You know those recipes that just hit the spot every single time? This Beef and Rice Casserole is my absolute favorite. I stumbled upon it years ago when I was scrounging through my pantry, trying to cobble together dinner. Now, it’s the dish I crave when I’ve had a rough day or when the weather turns chilly.
Why I Can’t Get Enough of This Casserole
- First off, it’s dead simple. I’m talking “throw it together while helping the kids with homework” easy. Plus, it uses stuff I always have on hand. No fancy ingredients here!
- But the real magic? It’s like a warm hug in a dish. Creamy, cheesy, with that savory beef flavor… mmm. I’ve literally had to portion it out and freeze some right away to stop myself from eating the whole darn thing!
Let’s Cook!
Okay, here’s how I whip this up:
- Brown the beef: I use 85% lean because I like a little fat for flavor. While it’s cooking, I throw in some Italian seasoning. Trust me, it makes a difference!
- Veggie time: Onions and garlic are non-negotiable for me. They add so much flavor. I sauté them in butter until they’re soft and fragrant.
- Rice is nice: Here’s my secret – I cook the rice right in the beef broth. It soaks up all that beefy goodness.
- Creamy dreamy: This is where it gets good. Mix in cream of mushroom soup, sour cream, and a heap of cheese. I won’t judge if you sneak a taste (or three) at this point.
- Bake and try to wait patiently: Pop it in the oven and let that cheese get all melty and golden. The waiting is the hardest part!
My Top Tips
- Don’t use instant rice! I learned this the hard way. Regular long-grain rice gives you a much creamier result.
- Make it ahead: Sometimes I’ll assemble this the night before, then just pop it in the oven when I get home from work. Dinner, solved!
- Freeze for later: Future you will thank present you. I often make a double batch and freeze half for those nights when cooking feels impossible.
Recipe time! Here’s how I make my favorite Beef and Rice Casserole:
Ingredients
- 1 lb ground beef 85% lean
- 1.5 tsp Italian seasoning
- Salt and pepper to taste
- 3 Tbsp butter divided
- 3/4 cup onions diced
- 1 Tbsp garlic minced
- 2 1/2 cups beef broth
- 1 1/4 cups uncooked long grain white rice
- 8 oz sliced button mushrooms
- 1 can 10.5 oz cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cups cheddar cheese divided
Instructions
- Preheat oven to 350°F (175°C).
- In a large pot, brown the ground beef over medium-high heat. Season with Italian seasoning, salt, and pepper. Drain excess grease and set beef aside.
- In the same pot, melt 2 Tbsp butter. Add onions and cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
- Add beef broth, remaining butter, and rice. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
- Add mushrooms on top (don’t stir), cover, and cook for another 5-10 minutes until rice is tender.
- Remove from heat and let stand, covered, for 10 minutes.
- Stir in the cooked beef, cream of mushroom soup, milk, sour cream, and half the cheese.
- Transfer to a greased 9×13 casserole dish. Top with remaining cheese.
- Cover and bake for 20 minutes until cheese is melted and bubbly.
- Enjoy your homemade Beef and Rice Casserole!
Notes
- For a make-ahead meal, assemble the casserole, cover, and refrigerate for up to 2 days before baking.
- Feel free to swap mushrooms for frozen peas, carrots, or corn.
- Leftovers freeze well for up to 3 months.
