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This creamy and cheesy ground beef and rice casserole is one of those classic comfort food dinners that comes together almost entirely from pantry staples. It is the ultimate fix for busy weeknights you get a hot bubbling meal with minimal prep and loads of hearty flavor thanks to a few smart shortcuts.
I first made this after a long school week hoping for an easy win. My husband called it the best casserole he had ever eaten and now we all look forward to it after a hectic day.
Ingredients
- Ground beef: good quality 85 percent lean brings savory richness and protein
- Italian seasoning: try to find a blend with dried basil and oregano for extra aroma
- Onion: pick firm bright onions without soft spots they add sweetness and body
- Garlic: fresh garlic cloves give better flavor than powdered
- White long grain rice: select unprocessed long grain for best fluffiness
- Beef broth: low sodium is best so you can control saltiness choose a carton rather than bouillon for depth
- Button mushrooms: firm and white will give earthy flavor and a satisfying bite clean well
- Cream of mushroom soup: use a trusted brand for creamy texture or homemade if you love to cook from scratch
- Milk: any variety works whole milk brings extra creaminess
- Sour cream: opt for full fat for richer flavor
- Cheddar cheese: sharp or medium always shred your own for meltier results
- Butter: unsalted gives you control and softens aromatics
- Salt and black pepper: to season each layer and enhance every flavor
Step-by-Step Instructions
- Brown the Ground Beef:
- In a large pot heat the ground beef over medium high and cook until fully browned breaking it up as you go This is where lots of beefy flavor develops Add salt pepper and Italian seasoning so the meat gets seasoned early
- Sauté the Aromatics:
- Spoon out the beef and add some butter to the same pot Toss in the diced onion and cook on medium until translucent and soft about five minutes This step lets the onion sugars release then add minced garlic and give it all another minute for fragrant depth
- Cook the Rice and Mushrooms:
- Pour in beef broth with the rest of the butter and stir in the uncooked rice Make sure every grain is coated Bring this to a boil then reduce to a gentle simmer Cover tightly so the steam does its magic After ten minutes scatter mushrooms over the top keep covered and let them steam right over the rice No stirring lets the rice stay fluffy
- Rest the Rice:
- Turn off the heat but keep the lid on Resist peeking Letting it sit 10 minutes is crucial so the rice fully steams and any bits stuck underneath release The texture will be just right
- Combine and Mix:
- Uncover and add the ground beef back in along with cream of mushroom soup milk sour cream and half of your shredded cheese Stir very gently until everything is thick creamy and glossy
- Transfer and Bake:
- Scoop it all into a greased casserole dish Sprinkle over the remaining cheese in a thick even layer so you get that melty golden topping Cover and bake until bubbly and gooey hot Let it rest briefly before serving
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My favorite thing is adding extra sharp cheddar for a tangy bite My youngest always sneaks the first piece of cheese off the top just like I did as a kid This recipe has saved many dinner panics and everyone ends up happy
Storage Tips
Cool the casserole completely before covering Snugly wrap with plastic or transfer to airtight containers It will keep in the refrigerator for three to four days and stays moist after reheating For longer storage freeze portions individually wrapped then thaw overnight in the fridge and microwave or bake until warmed through
Ingredient Substitutions
If you are not a fan of mushrooms swap them out for chopped bell peppers or frozen peas for extra color and sweetness Greek yogurt can sub for sour cream in a pinch Use ground turkey or chicken instead of beef if desired If you like spice sprinkle in some crushed red pepper for a gentle kick
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Serving Suggestions
This casserole is a meal on its own but a simple green salad with vinaigrette adds freshness and crunch Warm bread or soft dinner rolls help mop up every cheesy bite For extra veggies stir in steamed broccoli or serve with roasted carrots
Cultural Historical Context
Ground beef and rice casseroles are a longtime American staple born of the need for budget friendly filling meals Soup can casseroles rose to fame in the mid century kitchens offering comfort and convenience This recipe honors that tradition but feels as cozy and current as ever at any family table
Frequently Asked Questions
- → Can I use brown rice instead of white?
Yes, but brown rice requires a longer cooking time and extra broth. Ensure it's fully cooked before baking.
- → How can I make this dish ahead?
Assemble and refrigerate up to 2 days in advance. Bake just before serving for the best texture and flavor.
- → Do I have to add mushrooms?
No, you can swap mushrooms for veggies like peas, carrots, or corn for a different flavor and added color.
- → What can I substitute for cream of mushroom soup?
A homemade white sauce or cream of chicken soup works well if you want to avoid canned soup.
- → Is this casserole freezer friendly?
Absolutely! Allow the dish to cool, then freeze in portions. Reheat in the oven or microwave as needed.