Description
This Cheesy Ground Beef and Rice Casserole is a comforting and flavorful one-pot meal that combines tender ground beef, creamy mushrooms, and perfectly cooked rice, all topped with melted cheddar cheese. It’s an easy and hearty dinner option that’s perfect for family gatherings or weeknight meals.
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 and Prepare: Preheat your oven to 350°F (175°C). This will ensure the casserole cooks evenly when baked.
- Brown the Ground Beef: In a large pot over medium-high heat, brown the ground beef. Season with salt, pepper, and Italian seasoning while cooking. Once browned, drain excess grease and transfer the beef to a plate. Cover with foil to keep warm.
- Cook Onions and Garlic: In the same pot, melt 2 tablespoons of butter. Add diced onions and sauté for about 5 minutes until softened. Then add minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Add Liquids and Rice: Pour in the beef broth along with the remaining tablespoon of butter and the uncooked rice. Stir to combine all ingredients well. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer the Rice: Cover the pot tightly and allow the rice to cook for 10 minutes. Then add the sliced mushrooms, replace the cover, and continue cooking for another 5 to 10 minutes, depending on your rice package’s instructions. Do not stir the rice during cooking as this can affect texture.
- Let it Rest: Turn off the heat and leave the pot covered for 10 minutes. This resting period allows any rice sticking to the bottom to release and finish cooking gently.
- Combine Casserole Ingredients: Add the cooked ground beef back into the pot along with the cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Stir everything together until evenly combined.
- Prepare to Bake: Lightly grease a 9×13 inch casserole dish. Transfer the mixture into the dish and spread evenly. Sprinkle the remaining cheese on top.
- Bake the Casserole: Cover the casserole dish with foil and bake in the preheated oven for 20 minutes until the cheese is melted and bubbly. Serve warm and enjoy!
Notes
- Be sure to check the rice package for exact cooking times and liquid ratios, adjusting if you prefer to cook rice separately.
- Do not stir the rice while it is simmering to ensure fluffy texture.
- You can substitute the ground beef with ground turkey or chicken for a lighter option.
- For a dairy-free version, use lactose-free milk and dairy-free cheese alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
Nutrition
- Serving Size: 1/6 casserole (approx. 1 cup)
- Calories: 420
- Sugar: 3g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
