Cheesy Ground Beef Rice Casserole
A comforting casserole made with tender rice, savory ground beef, mushrooms, and melted cheddar in a creamy sauce, perfect for busy weeknights or meal prep.
Ingredients
Main Ingredients
- 1 lb ground beef (about 85% lean) Provides enough fat for flavor without being greasy.
- 1.5 teaspoons Italian seasoning For seasoning the beef.
- to taste Salt and black pepper To season to preference.
- 3 tablespoons butter, divided For cooking.
- 3/4 cup diced onions Adds flavor and sweetness.
- 1 tablespoon minced garlic Enhances the overall flavor.
- 2.5 cups beef broth For cooking the rice.
- 1.25 cups uncooked white long-grain rice Not instant; for fluffiness.
- 8 oz sliced button mushrooms Can be substituted with mixed vegetables.
- 1 can (10.5 oz) cream of mushroom soup Can substitute with other cream soups.
- 1/2 cup milk (any kind) Whole milk recommended for richness.
- 1/2 cup sour cream Adds creaminess; can substitute with Greek yogurt.
- 2 cups shredded cheddar cheese, divided For the casserole and topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish and set it aside.
- In a large, heavy pot over medium-high heat, crumble in the ground beef. Season with salt, pepper, and Italian seasoning. Brown the beef fully, then drain off any excess grease and cover to keep warm.
- Return the pot to the stove and reduce the heat to medium. Melt 2 tablespoons of butter, add the diced onions, and cook for about 5 minutes until softened. Add the minced garlic and cook for 1 minute more.
- Pour in the beef broth, add the remaining tablespoon of butter and uncooked rice. Stir and bring to a boil, then reduce the heat to simmer, covering the pot tightly.
- Let the rice cook, covered, for about 10 minutes. Quickly lift the lid to scatter the sliced mushrooms over the top without stirring. Cover immediately and cook for another 5–10 minutes until rice is tender.
- Turn off the heat and leave the lid on for 10 minutes to allow the rice to finish steaming.
- Remove the lid, fluff the rice with a fork, and add the cooked ground beef, cream of mushroom soup, milk, sour cream, and half of the shredded cheddar cheese. Fold everything together until well combined.
- Transfer the mixture to the prepared casserole dish, spreading it out evenly. Sprinkle the remaining cheddar cheese on top.
- Cover the dish with foil and bake for about 20 minutes, until hot throughout and the cheese is melted. Remove the foil for the last few minutes for a golden top if desired.
Notes
This casserole is great for leftovers and can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. Reheat in the microwave or oven, adding moisture if needed.