Description
This cheesy ground beef and rice casserole is a hearty and comforting dish that combines tender ground beef, flavorful rice, mushrooms, and gooey cheese all baked to perfection. It makes for an easy weeknight dinner or leftovers that taste even better the next day.
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 (not instant rice)
- 8 oz. sliced button mushrooms, washed
- 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, cook the ground beef over medium-high heat, seasoning with salt, pepper, and Italian seasoning until browned and cooked through. Drain excess fat and set aside.
- Prepare Rice Mixture: In the same or a separate pan, melt 1 tablespoon of butter over medium heat. Add diced onions and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds. Add remaining butter, beef broth, rice, and sliced mushrooms. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender, about 20 minutes.
- Combine Ingredients: Stir in cooked ground beef, cream of mushroom soup, milk, sour cream, and half of the shredded cheddar cheese into the rice mixture. Mix well until combined.
- Bake: Transfer the mixture into a casserole dish. Sprinkle the remaining cheese on top. Bake in a preheated oven at 350°F (175°C) for 20 minutes, until bubbly and cheese is melted.
Notes
- To make ahead, assemble the casserole, cover, and refrigerate for up to 2 days. Bake for 25-30 minutes at 350°F before serving.
- You can swap out the mushrooms for frozen peas, carrots, or corn for variation.
- This dish freezes well for future meals.
- For a different flavor, substitute cream of chicken soup for cream of mushroom.
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
