Beef and Rice Casserole

This Beef and Rice Casserole is the ultimate comfort food that checks all the boxes—easy, cheesy, and packed with flavor. It’s one of those recipes you’ll turn to time and time again, especially on busy nights or when the weather calls for something warm and hearty.

Why You’ll Love This Recipe

It’s simple to make using pantry staples, and the results are nothing short of delicious. The combination of creamy, cheesy layers with savory beef, mushrooms, and perfectly cooked rice is irresistible. Plus, it’s a one-pan meal that’s ready in just over an hour, and it’s even better the next day!

How I Make It

1. Brown the Beef: I use 85% lean ground beef for the best flavor. Italian seasoning adds the perfect touch.
2. Sauté the Veggies: Onions and garlic in butter create the base for all that flavor.
3. Cook the Rice: I cook it in beef broth so it absorbs all that savory goodness.
4. Add the Creamy Ingredients: Cream of mushroom soup, sour cream, and cheese turn this into a creamy dream.
5. Bake: Let that cheese melt and get golden—you’ll be glad you waited!

Tips for Success:

• Use Regular Rice: Don’t use instant rice. Long-grain rice gives a creamier texture.
• Make It Ahead: Prepare it the night before and bake when you’re ready to eat.
• Freeze Leftovers: Make a double batch and freeze half for easy meals later.

Recipe: Beef and Rice Casserole

Ingredients:

• 1 lb ground beef (85% lean)
• 1 ½ tsp Italian seasoning
• Salt and pepper, to taste
• 3 tbsp butter, divided
• ¾ cup diced onions
• 1 tbsp minced garlic
• 2 ½ cups beef broth
• 1 ¼ cups uncooked long-grain white rice
• 8 oz sliced button mushrooms
• 1 can (10.5 oz) cream of mushroom soup
• ½ cup milk
• ½ cup sour cream
• 2 cups cheddar cheese, divided

Instructions:

1. Preheat oven to 350°F (175°C).
2. Brown the ground beef in a large pot over medium-high heat, seasoning with Italian seasoning, salt, and pepper. Drain excess grease and set beef aside.
3. In the same pot, melt 2 tbsp butter. Sauté onions until softened (about 5 minutes), then add garlic and cook for 1 minute.
4. Add beef broth, remaining butter, and rice. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
5. 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 for 10 minutes.
6. Stir in the cooked beef, cream of mushroom soup, milk, sour cream, and half the cheese.
7. Transfer to a greased 9×13 casserole dish and top with remaining cheese. Cover and bake for 20 minutes until cheese is melted and bubbly.
8. Enjoy your delicious, homemade casserole!

Notes:

• Make Ahead: Assemble the casserole and refrigerate for up to 2 days before baking.
• Veggie Substitutes: Swap mushrooms for peas, carrots, or corn if desired.
• Freezing: Leftovers freeze well for up to 3 months.

This Beef and Rice Casserole is sure to become a family favorite. Enjoy the creamy, cheesy comfort it brings to your table!