Some recipes just feel like a big, warm hug in a bowl, and this Creamy Beef & Mushroom Rice Bake is one of them. It’s a classic casserole that’s packed with savory flavor and comforting texture, making it the perfect choice for a cozy weeknight dinner. With juicy ground beef, earthy mushrooms, and a luscious, creamy sauce all baked together with tender rice, it’s a one-dish meal that’s hearty, satisfying, and incredibly easy to make. This is a recipe that will quickly become a staple in your family’s rotation.
Why I Love This Recipe
What I love most about this recipe is its simplicity and the big payoff in flavor. It’s a true “dump-and-bake” meal, with all the ingredients (except the cheese) mixed together in one bowl before heading to the oven. This means minimal fuss and even less cleanup, which is a win in my book. The combination of ground beef, mushrooms, and a creamy mushroom soup base creates a rich, umami-packed sauce that infuses every grain of rice. The addition of sour cream adds a wonderful tang, and the optional layer of melted cheddar cheese on top is the perfect finishing touch. It’s a meal that feels like a lot of work went into it, but it’s secretly one of the easiest dinners you’ll ever make.
Ingredients
(Serves 6-8)
- 1 lb ground beef
- 1 cup chopped mushrooms
- 1 small onion, diced
- 1 cup uncooked white rice
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups beef broth
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese (optional)
Swaps and Notes
- Meat: Ground beef is great here, but you could also use ground turkey or a combination of ground beef and sausage for a different flavor profile.
- Mushrooms: Fresh mushrooms are best, but if you’re in a pinch, you can use a can of drained sliced mushrooms.
- Soup: While cream of mushroom soup is traditional, cream of celery or cream of chicken would also work well, giving the dish a slightly different flavor.
- Cheese: Shredded cheddar cheese is a great topping, but you could also use Monterey Jack, a Mexican blend, or even a sharp provolone for a fun twist.
- Rice: This recipe is designed for long-grain white rice. Other types of rice may require different cooking times or liquid ratios.
Step-by-Step Instructions
- Preheat the Oven and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Brown the Meat: In a large skillet over medium-high heat, cook the ground beef, chopped mushrooms, and diced onion until the beef is browned and the onions are tender. Drain any excess fat.
- Combine All Ingredients: In a large bowl, combine the browned beef mixture, the uncooked white rice, the can of cream of mushroom soup, beef broth, sour cream, garlic powder, salt, and pepper. Stir everything together until the ingredients are well-mixed and uniform.
- Bake the Casserole: Pour the mixture into the prepared baking dish and spread it out evenly. Cover the dish tightly with aluminum foil.
- Bake: Bake in the preheated oven for 50–60 minutes, or until the rice is tender and has absorbed most of the liquid.
- Add the Cheese: Carefully remove the foil. If you’re using cheese, sprinkle it evenly over the top.
- Final Bake: Return the dish to the oven and bake for another 5 minutes, or until the cheese is completely melted and bubbly.
- Rest and Serve: Let the casserole sit for a few minutes after taking it out of the oven to allow it to set. Serve hot and enjoy!
Tips for Success
- Don’t Forget to Stir: When combining the ingredients, make sure you mix everything thoroughly to ensure the rice is evenly distributed and the flavors are well-blended.
- Cover Tightly: Covering the baking dish with foil is crucial for this recipe. It traps the steam and allows the rice to cook perfectly.
- Let It Rest: Letting the casserole sit for a few minutes after baking allows the flavors to settle and the texture to firm up, making it much easier to scoop and serve.
Serving Suggestions and Pairings
This rich and creamy casserole is a complete meal, but it pairs beautifully with something light and fresh to cut through the richness. A simple side salad with a tangy vinaigrette or some steamed green beans would be perfect. A glass of bold red wine, like a Merlot or a Cabernet, would complement the hearty flavors of the beef and mushrooms.
Nutritional Information (per serving)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 450 kcal
- Protein: Approx. 25g
- Fat: Approx. 25g
- Carbohydrates: Approx. 35g
Storage and Leftover Tips
Leftovers of this beef and mushroom rice bake are fantastic! Store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave individual servings or place the entire dish, covered, in the oven at 350°F (175°C) until it’s heated through.
More Recipes You Will Love
If you’re a fan of comforting, one-pan, and one-pot meals, you’ll love these other recipes from my kitchen:
- For a similar one-pan wonder with a Mexican twist, this Mexican Chicken and Rice Casserole is a lifesaver.
- When you’re craving a classic, my Classic Spaghetti Recipe with Homemade Sauce is a winner.
- For a cozy, hearty bowl of southern comfort, you have to try my Cajun Chicken and Sausage Gumbo.
- If you’re feeding a crowd, these Chicken Enchiladas are always a great option.
- And for a simple, lazy Sunday dinner, these Easy Turkey Wings are a fantastic choice.
Final Thoughts
This Creamy Beef & Mushroom Rice Bake is a perfect example of a timeless comfort food. It’s a simple recipe that’s big on flavor and ease, making it a reliable and beloved choice for any home cook.
Let me know in the comments below if you tried this recipe and what you thought! What are your favorite casserole recipes? Happy cooking!
My Favorite Creamy Beef & Mushroom Rice Bake for a Weeknight
Ingredients
- 1 lb ground beef
- 1 cup chopped mushrooms
- 1 cup uncooked white rice
- 2 cups sour cream
- 1 teaspoon garlic powder
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add the chopped mushrooms and garlic powder to the skillet and cook until the mushrooms are tender.
- In a large mixing bowl, combine the cooked beef and mushroom mixture, uncooked rice, and sour cream. Mix well until all ingredients are well incorporated.
- Transfer the mixture to a greased baking dish and spread it evenly.
- If using, sprinkle shredded cheddar cheese on top.
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the rice is cooked and the top is golden brown.
- Let cool for a few minutes before serving.
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