Description
A comforting and hearty ground beef and rice casserole packed with savory flavors from mushrooms, Italian seasoning, and creamy mushroom soup, topped with melted cheddar cheese for a deliciously satisfying meal perfect for family dinners.
Ingredients
Scale
Beef Mixture
- 1 lb. ground beef (85% lean)
- 1½ teaspoons Italian seasoning
- Salt and pepper, to taste
- 3 Tablespoons butter, divided
- ¾ cup onions, diced
- 1 Tablespoon garlic, minced
- 2½ cups beef broth
- 1¼ cups uncooked white long grain rice (not instant rice)
- 8 oz. sliced button mushrooms, washed
Soup Mixture
- 10.5 oz. can cream of mushroom soup
- ½ cup milk (any kind)
- ½ cup sour cream
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat the oven: Heat the oven to 350°F (175°C) to prepare for baking the casserole.
- Sauté onions and garlic: In a large skillet over medium heat, melt 1 tablespoon of butter. Add diced onions and cook until softened, about 3 minutes. Add minced garlic and cook for another 1 minute to release aroma.
- Brown the ground beef: Add the ground beef to the skillet. Season with Italian seasoning, salt, and pepper. Cook until browned and fully cooked through. Drain excess fat if necessary to avoid greasiness.
- Add mushrooms: Stir in sliced button mushrooms and cook for 3 to 4 minutes until they soften and release their moisture.
- Add rice and broth: Stir in the uncooked long grain white rice and beef broth. Mix well and bring to a gentle simmer to begin cooking the rice.
- Transfer to casserole dish: Grease a 9×13-inch casserole dish and transfer the skillet mixture into it evenly.
- Prepare soup mixture: In a separate bowl, whisk together the cream of mushroom soup, milk, sour cream, and 1 cup of shredded cheddar cheese until smooth.
- Pour soup mixture over casserole: Evenly pour this mixture over the contents in the casserole dish to coat the ingredients.
- Bake covered: Cover the casserole tightly with foil and bake in the preheated oven for 45 minutes to cook the rice thoroughly and blend flavors.
- Add cheese topping: Remove the foil. Sprinkle the remaining 1 cup of cheddar cheese on top and dot with the remaining 2 tablespoons of butter for extra richness.
- Bake uncovered: Return the casserole to the oven uncovered and bake for an additional 10 to 15 minutes or until the cheese is melted and bubbly and the rice is tender.
- Rest before serving: Remove from oven and let the casserole rest for 5 to 10 minutes. This helps it set and makes it easier to serve.
Notes
- For a lower-fat version, use leaner ground beef or ground turkey and reduced-fat cheese and sour cream.
- You can substitute cream of mushroom soup with a homemade mushroom sauce for fresher flavor.
- Ensure the rice is long grain white rice and not instant to achieve proper texture.
- Feel free to customize by adding vegetables like bell peppers or spinach for extra nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American
