Beef and Rice Casserole
A comforting, one-pot Beef and Rice Casserole combining savory beef, fluffy rice, and creamy goodness, perfect for any occasion.
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.
Notes
For added flavor, consider using fresh herbs or different cheeses. To store, let cool, then refrigerate for up to 4 days or freeze for up to 3 months.