Name: Creamy Beef & Mushroom Rice Bake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 lb ground beef; 8 oz white or brown mushrooms, sliced; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 cup long grain white rice (uncooked); 1 can (10.5 oz) cream of mushroom soup; 2 cups beef broth or stock; 1/2 cup sour cream; 2 tbsp olive oil or butter; Salt and pepper, to taste; Fresh parsley (optional, for garnish)

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This Creamy Beef & Mushroom Rice Bake is a cozy, satisfying dish packed with savory ground beef, tender mushrooms, and perfectly cooked rice all coated in a rich, creamy sauce. It’s an easy one-dish dinner that comes together with minimal effort and delivers maximum comfort.

Why You’ll Love This Recipe

I love how this dish combines simple pantry staples into a warm, hearty meal that always hits the spot. It’s perfect for busy weeknights, and I can make it ahead or freeze leftovers for later. The flavors are rich and comforting, with the mushrooms adding earthiness and the beef giving it heartiness. Plus, the creamy texture brings everything together beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
White or brown mushrooms, sliced
Onion, finely chopped
Garlic, minced
Long grain white rice (uncooked)
Cream of mushroom soup
Beef broth or stock
Sour cream
Olive oil or butter
Salt and pepper
Fresh parsley (optional, for garnish)

Directions

I start by preheating the oven to 350°F (175°C).
In a large skillet, I heat olive oil over medium heat, then add the onions and mushrooms. I sauté them until soft and golden.
I add the ground beef and cook it until browned, breaking it up as it cooks. Then, I stir in the garlic and season everything with salt and pepper.
In a large mixing bowl, I combine the uncooked rice, cream of mushroom soup, sour cream, and beef broth. I stir in the cooked beef and mushroom mixture.
I transfer the mixture into a greased 9×13-inch baking dish, smoothing the top evenly.
I cover the dish tightly with aluminum foil and bake it for 60 to 75 minutes, or until the rice is tender and has absorbed most of the liquid.
Once it’s done, I remove the foil and let it rest for 5 to 10 minutes before serving. I like to garnish it with chopped parsley for a pop of color.

Servings and timing

This recipe makes about 6 servings. The prep time is around 15 minutes, and the baking time is about 60 to 75 minutes. Altogether, I can have it ready in about 1 hour and 30 minutes, including resting time.

Variations

I sometimes switch out the ground beef for ground turkey or chicken when I want something a bit lighter.
For added veggies, I like to stir in some chopped spinach or frozen peas before baking.
If I’m craving more cheesiness, I sprinkle shredded cheddar on top during the last 10 minutes of baking.
I’ve also tried using wild rice or brown rice, though I need to increase the baking time and liquid slightly.
To make it spicy, I toss in a pinch of crushed red pepper flakes or diced jalapeños.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave individual portions until heated through or warm the entire dish in the oven at 350°F for about 20 minutes. If it looks a little dry, I splash in a bit of broth or water before reheating. This dish also freezes well; I wrap it tightly and freeze for up to 2 months.

FAQs

Can I use instant rice instead of long grain rice?

I wouldn’t recommend instant rice for this recipe since it cooks too quickly and might turn mushy in the oven.

What can I use instead of cream of mushroom soup?

I sometimes make a quick homemade version using a roux with milk, mushrooms, and broth, or I substitute with cream of chicken soup for a different flavor.

Can I prepare this dish ahead of time?

Yes, I often assemble it earlier in the day, cover it, and refrigerate it until I’m ready to bake. I just add 10–15 extra minutes of baking time if it goes in cold.

Do I need to cook the rice beforehand?

No, I use uncooked rice in this recipe. It cooks perfectly in the oven as it absorbs the broth and soup mixture.

Can I make it vegetarian?

Absolutely. I swap out the beef for lentils or a plant-based meat substitute and use vegetable broth instead of beef broth.

Conclusion

This Creamy Beef & Mushroom Rice Bake is the kind of recipe I turn to when I want something hearty, easy, and comforting. The flavors are rich, the texture is creamy, and it’s perfect for feeding a family or enjoying leftovers. Whether I make it as-is or mix in a few twists, it always ends up being a hit at the table.

Creamy Beef & Mushroom Rice Bake