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- 1
Heat the oven
Preheat the oven to 350F and lightly grease a 9x13 casserole dish. This whole thing comes together in one pot before it ever hits the oven, so you only have one pan to wash.
- 2
Brown the beef
Brown 1 lb ground beef in a large pot over medium-high heat, breaking it up as it cooks. Season with the Italian seasoning and a good pinch of salt and pepper. Drain off the grease, move the beef to a plate, and cover with foil.
- 3
Cook the onion and garlic
Melt 2 tablespoons of the butter in the same pot. Add the diced onion and cook about 5 minutes until soft, then add the minced garlic and cook 1 minute more.
- 4
Simmer the rice
Add the beef broth, the last tablespoon of butter, and the uncooked rice. Stir, bring to a boil, then drop to a low simmer. Cover tightly and cook 10 minutes.
- 5
Add the mushrooms
Scatter the sliced mushrooms over the top, put the lid back on, and cook another 5 to 10 minutes until the rice is tender (check your rice package for timing). Don't stir during this part or the rice gets gummy.
- 6
Let it rest
Turn off the heat and leave the lid on for 10 minutes. Any rice stuck to the bottom will loosen up on its own.
- 7
Stir it all together
Add the browned beef back in along with the cream of mushroom soup, milk, sour cream, and half the shredded cheddar. Gently stir until everything is creamy and combined.
- 8
Bake
Spread the mixture into the greased dish, top with the remaining cheddar, cover, and bake 20 minutes until hot and melty. Serve.
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Cheesy Ground Beef and Rice Casserole
Created by: BudgetBites
Ingredients
- 1 lb ground beef
- 1 1/2 tsp Italian seasoning
- salt and pepper
- 3 tbsp butter
- 3/4 cup onion
- 1 tbsp garlic
- 2 1/2 cup beef broth
- 1 1/4 cup long grain white rice
- 8 oz button mushrooms
- 10 1/2 oz cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cup cheddar cheese
Instructions
- Heat the ovenPreheat the oven to 350F and lightly grease a 9x13 casserole dish. This whole thing comes together in one pot before it ever hits the oven, so you only have one pan to wash.
- Brown the beefBrown 1 lb ground beef in a large pot over medium-high heat, breaking it up as it cooks. Season with the Italian seasoning and a good pinch of salt and pepper. Drain off the grease, move the beef to a plate, and cover with foil.
- Cook the onion and garlicMelt 2 tablespoons of the butter in the same pot. Add the diced onion and cook about 5 minutes until soft, then add the minced garlic and cook 1 minute more.
- Simmer the riceAdd the beef broth, the last tablespoon of butter, and the uncooked rice. Stir, bring to a boil, then drop to a low simmer. Cover tightly and cook 10 minutes.
- Add the mushroomsScatter the sliced mushrooms over the top, put the lid back on, and cook another 5 to 10 minutes until the rice is tender (check your rice package for timing). Don't stir during this part or the rice gets gummy.
- Let it restTurn off the heat and leave the lid on for 10 minutes. Any rice stuck to the bottom will loosen up on its own.
- Stir it all togetherAdd the browned beef back in along with the cream of mushroom soup, milk, sour cream, and half the shredded cheddar. Gently stir until everything is creamy and combined.
- BakeSpread the mixture into the greased dish, top with the remaining cheddar, cover, and bake 20 minutes until hot and melty. Serve.