Cheesy Ground Beef and Rice Casserole – This cheesy ground beef and rice casserole is the perfect comfort food that’s easy to make and will satisfy your taste buds. The combination of juicy ground beef, tender rice, and creamy mushroom soup all covered in melted cheese creates a flavorful and hearty meal that your family will love. This recipe is perfect for those busy weeknights when you want to cook something quick and delicious.
This recipe holds a special place in my heart because it’s my husband’s favorite dish. Every time I make this casserole, he gets excited and can’t wait to dig in. It has become a staple in our household, and I love how easy it is to prepare all the ingredients in one pot before transferring them to a casserole dish for baking. The aroma that fills the house as it bakes is simply irresistible, and we always end up going back for seconds.
Why This Cheesy Ground Beef and Rice Casserole Is a Must-Try?
- One-pot wonder: You can prepare all of the casserole ingredients in one pot before transferring them to a casserole dish for baking. This makes for easy clean-up and less time spent in the kitchen.
- Budget-friendly: This recipe uses affordable ingredients that are readily available in your pantry or at your local grocery store.
- Creamy and cheesy: Cream of mushroom soup, milk, and sour cream make this casserole extra creamy, while cheddar cheese adds a gooey and delicious finish.
- Versatile: You can customize this recipe to your liking by adding more veggies, changing up the type of cheese, or even swapping out the ground beef for ground turkey or chicken.
Ingredients:
- 453.6 grams (1 lb.) ground beef, 85% lean
- 1.5 teaspoons Italian seasoning
- Salt/Pepper
- 42.5 grams (3 tablespoons) butter, divided
- 90 grams (3/4 cup) onions, diced
- 1 tablespoon garlic, minced
- 590.7 ml (2 1/2 cups) beef broth
- 296.7 ml (1 1/4 cups) uncooked white long grain rice, (not instant rice)
- 226.8 grams (8 oz.) sliced button mushrooms, washed
- 298 grams (10.5 oz.) cream of mushroom soup
- 118.3 ml (1/2 cup) milk, any kind
- 118.3 ml (1/2 cup) sour cream
- 226.8 grams (2 cups) cheddar cheese, divided
Directions:
Preheat your oven to 350°F (175°C).
In a large pot over medium-high heat, brown 1 lb. of 85% lean ground beef, mixing in 1.5 teaspoons of Italian seasoning, salt, and pepper as it cooks.
Drain the grease and transfer the beef to a plate, covering it with foil to keep it warm.
In the same pot, melt 2 TBS of butter and add ¾ cup of diced onions. Cook for about 5 minutes, until the onions are softened.
Add 1 TBS of minced garlic and cook for another minute.
Add 2 ½ cups of beef broth, 1 TBS of butter, and 1 ¼ cups of uncooked white long-grain rice (not instant rice). Stir to combine.
Bring the mixture to a boil, reduce the heat to a simmer, and cover tightly. Cook for 10 minutes.
Add 8 oz. of sliced button mushrooms, replace the cover, and cook for another 5-10 minutes (refer to your rice package for exact cooking time). Do not stir the rice at any point.
Turn off the heat, 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, 10.5 oz. of cream of mushroom soup, ½ cup of milk, ½ cup of sour cream, and HALF of the 2 cups of cheddar cheese. Stir to combine.
Transfer the mixture to a lightly greased 9 x 13 casserole dish and top with the remaining cheese.
Cover the casserole and bake it for 20 minutes.
Remove the cover and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
Serve and enjoy your delicious Cheesy Ground Beef and Rice Casserole!
Notes:
- This recipe is very customizable, so feel free to adjust the seasonings and add any additional vegetables you like.
- If you don’t have beef broth, you can use chicken or vegetable broth instead.
- Leftovers of this casserole can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- To reheat leftovers, microwave in 30-second intervals, stirring in between, or heat in the oven at 350 degrees until heated through.
In conclusion, this Cheesy Ground Beef and Rice Casserole is a delicious and easy-to-make dish that will become a favorite in your household. With its flavorful combination of ground beef, rice, mushrooms, and cheese, it’s the perfect comfort food for any occasion. This recipe is also flexible, allowing you to adjust the seasonings and ingredients to your liking. Whether you’re cooking for a crowd or just for yourself, this casserole is sure to satisfy. So why not give it a try and see for yourself why it’s so popular?
FAQs
Can I use a different type of meat?
Yes, you can substitute ground beef with ground turkey or chicken, or even diced chicken or beef.
What can I use instead of cream of mushroom soup?
You can substitute with cream of chicken or cream of celery soup. You can also make your own cream soup using a roux and milk or cream.
Can I use instant rice instead of long grain rice?
No, instant rice will not work in this recipe as it cooks much faster than long grain rice.
Can I make this recipe ahead of time?
Yes, you can prepare the casserole ahead of time and refrigerate until ready to bake. You may need to add a few minutes to the baking time if the casserole is cold from the fridge.
Cheesy Ground Beef and Rice Casserole
Ingredients
- 453.6 grams 1 lb. ground beef, 85% lean
- 1.5 teaspoons Italian seasoning
- Salt/Pepper
- 42.5 grams 3 tablespoons butter, divided
- 90 grams 3/4 cup onions, diced
- 1 tablespoon garlic minced
- 590.7 ml 2 1/2 cups beef broth
- 296.7 ml 1 1/4 cups uncooked white long grain rice, (not instant rice)
- 226.8 grams 8 oz. sliced button mushrooms, washed
- 298 grams 10.5 oz. cream of mushroom soup
- 118.3 ml 1/2 cup milk, any kind
- 118.3 ml 1/2 cup sour cream
- 226.8 grams 2 cups cheddar cheese, divided
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot over medium-high heat, brown 1 lb. of 85% lean ground beef, mixing in 1.5 teaspoons of Italian seasoning, salt, and pepper as it cooks.
- Drain the grease and transfer the beef to a plate, covering it with foil to keep it warm.
- In the same pot, melt 2 TBS of butter and add ¾ cup of diced onions. Cook for about 5 minutes, until the onions are softened.
- Add 1 TBS of minced garlic and cook for another minute.
- Add 2 ½ cups of beef broth, 1 TBS of butter, and 1 ¼ cups of uncooked white long-grain rice (not instant rice). Stir to combine.
- Bring the mixture to a boil, reduce the heat to a simmer, and cover tightly. Cook for 10 minutes.
- Add 8 oz. of sliced button mushrooms, replace the cover, and cook for another 5-10 minutes (refer to your rice package for exact cooking time). Do not stir the rice at any point.
- Turn off the heat, 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, 10.5 oz. of cream of mushroom soup, ½ cup of milk, ½ cup of sour cream, and HALF of the 2 cups of cheddar cheese. Stir to combine.
- Transfer the mixture to a lightly greased 9 x 13 casserole dish and top with the remaining cheese.
- Cover the casserole and bake it for 20 minutes.
- Remove the cover and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
- Serve and enjoy your delicious Cheesy Ground Beef and Rice Casserole!
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