Ingredients:
- 1 lb. ground beef (85% lean)
- 1 ½ teaspoons Italian seasoning
- Salt and pepper to taste
- 3 tablespoons butter, divided
- ¾ cup diced onions
- 1 tablespoon minced garlic
- 2 ½ cups beef broth
- 1 ¼ cups uncooked long-grain white rice (not instant)
- 8 oz. fresh button mushrooms, sliced
- 1 can (10.5 oz.) cream of mushroom soup
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese, divided
Instructions:
- Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef with Italian seasoning, salt, and pepper until browned and cooked through. Drain any excess fat and set the beef aside.
- Sauté the Onions & Garlic: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the diced onions and cook for about 3–4 minutes until softened. Stir in the minced garlic and cook for another minute.
- Prepare the Rice: Add the sliced mushrooms to the skillet and cook for 4–5 minutes until they soften. Stir in the uncooked rice and let it toast for 1–2 minutes.
- Combine Broth & Beef: Pour in the beef broth and add the cooked ground beef back to the skillet. Bring to a gentle boil, then reduce the heat to low, cover, and let it simmer for 20 minutes, stirring occasionally, until the rice is tender.
- Make It Creamy: Preheat your oven to 350°F (175°C). Stir in the cream of mushroom soup, milk, sour cream, and 1 cup of the cheddar cheese into the rice mixture until fully combined and creamy.
- Bake the Casserole: Transfer the mixture to a greased 9x13-inch baking dish. Top with the remaining shredded cheddar cheese.
- Bake & Serve: Bake uncovered for 20 minutes or until the cheese is melted and bubbly. Let it rest for 5 minutes before serving. Enjoy your Creamy Beef & Mushroom Rice Bake!
