Creamy Ground Beef and Rice Bake (Print Version)
# Ingredients:
→ Main
01 -
1 pound ground beef (85% lean)
02 -
1½ teaspoons Italian seasoning
03 -
Salt and pepper, to taste
04 -
3 tablespoons butter, divided
05 -
¾ cup onions, diced
06 -
1 tablespoon garlic, minced
07 -
2½ cups beef broth
08 -
1¼ cups uncooked white long grain rice (not instant rice)
09 -
8 ounces sliced button mushrooms, washed
10 -
10.5 ounces cream of mushroom soup
11 -
½ cup milk (any kind)
12 -
½ cup sour cream
13 -
2 cups cheddar cheese, divided
# Instructions:
01 -
Preheat oven to 350°F.
02 -
Brown ground beef in large pot over medium-high heat. Season with salt, pepper, and Italian seasoning. Drain grease, transfer to plate, and cover with foil.
03 -
Melt 2 tablespoons butter in same pot. Add onions and cook 5 minutes until softened. Add garlic and cook 1 more minute.
04 -
Add beef broth, remaining butter, and rice. Bring to boil, reduce to simmer. Cover tightly and cook 10 minutes. Add mushrooms, replace cover, and cook 5-10 more minutes without stirring.
05 -
Turn heat off, leave cover on, and let stand 10 minutes without stirring.
06 -
Add cooked beef, cream of mushroom soup, milk, sour cream, and half the cheese. Stir to combine.
07 -
Transfer to greased 9x13 casserole dish. Top with remaining cheese. Cover and bake for 20 minutes.
# Notes:
01 -
Can make ahead and refrigerate up to 2 days
02 -
Can substitute frozen peas, carrots, or corn for mushrooms
03 -
Freezes well