Name: Cheesy Ground Beef and Rice Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 lb Ground beef (85% lean); 1.5 teaspoons Italian seasoning; Salt and pepper (to taste); 3 tablespoons Butter (divided); 3/4 cup Onions (diced); 1 tablespoon Garlic (minced); 2 1/2 cups Beef broth; 1 1/4 cups White long grain rice (uncooked, not instant); 8 oz Button mushrooms (sliced and washed); 10.5 oz Cream of mushroom soup; 1/2 cup Milk; 1/2 cup Sour cream; 2 cups Cheddar cheese (divided)

That first hiss from the cooker tells you something good is happening. You hear that float valve pop up, and you know the pressures building. That valve hiss is like a countdown for the feast ahead, makin you feel way less hungry already.

Cheesy ground beef and rice casserole fresh and ready to serve — Delicious cheesy ground beef and rice casserole awaiting your first bite.

Inside, the broth depth starts doing its trick. All those flavors getting cozy together under pressure, melding faster than youd ever get in a slow pot. You catch the scent of browned ground beef and garlic, and its dang tempting.

Then you remember how little time you gotta wait. The natural release phase lets the flavors settle in while you do other stuff. When you finally open that lid, the cheesy ground beef and rice casserole looks like it was slow-cooked all day, but without the wait.

What Makes Pressure Cooking Win Every Round

It locks in flavors good and quick, giving your dish rich broth depth.
That valve hiss lets you know the cookers doing its job, bringing everything to pressure fast. Explore more tips in our pressure cooker safety tips.
You get tender rice and beef all in one pot, no muss no fuss. Check out other one-pot meals in our pressure cooker recipes collection.

Natural release helps keep moisture inside so your casserole comes out juicy and not dry.
Quick release comes in handy if youre in a rush, so you wont be stuck waiting around.
The float valves a trusty little guy making sure your cookers sealing up tight for perfect results.

The Complete Shopping Rundown

Alright yall, first up you gotta grab 1 pound of ground beef, something about 85% lean works real good here. That beef is the heart of the dish, bringing all that savory goodness.

Next you want 1 and a half teaspoons of Italian seasoning to sprinkle in some herby flavor. You cant forget salt and pepper to taste either they make it pop. Butter is next 3 tablespoons divided, cause youre gonna need some for sauteing those onions and mushrooms.

Speaking of onions, grab about three quarters of a cup diced up nice and small. You gonna need a tablespoon of minced garlic too, that garlic kick is a must-have. For the liquid, get 2 and a half cups beef broth, its key for that deep savory vibe.

Ingredients for cheesy ground beef and rice casserole including beef, rice, broth, and seasonings — Fresh ingredients lined up to make your cheesy ground beef and rice casserole.

Make sure to pick up uncooked white long grain rice (not the instant kind), just over a cup. Mushrooms are next 8 ounces sliced button ones work best and wash them good. Last but not least, you need 10 and a half ounces of cream of mushroom soup, half a cup of milk, half a cup sour cream, and 2 cups cheddar cheese divided for that creamy cheesy finish.

How It All Comes Together Step by Step

Step one, you gotta preheat your oven to 350 degrees Fahrenheit, thats 175 Celsius for yall who prefer metric. Then get a big skillet heating over medium and melt 1 tablespoon of butter.

Add your diced onions and letem soften up, takes about 4 to 5 minutes. You want those onions translucent and sweet smelling. Then stir in the minced garlic and cook for just a minute more, gotta get that fragrance going.

Time to throw in the ground beef. Season it up with the Italian seasoning, salt and pepper. Cook it till its nice and browned, breaking it up as it cooks. If theres excess fat, drain it off so it dont get greasy.

Push all that cooked beef to one side of the skillet. In the free spot, melt the remaining 2 tablespoons of butter. Toss in the mushrooms and cook till tender, roughly 5 to 6 minutes. They soak up that butter and flavor real good.

Now stir in the uncooked rice and let it toast for a minute or two, kinda wakes up the grains. Pour in the beef broth and the cream of mushroom soup, stir everything well and bring it to a gentle boil.

Transfer this whole shebang to a lightly greased 9 by 13 inch casserole dish. Spread it out so it cooks evenly. Cover it with foil and pop it in the oven for 35 minutes. When times up, take off the foil, give it a good stir, then cover it back up. Let it bake another 10 to 15 minutes till the rice feels tender and the liquids soaked up.

Smart Shortcuts for Busy Days

Sometimes you just dont have hours, right? So heres a couple hacks to save you some time. First, brown your ground beef the night before and stash it in the fridge. Then when youre ready, just toss it in with the rest of the ingredients.

Another trick is using pre-chopped onions and pre-minced garlic from the grocery store. It might feel a little lazy but heck, it works real good for when youre zippy on time.

Lastly, if youve got leftover cooked rice, you can skip the step for uncooked rice in the mix. Add the cooked rice near the end, just to warm through. Saves cooking time and still tastes great.

What It Tastes Like Fresh From the Pot

When you first pull the lid back after the natural release, you get hit with this warm, cheesy aroma that fills up the room. Its like cozy comfort in one big whiff.

The beef is tender and rich, soaking up all those herbs and broth depth you built. Rice comes out perfectly soft but still with a little bite to it not mushy like some casseroles.

The mushrooms add a nice earthiness and a little juicy texture that plays off the creamy sour cream and cheddar cheese. You notice the garlic and onions have mellowed into sweet background notes.

Overall, its hearty, cheesy, and just the kind of dinner that makes you wanna hug yourself with every bite. Its simple yet dang satisfying.

Cheesy ground beef and rice casserole fresh from oven ready to serve — A hearty and cheesy casserole, fresh from the oven and ready to delight your taste buds.

Smart Storage That Actually Works

If youve got leftovers (which you probably will), store them in an airtight container in your fridge. It keeps the casserole fresh for up to 4 days, making for easy next-day meals.

Freezing works too if you wanna save some for a longer time. Portion out servings and wrap em tight in plastic wrap and foil, then pop into freezer bags. They stay good for about 3 months.

When reheating, add a splash of milk or broth to keep it moist. Heat in the microwave or oven until it's warmed through but dont overcook or it goes dry.

If youre transporting this casserole somewhere, a good tip is to use a disposable aluminum tray and cover it tightly with foil. It keeps everything comfy and warm till you serve.

The FAQ Section You Actually Need

Can I sub the ground beef for something else? Yeah, you can use ground turkey or chicken if you want a leaner option. Just adjust the seasoning a bit since those meats are milder.
Whats the best rice for this recipe? You gotta use uncooked white long grain rice, not instant. Instant rice cooks way too fast and wont absorb the broth depth right.
How do I know when the casserole is done? The rice should be tender and liquid mostly absorbed. Youll also notice the edges bubbling a little bit in the oven.

Can I make this in a pressure cooker instead of oven? Definitely. Youd follow the steps to get everything mixed up, then cook it right in the pressure cooker. Cook on high pressure for about 10 minutes with a quick release.
What if my casserole turns out dry? If that happens, next time try a natural release instead of quick release so the moisture hangs around better.
Can I add other veggies? Heck yeah! Bell peppers, frozen peas, or even spinach can pep it up. Just add them when you saute the mushrooms or stir in before baking.