Cheesy Ground Beef and Rice Casserole
Ground Beef and Rice Casserole is easy, cheesy, and a pantry friendly meal that your family will love! Cream of mushroom soup and other staple ingredients come together for the creamiest casserole ever.
Servings: 6
Calories: 480kcal
Ingredients
- 1 lb. ground beef 85% lean
- 1.5 teaspoons Italian seasoning
- Salt/Pepper
- 3 Tablespoons butter divided
- ¾ cup onions diced
- 1 Tablespoon garlic minced
- 2 ½ cups beef broth
- 1 ¼ cups uncooked white long grain rice (not instant rice)
- 8 oz. sliced button mushrooms washed
- 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
- Instead of mushrooms, you may choose to use frozen peas, carrots, and/or corn.
- If you prefer to avoid condensed canned soup, you can make this with my homemade Cream of Chicken Soup!
- Assemble the casserole as outlined, but don't bake it yet. Let it cool, cover tightly, and refrigerate for up to 2 days before baking.
- You can also freeze the unbaked casserole for up to 2–3 months. Let it cool completely, cover tightly, and freeze. Thaw in the refrigerator for 24–48 hours, or until completely thawed, before baking.
- If refrigerated, let the casserole sit at room temperature for 30 minutes while the oven preheats. Cover and bake at 350°F for 35-40 minutes, or until the cheese is melted and it's hot throughout.
Nutrition
Calories: 480kcal | Carbohydrates: 23g | Protein: 33g | Fat: 28g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1085mg | Potassium: 650mg | Fiber: 1g | Sugar: 3g | Vitamin A: 714IU | Vitamin C: 3mg | Calcium: 354mg | Iron: 3mg
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