Cheesy Ground Beef and Rice Casserole
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6
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Calories
480 kcal
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Course
Main Course
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Cuisine
American
Cheesy Ground Beef and Rice Casserole
Description
The casserole begins by browning ground beef seasoned with Italian herbs, salt, and pepper. After draining, onions and garlic are sautéed in butter and combined with beef broth and uncooked long grain rice to simmer until partially cooked. Sliced mushrooms are added mid-cooking to soften. Then a mixture of cream of mushroom soup, milk, sour cream, and shredded cheddar is stirred in for richness.
Once combined, the casserole is transferred to a baking dish and baked at 350°F allowing cheese to melt and flavors to meld, yielding a creamy and hearty dish with tender rice and ground beef. The mushrooms add earthiness while the sour cream and cheese bring tang and richness. It's a convenient one-dish meal suitable for a filling dinner.
This casserole can be prepared ahead, refrigerated up to two days before baking. It also freezes well, making it useful for meal planning. Vegetables can be swapped for frozen peas, carrots, or corn depending on preference or availability.
Ingredients
- 1 lb. ground beef 85% lean
- 1.5 teaspoons Italian seasoning
- salt
- black pepper
- 3 Tablespoons butter divided
- ¾ cup onion diced
- 1 Tablespoon garlic minced
- 2 ½ cups beef broth
- 1 ¼ cups long grain white rice not instant rice, uncooked
- 8 oz. button mushrooms washed, sliced
- 10.5 oz. cream of mushroom soup
- ½ cup milk any kind
- ½ cup sour cream
- 2 cups cheddar cheese divided
Instructions
- Note: This recipe is designed to allow you to prepare all of the casserole ingredients in one pot before transferring to a casserole dish for baking. Before you begin, refer to your rice package for the amount of liquid (beef broth) and cooking time. If preferred, cook the rice separately and skip the beef broth ingredient. You'll need 3 + 3/4 cups of cooked rice to combine with the other casserole ingredients.
- Preheat oven to 350 degrees.
- Brown the ground beef in a large pot over medium-high heat. Mix in salt, pepper, and Italian seasonings as the beef cooks.
- Drain grease, transfer to a plate, and cover with foil.
- Melt 2 tbsp butter in the same pot. Add the diced onions and cook for 5 minutes, until softened. Add garlic and cook for 1 more minute.
- Add beef broth, butter, and rice. Stir to combine.
- Bring to a boil, reduce to a simmer.
- Cover tightly and cook for 10 minutes.
- Add the mushrooms, replace the cover, and cook for 5-10 more minutes. (Refer to rice package for exact cooking time.) Do not stir the rice at any point.
- Turn heat off, leave the cover on, and let it stand for 10 minutes without stirring. Any rice on the bottom of the pot will release.
- Add the cooked ground beef back along with the cream of mushroom soup, milk, sour cream, and HALF of the cheese. Stir to combine.
- Transfer to a lightly greased 9 x 13 casserole dish. Top with remaining cheese.
- Cover and bake for 20 minutes. Serve!
Notes
- For make-ahead, assemble and refrigerate casserole for up to 2 days before baking. Let sit 30 minutes at room temperature before baking.
- Substitute mushrooms with frozen peas, carrots, or corn for variety or dietary preference.
- Leftovers freeze well, making this casserole suitable for batch cooking.
- To avoid canned condensed soup, a homemade cream of chicken soup alternative can be used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Calories | 480kcal | 24% |
| Carbohydrates | 23g | 8% |
| Protein | 33g | 66% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 1085mg | 45% |
| Potassium | 650mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 714IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 354mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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