Description
This Cheesy Ground Beef and Rice Casserole is a comforting, hearty dish perfect for family dinners. Featuring tender ground beef, long grain rice, and sliced carrots baked in a creamy mushroom sauce and topped with melted cheddar or Colby Jack cheese, this recipe offers three variations: Quick, Semi-Homemade, and From Scratch, each delivering rich flavors with simple ingredients and an easy bake method.
Ingredients
Scale
Quick Recipe
- 1 Can Cream of Mushroom Soup
- 1 Cup Long Grain White Rice, uncooked
- 2 Cups Water
- 1 Cup Carrots, sliced
- 1/2-1 Pound Ground Beef, cooked
- About 9 slices Cheddar or Colby Jack Cheese
Semi Homemade
- 1 Cup Long Grain White Rice, uncooked
- 2 Cups Water
- 1/2 to 1 Pound Ground Beef, cooked
- 1 Cup Carrots, sliced
- 13.9 ounces Pacific Foods Mushroom Gravy
- 1/2 Cup Milk
- Colby Jack or Medium Cheddar Cheese, for topping
From Scratch
- 3 Tablespoons Unsalted Butter
- 1/4 Cup Onion, minced
- 1 Clove Garlic, minced
- 1/2 Cup White Button Mushrooms, minced
- 3 Tablespoons Flour
- 1/2 Cup Cream
- 1/2 Cup Chicken Broth
- 1/4 teaspoon Freshly Ground Black Pepper
- Salt, to taste
- 2 Cups Water
- 1/2-1 Pound Ground Beef, cooked
- 1 Cup Carrots, sliced
- 1 Cup Long Grain White Rice, uncooked
- About 9 slices Cheddar or Colby Jack Cheese
Instructions
- Prepare for baking: Preheat your oven to 350 degrees Fahrenheit and lightly grease or spray an 8×9″ baking dish with nonstick spray.
- Quick Recipe – Mix ingredients: In a mixing bowl, combine the cream of mushroom soup, uncooked rice, water, sliced carrots, and cooked ground beef. Stir well until all ingredients are evenly distributed.
- Quick Recipe – Bake: Pour the mixture into the prepared baking dish and bake uncovered in the preheated oven for 90 minutes. After baking, arrange about 9 slices of cheddar or Colby Jack cheese on top and return to the oven for a few more minutes until the cheese is melted.
- Semi Homemade – Mix liquid base: Whisk together 2 cups water, mushroom gravy, and 1/2 cup milk until smooth.
- Semi Homemade – Combine ingredients: In a large bowl, add the uncooked rice, cooked ground beef, sliced carrots and the mushroom gravy mixture. Stir until everything is combined evenly.
- Semi Homemade – Bake: Transfer the mixture into the greased 8×9″ baking dish and bake uncovered at 350 degrees Fahrenheit for 90 minutes. Then top with Colby Jack or medium cheddar cheese slices and bake a couple more minutes until melted.
- From Scratch – Make mushroom cream sauce: In a medium pan over medium heat, melt the butter. Add minced onion, garlic and mushrooms and sauté until softened. Whisk in the flour and cook for 30-60 seconds to form a roux.
- From Scratch – Add liquids to sauce: Gradually whisk in cream and chicken broth. Cook, stirring frequently, until the sauce thickens. Season with freshly ground black pepper and salt to taste, then remove from heat.
- From Scratch – Combine casserole: In the prepared baking dish, combine the cream sauce, uncooked rice, water, cooked ground beef, and sliced carrots. Stir until all ingredients are evenly mixed.
- From Scratch – Bake: Bake the casserole uncovered at 350 degrees Fahrenheit for 90 minutes. After this time, top with cheddar or Colby Jack cheese slices and return to the oven for a few more minutes until the cheese melts and bubbles.
Notes
- You can adjust the amount of ground beef from 1/2 to 1 pound depending on preference and portion size.
- Use long grain white rice uncooked for best texture as it cooks thoroughly during baking.
- For a creamier flavor, opt for the From Scratch version using fresh ingredients and homemade mushroom cream sauce.
- Ensure the baking dish is large enough (8×9 inches) to avoid overflow and to cook evenly.
- Allow the casserole to rest 5-10 minutes after baking for easier serving.
- Substitute cheddar cheese with Colby Jack or medium cheddar for varied flavor profiles.
- If you prefer a thicker sauce in the quick and semi homemade versions, reduce water by 1/4 cup.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
