Ground Beef Rice Casserole
This Ground Beef Rice Casserole is an easy dinner that your family and friends will love because it is the ultimate comfort food. Made with beef, seasoning, rice, mushrooms, cheese and more, all baked together into a delicious casserole.
- Cooking spray or a couple teaspoons oil to grease skillet
- 1 lb. ground beef 85% or 90% lean
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 3 tablespoon butter divided
- ¾ cup onions chopped, about 1 small
- 1 tablespoon fresh garlic chopped fine
- 2 ½ cups beef broth
- 1 ¼ cups uncooked white rice long grain
- 8 oz. package sliced button mushrooms or baby bellas
- 10 oz cream of mushroom soup substitute or the can if that’s what you have on hand
- ½ cup milk
- ½ cup sour cream
- 2 cups medium cheddar cheese shredded or your favorite variety, divided
Preheat oven to 350º F.
Coat a large non stick skillet over medium heat. Crumble ground beef into pan then add oregano, basil, garlic powder, and salt and pepper and cook until browned and no longer pink. Remove cooked meat to a plate and drain any excess grease from pan.
In the same skillet, heat butter over medium heat. Add chopped onions and cook until softened and lightly browned. Add garlic and cook for one minute.
Add beef broth, rice, and remaining 1 tablespoon butter. Stir to combine then bring mixture to a boil. Cover pan, reduce heat to low and simmer for 15 minutes. Uncover and add the sliced mushrooms on top of the rice without stirring. Cover the pan again and let stand on low heat for 5 more minutes.
Turn heat off and remove lid. Add the cooked ground beef, cream of mushroom soup, milk, sour cream and 1 cup shredded cheese. Gently combine. You may need to do this in a large bowl if your skillet isn’t big enough.
Add beef mixture to casserole dish that’s been coated in cooking spray. Top with reamining cheese. Bake for 20-25 minutes until hot, bubbly and cheese is melted.
Top with sliced green onions.
My cream of mushroom soup substitute is a must for this recipe. However, a can of condensed soup will work as well. Any variety “cream of…” can be substituted to your taste preference.
You can also skip the mushroom soup and increase the amount of sour cream to one cup.
Try Italian seasoning blend in place of oregano and basil.
Add one 14 oz. can drained petite diced tomatoes, Rotel, or 2- 4 ounce cans of chopped green chili to add a zesty note to this recipe.
To freeze: store in a freezer safe container for up to 3 months. Thaw in refrigerator overnight. Reheat normally.
Store leftovers covered in the refrigerator for up to 4 days.
Calories: 580kcal | Carbohydrates: 39g | Protein: 33g | Fat: 32g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1070mg | Potassium: 653mg | Fiber: 1g | Sugar: 3g | Vitamin A: 706IU | Vitamin C: 3mg | Calcium: 355mg | Iron: 3mg