Creamy Beef Mushroom Rice Bake (Print Version)

# Ingredients:

→ Main Components

01 - 450 g ground beef (93% lean)
02 - 225 g mushrooms, chopped (cremini or white button)
03 - 1 small onion, diced
04 - 190 g uncooked long grain white rice
05 - 305 g low sodium cream of mushroom soup
06 - 240 ml beef broth
07 - 120 g full fat sour cream
08 - 5 g garlic powder
09 - Salt, to taste
10 - Black pepper, to taste

→ Optional Topper

11 - 115 g sharp cheddar cheese, shredded

# Instructions:

01 - Preheat oven to 175°C. Lightly grease a 33 x 23 cm baking dish to prevent sticking.
02 - In a large skillet over medium heat, cook ground beef, mushrooms, and onion, breaking up the beef, until browned and onions are translucent, about 10 minutes. Drain any excess fat.
03 - In a large mixing bowl, blend the sautéed beef mixture with uncooked rice, cream of mushroom soup, beef broth, sour cream, garlic powder, salt, and black pepper. Stir thoroughly to ensure even distribution.
04 - Transfer the mixture into the prepared baking dish and level the surface with a spatula.
05 - Cover the dish tightly with foil and bake for 50–60 minutes, or until the rice is tender and most liquid is absorbed.
06 - If using, remove the foil and evenly distribute the shredded cheddar over the surface. Bake uncovered for an additional 5 minutes, or until cheese is melted and bubbling.
07 - Allow to stand for at least 3 minutes to let the sauce thicken before serving.

# Notes:

01 - Substitute ground turkey or chicken for beef as desired.
02 - For brown rice, bake an extra 15–20 minutes and add more broth if necessary.
03 - Greek yogurt may replace sour cream for a lighter option.
04 - Enhance nutrition by adding bell pepper, peas, or other chopped vegetables.
05 - Taste the blend before baking to fine-tune seasoning.
06 - Rinsing rice before cooking prevents a gummy texture in the final bake.
07 - Dish can be assembled up to a day ahead and refrigerated. If baking directly from cold, add 10 minutes to the bake time.
08 - Store leftovers in an airtight container, refrigerated, for up to 3 days. Reheat in oven or microwave as needed.

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