Description
This Cheesy Ground Beef and Rice Casserole is a hearty, comforting one-dish meal featuring tender ground beef seasoned with Italian herbs, cooked rice with mushrooms, and a creamy blend of sour cream, cream of mushroom soup, and melted cheddar cheese. Baked until bubbly and golden, it's perfect for family dinners and makes great leftovers.
Ingredients
Scale
Ground Beef Mixture
- 1 lb. ground beef (85% lean)
- 1.5 teaspoons Italian seasoning
- Salt and pepper to taste
Rice Mixture
- 3 Tablespoons butter, divided
- 3/4 cup onions, diced
- 1 Tablespoon garlic, minced
- 2 1/2 cups beef broth
- 1 1/4 cups uncooked white long grain rice (not instant rice)
- 8 oz. sliced button mushrooms, washed
Other Ingredients
- 10.5 oz. cream of mushroom soup
- 1/2 cup milk (any kind)
- 1/2 cup sour cream
- 2 cups cheddar cheese, divided
Instructions
- Brown the Ground Beef: In a large pot over medium-high heat, cook the ground beef until browned, breaking it up as it cooks. Season with salt, pepper, and Italian seasoning. Drain excess fat if necessary.
- Prepare Rice Mixture: In the same pot, melt 2 tablespoons of butter, then sauté the diced onions and minced garlic until softened and fragrant, about 3-5 minutes. Add the beef broth, uncooked rice, and sliced mushrooms. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and liquid is absorbed, about 25 minutes.
- Combine Ingredients: Once the rice is cooked, stir in the cooked ground beef, cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Mix well to combine all ingredients evenly.
- Bake: Preheat the oven to 350°F. Transfer the mixture into a greased casserole dish. Sprinkle the remaining cheddar cheese evenly on top. Bake in the preheated oven for 20 minutes until the cheese on top is melted and bubbly.
Notes
- To make ahead, assemble the casserole, cover tightly, and refrigerate for up to 2 days. When ready, bake at 350°F for 25-30 minutes until heated through and cheese is bubbly.
- You can swap out mushrooms for frozen peas, carrots, or corn for different vegetable options.
- Leftovers freeze well; store in an airtight container for up to 3 months. Thaw overnight before reheating.
- For a homemade twist, substitute cream of mushroom soup with cream of chicken soup or a homemade mushroom sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 760 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 95 mg
