Can I make this without canned soup?

Absolutely. If you prefer to avoid condensed canned soups, make a simple homemade cream sauce or use homemade cream of mushroom soup. It’s a bit more work but gives total control over the flavors and ingredients.

What if I don’t like mushrooms?

No problem! Substitute with peas, corn, carrots, or even chopped bell pepper. The casserole is very forgiving with vegetable swaps.

Can I use brown rice or a different type of grain?

You can, but be aware that brown rice and other grains often need more liquid and a longer cooking time. If you want to skip any guessing, cook your grain separately and just stir it in with the creamy mixture before baking.

How do I keep the casserole from drying out when reheating?

When reheating, cover with foil and add a splash of milk or broth to help keep it moist. Microwaving with a damp paper towel over your serving can also help lock in moisture.

Cheesy Ground Beef and Rice Casserole Recipe

Description

Cheesy Ground Beef and Rice Casserole is a comforting, family-friendly meal made with ground beef, creamy mushrooms, tender white rice, tangy sour cream, and gooey cheddar cheese. This one-pot recipe offers an easy, make-ahead option and freezes beautifully for busy weeknights.

Ingredients

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Main Ingredients

1 lb. ground beef (85% lean)
1.5 teaspoons Italian seasoning
Salt and pepper to taste
3 tablespoons butter (divided)
3/4 cup onions, diced
1 tablespoon garlic, minced
2 1/2 cups beef broth
1 1/4 cups uncooked white long grain rice (not instant rice)
8 oz. button mushrooms, sliced and washed

Creamy Mixture

10.5 oz. cream of mushroom soup
1/2 cup milk (any kind)
1/2 cup sour cream

Cheese

2 cups cheddar cheese, divided

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Instructions

Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This ensures the casserole bakes evenly once assembled.
Brown the Ground Beef:
In a large pot over medium-high heat, cook the ground beef until browned. Season with salt, pepper, and Italian seasoning as the beef cooks. Once browned, drain the grease, transfer the beef to a plate, and cover with foil to keep warm.
Sauté Onions and Garlic:
In the same pot, melt 2 tablespoons of butter over medium heat. Add the diced onions and cook for about 5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Cook the Rice:
Add the beef broth, remaining 1 tablespoon butter, and the uncooked rice to the pot. Stir to combine the ingredients thoroughly. Bring the mixture to a boil, then reduce the heat to a simmer. Cover tightly and cook for 10 minutes.
Add Mushrooms and Finish Cooking Rice:
Add the sliced mushrooms, replace the cover, and continue cooking for another 5-10 minutes. Avoid stirring the rice during cooking. Cooking times may vary, so refer to the rice package instructions for best results. Once done, turn off the heat and let the mixture stand, covered, for 10 minutes to allow the rice to release from the bottom.
Combine Casserole Ingredients:
Return the cooked ground beef to the pot. Add the cream of mushroom soup, milk, sour cream, and half of the shredded cheddar cheese. Mix everything thoroughly until evenly combined and creamy.
Transfer and Top with Cheese:
Transfer the mixture to a lightly greased 9×13-inch casserole dish. Spread it out evenly, then top with the remaining cheese.
Bake the Casserole:
Cover the casserole with foil or a lid and bake for 20 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy!

Notes

For a make-ahead option, assemble the casserole and refrigerate (covered) for up to 2 days. Let it sit at room temperature for 30 minutes before baking, and bake at 350°F for 25-30 minutes.
For variety, substitute the mushrooms with frozen peas, carrots, or corn.
Leftovers freeze well for future meals.
You can use homemade cream of chicken soup if you prefer to avoid canned soups.

Nutrition

Serving Size: 1/6 of casserole
Calories: 493
Sugar: 4g
Sodium: 976mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 33g
Fiber: 2g
Protein: 25g
Cholesterol: 105mg