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.
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
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.
