Description
This Cheesy Ground Beef and Rice Casserole is a comforting one-dish meal combining seasoned ground beef, tender rice, mushrooms, and creamy cheese sauce. It’s easy to prepare, involving browning the beef and cooking the rice right in the pot, then baked to bubbly perfection with a golden cheddar cheese topping.
Ingredients
Scale
Meat and Seasonings
- 1 lb. ground beef, 85% lean
- 1.5 teaspoons Italian seasoning
- Salt and Pepper, to taste
Vegetables and Aromatics
- 3/4 cup onions, diced
- 1 Tablespoon garlic, minced
- 8 oz. sliced button mushrooms, washed
Liquids and Dairy
- 3 cups beef broth
- 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
- 1 1/4 cups uncooked white long grain rice (not instant)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole later.
- Brown Ground Beef: In a large pot over medium-high heat, brown the ground beef while seasoning it with salt, pepper, and Italian seasoning. Once browned, drain excess grease, transfer the beef to a plate, and cover with foil to keep warm.
- Cook Aromatics: Melt 2 tablespoons of butter in the same pot. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for another minute to release its aroma.
- Add Rice and Broth: Pour in the beef broth along with the remaining butter and uncooked rice. Stir well to combine all ingredients.
- Simmer Rice: Bring the mixture to a boil, then reduce heat to a simmer. Cover tightly and cook for 10 minutes without stirring.
- Add Mushrooms and Continue Cooking: Add the sliced mushrooms to the pot, cover again, and cook for another 5-10 minutes until the rice is tender according to the rice package instructions. Do not stir the rice while cooking.
- Let Rice Rest: Turn off the heat but leave the pot covered. Let the rice stand for 10 minutes undisturbed, allowing any rice stuck at the bottom to release.
- Combine Casserole Ingredients: Stir the cooked ground beef back into the rice mixture along with the cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Mix until fully combined.
- Transfer and Top: Lightly grease a 9 x 13 inch casserole dish and transfer the mixture into it. Sprinkle the remaining cheddar cheese evenly over the top.
- Bake: Cover the casserole dish and bake in the preheated oven for 20 minutes until the cheese is melted and the casserole is heated through. Serve immediately.
Notes
- Use uncooked long grain white rice, not instant, for best texture and cooking consistency.
- Do not stir the rice while it cooks to avoid a mushy texture.
- For a richer casserole, use full-fat sour cream and whole milk.
- You can prepare the rice separately if preferred; just be sure to have about 3 3/4 cups cooked rice to use.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
