Description
This Cheesy Ground Beef and Rice Casserole is a comforting, hearty one-pot meal combining savory ground beef, tender rice, and creamy mushroom soup baked with melted cheddar cheese on top. Perfect for a family dinner, this recipe uses simple ingredients and involves browning beef, cooking rice with beef broth and mushrooms on the stovetop, then baking to achieve a golden cheesy crust. The blend of sour cream and cream of mushroom soup adds richness while keeping it moist and flavorful.
Ingredients
Scale
Meat and Seasonings
- 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: Preheat your oven to 350°F (175°C) to prepare for baking the casserole later.
- Brown Ground Beef: In a large pot over medium-high heat, brown the ground beef, seasoning it with salt, pepper, and Italian seasoning as it cooks. Once browned, drain the grease, transfer the beef to a plate, and cover with foil to keep warm.
- Sauté Onions and Garlic: In the same pot, melt 2 tablespoons of butter and sauté the diced onions for about 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Cook Rice with Broth and Mushrooms: Add beef broth, 1 tablespoon of butter, and uncooked rice to the pot. Stir to combine, then bring to a boil. Reduce heat to a simmer, cover tightly, and cook for 10 minutes. Next, add the sliced mushrooms, cover again, and cook for another 5-10 minutes according to your rice package instructions. Do not stir the rice during cooking.
- Let Rice Stand: Turn off the heat and leave the pot covered, allowing the rice to stand for 10 minutes. This resting period helps the rice finish cooking and prevents burning at the bottom.
- Combine Ingredients: Return the cooked ground beef to the pot along with cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Stir gently to combine all ingredients evenly.
- Transfer to Casserole Dish: 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 dish and bake in the preheated oven for 20 minutes, until the cheese is melted and the casserole is heated through.
- Serve: Remove from oven and serve warm, enjoying a comforting cheesy beef and rice meal.
Notes
- Use long grain white rice for optimal texture; avoid instant rice.
- Do not stir rice during cooking to ensure proper steam cooking and prevent mushiness.
- If preferred, cook rice separately and adjust beef broth amount accordingly.
- You can substitute milk with cream or a non-dairy milk option for different richness.
- Feel free to add vegetables like bell peppers or peas for extra nutrition and color.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of casserole)
- Calories: 480
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg
