Description
This Cheesy Ground Beef and Rice Casserole is a comforting one-pot meal combining tender ground beef, savory mushrooms, and creamy cheese baked to perfection. It features perfectly cooked long grain rice simmered in beef broth, enriched with cream of mushroom soup and sour cream, then topped with melted cheddar cheese. Ideal for a hearty family dinner, this casserole offers a delicious blend of flavors and textures in a simple, satisfying dish.
Ingredients
Scale
Meat and Seasoning
- 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 Liquids
- 3 Tablespoons butter, divided
- 2 ½ cups beef broth
- 10.5 oz. cream of mushroom soup
- ½ cup milk, any kind
- ½ cup sour cream
- 2 cups cheddar cheese, divided
Grains
- 1 ¼ cups uncooked white long grain rice (not instant rice)
Instructions
- Preheat Oven: Begin by preheating 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, brown the ground beef. Season it with salt, pepper, and Italian seasoning while cooking until fully browned. Drain excess grease, then transfer the beef to a plate and cover with foil to keep warm.
- Sauté Onions and Garlic: Using the same pot, melt 2 tablespoons of butter. Add diced onions and cook for about 5 minutes until softened. Then add minced garlic and cook for an additional minute until fragrant.
- Cook the Rice: Add beef broth, remaining 1 tablespoon butter, and uncooked rice to the pot. Stir to combine, then bring the mixture to a boil. Reduce heat to a simmer, cover tightly, and cook for 10 minutes.
- Add Mushrooms and Continue Cooking: After the initial 10 minutes, add sliced mushrooms on top without stirring. Cover again and cook for another 5-10 minutes, referencing rice package cooking time to ensure rice is tender. Do not stir the rice during cooking.
- Let Rice Rest: Turn off the heat and keep the pot covered. Let the rice stand undisturbed for 10 minutes to allow the grains to steam and release any sticking rice from the bottom.
- Combine Casserole Ingredients: Add the cooked ground beef back to the pot along with the cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Stir gently until all ingredients are well combined.
- Prepare for Baking: Lightly grease a 9 x 13-inch casserole dish. Transfer the beef and rice mixture into the dish, spreading evenly. Sprinkle the remaining cheddar cheese evenly on top.
- Bake: Cover the casserole dish with foil 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 delicious, creamy, and cheesy meal.
Notes
- Use long grain white rice for optimal texture; avoid instant rice as it requires different cooking times.
- Do not stir the rice during cooking to prevent mushiness and ensure even cooking.
- You can cook rice separately if preferred, then mix with other ingredients, using 3 ¾ cups cooked rice in total.
- Feel free to substitute sour cream with Greek yogurt for a tangier flavor and added protein.
- For extra flavor, consider adding chopped fresh parsley or green onions before serving.
- Make sure the casserole dish is lightly greased to prevent sticking.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 490 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.4 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
