Creamy Beef and Mushroom Rice Bake
Ingredients:
1 lb. ground beef, 85% lean
1.5 teaspoons Italian seasoning
Salt/Pepper to taste
3 Tablespoons butter, divided
¾ cup onions, diced
1 Tablespoon garlic, minced
2 ½ cups beef broth
1 ¼ cups uncooked white long grain rice (not instant)
8 oz. sliced button mushrooms, washed
10.5 oz. can cream of mushroom soup
½ cup milk, any kind
½ cup sour cream
2 cups cheddar cheese, divided
Directions:
Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
In a large pot, brown the ground beef over medium-high heat. Season with Italian seasoning, salt, and pepper during cooking. Once browned, drain any excess grease and set beef aside on a plate, covered with foil.
In the same pot, melt 2 tablespoons of butter and sauté the diced onions until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Add the beef broth to the pot and bring to a boil. Stir in the uncooked rice, then reduce heat to a simmer. Cover tightly and cook for 10 minutes. Add the mushrooms, cover again, and cook for an additional 5-10 minutes (check your rice package for exact times). Do not stir during cooking.
After cooking, turn off the heat but leave the pot covered and allow it to sit for 10 minutes; the rice will finish cooking and release from the bottom of the pot.
Stir in the cooked ground beef, cream of mushroom soup, milk, sour cream, and half of the cheddar cheese until well combined.
Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese over the top.
Cover the dish with foil and bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
Serve hot, garnished with additional herbs if desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 480 kcal per serving | Servings: 6