Cheesy Ground Beef and Rice Casserole
This one-pot cheesy ground beef and rice casserole is creamy, hearty, and packed with flavor from beef broth, mushrooms, and Italian seasoning. Super easy and ready for cozy family dinners.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 lb Ground beef 85% lean
- 1.5 teaspoons Italian seasoning
- Salt and pepper to taste
- 3 tablespoons Butter divided
- ¾ cup Onions diced
- 1 tablespoon Garlic minced
- 2 ½ cups Beef broth
- 1 ¼ cups White long grain rice uncooked, not instant
- 8 oz Button mushrooms sliced and washed
- 10.5 oz Cream of mushroom soup
- ½ cup Milk
- ½ cup Sour cream
- 2 cups Cheddar cheese divided
Instructions
Instructions
- Preheat oven to 350°F (175°C). Brown the ground beef in a skillet over medium-high heat. Season with salt, pepper, and Italian seasoning. Drain grease and set aside.
- Melt 1 tablespoon of butter in the skillet. Add diced onions and cook for 4-5 minutes until softened. Stir in garlic and cook for 1 more minute.
- Add remaining 2 tablespoons of butter and mushrooms, sauté for about 5-6 minutes until tender.
- Stir in uncooked rice and toast for 1-2 minutes. Pour in beef broth and cream of mushroom soup, stir and bring to a boil.
- Transfer mixture to a greased 9x13 inch casserole dish and spread evenly.
- Cover with foil and bake for 35 minutes.
- Remove foil, stir well, cover again, and bake for an additional 10-15 minutes until rice is tender and liquid is absorbed.
- Remove from oven. Stir in cooked ground beef, milk, sour cream, and HALF of the shredded cheese.
- Top with remaining shredded cheese and bake uncovered for 5 more minutes until melted.
- Let rest for a few minutes before serving. Enjoy!
Notes
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat with a splash of milk or broth to keep moist. Great for make-ahead meals.