Of course! A Cheesy Mushroom and Beef Rice Casserole is the definition of comfort food. It’s hearty, satisfying, and relatively easy to make.
Here is a classic, foolproof recipe that delivers maximum flavor.
Cheesy Mushroom and Beef Rice Casserole
This one-pot meal is creamy, savory, and packed with cheesy goodness.
Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 6-8
Ingredients
· 1 tablespoon olive oil
· 1 pound lean ground beef
· 1 medium yellow onion, chopped
· 2 cloves garlic, minced
· 8 ounces cremini or white mushrooms, sliced
· 1 teaspoon dried thyme
· 1 teaspoon paprika (optional, for color and flavor)
· 1 (10.5 oz) can condensed cream of mushroom soup
· 1 cup beef broth or water
· 1 cup sour cream (or Greek yogurt for a tangier, lighter option)
· 1 ½ cups uncooked long-grain white rice (like Jasmine or Basmati)
· 2 cups shredded cheese, divided (a blend of sharp cheddar and mozzarella works perfectly)
· Salt and black pepper to taste
· Fresh parsley, chopped (for garnish)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the Beef and Veggies: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is softened. Drain off any excess grease.
- Sauté Mushrooms: Add the sliced mushrooms and minced garlic to the skillet. Cook for 5-7 minutes, until the mushrooms have softened and released their liquid. Stir in the dried thyme, paprika (if using), and season generously with salt and pepper.
- Combine the Casserole: To the skillet, add the uncooked rice, cream of mushroom soup, beef broth, and sour cream. Stir until everything is thoroughly combined. Bring the mixture to a gentle simmer.
- Add Cheese: Remove the skillet from the heat. Stir in 1 ½ cups of the shredded cheese until it melts into the mixture.
- Bake: Pour the entire mixture into the prepared baking dish. Cover tightly with foil and bake for 30 minutes.
- Add Topping and Finish Baking: After 30 minutes, remove the foil. The rice should be mostly cooked. Sprinkle the remaining ½ cup of cheese evenly over the top. Return to the oven, uncovered, for another 10-15 minutes, or until the cheese is melted and bubbly, and the rice is tender.
- Rest and Serve: Let the casserole stand for 10 minutes before serving. This allows the sauce to thicken and makes it easier to scoop. Garnish with fresh parsley.
Helpful Tips & Variations
· Creamier Casserole: For an even richer, creamier texture, add a 8-ounce block of softened cream cheese (cubed) in step 4 along with the soup and sour cream.
· Different Proteins: Feel free to substitute ground turkey, chicken, or pork for the beef. For a vegetarian version, use 2 cups of cooked brown lentils and replace the beef broth with vegetable broth.
· Add More Veggies: This is a great “clean out the fridge” dish. Add a cup of frozen peas, corn, or chopped broccoli florets when you stir in the soup.
· Use Brown Rice: To use brown rice, you will need to increase the liquid to 2 cups and the initial covered baking time to 50-60 minutes before adding the final cheese.
· Crispy Topping: For a crispy, buttery topping, mix the final ½ cup of cheese with ¼ cup of panko breadcrumbs and a tablespoon of melted butter before sprinkling it on.
· Make Ahead: You can assemble the casserole completely (through step 6) up to a day in advance. Cover and refrigerate. When ready to bake, you may need to add 5-10 minutes to the baking time since it will be cold.
This casserole is a complete meal in one dish, but it also pairs wonderfully with a simple green salad or some steamed green beans. Enjoy