Cheesy Ground Beef and Rice Casserole
Browned beef, mushrooms, and rice baked in a creamy sauce under melted cheddar.
Equipment
- Large skillet
- 2 quart baking dish
- Mixing spoon
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb ground beef 85 percent lean
- ½ cup yellow onion chopped
- 1 cup cremini mushrooms diced
- 2 cup cooked long grain rice cooled
- 1 can condensed cream of mushroom soup about 10 ounces
- ½ cup whole milk
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a 2 quart baking dish.
- Brown. Cook the beef and onion in a skillet over medium heat 6 to 8 minutes until no pink remains, then drain.
- Mushrooms. Add the mushrooms and cook 3 minutes until the liquid evaporates.
- Combine. Stir in the rice, soup, milk, and pepper and spread in the dish.
- Bake. Top with cheddar and bake 25 to 30 minutes until bubbly and 165 degrees F in the center. Rest 5 minutes.
Notes
Substitutions: Use Monterey Jack or Swiss in place of cheddar, or cream of chicken soup in place of mushroom.
Tips: Cook the mushrooms before mixing to avoid a watery casserole, and skip added salt since the soup is salty.
Storage: Refrigerate up to 3 days or freeze up to 2 months. Reheat to 165 degrees F.