Scott's Recipe

Cheesy Ground Beef And Rice Casserole

Category: Casseroles

1 lb ground beef
1.5 tsp Italian seasoning
Salt/Pepper
3 Tbsp butter, separated
¾ cup onions, diced
1 Tbsp garlic, minced
2 ½ cups beef broth
1 ¼ cups uncooked white long grain rice, (not instant rice)
8 oz. sliced button mushrooms, washed
1 can cream of mushroom soup
½ cup milk, any kind
½ cup sour cream
2 cups cheddar cheese, separated


1. Preheat oven to 350 degrees.
2. Brown the ground beef in a large pot over medium-high heat. Mix in salt, pepper, and Italian seasonings as the beef cooks.
3. Drain if necessary and set the ground beef aside. Cover with foil.
4. Melt 2 Tbsp butter in the same pot. Add the diced onions and cook for 5 minutes, until softened.
Add the minced garlic and cook for 1 more minute.
5. Add 1 more Tbsp butter to the pot along with the beef broth and rice. Stir to combine.
6. Bring to a boil, reduce to a simmer.
7. Cover and cook for 15 minutes total. Remove the lid and briefly stir halfway through to prevent the rice from sticking to the pot.
8. Add the mushrooms during the last 5 minutes of steaming. Turn heat off.
9. Add the ground beef, cream of mushroom soup, milk, sour cream, and HALF of the cheese. Stir to combine.
10. Transfer to a lightly greased 9 x 13 casserole dish. Top with remaining cheese.
Cover and bake for 20 minutes. Serve!

Notes
• If you prefer to use brown rice, refer to package instructions for cooking time and amount of liquid as it requires more of both. You want to end up with 2 cups cooked rice.
• To make this ahead of time, assemble the casserole, cover, and store in the fridge for up to 2 days. Let it sit out for 30 minutes prior to baking. Bake at 350 degrees for 25-30 minutes.
• Instead of mushrooms, you may choose to use frozen peas, carrots, and/or corn.