Creamy Beef & Mushroom Rice Bake
A hearty one-dish wonder for effortless comfort food.
If you’re searching for a simple, satisfying weeknight meal that comes together with minimal effort and delivers maximum comfort, this Creamy Beef & Mushroom Rice Bake fits the bill perfectly. With tender rice, savory ground beef, sautéed mushrooms, and a creamy sauce baked to bubbling perfection, this casserole is as cozy as it is crowd-pleasing. It’s a go-to recipe for families, potlucks, or make-ahead meals.
Ingredients
- 1 pound ground beef
- 1 cup fresh mushrooms, chopped (white button or cremini)
- 1 small onion, finely diced
- 1 cup uncooked white rice (long grain recommended)
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups beef broth (low sodium preferred)
- ½ cup sour cream
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
1. Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking and ensure easy cleanup.
2. Brown the Beef and Vegetables
In a large skillet over medium-high heat, cook the ground beef until it begins to brown, breaking it up into crumbles as it cooks. Add the chopped mushrooms and diced onion. Continue sautéing until the beef is fully cooked and the vegetables are tender, about 7 to 10 minutes.
Drain off any excess grease to keep the dish from becoming overly greasy.
3. Combine the Casserole Mixture
In a large mixing bowl, stir together the cooked beef mixture, uncooked rice, cream of mushroom soup, beef broth, sour cream, garlic powder, salt, and pepper. Stir until all ingredients are well combined and evenly coated.
Note: Do not cook the rice beforehand—it will bake and absorb flavor directly in the casserole.
4. Assemble and Bake
Pour the mixture into the prepared baking dish, smoothing it into an even layer. Cover the dish tightly with aluminum foil to lock in moisture during baking.
Bake for 50 to 60 minutes, or until the rice is tender and the liquid has been absorbed. Begin checking at the 50-minute mark, especially if using a glass or ceramic dish.
5. Add Cheese and Finish
Remove the foil and, if desired, sprinkle shredded cheddar cheese evenly over the top. Return the dish to the oven uncovered and bake for an additional 5 to 7 minutes, just until the cheese is melted and bubbly.
6. Rest and Serve
Remove from the oven and let the casserole sit for 5 to 10 minutes to set before serving. This helps the texture stabilize and enhances flavor.
Serving Suggestions
This dish is filling on its own but pairs well with a crisp green salad or steamed green beans for a balanced meal. Add a slice of garlic bread or dinner rolls on the side for extra comfort.
Recipe Notes and Variations
- Cheese Options: Swap cheddar for mozzarella or Monterey Jack for a milder melt.
- Rice Substitutions: Brown rice may be used but will require a longer baking time and additional broth.
- Vegetable Add-ins: For more color and nutrition, try mixing in a handful of spinach, bell peppers, or frozen peas before baking.
- Make Ahead: Assemble the casserole a day in advance, refrigerate, and bake when ready. Add 10–15 extra minutes to the baking time if cold from the fridge.
Storage and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in a 300°F oven until heated through.
This casserole also freezes well—wrap tightly and store for up to 2 months. Thaw overnight in the refrigerator before reheating.
Quick Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Total Time: Approximately 70–80 minutes
- Servings: 6–8
- Difficulty Level: Easy
This Creamy Beef & Mushroom Rice Bake is a simple but satisfying dish that blends hearty ingredients and savory flavors in every bite. Whether you’re cooking for a hungry family or prepping meals for the week, this casserole offers comfort food made easy—without sacrificing flavor or quality.