Description

This Cheesy Ground Beef and Rice Casserole is a comforting, flavorful one-dish meal perfect for family dinners. Browned ground beef is combined with sautéed onions, garlic, mushrooms, and tender rice cooked in beef broth, then mixed with creamy mushroom soup, sour cream, and plenty of cheddar cheese. Baked until bubbly and golden, this hearty casserole is simple to prepare and wonderfully satisfying.

Ingredients

Scale

Meat and Seasonings

1 lb. ground beef (85% lean)
1.5 teaspoons Italian seasoning
Salt and pepper, to taste

Vegetables and Aromatics

¾ cup onions, diced
1 tablespoon garlic, minced
8 oz. sliced button mushrooms, washed

Liquids and Dairy

2 ½ cups beef broth
3 tablespoons butter (divided)
10.5 oz. cream of mushroom soup
½ cup milk (any kind)
½ cup sour cream

Grains and Cheese

1 ¼ cups uncooked white long grain rice (not instant rice)
2 cups cheddar cheese (divided)

Instructions

Prepare the rice and ingredients: Check your rice package for the correct amount of beef broth and cooking time. This recipe cooks rice directly in the pot with broth. If preferred, cook rice separately to yield 3 ¾ cups cooked rice and adjust as needed.
Preheat oven: Set your oven temperature to 350°F (175°C) to prepare for baking the casserole later.
Brown the ground beef: In a large pot over medium-high heat, brown the ground beef, seasoning with salt, pepper, and Italian seasoning as it cooks. Once browned, drain excess grease.
Remove beef and sauté aromatics: Transfer the cooked beef to a plate and cover with foil to keep warm. In the same pot, melt 2 tablespoons of butter and cook diced onions for 5 minutes until softened. Add minced garlic and cook for one additional minute.
Cook rice in broth: Add the beef broth, the remaining 1 tablespoon of butter, and uncooked rice to the pot. Stir to combine, bring to a boil, then reduce the heat to a simmer. Cover tightly and cook undisturbed for 10 minutes.
Add mushrooms and continue cooking: Stir in the sliced mushrooms, replace the lid, and continue cooking for an additional 5 to 10 minutes, or according to your rice package instructions. Avoid stirring throughout cooking.
Let rice stand: Turn off the heat and keep the pot covered. Let sit for 10 minutes to allow the rice to finish steaming and any stuck bottom rice to release.
Combine all casserole ingredients: Return the cooked ground beef to the pot along with cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Stir everything thoroughly to combine.
Transfer and bake: Pour the mixture into a lightly greased 9 x 13-inch casserole dish. Sprinkle the remaining cheddar cheese evenly over the top. Cover the dish with foil or a lid and bake in the preheated oven for 20 minutes until hot and bubbly.
Serve: Remove from oven, let cool slightly, then serve your warm, cheesy ground beef and rice casserole. Enjoy!

Notes

Do not stir the rice during cooking to ensure proper texture and avoid mushiness.
If preferred, rice can be cooked separately according to package instructions; just be sure to have 3 ¾ cups cooked rice for the casserole.
For a lighter option, substitute sour cream with Greek yogurt and use reduced-fat cheese.
Additional vegetables like bell peppers or peas can be added when mixing the casserole ingredients.
Leftovers store well covered in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: ground beef casserole, cheesy rice casserole, one-pot meal, comfort food, mushroom soup casserole, easy dinner