Here’s a cozy, hearty recipe for Creamy Beef & Mushroom Rice Bake — the kind of dish that tastes like pure comfort. Tender ground beef, savory mushrooms, fluffy rice, and a creamy, cheesy sauce all baked into one satisfying casserole.
🍽️ Creamy Beef & Mushroom Rice Bake
Ingredients:
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1 lb ground beef
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1 tbsp olive oil or butter
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1 small onion, diced
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2 cloves garlic, minced
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8 oz mushrooms, sliced (button or cremini work great)
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1 tsp Worcestershire sauce
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1 tsp dried thyme (or Italian seasoning)
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Salt & black pepper, to taste
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1 cup uncooked white rice (long grain or jasmine)
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2 cups beef broth
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1 can (10.5 oz) cream of mushroom soup (or homemade)
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1 cup sour cream
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1 ½ cups shredded cheddar or mozzarella cheese (divided)
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Optional: fresh parsley for garnish
Instructions:
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Brown the beef:
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In a large skillet, cook ground beef over medium heat until no longer pink. Drain excess fat and set aside.
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Sauté the veggies:
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In the same skillet, heat olive oil or butter.
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Add onion and mushrooms. Cook for 5–7 minutes until soft and golden.
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Stir in garlic, thyme, Worcestershire sauce, salt, and pepper. Cook 1 more minute.
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Combine the mixture:
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In a large bowl, mix together the cooked beef, sautéed mushrooms and onions, uncooked rice, beef broth, cream of mushroom soup, sour cream, and 1 cup of the shredded cheese.
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Pour into prepared baking dish and smooth the top.
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Cover tightly with foil and bake for 45 minutes.
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Uncover, stir gently, and sprinkle with the remaining ½ cup cheese.
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Bake uncovered for an additional 10–15 minutes, or until rice is tender and cheese is melted and bubbly.
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Rest for 5–10 minutes, then garnish with fresh parsley and serve!
🔄 Substitutions & Add-ons:
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Swap ground beef for ground turkey or chicken.
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Add chopped spinach, peas, or bell peppers for extra veggies.
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Use cooked rice to speed things up – reduce broth to ½ cup and bake uncovered for 25–30 mins.