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Cheesy Ground Beef and Rice Casserole Recipe

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This Cheesy Ground Beef and Rice Casserole is a hearty one-pot meal perfect for a comforting dinner. Ground beef is browned and simmered with onions, garlic, mushrooms, and rice in beef broth, then combined with creamy mushroom soup, sour cream, and plenty of cheddar cheese. The mixture is baked until bubbly and golden, creating a deliciously cheesy, savory casserole that serves six.

Ingredients

Meat and Seasonings

  • 1 lb. ground beef (85% lean)
  • 1.5 teaspoons Italian seasoning
  • Salt, to taste
  • Black pepper, to taste

Vegetables and Aromatics

  • ¾ cup onions, diced
  • 1 Tablespoon garlic, minced
  • 8 oz. sliced button mushrooms, washed

Liquids and Dairy

  • 2 ½ cups beef broth
  • 3 Tablespoons butter (divided)
  • 10.5 oz. cream of mushroom soup
  • ½ cup milk (any kind)
  • ½ cup sour cream

Grains and Cheese

  • 1 ¼ cups uncooked white long grain rice (not instant rice)
  • 2 cups cheddar cheese (divided)

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C). Refer to your rice package for specific broth amount and cooking times if needed. Optionally, you can prepare rice separately and omit broth in the cooking step, ensuring you have about 3¾ cups of cooked rice ready.
  2. Brown the Beef: In a large pot over medium-high heat, brown the ground beef. Season with salt, black pepper, and Italian seasoning while cooking. Once browned, drain excess grease and transfer the beef to a plate. Cover with foil to keep warm.
  3. Sauté Aromatics: In the same pot, melt 2 tablespoons of butter. Add the diced onions and sauté for approximately 5 minutes until softened. Add minced garlic and cook for an additional minute to release its aroma.
  4. Cook the Rice: Add beef broth, the remaining 1 tablespoon of butter, and the rice to the pot. Stir to combine all ingredients. Bring to a boil, then reduce heat to a low simmer and cover tightly. Let the rice cook for 10 minutes without stirring.
  5. Add Mushrooms and Finish Cooking Rice: Carefully add the sliced mushrooms on top of the rice without stirring. Replace the lid and cook for another 5 to 10 minutes, following your rice package’s recommended total cooking time. Do not stir during this phase.
  6. Let Rice Stand: Turn off the heat, keep the pot covered, and let it stand for 10 minutes to allow the rice to finish steaming and any stuck rice to release from the bottom.
  7. Combine Ingredients: Return the cooked ground beef back to the pot. Add the cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Gently stir everything together until well mixed.
  8. Assemble Casserole: Lightly grease a 9 x 13-inch casserole dish. Transfer the beef and rice mixture into the dish and spread evenly. Sprinkle the remaining cheddar cheese over the top.
  9. Bake: Cover the casserole with a lid or foil and bake in the preheated oven for 20 minutes, until the cheese on top is melted and bubbly.
  10. Serve: Remove from oven and serve warm. Enjoy your cheesy, comforting ground beef and rice casserole!

Notes

  • Do not stir the rice while cooking to avoid breaking the grains and making the casserole mushy.
  • If preferred, cook rice separately according to package instructions; use about 3¾ cups cooked rice in the casserole mixture.
  • Butter is divided for sautéing and rice cooking to enhance flavor and texture.
  • You can substitute cheddar cheese with any melting cheese of your choice for variation.
  • Use full-fat sour cream and milk for creamier results, or reduce fat content for a lighter dish.

Find it online: https://cookedbygrace.com/cheesy-ground-beef-and-rice-casserole-recipe/