Looking for a quick and delicious dinner idea? This Cheesy Ground Beef and Rice Casserole is the ultimate comfort food, combining juicy ground beef, creamy mushroom sauce, tender rice, and gooey melted cheese. Perfect for busy weeknights, this easy one-pot casserole is kid-friendly, freezer-friendly, and loaded with hearty flavors. Learn how to make this simple and satisfying recipe with step-by-step instructions. Whether you’re feeding a crowd or planning your weekly meal prep, this casserole is a must-try for anyone craving a warm, homemade meal.
Ingredients
- 1 lb. ground beef (85% lean)
- 1½ teaspoons Italian seasoning
- Salt and pepper (to taste)
- 3 tablespoons butter (divided)
- ¾ cup onions (diced)
- 1 tablespoon garlic (minced)
- 2½ cups beef broth
- 1¼ cups uncooked long-grain white rice (not instant)
- 8 oz. button mushrooms (sliced and washed)
- 10.5 oz. cream of mushroom soup
- ½ cup milk (any kind)
- ½ cup sour cream
- 2 cups cheddar cheese (divided)
Instructions
Prepare the Ingredients
- Preheat your oven to 350°F.
- Refer to your rice package for the required cooking liquid and time. If preferred, cook the rice separately and skip the beef broth in this recipe. You’ll need 3¾ cups of cooked rice for the casserole.
Cook the Beef and Vegetables
- In a large pot, brown the ground beef over medium-high heat. Season with Italian seasoning, salt, and pepper.
- Once browned, drain the grease, transfer the beef to a plate, and cover with foil to keep warm.
- In the same pot, melt 2 tablespoons of butter. Add the diced onions and sauté for 5 minutes until softened. Stir in the garlic and cook for 1 additional minute.
Cook the Rice
- Add the beef broth, the remaining 1 tablespoon of butter, and the uncooked rice to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot tightly and cook for 10 minutes.
- Add the mushrooms, replace the cover, and continue cooking for another 5-10 minutes, following the rice package instructions. Do not stir during cooking.
Combine the Ingredients
- Turn off the heat and let the rice sit covered for 10 minutes to release any grains stuck to the bottom.
- Return the cooked ground beef to the pot. Stir in the cream of mushroom soup, milk, sour cream, and half of the cheese. Mix well.
Assemble and Bake
- Transfer the mixture to a lightly greased 9×13 casserole dish. Sprinkle the remaining cheese evenly over the top.
- Cover the dish with foil and bake for 20 minutes. Serve warm and enjoy!
Why You’ll Love This Recipe
- One-Pot Convenience: Most of the cooking happens in a single pot, making cleanup a breeze.
- Family-Friendly: A hearty, cheesy dish that pleases even the pickiest eaters.
- Versatile: Easily customizable with different proteins, veggies, or spices.
- Comforting: Creamy, cheesy goodness in every bite makes it perfect for weeknight dinners or potlucks.
Tips
- Rice: Use long-grain white rice for the best texture. Avoid instant rice as it may become mushy.
- Cheese: Shred your own cheese for better melting and flavor. Pre-shredded cheese often contains anti-caking agents.
- Mushrooms: Feel free to omit or replace with another vegetable like broccoli or bell peppers.
Variations and Substitutions
- Protein: Swap ground beef with ground turkey, chicken, or sausage.
- Vegetarian: Use vegetable broth and double the mushrooms or add other veggies.
- Dairy-Free: Substitute the milk, sour cream, and cheese with dairy-free alternatives.
FAQs
Q: Can I make this casserole ahead of time?
A: Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if starting from cold.
Q: Can I freeze this casserole?
A: Absolutely! Freeze the unbaked casserole for up to 3 months. Thaw overnight in the fridge before baking.
Serving
Pair this casserole with a side salad or steamed vegetables for a balanced meal. Garlic bread or dinner rolls make great additions for soaking up all the creamy goodness.
Suggestions
- Add a pinch of red pepper flakes for a slight kick of heat.
- Use a blend of cheeses like mozzarella and Monterey Jack for added depth of flavor.
- Garnish with fresh parsley or green onions for a pop of color and freshness.
Cheesy Ground Beef and Rice Casserole
6
servings10
minutes50
minutesIngredients
1 lb. ground beef (85% lean)
1½ teaspoons Italian seasoning
Salt and pepper (to taste)
3 tablespoons butter (divided)
¾ cup onions (diced)
1 tablespoon garlic (minced)
2½ cups beef broth
1¼ cups uncooked long-grain white rice (not instant)
8 oz. button mushrooms (sliced and washed)
10.5 oz. cream of mushroom soup
½ cup milk (any kind)
½ cup sour cream
2 cups cheddar cheese (divided)
Directions
- Prepare the Ingredients
- Preheat your oven to 350°F.
- Refer to your rice package for the required cooking liquid and time. If preferred, cook the rice separately and skip the beef broth in this recipe. You’ll need 3¾ cups of cooked rice for the casserole.
- Cook the Beef and Vegetables
- In a large pot, brown the ground beef over medium-high heat. Season with Italian seasoning, salt, and pepper.
- Once browned, drain the grease, transfer the beef to a plate, and cover with foil to keep warm.
- In the same pot, melt 2 tablespoons of butter. Add the diced onions and sauté for 5 minutes until softened. Stir in the garlic and cook for 1 additional minute.
- Cook the Rice
- Add the beef broth, the remaining 1 tablespoon of butter, and the uncooked rice to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot tightly and cook for 10 minutes.
- Add the mushrooms, replace the cover, and continue cooking for another 5-10 minutes, following the rice package instructions. Do not stir during cooking.
- Combine the Ingredients
- Turn off the heat and let the rice sit covered for 10 minutes to release any grains stuck to the bottom.
- Return the cooked ground beef to the pot. Stir in the cream of mushroom soup, milk, sour cream, and half of the cheese. Mix well.
- Assemble and Bake
- Transfer the mixture to a lightly greased 9×13 casserole dish. Sprinkle the remaining cheese evenly over the top.
- Cover the dish with foil and bake for 20 minutes. Serve warm and enjoy!
Leave a Reply