Cheesy Ground Beef and Rice Casserole
This easy and cheesy ground beef and rice casserole is a family favorite. It's packed with flavor, and the leftovers reheat well for lunch the next day.
Ingredients
- 1 lb. ground beef 85% lean
- 1.5 teaspoons Italian seasoning
- Salt/Pepper
- 3 Tablespoons butter divided
- ¾ cup onions diced
- 1 Tablespoon garlic minced
- 2 ½ cups beef broth
- 1 ¼ cups uncooked white long grain rice
- 8 oz. sliced button mushrooms washed
- 10.5 oz. cream of mushroom soup
- ½ cup milk
- ½ cup sour cream
- 2 cups cheddar cheese divided
Instructions
- Preheat oven to 350°F
- Brown ground beef in large saucepan over medium heat. While the beef is cooking, mix in salt, pepper and Italian seasonings.
- Drain the grease and transfer to a plate. Cover with foil.
- In a separate pot, melt 2 TBS butter. Stir in the chopped onions. Cook for 5 minutes or until softened.
- Stir in the garlic, and continue to cook for one more minute.
- Add beef broth and butter to the rice Mix well.
- Bring to boil, then reduce to a simmer.
- Wrap tightly and cook for 10 minutes.
- Add the mushrooms and cover. Cook for another 5-10 minutes. For exact cooking times, refer to the rice package. Do NOT stir the rice.
- Turn off the heat, cover the pot and leave it to stand for 10 minutes. Rice that is stuck to the bottom of the pot should be removed.
- Mix the cream of mushroom soup, ground beef, milk, sourcream, and half of the cheese. Mix well.
- Add to an ungreased 9x13 casserole dish. Sprinkle with the remaining cheese.
- Cover and bake for 20 minutes . Serve!
