Creamy Beef Rice Casserole
Get ready to indulge in the ultimate comfort food with this Creamy Beef Rice Casserole! Brimming with rich flavors and hearty ingredients, this easy-to-make dinner combines tender ground beef, perfectly cooked rice, and a luscious blend of cream of mushroom soup, sour cream, and melted cheddar cheese. Seasoned with aromatic Italian herbs and a touch of garlic, every bite is packed with savory goodness. The casserole bakes to golden, cheesy perfection in just under an hour, making it a family-friendly go-to for busy weeknights or cozy weekend meals. Garnish with fresh parsley for a pop of color and serve it straight from the oven for a warm, satisfying dinner that everyone will love. Perfect for meal planning or potlucks, this creamy casserole is a delicious way to bring comfort to the table!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced white onion
- 2 minced garlic cloves
- 1 cup (uncooked) white rice
- 2 cups beef broth
- 1 10.5-ounce can cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 0.5 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 2 tablespoons (chopped, for garnish, optional) parsley
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
Add minced garlic and sauté for another 30 seconds until fragrant.
Add ground beef to the skillet and cook until browned, breaking it up into crumbles with a wooden spoon. Drain any excess fat.
Season the cooked ground beef with Italian seasoning, salt, and pepper. Stir to combine, then remove from heat.
In a medium saucepan, bring 2 cups of beef broth to a boil. Stir in the uncooked white rice, reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender. Remove from heat and set aside.
In a large mixing bowl, combine the cooked ground beef, cooked rice, cream of mushroom soup, sour cream, and 1 cup of shredded cheddar cheese. Mix well until evenly incorporated.
Transfer the mixture into the prepared baking dish, spreading it out into an even layer.
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly across the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly.
Let the casserole rest for 5 minutes, then garnish with chopped parsley (optional). Serve warm and enjoy!
Nutrition Facts
Calories |
2978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.9 g | 290% | |
| Saturated Fat | 117.3 g | 586% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 5995 mg | 261% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 28.3 g | ||
| Protein | 151.4 g | 303% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 2300 mg | 177% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1975 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
