Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Beefy Rice Casserole with Mushrooms and Cheesy Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 20 reviews

This Beefy Rice Casserole is a hearty and flavorful dish combining lean ground beef with savory herbs, tender rice, mushrooms, and a creamy cheese topping. Browned beef and sautéed onions simmer with beef broth, sherry wine, and spices, then baked to perfection with sour cream and shredded cheese. Perfect for a comforting family dinner that serves six.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Meat and Seasonings

  • 16 ounces Laura’s Lean 96% Lean/4% Fat Ground Beef
  • ½ teaspoon ground black pepper
  • 1 teaspoon Italian herbs
  • ½ teaspoon thyme

Vegetables and Aromatics

  • 1 large Vidalia onion, sliced
  • 1 clove garlic, chopped
  • 1 cup sliced mushrooms

Dairy and Fats

  • 3 tablespoons unsalted butter
  • ½ cup whole milk
  • 1¼ cups sour cream
  • 2 cups shredded cheese (your choice, such as cheddar or a blend)

Liquids and Broth

  • 2 cups beef broth
  • ½ cup dry sherry wine
  • 1 ounce onion soup mix
  • 1 tablespoon balsamic red wine vinegar

Grains

  • 1¼ cups white long grain rice

Instructions

  1. Brown beef: In a large skillet, brown the lean ground beef over medium-high heat. Season as it cooks with ground black pepper, Italian herbs, and thyme. Once browned, remove the beef from the skillet and set aside.
  2. Melt butter and cook onions: In the same skillet, melt the unsalted butter. Add the sliced Vidalia onions and cook for about 5 minutes until softened. Stir in the chopped garlic and balsamic red wine vinegar, cooking for an additional minute to meld the flavors.
  3. Add broth, soup mix, wine, and mushrooms: Add the sliced mushrooms, onion soup mix, beef broth, dry sherry wine, and white rice to the skillet. Stir to combine all ingredients well.
  4. Bring to a boil then simmer: Increase the heat to bring the mixture to a boil. Once boiling, reduce heat to low and simmer gently.
  5. Cook rice: Cover the skillet and cook the rice mixture for 10 minutes without stirring, allowing the rice to absorb the liquids.
  6. Preheat oven: While the rice cooks, preheat your oven to 350°F (175°C).
  7. Add beef and dairy: After the rice is partially cooked, add the reserved browned ground beef back into the skillet along with the sour cream, whole milk, and half of the shredded cheese. Stir everything thoroughly until creamy and well combined.
  8. Transfer mixture: Pour the mixture into a 9 x 13-inch casserole dish. Sprinkle the remaining shredded cheese evenly over the top.
  9. Bake: Bake the casserole uncovered at 350°F for 20 minutes until the cheese is melted and bubbly and the dish is heated through.
  10. Serve: Remove from oven and serve warm. Optionally garnish with fresh herbs or a sprinkle of extra cheese for presentation.

Notes

  • Use lean ground beef (such as 96% lean) to reduce fat content while keeping flavor.
  • If you prefer, substitute white wine for sherry for a different flavor profile.
  • Do not stir the rice while simmering to ensure proper absorption and avoid mushiness.
  • You can use any shredded cheese like cheddar, mozzarella, or a blend depending on preference.
  • This casserole can be prepared a day ahead and reheated before serving for convenience.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Stovetop and Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/beefy-rice-casserole-with-mushrooms-and-cheesy-topping-recipe/