One such dish that’s a constant hit at our weekend gatherings is my Beef and Rice Casserole. It’s a recipe that’s been passed down through my family, a dish that’s adorned our dinner table more times than I can count. I remember grand Sunday dinners where everyone would gather, laughter echoing through the house, as delicious aromas wafted from the kitchen. This casserole was often the star of the show, and I took immense pride in seeing everyone’s plates empty in minutes, with many going back for seconds.
Now, I’m not just spinning a tale here – this Beef and Rice Casserole is truly that good. It’s hearty, filling, and the perfect balance of flavors. The beauty of this recipe lies not only in its simplicity but also in its adaptability. With its blend of savory beef, creamy cheese, and earthy mushrooms, it’s one of those dishes that warms you from the inside out. It’s perfect for those chilly nights when you crave something cozy and comforting.
Whenever I make this casserole, I love how it brings everyone together – even the pickiest of eaters can’t resist a serving. It’s these shared meals and memories that make cooking such a joy. This dish is so easy to whip up; you’ll have it ready in less than an hour, making it a great choice for those busy weekends when you need to feed a crowd. And trust me, the smiles and satisfied sighs that follow are worth every bit of effort.
So, if you’re looking to create a bit of magic at your next family dinner, why not give this Beef and Rice Casserole a try? Whether for a special occasion or just because, it’s guaranteed to make mealtime more meaningful and your gatherings even more memorable. Let’s get cooking!
How to Make Beef and Rice Casserole
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Ingredients:
- 1 lb. ground beef (85% or 90% lean)
- 1 tbsp fresh garlic (chopped fine)
- 2 cups medium cheddar cheese (shredded, divided)
- 1 ¼ cups uncooked long grain white rice
- 8 oz. sliced button mushrooms (or baby bellas)
- ¾ cup onions (chopped, about 1 small)
- ½ cup sour cream
- ½ cup milk
- 10 oz. cream of mushroom soup
- 3 tbsp butter (divided)
- ½ tsp dried oregano
- ½ tsp dried basil
- Salt and pepper to taste
- Cooking spray or a couple teaspoons oil to grease the skillet
- 2 ½ cups beef broth
Directions:
- Start by preheating your oven to 350º F. While it heats up, lightly grease a large skillet with your choice of cooking spray or a bit of oil.
- Over a medium flame, cook the ground beef, mixing in oregano, basil, garlic, salt, and pepper. Continue cooking until the beef turns brown and there’s no pink left. Set aside on a plate and drain any residual fat from the skillet.
- Using the same skillet, melt 2 tablespoons of butter on medium heat. Sauté the chopped onions until they become soft and slightly golden, stirring in the garlic for an extra minute of cooking.
- Add the beef broth and uncooked rice to the skillet, along with the remaining tablespoon of butter. Bring the mixture to a boil, then lower the heat and simmer for 15 minutes with the lid on.
- Lift the lid, place the sliced mushrooms across the rice without mixing them in, and let it simmer on low heat for about 5 more minutes.
- Turn off the heat and stir in the cooked beef, mushroom soup, milk, sour cream, and a cup of shredded cheese. Ensure everything is well mixed. If the skillet is too small, transfer to a larger bowl.
- Grease a casserole dish and move the beef mixture into it. Top with the remaining cheese and bake in the oven for 20 to 25 minutes until it’s utterly bubbly and the cheese is melted just right.
- Sprinkle some sliced green onions on top for a fresh finish before serving it up.
Flexible Ingredient Options for Every Cook
If you don’t have ground beef, ground turkey or chicken can work wonders in this casserole. For a vegetarian version, try crumbled tofu or lentils. You can also swap cheddar for mozzarella or pepper jack for a different cheese twist. Don’t have cream of mushroom soup? Cream of chicken or celery soup can be a good substitute.
Best Ways to Store Leftover Beef and Rice Casserole
Leftovers can be stored in an airtight container in the fridge for up to 3 days. If you’re planning for the long haul, freeze portions in freezer-safe containers for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the oven at 350º F until heated through. Perfect for a quick weeknight dinner!
Perfect Pairings for Beef and Rice Casserole
This hearty casserole pairs perfectly with a fresh green salad or steamed vegetables for added vitamins and crunch. For drinks, a glass of red wine complements the robust flavors nicely. For kids or non-drinkers, chilled iced tea or lemonade makes a refreshing pairing.
Tricks to Get the Best Out of This Recipe
To prevent the casserole from becoming too salty, taste the beef mixture before adding additional salt. You can also sauté the mushrooms to give them a richer flavor before adding them to the rice. And for a crispy topping, switch the top layer of cheese to breadcrumbs in the last 5 minutes of baking.
Seasonal Twists for Beef and Rice Casserole
In summer, add fresh bell peppers or zucchini for a seasonal flavor boost. During autumn or winter, diced butternut squash or sweet potatoes can add warmth. Spring greens like spinach or asparagus offer a fresh twist in the earlier months of the year. Just toss them in before baking.
FAQs:
Can I prepare this casserole in advance?
Absolutely, you can assemble the casserole a day ahead without baking it. Instead, cover and refrigerate it. When ready to serve, just pop it in the preheated oven and bake as usual. It’s perfect for meal planning or making ahead before a busy day.
What’s the best rice to use for this casserole?
Long grain white rice holds up well in this casserole and becomes fluffy. However, basmati or jasmine rice can be a fragrant alternative. If you prefer brown rice, remember it requires a longer cooking time, so pre-cook it before adding to the dish.
Can I make this casserole dairy-free?
Yes, you can make this recipe dairy-free by using plant-based versions of milk, sour cream, and cheese. Nutritional yeast can also be used as a cheese substitute to maintain the rich cheesy flavor without dairy.
What’s the best way to reheat leftovers?
Reheat leftovers in a preheated oven at 350º F for about 15 to 20 minutes until heated thoroughly. You can also use a microwave for quick reheats, though the oven does a better job of maintaining the texture and flavor of the casserole.
How can I add more vegetables to this recipe?
You can easily enhance this casserole by adding your favorite vegetables. Consider peas, carrots, or broccoli for added nutrition and color. Sauté the harder vegetables before adding to ensure they cook through properly in the casserole.
Is it possible to make a gluten-free version of this casserole?
Definitely! Just use a gluten-free cream of mushroom soup and verify that any other processed ingredients, like the broth, are gluten-free. A homemade soup mix can also substitute, allowing you to enjoy a gluten-free version without compromising flavor.
Beef and Rice Casserole
Ingredients
- 1 lb ground beef (85% or 90% lean)
- 1 tbsp fresh garlic (chopped fine)
- 2 cups medium cheddar cheese (shredded or your favorite variety, divided)
- 1 ¼ cups uncooked long grain white rice
- 8 oz sliced button mushrooms (or baby bellas)
- ¾ cup onions (chopped, about 1 small)
- ½ cup sour cream
- ½ cup milk
- 10 oz cream of mushroom soup (or substitute)
- 3 tbsp butter (divided)
- ½ tsp dried oregano
- ½ tsp dried basil
- Salt and pepper to taste
- Cooking spray or oil to grease the skillet
- 2 ½ cups beef broth
Instructions
- Preheat your oven to 350º F.
- Grease a large skillet with cooking spray or a bit of oil. Over medium heat, crumble the ground beef in the skillet. Add the oregano, basil, garlic powder, salt, and pepper. Cook until the beef is nicely browned and no longer pink. Transfer the cooked meat to a plate, draining any excess grease from the skillet.
- In the same skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions and cook until they are soft and lightly browned. Toss in the garlic and sauté for an additional minute.
- Pour in the beef broth and add the uncooked rice along with the remaining tablespoon of butter. Stir well to combine everything and bring to a boil. Once boiling, cover the skillet, reduce the heat to low, and let it simmer for about 15 minutes.
- Afterward, uncover the skillet and layer the sliced mushrooms on top of the rice without stirring. Cover the pan again and let it sit on low heat for another 5 minutes.
- Remove the lid, turn off the heat, and gently stir in the cooked ground beef, cream of mushroom soup, milk, sour cream, and 1 cup of shredded cheese. If necessary, use a large bowl to combine the mixture if your skillet isn't big enough.
- Transfer the beef mixture into a greased casserole dish. Sprinkle the rest of the cheese on top. Bake for 20-25 minutes until it’s hot, bubbly, and the cheese is melted.
- Finish with a sprinkle of sliced green onions on top before serving!
