Description
This cheesy ground beef and rice casserole is creamy, hearty, and surprisingly easy to make, gathering everyone around the table for a comforting meal.
Ingredients
- 1 lb ground beef (85% lean recommended)
- 1½ tsp Italian seasoning
- Salt and pepper, to taste
- 3 tbsp butter, divided
- ¾ cup diced onions
- 1 tbsp minced garlic
- 2½ cups beef broth
- 1¼ cups uncooked long-grain white rice (not instant)
- 8 oz sliced button mushrooms
- 10.5 oz cream of mushroom soup
- ½ cup milk (any variety)
- ½ cup sour cream
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat oven to 350°F (175°C).
- Brown ground beef over medium-high heat with Italian seasoning, salt, and pepper. Drain and set aside.
- Melt 2 tbsp butter in the same pot. Add onions and cook for 5 minutes.
- Stir in garlic and cook for 1 minute.
- Add broth, remaining butter, and rice. Stir and bring to a boil, then reduce to a simmer.
- Cover and cook for 10 minutes — do not stir.
- Add mushrooms on top, cover again, and cook another 5–10 minutes, until rice is tender.
- Turn off heat and let stand for 10 minutes to release any stuck grains.
- Add beef back into the pot, plus soup, milk, sour cream, and HALF the cheese. Stir gently.
- Transfer to a greased 9×13 baking dish and top with remaining cheese.
- Cover and bake for 20 minutes, until hot and melty. Serve warm.
Notes
Don’t stir the rice while steaming to prevent it from becoming gummy. Let the casserole rest for 5 minutes before serving to thicken beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American