Ingredients
Scale
- 1 lb ground beef (85% lean)
- 1.5 tsp Italian seasoning
- Salt and pepper to taste
- 3 tbsp butter, divided
- 3/4 cup diced onions
- 1 tbsp minced garlic
- 2 1/2 cups beef broth
- 1 1/4 cups uncooked long grain white rice
- 8 oz sliced button mushrooms
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cups cheddar cheese, divided
Instructions
- Preheat oven to 350°F (175°C).
- Brown ground beef in a large pot, season, then drain grease and set aside.
- Melt 2 tbsp butter, cook onions until soft, then add garlic for 1 minute.
- Add broth, remaining butter, and rice. Bring to boil, then simmer covered for 10 minutes.
- Add mushrooms on top, cover, and cook another 5–10 minutes until rice is tender.
- Let sit covered for 10 minutes off heat.
- Stir in beef, cream of mushroom soup, milk, sour cream, and half the cheese.
- Transfer to baking dish, top with remaining cheese.
- Bake covered for 20 minutes until bubbly and melted.
Notes
- Can be assembled ahead and refrigerated up to 2 days.
- Swap mushrooms for peas, carrots, or corn if preferred.
- Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baked Casserole
- Cuisine: American