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Creamy Beef & Mushroom Rice Bake
A cozy, family-friendly casserole layered with savory ground beef, tender mushrooms, fluffy rice, and a creamy mushroom sauce.
Finished with optional melted cheddar cheese, this easy bake from deesviral makes a hearty weeknight dinner with minimal prep.
Introduction
Creamy Beef & Mushroom Rice Bake is the kind of meal that warms you from the inside out.
It’s a one-pan wonder combining beef, mushrooms, rice, and a luscious creamy sauce that bakes to bubbly perfection.
This recipe is beginner-friendly, customizable, and crowd-pleasing—perfect for family dinners or make-ahead meal prep.
Plus, the oven does most of the work, leaving you free to relax while it bakes.
Ingredients
- 1 lb ground beef
- 1 cup chopped mushrooms
- 1 small onion, diced
- 1 cup uncooked white rice
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups beef broth
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese (optional, for topping)
Rice: Long-grain white rice works best; avoid instant rice.
Soup: Cream of mushroom can be swapped with cream of chicken or celery for variety.
Cheese: Optional but adds a gooey, golden topping.
Step-by-Step Instructions
- Preheat oven: Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook beef & veggies: In a large skillet, brown ground beef over medium-high heat until no longer pink. Drain excess fat. Add onion and mushrooms; sauté 3–4 minutes until softened.
- Mix base: Stir in uncooked rice, cream of mushroom soup, beef broth, sour cream, garlic powder, salt, and pepper. Mix until well combined.
- Assemble: Pour mixture into prepared baking dish. Spread evenly. Cover tightly with aluminum foil.
- Bake: Bake for 40 minutes. Remove foil, stir gently, and check rice. If nearly tender, sprinkle cheddar cheese over top (if using). Bake uncovered an additional 10 minutes until cheese is melted and bubbly.
- Serve: Let rest 5 minutes before serving. Garnish with fresh parsley if desired.
Storage & Make-Ahead
- Refrigerate leftovers up to 4 days in an airtight container.
- Freeze tightly wrapped portions up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat in the oven at 325°F until warmed through, or microwave individual portions.
Why This Recipe Works
- Cream + broth: Creates a velvety sauce that keeps the rice moist and flavorful.
- One-pan efficiency: Rice cooks in the oven, absorbing beefy goodness without extra steps.
- Optional cheese topping: Adds richness and makes it irresistible to kids and adults alike.
Expert Tips
- If rice isn’t tender after 50 minutes, cover and bake an additional 10–15 minutes with a splash more broth.
- Add frozen peas, carrots, or green beans before baking for extra veggies.
- Try swapping cheddar for mozzarella or Swiss for a different cheesy finish.
Frequently Asked Questions
Can I use brown rice? Yes, but increase broth to 2 1/2 cups and bake longer (60–70 minutes).
Can I make it ahead? Assemble, cover, and refrigerate up to 24 hours in advance. Add 5–10 minutes extra bake time if starting from cold.
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Is sour cream necessary? It adds creaminess, but you can substitute plain Greek yogurt for a lighter twist.
Estimated Nutrition
~370 kcal per serving (estimate; varies with cheese and broth type).
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