Description
This Cheesy Ground Beef and Rice Casserole is a hearty, comforting dish combining savory ground beef, tender rice, mushrooms, and a creamy cheese sauce. Perfect for family dinners, it's easy to prepare and bake with layers of flavor and a delightful cheesy topping.
Ingredients
Scale
Ground Beef Mixture:
- 1 lb. ground beef (85% lean)
- 1.5 teaspoons Italian seasoning
- Salt to taste
- Black 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 (not instant rice)
- 8 oz. sliced button mushrooms, washed
Creamy Mixture:
- 10.5 oz. cream of mushroom soup
- 1/2 cup milk (any kind)
- 1/2 cup sour cream
- 2 cups cheddar cheese, divided
Instructions
- Brown the Ground Beef: In a large pot over medium-high heat, cook 1 lb. ground beef until browned and cooked through, breaking it apart as it cooks. Season with salt, pepper, and 1.5 teaspoons Italian seasoning. Drain any excess fat and set beef aside.
- Prepare the Rice Mixture: In the same pot, melt 1.5 tablespoons butter over medium heat. Add 3/4 cup diced onions and 1 tablespoon minced garlic, cooking until softened and fragrant, about 3-4 minutes. Stir in 2 1/2 cups beef broth, 1 1/4 cups uncooked long grain white rice, and 8 oz. sliced mushrooms. Bring mixture to a simmer, cover, and cook until rice is tender, about 20-25 minutes, stirring occasionally to prevent sticking.
- Combine Ingredients: Once the rice is tender, stir in the cooked ground beef, 10.5 oz. cream of mushroom soup, 1/2 cup milk, 1/2 cup sour cream, and half (1 cup) of the shredded cheddar cheese. Mix until well combined and creamy.
- Transfer to Casserole Dish: Preheat oven to 350 degrees Fahrenheit. Grease a casserole dish with remaining 1.5 tablespoons butter. Pour the mixture into the casserole dish, spreading evenly. Sprinkle remaining 1 cup cheddar cheese on top.
- Bake: Bake the casserole at 350°F for 20 minutes or until cheese is melted and bubbly. Let it rest for 5 minutes before serving.
Notes
- To make ahead, assemble the casserole, cover tightly, and refrigerate for up to 2 days. Bake for 25-30 minutes at 350°F when ready.
- Substitute mushrooms with frozen peas, diced carrots, or corn for variation.
- This casserole freezes well; store leftovers in an airtight container for up to 3 months.
- For a homemade alternative, use cream of chicken soup instead of cream of mushroom soup.
Nutrition
- Serving Size: 1 serving
- 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
