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Beef and Rice Casserole

5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: easy dinners
Prep Time: 10 minutes
Cook Time: 50 minutes

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 9x13 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.