Description
This Cheesy Ground Beef and Rice Casserole is a comforting and hearty dish combining seasoned ground beef, tender rice cooked with mushrooms, and a creamy mushroom soup mixture, all topped with melted cheddar cheese for a deliciously satisfying meal perfect for family dinners or meal prepping.
Ingredients
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
Casserole 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. of ground beef until fully browned. Season with 1.5 teaspoons Italian seasoning, salt, and pepper to taste. Drain excess fat if necessary.
- Prepare Rice Mixture: In the same pot, melt 1.5 tablespoons of butter and sauté 3/4 cup diced onions and 1 tablespoon minced garlic until softened and fragrant. Add 2 1/2 cups beef broth, 1 1/4 cups uncooked long grain rice, and 8 oz. sliced mushrooms. Cover and cook until the rice is tender and the liquid is absorbed, about 20-25 minutes, stirring occasionally to prevent sticking.
- Combine Ingredients: Stir the cooked ground beef back into the pot with the rice mixture. Add 10.5 oz. cream of mushroom soup, 1/2 cup milk, 1/2 cup sour cream, and 1 cup of shredded cheddar cheese. Mix well to combine all ingredients evenly.
- Bake: Preheat the oven to 350°F. Transfer the mixture into a greased casserole dish. Sprinkle the remaining 1 cup of cheddar cheese evenly on top. Bake uncovered for 20 minutes or until the cheese is melted and bubbly.
Notes
- To make ahead, assemble the casserole, cover it tightly, and refrigerate for up to 2 days. Bake for 25-30 minutes at 350°F when ready to serve.
- For variation, swap the mushrooms with frozen peas, carrots, or corn according to preference.
- Leftover casserole can be frozen for up to 2 months; thaw overnight before reheating.
- For a homemade touch, replace the canned cream of mushroom soup with cream of chicken soup or a homemade cream sauce.
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
