Creamy Beef & Mushroom Rice Bake
A comforting one-dish meal combining ground beef, mushrooms, creamy sauces, and rice, all baked to golden perfection.
Ingredients
Meat and Base
- 1 lb ground beef (85% lean) For a juicy, flavorful base. Higher fat content ensures a moist dish.
- 1 ½ teaspoons Italian seasoning Adds a lovely herbal note. Fresh herbs can be used.
- to taste Salt and pepper
Vegetables
- ¾ cup diced onions Sweet and aromatic. Yellow onions work best.
- 1 tablespoon minced garlic More garlic is always better!
- 8 oz fresh button mushrooms, sliced Adds earthiness. Can substitute with cremini or shiitake.
Cooking Liquids
- 2 ½ cups beef broth Low-sodium options are great if watching salt intake.
- ½ cup milk For added creaminess.
- 1 can (10.5 oz.) cream of mushroom soup For iconic creaminess. Homemade or gluten-free alternatives are okay.
- ½ cup sour cream A wonderful addition to smooth out the texture.
Rice and Cheese
- 1 ¼ cups uncooked long-grain white rice This will form the heart of your dish. Not instant.
- 2 cups shredded cheddar cheese, divided Try sharp cheddar for a more pronounced flavor.
Fat
- 3 tablespoons butter, divided For sautéing and adding richness. Use unsalted for better control.
Instructions
Preparation
- In a large skillet over medium heat, cook the ground beef with Italian seasoning, salt, and pepper until browned and cooked through—about 7–10 minutes. Drain excess fat and set aside.
- In the same skillet, melt 2 tablespoons of butter over medium heat. Add diced onions and cook for 3–4 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Add sliced mushrooms to the skillet and cook for 4–5 minutes until they soften.
- Stir in uncooked rice and let it 'toast' for 1–2 minutes to enhance flavor.
- Pour in the beef broth and return the cooked ground beef to the skillet. Bring to a gentle boil, then reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally, until rice is tender.
Baking Time
- While the rice simmers, preheat your oven to 350°F (175°C).
- Stir in the cream of mushroom soup, milk, sour cream, and 1 cup of the shredded cheddar cheese into the rice mixture until fully combined.
- Transfer the creamy mixture to a greased 9×13-inch baking dish. Top with remaining shredded cheddar cheese.
- Bake uncovered for 20 minutes or until cheese is melted and bubbly. Let rest for 5 minutes before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3–4 days. Freeze for up to 2 months—thaw overnight before reheating.