Ground Beef and Mushroom Rice Casserole

Comforting, creamy, and packed with flavor—all in one easy dish.

If you’re craving a cozy, satisfying meal that requires minimal prep and delivers maximum flavor, this Ground Beef and Mushroom Rice Casserole is exactly what you need. It’s a one-pan wonder that brings together rich ground beef, earthy mushrooms, tender rice, and creamy mushroom soup—making it the ultimate weeknight dinner or meal prep favorite.

Why You’ll Love This Recipe

All-in-one meal: Protein, grains, and flavor in one dish.
No-fuss ingredients: Nothing fancy—just pantry staples and simple steps.
Family favorite: Even picky eaters love the creamy, cheesy goodness.
Great for leftovers: Tastes even better the next day.

Ingredients

1 lb ground beef
1 cup mushrooms, chopped
1 small onion, diced
1 cup white rice, uncooked
1 can (10.5 oz) cream of mushroom soup
2 cups beef broth
½ cup sour cream
1 tsp garlic powder
Salt and pepper, to taste
1 cup shredded cheddar cheese (optional, for topping)

How to Make It

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray.

Step 2: Cook the Beef Mixture

In a large skillet over medium heat, cook the ground beef with chopped mushrooms and diced onion. Sauté until the beef is browned and the vegetables are tender. Drain any excess fat for a lighter dish.

Step 3: Mix the Casserole Base

In a large mixing bowl, combine the cooked beef mixture with uncooked white rice, cream of mushroom soup, beef broth, sour cream, garlic powder, salt, and pepper. Mix thoroughly until everything is well incorporated.

Step 4: Assemble and Bake

Pour the mixture into your prepared baking dish. Cover tightly with aluminum foil to lock in the moisture.

Bake for 50 to 60 minutes, or until the rice is fully cooked and has absorbed the liquid.

Step 5: Add the Cheese (Optional)

If using shredded cheddar cheese, remove the foil after the initial bake, sprinkle cheese evenly on top, and return to the oven for another 5 minutes until the cheese is melted and bubbly.

Step 6: Rest and Serve

Let the casserole sit for 5–10 minutes after baking. This allows it to firm up slightly and makes serving easier.

Make It Your Way

Protein swaps: Use ground turkey, chicken, or plant-based meat alternatives.
Vegetable boost: Add in peas, carrots, or chopped spinach.
Low-carb option: Substitute rice with riced cauliflower (adjust liquid amounts).
Creamy upgrade: Mix in cream cheese or a splash of heavy cream for extra richness.
Spicy twist: Add crushed red pepper or chopped jalapeños.

Serving Suggestions

Pair it with a simple green salad or steamed broccoli for a balanced meal.
Serve with crusty bread or garlic toast to soak up the creamy sauce.
It also makes an excellent meal prep dish—just divide into portions and refrigerate or freeze.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge.
Reheat: Microwave covered on medium heat or warm in the oven at 300°F until heated through.

Estimated Nutrition (Per Serving)

(Makes about 6 servings)

Calories: ~420
Protein: 23g
Fat: 22g
Carbs: 35g
Fiber: 2g

Note: Nutrition values vary depending on exact ingredients used.

FAQs

Can I make this casserole ahead of time?
Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Can I use cooked rice instead of raw?
Yes, but reduce the baking time to around 25–30 minutes and reduce the broth by half.

Can I skip the sour cream?
It’s optional, but it adds creaminess. You can substitute with plain Greek yogurt or just leave it out.

Final Thoughts

This Ground Beef and Mushroom Rice Casserole is the definition of comfort food—creamy, savory, and always satisfying. Whether you’re cooking for a busy family dinner or prepping meals for the week, this recipe delivers on flavor and convenience. Try it once, and it’ll earn a permanent spot in your weekly rotation. Homemade Samoas Girl Scout Cookies