Cheesy Ground Beef and Rice Casserole

Ingredients

1 tbsp garlic, minced

1 pound ground beef, 85% lean

1.5 tsp Italian seasoning

3 tbsp butter, divided

¾ c. onions, diced

2 ½ c. beef broth

8 ounces sliced button mushrooms, washed

½ c. milk, any kind

10.5 ounces cream of mushroom soup

½ c. sour cream

2 c. cheddar cheese, divided

1 ¼ c. uncooked white long-grain rice, (not instant rice)

Salt/Pepper

Instructions

Set the oven to 350 degrees.

In a large pot over medium-high heat, cook the ground beef until browned. As the beef cooks, stir in the salt, pepper, and Italian seasonings.

After draining the grease, transfer the beef to a plate and tent with foil.

In the now-empty pot, melt 2 tbsp butter. Once melted, add the diced onions and sauté for about 5 minutes until tender.

Add the garlic, stir, and cook for another minute.

Pour in the beef broth and add the butter and rice. Mix well. Bring everything to a boil, then decrease it to a simmer. Tightly cover the pot and cook for 10 minutes more.

Add the mushrooms and put the lid back on. Cook for additional 5 to 10 minutes. (See package directions for the exact cooking time) DO NOT STIR.

Turn off the heat, leaving the lid on. Allow the casserole to stand for 10 minutes.

After 10 minutes, stir in the ground beef, cream of mushroom soup, milk, sour cream, and half of the cheese.

To a lightly greased 9 x 13-inch casserole dish, transfer the mixture and sprinkle with the rest of the cheese. Tent and bake in the preheated oven for 20 minutes.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

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Frequently Asked Questions:

Can I use a different type of ground meat?

Yes, you can substitute the ground beef with other ground meats like turkey, chicken, or pork based on your preferences.

Can I use a different type of rice?

The recipe calls for uncooked white long-grain rice.

While it’s recommended not to use instant rice, you can use other types of white rice like jasmine or basmati.

Adjust the cooking time accordingly if you use a different type of rice.

What can I substitute for cream of mushroom soup?

If you prefer not to use cream of mushroom soup, you can substitute it with cream of chicken soup, cream of celery soup, or a homemade white sauce made with butter, flour, and milk.

Can I make this casserole ahead of time?

Yes, you can prepare the casserole in advance and refrigerate it until you’re ready to bake.

Just make sure to adjust the baking time as needed if the dish is cold from the refrigerator.

Can I freeze leftovers?

Yes, you can freeze any leftovers in an airtight container.

When reheating, you may need to add a little extra liquid to maintain the desired consistency as rice dishes can thicken when frozen.

Can I use fresh mushrooms instead of canned?

Yes, you can use fresh mushrooms instead of canned.

Simply slice and cook them in the same pot with the onions and garlic until they’re tender before continuing with the recipe.

What can I use as a substitute for Italian seasoning?

If you don’t have Italian seasoning on hand, you can create your own blend using dried herbs like basil, oregano, thyme, and rosemary.

Use equal parts of these herbs to match the Italian seasoning’s flavor.

Can I make this casserole in advance and reheat it?

Yes, you can prepare the casserole ahead of time, refrigerate it, and reheat it when you’re ready to serve.

Make sure to adjust the reheating time to ensure it’s heated through.

Are there any alternative cheese options I can use?

While cheddar cheese is the primary cheese used in this recipe, you can experiment with other cheese varieties like mozzarella, Monterey Jack, or Swiss to create different flavor profiles.

What’s the best way to store leftovers?

To store leftovers, transfer them to an airtight container and refrigerate for up to three to four days.

Reheat in the oven or microwave when you’re ready to enjoy the leftovers.