Description
This Cheesy Ground Beef and Rice Casserole is a comforting and hearty one-pot meal that combines seasoned ground beef, tender rice, mushrooms, and a creamy cheese sauce. With a blend of Italian seasoning and cheddar cheese, this casserole is perfect for a family dinner and offers a satisfying balance of flavors and textures.
Ingredients
Scale
Meat and Seasoning
- 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 Broth
- 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 the oven: Set your oven to 350°F (175°C) to prepare for baking the casserole later.
- Brown the ground beef: In a large pot over medium-high heat, cook the ground beef until browned. Season with salt, pepper, and Italian seasoning as it cooks. Drain the excess grease, transfer the beef to a plate, and cover with foil to keep warm.
- Sauté onions and garlic: Melt 2 tablespoons of butter in the same pot. Add diced onions and cook for about 5 minutes until softened. Stir in minced garlic and cook for 1 more minute to release flavor.
- Combine broth, butter, and rice: Add beef broth, the remaining 1 tablespoon of butter, and uncooked rice to the pot. Stir well to combine all ingredients.
- Simmer the rice: Bring the mixture to a boil, then reduce heat to a simmer. Cover tightly and cook without stirring for 10 minutes.
- Add mushrooms and continue cooking: Add the sliced mushrooms to the pot, replace the cover, and cook for an additional 5 to 10 minutes (follow rice package instructions for precise timing). Do not stir during this process.
- Let rice rest: Turn off the heat, keep the pot covered, and let the rice sit undisturbed for 10 minutes. This allows any rice stuck to the bottom to release.
- Mix casserole ingredients: Add the cooked ground beef back into the pot along with cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Stir gently to combine all ingredients evenly.
- Prepare for baking: Transfer the mixture to a lightly greased 9 x 13-inch casserole dish. Spread evenly and top with the remaining cheddar cheese.
- Bake the casserole: Cover the casserole and bake in the preheated oven for 20 minutes until heated through and cheese is melted. Serve hot and enjoy!
Notes
- For best results, use uncooked white long grain rice, not instant rice.
- You can cook rice separately and use 3¾ cups of cooked rice if preferred, skipping the beef broth step.
- Do not stir the rice while it is simmering to ensure perfect texture.
- Mushrooms add moisture; ensure rice is properly cooked before adding them.
- This casserole can be customized with other cheeses or added vegetables as desired.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg
