Cheesy Beef Rice Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb. ground beef (85% lean)
02 -
1.5 teaspoons Italian seasoning
03 -
Salt/Pepper
04 -
3 Tablespoons butter, divided
05 -
¾ cup onions, diced
06 -
1 Tablespoon garlic, minced
07 -
2½ cups beef broth
08 -
1¼ cups uncooked white long grain rice (not instant rice)
09 -
8 oz. sliced button mushrooms, washed
10 -
10.5 oz. cream of mushroom soup
11 -
½ cup milk (any kind)
12 -
½ cup sour cream
13 -
2 cups cheddar cheese, divided
# Instructions:
01 -
Preheat oven to 350 degrees. Note: This recipe is designed to cook rice in the same pot. If preferred, cook 3¾ cups rice separately and skip the beef broth.
02 -
Brown the ground beef in a large pot over medium-high heat. Mix in salt, pepper, and Italian seasonings as the beef cooks. Drain grease, transfer to a plate, and cover with foil.
03 -
Melt 2 tbsp butter in the same pot. Add the diced onions and cook for 5 minutes, until softened. Add garlic and cook for 1 more minute.
04 -
Add beef broth, remaining butter, and rice. Stir to combine. Bring to a boil, reduce to a simmer. Cover tightly and cook for 10 minutes.
05 -
Add the mushrooms, replace the cover, and cook for 5-10 more minutes. (Refer to rice package for exact cooking time.) Do not stir the rice at any point.
06 -
Turn heat off, leave the cover on, and let it stand for 10 minutes without stirring. Any rice on the bottom of the pot will release.
07 -
Add the cooked ground beef back along with the cream of mushroom soup, milk, sour cream, and HALF of the cheese. Stir to combine.
08 -
Transfer to a lightly greased 9 x 13 casserole dish. Top with remaining cheese.
09 -
Cover and bake for 20 minutes. Serve!
# Notes:
01 -
Can be assembled ahead and refrigerated for up to 2 days
02 -
Mushrooms can be substituted with frozen peas, carrots, or corn
03 -
Leftovers freeze very well
04 -
Homemade cream of chicken soup can be substituted for the canned version