Cheesy Ground Beef Rice Casserole (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 g ground beef (85% lean)
02 -
1.5 teaspoons Italian seasoning
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
3 tablespoons unsalted butter, divided
06 -
120 g onion, diced
07 -
1 tablespoon garlic, minced
08 -
600 ml beef broth
09 -
220 g uncooked long grain white rice (not instant rice)
10 -
225 g button mushrooms, sliced and washed
11 -
295 g cream of mushroom soup
12 -
120 ml milk, any variety
13 -
120 g sour cream
14 -
200 g cheddar cheese, shredded, divided
# Instructions:
01 -
Preheat oven to 175°C. Lightly grease a 33 x 23 cm baking dish.
02 -
Heat a large pot over medium-high heat. Add ground beef and cook, breaking up with a spoon. Season with salt, pepper, and Italian seasoning. Cook until browned and cooked through.
03 -
Drain excess fat from the beef. Transfer cooked beef to a plate and cover with foil to keep warm.
04 -
In the same pot, melt 2 tablespoons butter over medium heat. Add diced onion and cook for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 -
Add beef broth, remaining 1 tablespoon butter, and uncooked rice to the pot. Stir well. Bring liquid to a boil, then reduce to a simmer. Cover tightly and cook for 10 minutes.
06 -
Add sliced mushrooms to the pot, replace the cover, and continue simmering for 5 to 10 more minutes. Follow the rice package instructions for precise timing. Do not stir the rice.
07 -
Remove pot from heat. Keeping it covered, allow rice to stand undisturbed for 10 minutes so any rice at the base loosens naturally.
08 -
Add reserved ground beef, cream of mushroom soup, milk, sour cream, and half of the cheddar cheese to the pot. Stir gently until evenly combined.
09 -
Transfer the mixture to the prepared baking dish. Sprinkle remaining cheddar cheese evenly on top.
10 -
Cover the dish with foil and bake for 20 minutes until cheese is melted and casserole is bubbling. Serve hot.
# Notes:
01 -
This dish can be assembled up to 2 days in advance. Store covered in the refrigerator and allow to sit at room temperature for 30 minutes before baking.
02 -
Frozen peas, carrots, or corn may be substituted for mushrooms as desired.
03 -
Leftovers freeze well and can be reheated safely.