Description
This cheesy beef and rice casserole with mushrooms is warm, creamy, and irresistibly comforting. Savory ground beef, tender rice, mushrooms, sour cream, and melted cheese come together for the perfect weeknight dinner or potluck casserole!
Ingredients
1 lb ground beef
1 small onion, diced
2 cups sliced mushrooms
2 cloves garlic, minced
1 tsp paprika
½ tsp dried thyme or Italian seasoning
Salt and pepper, to taste
2 cups cooked white rice
1 cup sour cream
1 can condensed cream of mushroom soup (gluten-free optional)
1½ cups shredded cheddar cheese
2 tbsp butter or olive oil
Fresh parsley for garnish
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13 casserole dish.
2. In a large skillet, heat butter or oil and sauté onion and mushrooms until softened.
3. Add ground beef and cook until browned. Stir in garlic, paprika, thyme, salt, and pepper; simmer 1–2 minutes.
4. In a bowl, combine cooked rice, sour cream, mushroom soup, and 1 cup shredded cheese.
5. Stir in the beef mixture until evenly combined.
6. Spread mixture into the casserole dish and top with remaining ½ cup cheese.
7. Bake 25–30 minutes, until hot, bubbly, and cheese is melted.
8. Let rest 5–10 minutes before serving and garnish with parsley.
Notes
Use leftover rice for fast prep.
Make it gluten-free by using GF mushroom soup and GF broth.
Add peas, corn, or broccoli for extra veggies.
Leftovers reheat beautifully and freeze well.