Description
This cheesy ground beef and rice casserole is a hearty, satisfying comfort food dish that’s easy to make and perfect for family dinners. It features seasoned ground beef combined with tender rice, mushrooms, and a creamy, cheesy sauce, baked to perfection for a golden topping and melty cheese that everyone will love.
Ingredients
Units
Scale
Ground Beef Mixture:
- 1 lb. ground beef (85% lean)
- 1.5 teaspoons Italian seasoning
- Salt and pepper to taste
Rice Mixture:
- 3 tablespoons butter, divided
- 3/4 cup onions, diced
- 1 tablespoon garlic, minced
- 2 1/2 cups beef broth
- 1 1/4 cups uncooked white long grain rice
- 8 oz. sliced button mushrooms, washed
- 10.5 oz. cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cups cheddar cheese, divided
Instructions
- Brown the Ground Beef: In a large skillet or pot, cook the ground beef over medium-high heat until browned. Season with salt, pepper, and Italian seasoning. Drain excess fat and set aside.
- Prepare Rice Mixture: In the same skillet, melt 1 tablespoon of butter, then cook diced onions and minced garlic until softened and fragrant. Add the remaining 2 tablespoons of butter, beef broth, uncooked rice, and sliced mushrooms. Stir well and bring to a boil, then reduce heat, cover, and simmer until rice is tender and liquid is absorbed, about 20 minutes.
- Combine Ingredients: Stir the cooked ground beef into the rice mixture. Add cream of mushroom soup, milk, sour cream, and half of the shredded cheddar cheese. Mix thoroughly to incorporate all ingredients evenly.
- Bake: Transfer the mixture into a greased casserole dish. Top with the remaining cheddar cheese. Bake in a preheated oven at 350°F (175°C) for 20 minutes or until the cheese is bubbly and golden.
Notes
- To make ahead, assemble the casserole, cover, and refrigerate for up to 2 days. Bake uncovered for 25-30 minutes at 350°F before serving.
- Feel free to swap the mushrooms with frozen peas, carrots, or corn for variation.
- Leftovers freeze well for later meals.
- For a creamier version, use homemade mushroom soup or substitute with cream of chicken soup.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 760 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 95 mg
