Beef and Rice Casserole

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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:

• Combines high-protein ground beef and wholesome rice

• Made with creamy mushroom soup and real cheddar cheese

• Kid-friendly, freezer-friendly, and budget-friendly

• Easy to double for potlucks, holidays, or leftovers

Ingredients Breakdown

Protein & Seasonings

• 1 lb ground beef (85% lean) – Adds rich, meaty flavor and satisfying protein.

• 1.5 tsp Italian seasoning – Brings aromatic herbs like oregano and basil to the dish.

• Salt and pepper to taste – Essential for seasoning the beef.

Vegetables & Aromatics

• 3/4 cup diced onions – Adds depth and sweetness when sautéed.

• 1 Tbsp minced garlic – Enhances the savory base.

• 8 oz sliced button mushrooms – Adds texture and an earthy flavor.

Grains & Liquids

• 2 1/2 cups beef broth – Infuses the rice with beefy flavor while cooking.

• 1 1/4 cups uncooked long grain white rice – Absorbs flavor and provides the hearty base of the casserole.

Creamy Binding Mixture

• 1 can (10.5 oz) cream of mushroom soup – Creamy and savory base for the sauce.

• 1/2 cup milk – Helps loosen the soup and creates a smoother texture.

• 1/2 cup sour cream – Adds tang and richness to the sauce.

Cheesy Finish

• 2 cups cheddar cheese (divided) – Melts into the casserole and gives it a cheesy, bubbly top.

Fats for Cooking

• 3 Tbsp butter (divided) – Used to sauté vegetables and enrich the rice.

Tips and Tricks:

• Want extra veggies? Add frozen peas or corn before baking

• Make it spicy: Add chili flakes or diced jalapeños to the beef

• No beef broth? Substitute with chicken broth or water plus bouillon

• Fresh mushrooms tip: Sauté them first for extra flavor

Variations and Customizations:

• Swap for ground turkey or chicken to lighten it up

• Use brown rice (adjust liquid and cooking time)

• Make it gluten-free by using gluten-free mushroom soup and broth

• Top with crushed crackers or fried onions for a crunchy finish

Pairing Suggestions:

• Side Salad – Fresh garden salad with vinaigrette

• Garlic Bread – For a complete comfort meal

• Steamed Green Beans – Light and crisp veggie contrast

Storage Instructions:

• Refrigerate: Store leftovers in an airtight container for up to 4 days

• Freeze: Freeze cooled casserole in portions for up to 2 months

• 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.

Beef and Rice Casserole

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• Author: easysweetmeal
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Savory ground beef, mushrooms, and rice baked in a creamy sauce under a blanket of melted cheddar—comfort food at its easiest!

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Ingredients

Scale 1x2x3x

• 1 lb ground beef (85% lean)

• 1 ½ tsp Italian seasoning

• Salt and pepper to taste

• 3 Tbsp butter, divided

• ¾ cup onion, diced

• 1 Tbsp garlic, minced

• 2 ½ cups beef broth

• 1 ¼ cups uncooked long-grain white rice

• 8 oz sliced button mushrooms

• 1 can (10.5 oz) cream of mushroom soup

• ½ cup milk

• ½ cup sour cream

• 2 cups shredded cheddar cheese, divided

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Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.

Step 2: Brown the Ground Beef

In a large skillet or pot over medium-high heat:

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• Brown the ground beef, breaking it up as it cooks

• Season with Italian seasoning, salt, and pepper

• Drain excess grease and set the cooked beef aside

Step 3: Cook Aromatics and Rice

• In the same pot, melt 2 tablespoons of butter

• Sauté diced onions for about 5 minutes until soft

• Add garlic and cook for another minute

• Stir in beef broth, remaining 1 Tbsp butter, and uncooked rice

• Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes

Step 4: Add Mushrooms and Simmer

• Place the sliced mushrooms on top of the rice mixture (do not stir)

• Cover and cook for another 5–10 minutes until the rice is tender

• Remove from heat and let stand, covered, for 10 minutes

Step 5: Mix the Filling

• Add the cooked beef, cream of mushroom soup, milk, sour cream, and 1 cup of shredded cheddar cheese

• Mix everything until well combined

Step 6: Assemble and Bake

• Pour the mixture into the prepared casserole dish

• Sprinkle the remaining 1 cup of cheddar cheese over the top

• Cover with foil and bake for 20 minutes, until hot and bubbly

• Optional: Broil uncovered for 2–3 minutes for a golden cheese crust

Notes

• Use sharp cheddar for maximum cheesy flavor

• For best results, shred your own cheese—it melts more smoothly than pre-shredded

• Let the casserole rest 5 minutes after baking before serving

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

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