Creamy Beef & Mushroom Rice Bake

Description

A hearty, creamy casserole perfect for busy weeknights or cozy weekend dinners. This dish combines tender ground beef, earthy mushrooms, fluffy rice, and a luscious creamy sauce baked under a golden cheese topping. It’s a satisfying, one-pan meal that’s both comforting and flavorful.

Ingredients for Creamy Beef & Mushroom Rice Bake

• 1 lb (450g) ground beef

• 1 cup uncooked long-grain white rice (or brown rice, adjust cook time)

• 2 cups mushrooms, sliced (white button or cremini)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 can (10.5 oz) cream of mushroom soup (or homemade)

• 1 cup beef broth

• 1 cup milk

• 1 cup shredded cheddar cheese (or mozzarella for a milder flavor)

• 2 tbsp butter or olive oil

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika (optional)

• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Cook beef: In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.

3. Sauté vegetables: Add butter, onion, mushrooms, and garlic to the skillet. Cook 5–6 minutes until soft and fragrant.

4. Mix sauce: Stir in cream of mushroom soup, beef broth, and milk. Add salt, pepper, and paprika. Let simmer 2–3 minutes.

5. Assemble bake: Spread uncooked rice evenly in the baking dish. Pour the beef-mushroom mixture over it. Stir gently to distribute evenly.

6. Cover & bake: Cover tightly with foil and bake for 50–55 minutes, or until rice is tender.

7. Add cheese: Remove foil, sprinkle cheese on top, and bake uncovered for an additional 5–10 minutes until melted and bubbly.

8. Serve: Garnish with fresh parsley and serve hot.

Notes

• If using brown rice, increase baking time by 15–20 minutes and add an extra ½ cup of broth.

• You can swap cream of mushroom soup with cream of chicken for a lighter flavor.

• Add vegetables like peas, carrots, or spinach for extra nutrition.

Tips

• To prevent mushy rice, avoid over-stirring after assembly.

• For a richer flavor, use half-and-half instead of milk.

• Cook the dish a day ahead, refrigerate, and reheat for easy meal prep.

Servings

• Serves: 6

• Serving Size: ~1½ cups

Nutritional Information (Per serving, approx.)

• Calories: 430

• Protein: 22g

• Carbohydrates: 35g

• Fat: 22g

• Saturated Fat: 10g

• Fiber: 2g

• Sodium: 820mg

• Sugar: 4g

Benefits

• High-protein meal that keeps you full longer.

• Comfort food appeal, perfect for family dinners.

• Can be customized for different diets (low-carb, gluten-free, etc.).

• Budget-friendly and uses pantry staples.

Q & A

Q: Can I make this with leftover rice?
A: Yes, but reduce broth to ½ cup and bake for only 25–30 minutes.

Q: How do I make it gluten-free?
A: Use gluten-free cream of mushroom soup and ensure broth is gluten-free.

Q: Can I freeze it?
A: Absolutely. Assemble without baking, wrap tightly, and freeze for up to 2 months. Bake from frozen, adding 20 minutes to cook time.

Q: Can I make it dairy-free?
A: Yes — use a dairy-free cream soup, plant-based milk, and vegan cheese.