CHEESY GROUND BEEF AND RICE CASSEROLE

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Prep time: 10 mins | Cook time: 50 mins | Total time: 1 hr | Servings: 6

This pantry-friendly recipe is another of my favorite casserole packed with so much flavor. A family-approved meal that guarantees the best and creamiest casserole you’ll ever make!

Ingredients

3 tbsp butter, separated

1 pound ground beef, 85% lean

¾ c. onions, diced

1 tbsp garlic, minced

1.5 tsp Italian seasoning

2 ½ c. beef broth

2 c. cheddar cheese, separated

8 ounces sliced button mushrooms, washed

½ c. milk, any kind

10.5 ounces cream of mushroom soup

½ c. sour cream

Salt/Pepper

1 ¼ c. uncooked white long-grain rice, (not instant rice)

How to make Cheesy Ground Beef and Rice Casserole

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: In a large pot, cook the ground beef over medium-high heat. Stir in the salt, pepper, and Italian seasonings as the meat cooks. When done, drain the grease, place the beef on a plate, and tent with foil.

Step 3: In the now-empty pot, melt 2 tbsp butter. Once the butter has melted, add the diced onions to the pot and cook for about 5 minutes or until softened. Then, add the garlic and continue to cook for a minute more.

Step 4: Pour in the broth and add the butter and rice. Stir well and bring to a boil. Once boiling, decrease the heat to a simmer. Put the lid on and cook for about 10 minutes.

Step 5: Remove the cover and add the mushrooms. Cover the pot again and continue to cook for another 5 to 10 minutes. For the exact cooking time, refer to the rice package directions. Make sure not to stir the rice at this point.

Step 6: Turn off the heat, but leave the lid on. Allow the casserole to stand for about 10 minutes, undisturbed.

Step 7: Into the pot, stir in the ground beef, cream of mushroom soup, milk, sour cream, and half of the cheese. Then, to a lightly greased 9 x 13-inch casserole dish, pour the mixture and top with the rest of the cheese.

Step 8: Place in the preheated oven and bake the casserole for about 20 minutes, covered.

Notes:

For this recipe, you can also use brown rice. Simply refer to the package directions for the exact cooking time and the amount of liquid needed. You need3 plus 3/4 cups of cooked rice for this casserole.

Make this in advance. Assemble, cover, and keep in the fridge for up to 2 days. Before baking, allow the casserole to sit for about 30 minutes, then bake at 350 degrees for approximately 25 to 30 minutes.

Swap mushrooms with frozen peas, carrots, and/or corn.

Keep any leftovers in the freezer for a quick meal.

Nutrition Facts:

Calories: 480 kcal, Carbohydrates: 23g, Protein: 33g, Fat: 28g, Saturated Fat: 17g, Trans Fat: 1g, Cholesterol: 116mg, Sodium: 1085mg, Potassium: 650mg, Fiber: 1g, Sugar: 3g, Vitamin A: 714IU, Vitamin C: 3mg, Calcium: 354mg, Iron: 3mg

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...