This Beef and Rice Casserole is a hearty, family-style dinner that combines savory ground beef, tender rice, and mushrooms in a rich, creamy sauce. Topped with melted cheddar cheese, it’s a comforting one-dish meal perfect for busy weeknights or cozy weekends. Simple ingredients and bold flavor come together for a satisfying bite every time.
Why You’ll Love This Recipe:
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Combines high-protein ground beef and wholesome rice
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Made with creamy mushroom soup and real cheddar cheese
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Kid-friendly, freezer-friendly, and budget-friendly
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Easy to double for potlucks, holidays, or leftovers
Ingredients Breakdown
Protein & Seasonings
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1 lb ground beef (85% lean) – Adds rich, meaty flavor and satisfying protein.
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1.5 tsp Italian seasoning – Brings aromatic herbs like oregano and basil to the dish.
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Salt and pepper to taste – Essential for seasoning the beef.
Vegetables & Aromatics
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3/4 cup diced onions – Adds depth and sweetness when sautéed.
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1 Tbsp minced garlic – Enhances the savory base.
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8 oz sliced button mushrooms – Adds texture and an earthy flavor.
Grains & Liquids
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2 1/2 cups beef broth – Infuses the rice with beefy flavor while cooking.
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1 1/4 cups uncooked long grain white rice – Absorbs flavor and provides the hearty base of the casserole.
Creamy Binding Mixture
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1 can (10.5 oz) cream of mushroom soup – Creamy and savory base for the sauce.
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1/2 cup milk – Helps loosen the soup and creates a smoother texture.
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1/2 cup sour cream – Adds tang and richness to the sauce.
Cheesy Finish
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2 cups cheddar cheese (divided) – Melts into the casserole and gives it a cheesy, bubbly top.
Fats for Cooking
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3 Tbsp butter (divided) – Used to sauté vegetables and enrich the rice.
Tips and Tricks:
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Want extra veggies? Add frozen peas or corn before baking
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Make it spicy: Add chili flakes or diced jalapeños to the beef
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No beef broth? Substitute with chicken broth or water plus bouillon
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Fresh mushrooms tip: Sauté them first for extra flavor
Variations and Customizations:
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Swap for ground turkey or chicken to lighten it up
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Use brown rice (adjust liquid and cooking time)
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Make it gluten-free by using gluten-free mushroom soup and broth
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Top with crushed crackers or fried onions for a crunchy finish
Pairing Suggestions:
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Side Salad – Fresh garden salad with vinaigrette
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Garlic Bread – For a complete comfort meal
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Steamed Green Beans – Light and crisp veggie contrast
Storage Instructions:
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Refrigerate: Store leftovers in an airtight container for up to 4 days
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Freeze: Freeze cooled casserole in portions for up to 2 months
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Reheat: In the oven at 350°F or in the microwave, adding a splash of milk if needed
Popular Questions:
Can I make this ahead of time?
Yes! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.
Can I use instant rice?
For best texture, stick with long-grain white rice. Instant rice may become mushy.
Can I skip the mushrooms?
Absolutely. You can omit them or replace with another veggie like chopped spinach or zucchini.