Cheesy Ground Beef and Rice Casserole
A comforting one-pan casserole featuring ground beef, rice, cream of mushroom soup, and melted cheddar cheese.
Equipment
- Large Pot
- 9x13-inch Casserole Dish
- Skillet
Ingredients
- 1 lb. ground beef (85% lean)
- 1.5 teaspoons Italian seasoning
- Salt and pepper to taste
- 3 tablespoons butter divided
- 3/4 cup diced onions
- 1 tablespoon minced garlic
- 2 1/2 cups beef broth
- 1 1/4 cups uncooked white long grain rice (not instant)
- 8 oz. sliced button mushrooms
- 10.5 oz. cream of mushroom soup
- 1/2 cup milk any kind
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, brown the ground beef over medium-high heat. Season with salt, pepper, and Italian seasoning. Drain excess grease and keep warm.
- In the same pot, melt 2 tablespoons of butter over medium heat. Add diced onions and sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute.
- Pour in beef broth, add the remaining butter, and stir in uncooked rice. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
- After 10 minutes, place sliced mushrooms on top of the rice without stirring. Cover and cook for an additional 5-10 minutes until rice is tender.
- Remove from heat and let sit, covered, for another 10 minutes.
- Add the cooked beef back into the pot along with cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Mix until well combined.
- Transfer the mixture to a greased 9x13-inch casserole dish. Sprinkle remaining cheddar cheese on top. Cover with foil and bake for 20 minutes.
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Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.