cook for 10 minutes.
- Add Mushrooms and Continue Cooking: Add sliced mushrooms to the pot without stirring, then replace the cover. Cook for an additional 5 to 10 minutes, referring to the rice package for exact cooking time. Do not stir the rice during this process.
- Let Rice Stand: Turn off the heat, keep the pot covered, and let the rice stand for 10 minutes. This allows any rice stuck to the bottom to release and ensures even cooking.
- Combine All Ingredients: Return the cooked ground beef to the pot. Add cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Stir thoroughly to combine all ingredients evenly.
- Assemble and Bake: Transfer the mixture to a lightly greased 9 x 13 inch casserole dish. Sprinkle the remaining cheddar cheese on top. Cover the dish and bake in the preheated oven for 20 minutes until the cheese is melted and bubbly.
- Serve: Remove from oven and serve hot for a rich and delicious meal.
Notes
- For best results, use long grain white rice rather than instant rice to ensure proper texture.
- You can prepare the rice separately according to package instructions and combine with the beef mixture if preferred.
- If you want a creamier casserole, consider using whole milk for richer flavor.
- To make this gluten-free, verify that the cream of mushroom soup and other processed ingredients are gluten-free versions.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
