Beef and Rice Casserole Recipe

Cheesy rice and beef casserole in a baking dish with a spoon.

Beef and Rice Casserole Recipe

This hearty dish is the perfect meal when you're looking for an easy dinner with minimal ingredients! Because it's super simple, not only will you love it, but it's delicious too!

Course Lunch or Dinner

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 383kcal

Author Deb Clark

Equipment

1 9x13 casserole dish

Ingredients

1 pound lean ground beef
1 cup long-grain white rice
1 onion finely chopped
1 tablespoon Montreal steak seasoning
4 ounces sliced mushrooms
1 cup diced celery
2 cups beef broth
10.5 ounce can cream of mushroom soup
½ cup sour cream
1 cup shredded cheddar cheese

Instructions

Prepare a casserole dish by spraying it wiht non-stick cooking spray, set aside. Preheat the oven to 375 degrees.
In a large skillet, cook the ground beef, celery and chopped onion over medium-high heat. Season with steak seasoning. Cook until browned. Drain any excess grease.
Next, add the uncooked rice to the skillet and stir to combine.
Add the broth, mushrooms, cream soup and sour cream to the meat mixture. Stir well to combine. Add half the shredded cheese, and give it a good stir. Pour into the prepared casserole dish.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 50 minutes, or until the rice is cooked and the liquid is absorbed.
Remove the foil, sprinkle the remaining shredded cheddar cheese over the top, and return the casserole to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
Once the casserole is cooked, remove it from the oven and let it rest lightly covered with aluminum foil for 5 minutes. Garnish with chopped fresh parsley before serving.

Notes

I use heavy-duty aluminum foil. If you're using a thin foil, cover it with two sheets so it seals well.

Refrigerate: Cover tightly or transfer leftovers to an airtight container. Store in the fridge for up to 3 days.

Freeze: Freeze in an airtight container for up to 3 months. For best results, wrap the dish in plastic wrap AND foil to prevent freezer burn.

Reheat: Oven: Cover with foil and bake at 325°F for 15-20 minutes until heated through. Microwave: Heat individual servings in 30-second intervals.

Nutrition