Description
A hearty and comforting casserole made with savory ground beef, tender rice, mushrooms, and a creamy cheese sauce, baked to bubbly perfection. This Cheesy Ground Beef and Rice Casserole is perfect for an easy family dinner and can be prepared ahead for added convenience.
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
Sauce and Topping:
- 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 the ground beef until browned, breaking it apart as it cooks. Season with salt, pepper, and Italian seasoning. Once browned, drain any excess fat and set beef aside.
- Prepare Rice Mixture: In the same pot, melt 1 1/2 tablespoons of butter over medium heat. Add the diced onions and minced garlic and cook until soft and fragrant, about 3-4 minutes. Stir in the beef broth, uncooked rice, and sliced mushrooms. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed, around 20-25 minutes.
- Combine Ingredients: Once rice is cooked, stir in the cooked ground beef, cream of mushroom soup, milk, sour cream, and 1 cup of cheddar cheese. Mix well to combine and create a creamy mixture.
- Bake: Preheat your oven to 350°F (175°C). Transfer the entire mixture into a greased casserole dish and sprinkle the remaining 1 cup of cheddar cheese evenly on top. Bake uncovered in the oven for 20 minutes, or until the cheese on top is melted and bubbly.
Notes
- To make ahead, assemble the casserole, cover with foil, and refrigerate for up to 2 days. When ready to eat, bake at 350°F for 25-30 minutes until heated through and cheese is melted.
- Swap mushrooms for frozen peas, carrots, or corn for a different vegetable variation.
- Leftovers freeze well; thaw in the refrigerator before reheating.
- For a homemade sauce 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
