Cheesy Ground Beef & Rice Casserole

This hearty casserole combines ground beef, rice, and melted cheese into a comforting, one-dish meal that the whole family will enjoy.

Ingredients

• 1 lb (approx. 450 g) ground beef
• 1 small onion, diced
• 2 garlic cloves, minced
• 1¼ cups uncooked long-grain white rice (avoid instant/minute rice)
• 2½ cups beef broth
• 8 oz (≈ 225 g) sliced mushrooms (optional)
• 1 can (10.5 oz) cream of mushroom soup
• ½ cup milk
• ½ cup sour cream
• 2 cups shredded cheddar cheese, divided
• 2 tbsp butter (plus 1 extra)
• Italian seasoning, salt, and black pepper

Instructions

1. Brown the beef.
   In a large pot over medium-high heat, cook the ground beef until browned. Season with salt, pepper, and Italian seasoning as it cooks. Drain off excess fat and transfer the beef to a plate; cover it with foil to keep warm.
2. Sauté vegetables.
   In the same pot, melt about 2 tbsp butter. Add the diced onion and cook until softened. Stir in the garlic and cook another minute or so, until fragrant.
3. Cook the rice.
   Pour in the beef broth, add the extra butter, and stir in the uncooked rice. Bring to a boil, then reduce heat to a simmer. Cover tightly and let cook for 10 minutes. Then add the mushrooms (if using), cover again, and cook an additional 5–10 minutes—refer to your rice package for timing. Do not stir during cooking.
4. Let stand.
   Turn off the heat and keep the pot covered. Let it rest for 10 minutes so that any rice stuck to the bottom loosens up.
5. Mix in creamy components.
   Return the cooked beef to the pot. Add the cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Gently fold everything together until well combined.
6. Bake.
   Transfer the mixture into a greased 9×13-inch (or similar) baking dish. Sprinkle the remaining cheddar cheese on top. Cover and bake in a 350 °F (175 °C) oven for about 20 minutes, until the cheese is melted and the casserole is heated through.

Tips & Variations

• Make ahead: Assemble the casserole ahead of time (up to 2 days in advance), refrigerate it, then bake just before serving.
• Freezing: The unbaked casserole can be frozen for up to 3 months. When ready to use, thaw in the fridge overnight, then bake (you may need to increase baking time slightly).
• Leftovers: Store in an airtight container in the refrigerator for up to 3 days, or freeze leftovers. Reheat in the microwave or oven until warmed through.
• Swap ingredients: If you’d rather skip canned soup, substitute it with a homemade cream sauce. You can also swap mushrooms with vegetables like peas, corn, or diced bell pepper.
• Rice choice matters: Regular long-grain rice yields a creamier texture and better flavor than instant rice.