Description
This Creamy Beef & Mushroom Rice Bake is a comforting, savory casserole combining seasoned ground beef, sautéed mushrooms, and tender rice in a creamy mushroom sauce, topped with melted cheddar cheese. Perfect for an easy weeknight dinner, it features layers of flavor and a rich, cheesy finish that satisfies the whole family.
Ingredients
Scale
Ground Beef Mixture
- 1 lb. ground beef (85% lean)
- 1 ½ teaspoons Italian seasoning
- Salt and pepper to taste
Sauté Vegetables
- 3 tablespoons butter, divided
- ¾ cup diced onions
- 1 tablespoon minced garlic
- 8 oz. fresh button mushrooms, sliced
Main Mixture
- 1 ¼ cups uncooked long-grain white rice (not instant)
- 2 ½ cups beef broth
- 1 can (10.5 oz.) cream of mushroom soup
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese, divided
Instructions
- Cook the Ground Beef: In a large skillet over medium heat, add the ground beef along with Italian seasoning, salt, and pepper. Cook until browned and fully cooked through, approximately 6–8 minutes. Drain any excess fat and set the beef aside.
- Sauté the Onions & Garlic: Using the same skillet, melt 2 tablespoons of butter over medium heat. Add diced onions and cook until softened, about 3–4 minutes. Stir in minced garlic and cook for an additional minute to release its aroma.
- Prepare the Rice: Add sliced mushrooms to the skillet with the onions and garlic. Cook for 4–5 minutes until mushrooms soften. Stir in uncooked long-grain rice and toast it for 1–2 minutes, stirring frequently to prevent sticking.
- Combine Broth & Beef: Pour the beef broth into the skillet and add the cooked ground beef back. Bring mixture to a gentle boil, then reduce heat to low. Cover and let simmer for 20 minutes, stirring occasionally, until the rice is tender and has absorbed the broth.
- Make It Creamy: Preheat your oven to 350°F (175°C). Stir in the cream of mushroom soup, milk, sour cream, and 1 cup of shredded cheddar cheese into the skillet mixture until fully combined and creamy.
- Bake the Casserole: Transfer the creamy rice and beef mixture into a greased 9×13-inch baking dish. Evenly sprinkle the remaining 1 cup of shredded cheddar cheese on top.
- Bake & Serve: Bake uncovered for 20 minutes until the cheese on top is melted, bubbly, and lightly golden. Remove from oven and let it rest for 5 minutes before serving for best texture and flavor.
Notes
- Use 85% lean ground beef for a good balance of flavor and fat content.
- Long-grain white rice is preferred for texture; avoid instant rice as it won’t hold up well in the baking process.
- Drain excess fat from the beef to avoid a greasy casserole.
- You can substitute cream of mushroom soup with a homemade white sauce for a fresher taste.
- Letting the casserole rest before serving helps it set and makes it easier to portion.
- Optional: add chopped fresh parsley on top for garnish before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
