Cheesy Ground Beef and Rice Casserole
This savory, oven-baked casserole blends seasoned ground beef, tender long grain rice, and a creamy mushroom sauce base, all enveloped in melted cheddar cheese. A comfort dish ideal for busy weeknights, it's crafted using pantry staples and delivers hearty flavor in every bite.
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Servings: 6
Ingredients
- 1 ¼ cups uncooked white long-grain rice ensure it is not quick-cooking
- ½ cup whole milk or any preferred variety
- 2 ½ cups beef stock
- 2 cups shredded sharp cheddar split into two portions
- 10.5 ounces condensed cream of mushroom soup
- ¾ cup finely chopped yellow onion
- 1 tablespoon minced fresh garlic
- 8 ounces button mushrooms cleaned and sliced
- 1 pound lean ground beef 85% lean recommended
- 1 ½ teaspoons dried Italian herb blend
- ½ cup full-fat sour cream
- 3 tablespoons unsalted butter separated
- Kosher salt and freshly ground black pepper to taste
Instructions
- Begin by setting your oven to preheat at 350°F (175°C).
- In a deep, heavy-bottomed pot, brown the ground beef over medium-high heat until fully cooked. While cooking, season the meat with Italian seasoning, a dash of salt, and freshly ground pepper.
- Once browned, drain off any rendered fat. Remove the beef from the pot and set it aside, covered with foil to retain heat.
- Using the same pot, melt 2 tablespoons of the butter. Add the diced onions and sauté for approximately 5 minutes until translucent and fragrant. Stir in the minced garlic and continue cooking for an additional minute.
- Pour in the beef broth, add the remaining tablespoon of butter, and stir in the uncooked rice to incorporate evenly.
- Bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover tightly with a fitted lid, and allow it to simmer for 10 minutes.
- Carefully add the sliced mushrooms into the pot without stirring the rice. Replace the lid and let the mixture simmer for another 5–10 minutes, depending on rice package directions.
- Turn off the heat and allow the pot to rest, covered, for 10 minutes. Avoid disturbing the rice; any grains sticking to the bottom will naturally loosen.
- Return the cooked beef to the pot. Add in the cream of mushroom soup, milk, sour cream, and half of the grated cheddar. Stir thoroughly to combine all components.
- Grease a 9x13-inch baking dish lightly with oil or butter. Spread the beef and rice mixture evenly into the dish and sprinkle the remaining cheddar cheese on top.
- Cover the dish with foil and place in the preheated oven. Bake for 20 minutes or until the cheese is thoroughly melted and the casserole is heated through.
Notes
To prepare in advance, assemble the casserole fully and refrigerate for up to two days. When ready to bake, allow it to come to room temperature for 30 minutes. Bake at 350°F for 25–30 minutes until thoroughly warmed.