This Creamy Beef & Mushroom Rice Bake is the perfect comfort food to warm you up and fill your belly. It’s an easy, one-pan dish featuring tender ground beef, earthy mushrooms, and fluffy rice all baked together in a creamy sauce. With minimal prep and simple ingredients, this casserole is ideal for busy weeknights or when you’re craving a comforting home-cooked meal. Serve it with a side salad or steamed veggies for a complete dinner that the whole family will love.
Table of Contents
- Ingredients
- Instructions
- Cook Notes & Tips
- Recipe Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 oz button or cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup long-grain white rice (uncooked)
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups beef broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick spray or butter.
- Cook the Ground Beef
- In a large skillet over medium heat, add the olive oil. Add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
- Once browned, remove excess grease if needed. Add the diced onion, minced garlic, and sliced mushrooms to the skillet. Cook for an additional 4-5 minutes, or until the onions are soft and the mushrooms are tender.
- Season and Combine
- Stir in the dried thyme, salt, and black pepper. Remove the skillet from heat.
- Mix in the Baking Dish
- In the prepared baking dish, combine the cooked beef mixture, uncooked rice, cream of mushroom soup, beef broth, and milk. Stir until everything is well combined.
- Add the Cheese
- Stir in half of the shredded cheddar cheese. Smooth the mixture out evenly in the baking dish. Sprinkle the remaining cheddar cheese and Parmesan cheese over the top.
- Bake
- Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly and the rice is tender.
- Serve
- Let the casserole rest for 5-10 minutes before serving. Garnish with chopped fresh parsley and serve warm.
Cook Notes & Tips
- Rice Type: Long-grain white rice works best for this recipe. Avoid instant or quick-cooking rice, as they may become mushy.
- Cheese: Feel free to use your favorite cheese blend, such as mozzarella or Monterey Jack, for a different flavor profile.
- Vegetables: You can add other vegetables, like bell peppers or peas, to increase the nutritional content of the dish.
Recipe Variations
- Turkey Option: Substitute ground beef with ground turkey for a leaner version of this casserole.
- Herb Twist: Add fresh herbs like rosemary or sage for a different flavor dimension.
- Creamier Version: Mix in 1/2 cup sour cream or cream cheese to the mixture for an even creamier texture.
Frequently Asked Questions (FAQs)
Q: Can I make this dish ahead of time? A: Yes! You can assemble the casserole up to a day in advance and store it covered in the refrigerator. When ready to bake, add 10-15 minutes to the baking time if starting from cold.
Q: Can I use brown rice instead of white rice? A: Yes, but you will need to increase the cooking time and possibly add more liquid, as brown rice takes longer to cook.
Q: How do I store leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
This Creamy Beef & Mushroom Rice Bake is the perfect one-dish meal for busy nights. It’s comforting, packed with flavor, and so easy to make. Whether you’re feeding a crowd or just want something warm and satisfying, this casserole is sure to please everyone at the table. Try it out, and enjoy the creamy, cheesy goodness in every bite!