Comforting Beef and Rice Casserole (Print version)
A cozy beef and rice casserole with browned ground beef, tender long-grain rice, creamy sauce, vegetables, and a melted cheddar topping.
# Ingredients:
For the beef and rice
01 -
1 tablespoon olive oil
02 -
1 1/2 lb (680 g) lean ground beef
03 -
1 small yellow onion, finely chopped
04 -
8 oz (225 g) cremini mushrooms, sliced
05 -
3 cloves garlic, minced
06 -
1 cup (185 g) uncooked long-grain white rice
07 -
2 cups (480 ml) beef broth
08 -
1 can (10.5 oz or 298 g) condensed cream of mushroom soup
09 -
1 tablespoon Worcestershire sauce
10 -
1 teaspoon dried thyme
11 -
1 teaspoon kosher salt, plus more to taste
12 -
1/2 teaspoon black pepper
For the topping
13 -
1 1/2 cups (170 g) shredded cheddar cheese
14 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Preheat the oven to 375°F. Grease a 9 x 13-inch baking dish.
02 -
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it into small crumbles, until browned and no pink remains. Drain excess fat.
03 -
Add the onion and mushrooms to the skillet. Cook for 5 minutes, until the onion softens and the mushrooms release their moisture. Stir in the garlic and cook for 30 seconds.
04 -
In the baking dish, stir together the beef mixture, uncooked rice, beef broth, condensed soup, Worcestershire sauce, thyme, salt, and pepper until evenly combined.
05 -
Cover the dish tightly with foil. Bake for 45-50 minutes, until the rice is tender and most of the liquid is absorbed.
06 -
Remove the foil and stir the casserole once. Sprinkle cheddar evenly over the top and bake uncovered for 8-10 minutes, until melted and bubbling.
07 -
Let the casserole rest for 10 minutes. Sprinkle with parsley and serve warm.
# Good to know:
01 -
Use long-grain white rice for the most reliable bake time.
02 -
Add a splash of broth when reheating leftovers.
03 -
The casserole should rest before serving so the sauce thickens.