Description

This Cheesy Ground Beef and Rice Casserole is a comforting, hearty dish perfect for family dinners. Ground beef is browned and seasoned, then combined with rice cooked in beef broth, sautéed onions, mushrooms, and a creamy mushroom soup mixture. Finished with sour cream and cheddar cheese, it’s baked until bubbly and golden, creating a rich, flavorful casserole everyone will love.

Ingredients

Scale

Meat and Seasonings

1 lb. ground beef (85% lean)
1.5 teaspoons Italian seasoning
Salt, to taste
Pepper, to taste

Vegetables

¾ cup onions, diced
1 Tablespoon garlic, minced
8 oz. sliced button mushrooms, washed

Dairy and Liquids

3 Tablespoons butter (divided)
2 ½ cups beef broth
10.5 oz. cream of mushroom soup
½ cup milk (any kind)
½ cup sour cream
2 cups cheddar cheese (divided)

Grains

1 ¼ cups uncooked white long grain rice (not instant rice)

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole later.
Brown Ground Beef: In a large pot over medium-high heat, brown the ground beef. Season it with salt, pepper, and Italian seasoning while cooking to enhance flavor. Once cooked, drain excess grease, transfer to a plate, and cover with foil to keep warm.
Sauté Onions and Garlic: Melt 2 tablespoons of butter in the same pot. Add diced onions and cook for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute to release its aroma.
Add Liquids and Rice: Pour in beef broth along with remaining butter and uncooked rice. Stir to combine all ingredients evenly.
Simmer Rice: Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot tightly and cook for 10 minutes, allowing the rice to begin absorbing the liquid.
Add Mushrooms and Continue Cooking: Add sliced mushrooms atop the rice without stirring. Cover and cook for another 5 to 10 minutes, referring to your rice package instructions for precise timing, ensuring the rice cooks properly without being disturbed.
Let Rice Stand: Turn off the heat and leave the pot covered for 10 minutes. This resting time lets the rice finish cooking through residual heat and loosens any rice stuck to the bottom.
Mix Casserole Ingredients: Add the cooked ground beef back to the pot along with cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Stir gently to combine all components evenly.
Transfer to Casserole Dish: Lightly grease a 9 x 13 inch casserole dish. Pour the mixture into the dish and then sprinkle the remaining cheddar cheese on top.
Bake: Cover the casserole dish and bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly.
Serve: Remove from the oven and serve hot, enjoying a creamy, cheesy casserole full of comforting flavors.

Notes

For best results, do not stir the rice while it cooks to avoid a gummy texture.
If preferred, cook the rice separately and skip the beef broth to control rice cooking better. Use about 3 ¾ cups of cooked rice for the casserole.
You can substitute the ground beef with ground turkey or chicken for a leaner option.
Feel free to use any type of milk, including dairy-free alternatives like almond or oat milk.
This dish can be prepared ahead and refrigerated before baking; just increase baking time slightly if baking from cold.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: ground beef casserole, cheesy rice casserole, comforting dinner, one pot meal, mushroom soup casserole