Cheesy Ground Beef And Rice Casserole Recipe

Ben Carraoli

Cheesy Ground Beef And Rice Casserole Recipe

I just made this cheesy ground beef and rice casserole for dinner last night — and honestly, it turned out even better than I imagined. As the beef browned and the onions softened, the cozy aroma filled the whole kitchen.

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Prep Time 10

Cook Time 50

Servings: 6

Ingredients Method Notes

Ingredients

1 lb ground beef 85% lean — this gives great flavor with just the right amount of moisture.
1.5 teaspoons Italian seasoning — adds a warm herby flavor that pairs beautifully with beef.
Salt and pepper to taste — essential for seasoning each layer of the casserole.
3 tablespoons butter divided — allows the onions and rice to cook with rich flavor.
¾ cup diced onions — fresh onions give the casserole sweetness and depth.
1 tablespoon minced garlic — fresh garlic always creates the best aroma and taste.
2 ½ cups beef broth — gives the rice incredible flavor as it cooks.
1 ¼ cups uncooked long-grain white rice — long-grain rice cooks fluffy and separate; avoid instant rice because it becomes mushy.
8 oz sliced button mushrooms — fresh mushrooms add earthy flavor and a nice texture.
10.5 oz can cream of mushroom soup — brings creaminess and blends everything together.
½ cup milk — thins out the sauce and adds richness.
½ cup sour cream — adds tanginess and a smooth velvety texture.
2 cups shredded cheddar cheese divided — freshly shredded cheese melts better and creates a gooey top.

Method

Start by browning the ground beef in a large pot over medium-high heat. Season it with salt, pepper, and Italian seasoning, then drain excess grease and set it aside.
In the same pot, melt some butter and sauté the diced onions until soft. Add garlic and cook just until fragrant to build a flavorful base.
Pour in the beef broth along with the remaining butter. Add the uncooked long-grain rice and bring it to a boil. Reduce the heat, cover, and let it simmer for about 10 minutes.
Stir in the mushrooms, cover again, and continue simmering until the rice is fully cooked. Once done, turn off the heat and let the rice rest, covered, so it becomes fluffy and evenly cooked.
Add the cooked beef back into the pot with the rice. Mix in the cream of mushroom soup, milk, sour cream, and half the cheese until everything is creamy and well combined.
Transfer the mixture into a greased casserole dish and top it with the remaining cheese. Cover and bake at 350°F for about 20 minutes, until hot and melted.

Notes

I always grate the cheese at home — it melts smoother and tastes fresher than packaged shredded cheese.
I let the casserole rest for a few minutes before serving so it firms up just enough for clean scooping.
I love topping it with chopped green onions or parsley to brighten the flavors.
Sometimes I double the recipe and freeze half of it for an easy future dinner.