Can I use instant rice for this casserole?

Instant rice isn’t ideal here because it tends to overcook and become mushy when baked in the casserole. Using uncooked long grain rice simmered in broth gives the best texture — fluffy but not mushy.

What can I substitute for cream of mushroom soup?

If you prefer a homemade option or need a substitute, cream of chicken soup works great in this recipe and keeps the creamy texture. You can also make your own mushroom sauce using sautéed mushrooms, broth, and a bit of cream or flour to thicken.

Can I make this casserole ahead of time?

Absolutely! You can assemble the casserole a day or two in advance and keep it covered in the fridge. When ready to eat, simply bake it for 25–30 minutes at 350°F until bubbly and heated through.

Is this recipe freezer friendly?

Yes, this casserole freezes well. Freeze it before baking and make sure it’s tightly covered. When you want to enjoy it, thaw overnight in the fridge for best results, then bake as directed.

Cheesy Ground Beef and Rice Casserole

Description

This Cheesy Ground Beef and Rice Casserole is a comforting and hearty one-dish meal, combining seasoned ground beef, tender rice cooked with mushrooms and broth, and a creamy mixture of sour cream and cream of mushroom soup. Topped with melted cheddar cheese, it's perfect for a cozy dinner and easy to make ahead or freeze for later.

Ingredients

Scale

Ground Beef Mixture

1 lb. ground beef (85% lean)
1.5 teaspoons Italian seasoning
Salt to taste
Black pepper to taste

Rice Mixture

3 Tablespoons butter, divided
3/4 cup onions, diced
1 Tablespoon garlic, minced
2 1/2 cups beef broth
1 1/4 cups uncooked white long grain rice (not instant rice)
8 oz. sliced button mushrooms, washed

Other Ingredients

10.5 oz. cream of mushroom soup
1/2 cup milk, any kind
1/2 cup sour cream
2 cups cheddar cheese, divided

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Instructions

Brown the Ground Beef: In a large pot over medium-high heat, cook the ground beef until browned and no longer pink, breaking it apart as it cooks. Season with salt, pepper, and Italian seasoning. Drain any excess fat and set the beef aside.
Prepare Rice Mixture: In the same pot, melt 2 tablespoons of butter over medium heat. Add diced onions and minced garlic, sautéing until softened and fragrant, about 3-4 minutes. Stir in beef broth, uncooked rice, and sliced mushrooms. Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20-25 minutes.
Combine Ingredients: Once the rice is cooked, stir in the cooked ground beef, cream of mushroom soup, milk, sour cream, and half of the shredded cheddar cheese. Mix well until all ingredients are fully incorporated and creamy.
Bake: Preheat the oven to 350°F. Transfer the combined mixture into a greased casserole dish. Sprinkle the remaining cheddar cheese evenly over the top. Bake uncovered for 20 minutes or until the cheese is melted and bubbly.

Notes

To make ahead, assemble the casserole, cover tightly, and refrigerate for up to 2 days. Increase baking time to 25-30 minutes at 350°F when cooking from cold.
Swap the mushrooms for frozen peas, carrots, or corn for a different vegetable variation.
Leftover casserole freezes well; thaw in the refrigerator overnight before reheating.
For a homemade alternative, use cream of chicken soup instead of cream of mushroom soup.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 3 g
Sodium: 760 mg
Fat: 29 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 25 g
Cholesterol: 95 mg