Beef Rice Casserole (Print Version)
# Ingredients:
→ Core Ingredients
01 -
1 pound of ground beef, 85% lean
02 -
1 1/4 cups uncooked white rice, not instant
03 -
1 1/2 tsp Italian herbs
04 -
Salt and pepper to taste
05 -
2 1/2 cups beef stock
06 -
8 oz. button mushrooms, sliced and cleaned
07 -
10 1/2 ounces of packaged mushroom soup
08 -
1/2 cup of sour cream
09 -
1/2 cup of milk, any kind works
10 -
2 tablespoons garlic, minced
11 -
3/4 cup chopped onion
12 -
3 tablespoons of butter (split)
13 -
2 cups shredded cheddar, split
# Instructions:
01 -
Set oven to 350°F. Tip: This method cooks rice right in the pot. Prefer separate rice? Cook 3 3/4 cups on the side, and skip the broth.
02 -
In a big pot over medium-high heat, cook the ground beef. While it browns, season with salt, pepper, and Italian herbs. Once done, drain grease and move the beef to a plate, then cover it.
03 -
Using the same pot, melt 2 tablespoons of butter. Toss in the onions and sauté for about 5 minutes until tender. Stir in garlic and cook another minute.
04 -
Pour in the beef stock, remaining butter, and rice. Give it a mix, bring it to a boil, then drop the heat to low. Cover the pot snugly and let it simmer for 10 minutes.
05 -
Carefully place the sliced mushrooms into the pot. Cover again and cook another 5-10 minutes, following the rice directions. No stirring, keep it untouched!
06 -
Turn the heat off, leave the lid on, and let it sit undisturbed for 10 minutes. This lets the rice release if it’s stuck to the bottom.
07 -
Toss the beef back in the pot along with the mushroom soup, milk, sour cream, and half of the shredded cheese. Give it a good stir until it’s combined.
08 -
Spoon the mixture into a greased 9x13 dish. Sprinkle the rest of the cheese on top.
09 -
Cover the dish with foil and bake it for about 20 minutes. Serve warm!
# Notes:
01 -
You can prep this ahead of time, keeping it in the fridge for up to 2 days.
02 -
Swap mushrooms for frozen peas, corn, or carrots if you’d like.
03 -
Freeze any leftovers—they reheat perfectly.
04 -
Homemade chicken soup makes a great substitute for the canned version.