Beef and Rice Casserole is a hearty, comforting dish perfect for cozy nights. With savory beef, tender rice, and a creamy, satisfying finish, it’s an easy one-pot meal that feels like home—great for family dinners or weeknight comfort.
Why We Love This Beef and Rice Casserole Recipe
There’s something truly special about collecting ingredients and bringing them all together to create a harmonious dish. Beef and Rice Casserole is a perfect example of this. It’s straightforward to whip up for a weeknight meal yet feels festive enough for a weekend gathering. This dish balances hearty ground beef with savory spices and comforting textures. Each mouthful combines protein, carbs, and creamy layers, making it a crowd-pleaser for everyone at the table. Plus, you can feel good serving it to your loved ones, knowing that it’s made from wholesome, satisfying ingredients that are easily accessible.
Ingredients about Beef and Rice Casserole
To prepare your Beef and Rice Casserole, gather the following ingredients:
- 1 lb ground beef (85% lean)
- 1.5 tsp Italian seasoning
- Salt and pepper to taste
- 3 Tbsp butter (divided)
- 3/4 cup diced onions
- 1 Tbsp minced garlic
- 2 1/2 cups beef broth
- 1 1/4 cups uncooked long-grain white rice
- 8 oz sliced button mushrooms
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cups cheddar cheese (divided)
How to Make Beef and Rice Casserole Directions
Creating a Beef and Rice Casserole is both an art and a science. Begin your culinary journey by preheating your oven to 350°F (175°C). In a large pot, set your culinary foundations by browning the ground beef over medium-high heat. Make sure to break it apart as it cooks. Season the meat with Italian seasoning, along with a sprinkle of salt and pepper to enhance its flavor. Once the beef is fully browned, drain any excess grease and set it aside.
Next, harness the familiar aroma of sautéed onions. Use the same pot to melt 2 tablespoons of butter. Add the diced onions, letting them soften and turn a lovely translucent hue over about five minutes. Don’t rush this step—patience is key to developing those sweet undertones. After the onions are lovely, add minced garlic and cook for an additional minute until its fragrant character fills the kitchen.
Now it’s time to incorporate the liquid ingredients generously! Pour in the beef broth, followed by the remaining tablespoon of butter. Add the uncooked rice to the pot and bring the mixture to a rolling boil. Once boiling, reduce the heat and cover, allowing it to simmer for approximately 10 minutes. This is where the magic happens—when the rice absorbs all the savory broth.
Meanwhile, bring in the mushrooms. Lay them gently on top of the rice mixture without stirring and cover. Cook for another 5 to 10 minutes until the rice is tender and has absorbed all that delicious broth. After turning off the heat, let the dish sit, covered, for another 10 minutes; this resting step ensures everything comes together beautifully.
Now, it’s time for the stars of the show—the creamy and flavorful additions that truly elevate this casserole. Stir in the cooked ground beef, cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. This mix will create a rich, creamy filling. Transfer this delicious mixture into a greased 9×13 casserole dish and sprinkle the remaining cheese on top.
Cover your dish with foil and place it in the preheated oven, baking for about 20 minutes or until the cheese is wonderfully melted and bubbly. The aroma wafting through your home at this moment will be undeniable! Allow a few minutes for the casserole to cool slightly before serving.
How to Serve Beef and Rice Casserole
Serving your Beef and Rice Casserole is an experience of joy. Once you’ve pulled it from the oven, take a moment to soak in the aroma and the enticing sight of that gooey, melted cheese. Using a spatula, carefully scoop out generous portions onto plates. Pair your casserole with a simple side salad or steamed vegetables for a balanced meal.
Alternatively, you could serve it alongside freshly baked bread or buttery rolls. This casserole is rich and substantial, so a lighter side works wonders to complement the dish. Don’t forget to let everyone know how easy it was to make—because when people taste it, they won’t believe that something so scrumptious came together so effortlessly!
Expert Tips: Beef and Rice Casserole
Creating the perfect Beef and Rice Casserole comes with a few pro tips that can enhance your dish.
- Choose Quality Ingredients: Opt for fresh, high-quality ground beef that is 85% lean. It strikes the right balance for flavor without being overly greasy.
- Sauté Vegetables Thoroughly: Allow the onions to caramelize slightly for a deeper flavor, enhancing the overall richness of your casserole.
- Don’t Skip the Resting Phase: Giving the casserole time to sit after cooking allows the flavors to meld beautifully, creating a harmonious dish.
- Play with Cheese: While cheddar is a classic choice, consider mixing in different cheeses like Monterey Jack or mozzarella for diverse flavors.
- Experiment with Add-ins: Feel free to customize this recipe by adding in peas, bell peppers, or even jalapeños for an unexpected kick.
How to Store Beef and Rice Casserole
Storing leftovers is as straightforward as creating the dish itself. Allow the Beef and Rice Casserole to cool completely at room temperature. Once cooled, transfer any leftovers into an airtight container. This dish can be safely stored in your refrigerator for up to three to four days. If you want to prolong its shelf life, consider freezing it. Place the cooled casserole in a freezer-safe container or wrap it tightly in aluminum foil, where it can be stored for up to three months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight before reheating.
Variation of Beef and Rice Casserole
The beauty of Beef and Rice Casserole lies in its adaptability. If you’re looking to switch things up, consider trying out these variations:
- Vegetarian Version: Substitute ground beef with crumbled tofu or tempeh. Add in a mix of your favorite vegetables such as zucchini, carrots, and spinach.
- Spicy Kick: Add diced green chilis, red pepper flakes, or a splash of hot sauce to the beef for an added layer of heat.
- Herb Enhancement: Experiment with your favorite fresh herbs, such as parsley or thyme, for a fresh twist.
- Different Grains: You can also try using brown rice or quinoa instead of white rice for a healthier alternative.
Frequently Asked Questions about Beef and Rice Casserole
What type of ground beef should I use for Beef and Rice Casserole?
You should opt for ground beef that is about 85% lean. This balance provides the right amount of flavor without being too greasy.
Can I use instant rice in this recipe?
While you can use instant rice, it may require adjustments in cooking time. Instant rice cooks much faster and can alter the texture.
How do I know when the casserole is done baking?
The casserole is ready when the cheese is melted and bubbly, and the internal mixture is heated through.
Is Beef and Rice Casserole suitable for meal prep?
Absolutely! This dish stores well and can be reheated, making it perfect for meal prepping.
Can I make this casserole ahead of time?
Yes, you can assemble the casserole in advance. Just store it in the refrigerator until you’re ready to bake, allowing for some extra cooking time if it’s cold.
Beef and Rice Casserole
Ingredients
Main Ingredients
- 1 lb ground beef (85% lean)
- 1.5 tsp Italian seasoning
- to taste Salt and pepper
- 3 Tbsp butter (divided)
- 3/4 cup diced onions
- 1 Tbsp minced garlic
- 2.5 cups beef broth
- 1.25 cups uncooked long-grain white rice
- 8 oz sliced button mushrooms
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cups cheddar cheese (divided)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large pot, brown the ground beef over medium-high heat and season with Italian seasoning, salt, and pepper. Drain excess grease.
- In the same pot, melt 2 tablespoons of butter, add diced onions, and sauté until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- Pour in the beef broth, add the remaining tablespoon of butter, and bring to a boil. Stir in the uncooked rice, lower the heat, cover, and simmer for about 10 minutes.
- Place the sliced mushrooms on top of the rice mixture without stirring, cover, and cook for another 5 to 10 minutes until the rice is tender.
- Let the dish sit covered for an additional 10 minutes off the heat.
Assembly and Cooking
- Stir in the cooked ground beef, cream of mushroom soup, milk, sour cream, and half of the cheddar cheese until well combined.
- Transfer the mixture to a greased 9x13 casserole dish and sprinkle with the remaining cheddar cheese.
- Cover with foil and bake in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.
- Allow to cool slightly before serving.