Description
This Creamy Beef & Mushroom Rice Bake is a cozy, hearty casserole made with ground beef, mushrooms, and rice baked in a creamy sauce. It’s the perfect comfort food for a busy weeknight or make-ahead meal.
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)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat. Add onions and mushrooms, and sauté until soft and golden.
- Add ground beef and cook until browned, breaking it up as it cooks. Stir in garlic and season with salt and pepper.
- In a large mixing bowl, combine uncooked rice, cream of mushroom soup, sour cream, and beef broth. Stir in the cooked beef and mushroom mixture.
- Transfer the mixture into a greased 9×13-inch baking dish, smoothing the top evenly.
- Cover the dish tightly with aluminum foil and bake for 60 to 75 minutes, or until the rice is tender and liquid is absorbed.
- Remove foil and let rest for 5 to 10 minutes before serving. Garnish with chopped parsley if desired.
Notes
- Use ground turkey or chicken for a lighter version.
- Stir in vegetables like spinach or peas before baking for added nutrition.
- Sprinkle shredded cheese on top during the last 10 minutes for extra richness.
- Adjust liquid and bake time if using wild or brown rice.
- Add red pepper flakes or jalapeños for a spicy kick.
Nutrition
- Serving Size: 1/6 of dish
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
