Prep time: 10 mins | Cook time: 50 mins | Total time: 1 hr | Servings: 6
This pantry-friendly recipe is another of my favorite casserole packed with so much flavor. A family-approved meal that guarantees the best and creamiest casserole you’ll ever make!
Ingredients
3 tbsp butter, separated
1 pound ground beef, 85% lean
¾ c. onions, diced
1 tbsp garlic, minced
1.5 tsp Italian seasoning
2 ½ c. beef broth
2 c. cheddar cheese, separated
8 ounces sliced button mushrooms, washed
½ c. milk, any kind
10.5 ounces cream of mushroom soup
½ c. sour cream
Salt/Pepper
1 ¼ c. uncooked white long-grain rice, (not instant rice)
How to make Cheesy Ground Beef and Rice Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In a large pot, cook the ground beef over medium-high heat. Stir in the salt, pepper, and Italian seasonings as the meat cooks. When done, drain the grease, place the beef on a plate, and tent with foil.
Step 3: In the now-empty pot, melt 2 tbsp butter. Once the butter has melted, add the diced onions to the pot and cook for about 5 minutes or until softened. Then, add the garlic and continue to cook for a minute more.
Step 4: Pour in the broth and add the butter and rice. Stir well and bring to a boil. Once boiling, decrease the heat to a simmer. Put the lid on and cook for about 10 minutes.
Step 5: Remove the cover and add the mushrooms. Cover the pot again and continue to cook for another 5 to 10 minutes. For the exact cooking time, refer to the rice package directions. Make sure not to stir the rice at this point.
Step 6: Turn off the heat, but leave the lid on. Allow the casserole to stand for about 10 minutes, undisturbed.
Step 7: Into the pot, stir in the ground beef, cream of mushroom soup, milk, sour cream, and half of the cheese. Then, to a lightly greased 9 x 13-inch casserole dish, pour the mixture and top with the rest of the cheese.
Step 8: Place in the preheated oven and bake the casserole for about 20 minutes, covered.
Notes:
For this recipe, you can also use brown rice. Simply refer to the package directions for the exact cooking time and the amount of liquid needed. You need3 plus 3/4 cups of cooked rice for this casserole.
Make this in advance. Assemble, cover, and keep in the fridge for up to 2 days. Before baking, allow the casserole to sit for about 30 minutes, then bake at 350 degrees for approximately 25 to 30 minutes.
Swap mushrooms with frozen peas, carrots, and/or corn.
Keep any leftovers in the freezer for a quick meal.
Nutrition Facts:
Calories: 480 kcal, Carbohydrates: 23g, Protein: 33g, Fat: 28g, Saturated Fat: 17g, Trans Fat: 1g, Cholesterol: 116mg, Sodium: 1085mg, Potassium: 650mg, Fiber: 1g, Sugar: 3g, Vitamin A: 714IU, Vitamin C: 3mg, Calcium: 354mg, Iron: 3mg
Ingredients
- 3 tbsp butter, separated
- 1 pound ground beef, 85% lean
- ¾ c. onions, diced
- 1 tbsp garlic, minced
- 1.5 tsp Italian seasoning
- 2 ½ c. beef broth
- 2 c. cheddar cheese, separated
- 8 ounces sliced button mushrooms, washed
- ½ c. milk, any kind
- 10.5 ounces cream of mushroom soup
- ½ c. sour cream
- Salt/Pepper
- 1 ¼ c. uncooked white long-grain rice, (not instant rice)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: In a large pot, cook the ground beef over medium-high heat. Stir in the salt, pepper, and Italian seasonings as the meat cooks. When done, drain the grease, place the beef on a plate, and tent with foil.
Step 3: In the now-empty pot, melt 2 tbsp butter. Once the butter has melted, add the diced onions to the pot and cook for about 5 minutes or until softened. Then, add the garlic and continue to cook for a minute more.
Step 4: Pour in the broth and add the butter and rice. Stir well and bring to a boil. Once boiling, decrease the heat to a simmer. Put the lid on and cook for about 10 minutes.
Step 5: Remove the cover and add the mushrooms. Cover the pot again and continue to cook for another 5 to 10 minutes. For the exact cooking time, refer to the rice package directions. Make sure not to stir the rice at this point.
Step 6: Turn off the heat, but leave the lid on. Allow the casserole to stand for about 10 minutes, undisturbed.
Step 7: Into the pot, stir in the ground beef, cream of mushroom soup, milk, sour cream, and half of the cheese. Then, to a lightly greased 9 x 13-inch casserole dish, pour the mixture and top with the rest of the cheese.
Step 8: Place in the preheated oven and bake the casserole for about 20 minutes, covered.
Notes
For this recipe, you can also use brown rice. Simply refer to the package directions for the exact cooking time and the amount of liquid needed. You need3 plus 3/4 cups of cooked rice for this casserole. Make this in advance. Assemble, cover, and keep in the fridge for up to 2 days. Before baking, allow the casserole to sit for about 30 minutes, then bake at 350 degrees for approximately 25 to 30 minutes. Swap mushrooms with frozen peas, carrots, and/or corn. Keep any leftovers in the freezer for a quick meal.
