Cheesy Beef and Rice Casserole

This hearty cheesy ground beef and rice casserole transforms simple ingredients into a comforting, crowd-pleasing dinner that will satisfy the entire family. The combination of savory beef, fluffy rice, and gooey cheese creates a meal that feels like a warm hug on a plate.

I first made this casserole during a particularly hectic week when I needed something filling that would provide leftovers. My family immediately declared it their new favorite comfort food, and it's been in our regular rotation ever since.

Ingredients

• Ground beef: 85% lean provides the perfect balance of flavor and texture without excessive grease
• Italian seasoning: Adds aromatic herbs without needing to measure multiple spices
• Butter: Enhances richness and helps build flavor when sautéing
• Diced onions and garlic: Create an aromatic flavor base
• Beef broth: Infuses the rice with savory flavor as it cooks
• Long grain white rice: Offers the perfect texture look for a non-instant variety
• Fresh mushrooms: Add earthy flavor and meaty texture
• Cream of mushroom soup: Creates a creamy binding sauce
• Sour cream: Adds tanginess and creaminess
• Cheddar cheese: Forms both the gooey interior and crispy top

Step-by-Step Instructions

Prepare the Beef:

Brown ground beef over medium high heat until no longer pink. Season with Italian seasoning, salt and pepper as it cooks. This early seasoning step ensures the meat itself is flavorful. Drain any excess grease then transfer to a plate and cover with foil to keep warm.

Create the Flavor Base:

Melt butter in the same pot and add diced onions. Cook for a full 5 minutes until they become translucent and slightly golden. This slow sauté develops natural sweetness. Add garlic and cook just until fragrant about 1 minute. Cooking garlic too long can make it bitter.

Cook the Rice:

Add beef broth, another tablespoon of butter, and the uncooked rice to the pot. Bring the mixture to a gentle boil before reducing to a simmer. Cover tightly to trap steam which is crucial for properly cooking the rice. Let it cook undisturbed for 10 minutes.

Incorporate Mushrooms:

Add the sliced mushrooms on top of the rice without stirring. Replace the cover and continue cooking for 5-10 more minutes according to your rice package directions. Resist the urge to stir as this can make the rice gummy.

Rest the Rice:

Turn off the heat but keep the pot covered. Let everything stand for a full 10 minutes. This resting period allows any rice stuck to the bottom to release naturally and ensures even cooking throughout.

Combine the Casserole:

Return the cooked beef to the pot along with cream of mushroom soup, milk, sour cream, and half the cheese. Gently fold everything together until well combined. The mixture should be creamy and cohesive.

Bake to Perfection:

Transfer the mixture to a greased 9×13 casserole dish and sprinkle with remaining cheese. Cover with foil and bake for 20 minutes until hot throughout and the cheese is melted and bubbly.

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The cream of mushroom soup is truly the secret weapon in this recipe. I once tried substituting it with a homemade white sauce, but my family unanimously agreed the classic soup version had that nostalgic comfort food flavor they craved. Sometimes the convenient option really does deliver the best flavor.

Make Ahead Options

This casserole is perfect for preparing in advance. You can assemble the entire dish up to the baking step, cover tightly, and refrigerate for up to 2 days. When ready to serve, simply allow it to sit at room temperature for 30 minutes before baking. You might need to add an extra 10-15 minutes to the baking time if cooking from cold.

Vegetable Variations

The basic recipe is incredibly adaptable to whatever vegetables you have available. Fresh or frozen peas, diced carrots, bell peppers, or even broccoli florets make excellent additions. For frozen vegetables, just stir them in with the soup and cheese without thawing. Fresh harder vegetables like carrots should be sautéed with the onions to ensure proper cooking.

Leftovers Magic

Leftover casserole transforms beautifully into new meals. Try stuffing the cold casserole into bell peppers and baking until hot for a unique twice-baked experience. For lunch, warm portions can be wrapped in flour tortillas with extra cheese for hearty burritos. You can even thin leftover casserole with additional beef broth for a quick soup that tastes even better the next day.

Frequently Asked Questions

→ Can I use instant rice for this casserole?

Instant rice can be used, but adjust the cooking time and liquid as noted on the rice package to ensure proper consistency.

→ What type of cheese works best?

Cheddar cheese is recommended for its sharp, melty flavor, but you can substitute with Monterey Jack or Colby for a similar result.

→ Can I make this casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it unbaked for up to 24 hours. Add 5-10 extra minutes to the baking time when ready.

→ What can I substitute for cream of mushroom soup?

You can use cream of chicken soup or a homemade white sauce if cream of mushroom isn't available.

→ How do I prevent the rice from sticking?

Ensure the pot is tightly covered while simmering and avoid stirring the rice during cooking. This allows the rice to finish steaming properly.

→ Can this recipe be made vegetarian?

Yes, substitute the ground beef with cooked lentils, use vegetable broth, and add more mushrooms for a hearty vegetarian version.