Cheesy Ground Beef and Rice Casserole – Looking for the ultimate comfort food that is easy to prepare and packed with flavor? Look no further than this Cheesy Ground Beef and Rice Casserole recipe! Made with tender ground beef, savory Italian seasonings, and creamy mushrooms, this casserole is sure to become a new family favorite. The best part? Everything is cooked in just one pot, making cleanup a breeze.
This Cheesy Ground Beef and Rice Casserole has become a staple in my household. It all started when my husband came home from a long day at work, craving something hearty and comforting. I wanted to make something that would satisfy his cravings but also be easy for me to prepare. That’s when I came across this recipe, and let me tell you, it did not disappoint! The aroma of the Italian seasonings filled our home as the casserole cooked, and when we finally sat down to eat, we were blown away by how delicious it was. It’s now become a go-to meal for us whenever we want something that is both easy to make and incredibly satisfying.
Why This Recipe is a Must-Try?
- Made in just one pot, so cleanup is a breeze
- Packed with flavor from savory Italian seasonings and creamy mushrooms
- Perfectly tender ground beef in every bite
- Creamy and cheesy, this casserole is the ultimate comfort food
- Great for meal prep or serving to a crowd
Ingredients:
- 1 lb. ground beef (453g)
- 1.5 teaspoons Italian seasoning
- Salt/Pepper
- 3 Tablespoons (42g) butter, divided
- ¾ cup (90g) onions, diced
- 1 Tablespoon (9g) garlic, minced
- 2 ½ cups (591ml) beef broth
- 1 ¼ cups (227g) uncooked white long grain rice, (not instant rice)
- 8 oz. (227g) sliced button mushrooms, washed
- 10.5 oz. (298g) cream of mushroom soup
- ½ cup (118ml) milk, any kind
- ½ cup (115g) sour cream
- 2 cups (226g) cheddar cheese, divided
Directions:
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 TBS (28g) 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 ground beef, 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:
- If you want to make this recipe even easier, you can use leftover cooked rice instead of cooking it from scratch.
- You can also substitute ground turkey or chicken for the ground beef if you prefer.
- To make this recipe healthier, you can use low-sodium beef broth and reduced-fat cheese.
- If you don’t have Italian seasoning on hand, you can use a mixture of dried basil, oregano, and thyme instead.
- If you’re not a fan of mushrooms, you can leave them out or substitute with another vegetable like diced bell peppers or zucchini.
In conclusion, Cheesy Ground Beef and Rice Casserole is a hearty and delicious comfort food that is perfect for any occasion. This recipe is easy to make and requires only one pot for cooking, making it a convenient option for busy weeknights. The combination of tender ground beef, creamy mushroom soup, and gooey melted cheese makes every bite a delight. Whether you’re cooking for your family or hosting a potluck, this casserole is sure to be a hit. So go ahead and give it a try – you won’t be disappointed!
FAQ
Can I use instant rice instead of long grain rice?
No, you cannot use instant rice for this recipe because it cooks too quickly and will become mushy. You need to use long grain rice that takes about 20 minutes to cook.
Can I make this recipe ahead of time?
Yes, you can assemble the casserole ahead of time and refrigerate it for up to 24 hours before baking. Just be sure to add a few extra minutes to the baking time since the casserole will be cold.
Can I freeze this casserole?
Yes, you can freeze this casserole for up to 3 months. Let it cool completely, then cover tightly with plastic wrap and aluminum foil before placing it in the freezer. To reheat, thaw in the refrigerator overnight and bake at 350 degrees for 30-40 minutes, until heated through.
What can I serve with this casserole?
This casserole is a complete meal on its own, but you could serve it with a side salad or some steamed vegetables for added nutrition.
Cheesy Ground Beef and Rice Casserole
Ingredients
- 1 lb. ground beef 453g
- 1.5 teaspoons Italian seasoning
- Salt/Pepper
- 3 Tablespoons 42g butter, divided
- ¾ cup 90g onions, diced
- 1 Tablespoon 9g garlic, minced
- 2 ½ cups 591ml beef broth
- 1 ¼ cups 227g uncooked white long grain rice, (not instant rice)
- 8 oz. 227g sliced button mushrooms, washed
- 10.5 oz. 298g cream of mushroom soup
- ½ cup 118ml milk, any kind
- ½ cup 115g sour cream
- 2 cups 226g cheddar cheese, divided
Instructions
- 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 TBS (28g) 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 ground beef, 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!
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