Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Yield: 6 Servings
Beef, cheese, rice, and a lot more! This casserole is a complete one that you and your family are going to enjoy! In just an hour of preparation and cooking, lunch or dinner will be served!
Ingredients:
1 ¼ c uncooked white long-grain rice, (not instant rice)
10.5 ounces cream of mushroom soup
¾ c onions, diced
1 pound ground beef, 85% lean
1 tbsp garlic, minced
Salt/Pepper
8 ounces sliced button mushrooms, washed
½ c sour cream
2 ½ c beef broth
2 c cheddar cheese, separated
½ c milk, any kind
1.5 tsp Italian seasoning
3 tbsp butter, separated
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to a 9×13-inch casserole dish. Set aside.
Place a large pot on the stove and turn the heat to medium-high. Add ground beef, then cook for a few minutes until crumbly and brown. Season with Italian seasonings, salt, and pepper to taste. Move it onto a clean plate.
In the same pot, add 2 tablespoons of butter and allow it to melt. Add the onions and sauté for a few minutes until translucent.
Add garlic and sauté for a minute or until aromatic.
Add rice, butter, and beef broth. Stir everything until well incorporated. Allow the mixture to boil.
Turn the heat to low, then cover the pot with the lid. Simmer for about 10 minutes.
Add mushrooms and cook for about 5 to 10 minutes.
Remove the pot from the heat, then allow it to rest for at least 10 minutes. Make sure not to stir.
Add sour cream, cream of mushroom soup, ground beef, 1/2 of the cheese, and milk. Stir everything until well incorporated.
Move the mixture into the prepared casserole dish and spread it evenly. Sprinkle the rest of the cheese on top. Cover the top with aluminum foil.
Place the casserole in the preheated oven and bake for about 20 minutes or until done.
Remove from the oven.
Serve and enjoy!
Notes:
Feel free to use corn, carrots, or frozen peas in this recipe in exchange for mushrooms.
Place any leftovers in an airtight container, then put them in the fridge or freezer. Thaw and reheat for a few minutes before serving again.
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
- 1 ¼ c uncooked white long-grain rice, (not instant rice)
- 10.5 ounces cream of mushroom soup
- ¾ c onions, diced
- 1 pound ground beef, 85% lean
- 1 tbsp garlic, minced
- Salt/Pepper
- 8 ounces sliced button mushrooms, washed
- ½ c sour cream
- 2 ½ c beef broth
- 2 c cheddar cheese, separated
- ½ c milk, any kind
- 1.5 tsp Italian seasoning
- 3 tbsp butter, separated
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to a 9x13-inch casserole dish. Set aside.
Place a large pot on the stove and turn the heat to medium-high. Add ground beef, then cook for a few minutes until crumbly and brown. Season with Italian seasonings, salt, and pepper to taste. Move it onto a clean plate.
In the same pot, add 2 tablespoons of butter and allow it to melt. Add the onions and sauté for a few minutes until translucent.
Add garlic and sauté for a minute or until aromatic.
Add rice, butter, and beef broth. Stir everything until well incorporated. Allow the mixture to boil.
Turn the heat to low, then cover the pot with the lid. Simmer for about 10 minutes.
Add mushrooms and cook for about 5 to 10 minutes.
Remove the pot from the heat, then allow it to rest for at least 10 minutes. Make sure not to stir.
Add sour cream, cream of mushroom soup, ground beef, 1/2 of the cheese, and milk. Stir everything until well incorporated.
Move the mixture into the prepared casserole dish and spread it evenly. Sprinkle the rest of the cheese on top. Cover the top with aluminum foil.
Place the casserole in the preheated oven and bake for about 20 minutes or until done.
Remove from the oven.
Serve and enjoy!
Notes
Feel free to use corn, carrots, or frozen peas in this recipe in exchange for mushrooms. Place any leftovers in an airtight container, then put them in the fridge or freezer. Thaw and reheat for a few minutes before serving again.
