Ingredients:
1 lb. ground beef (85% lean)
1 ½ teaspoons Italian seasoning
Salt and pepper to taste
3 tablespoons butter, divided
¾ cup diced onions
1 tablespoon minced garlic
2 ½ cups beef broth
1 ¼ cups uncooked long-grain white rice (not instant)
8 oz. fresh button mushrooms, sliced
1 can (10.5 oz.) cream of mushroom soup
½ cup milk
½ cup sour cream
2 cups shredded cheddar cheese, divided
Instructions:
Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef with Italian seasoning, salt, and pepper until browned and cooked through. Drain any excess fat and set the beef aside.
Sauté the Onions & Garlic: In the same skillet, melt 2 tablespoons of butter over medium heat. Add the diced onions and cook for about 3–4 minutes until softened. Stir in the minced garlic and cook for another minute.
Prepare the Rice: Add the sliced mushrooms to the skillet and cook for 4–5 minutes until they soften. Stir in the uncooked rice and let it toast for 1–2 minutes.
Combine Broth & Beef: Pour in the beef broth and add the cooked ground beef back to the skillet. Bring to a gentle boil, then reduce the heat to low, cover, and let it simmer for 20 minutes, stirring occasionally, until the rice is tender.
Make It Creamy: Preheat your oven to 350°F (175°C). Stir in the cream of mushroom soup, milk, sour cream, and 1 cup of the cheddar cheese into the rice mixture until fully combined and creamy.
Bake the Casserole: Transfer the mixture to a greased 9x13-inch baking dish. Top with the remaining shredded cheddar cheese.
Bake & Serve: Bake uncovered for 20 minutes or until the cheese is melted and bubbly. Let it rest for 5 minutes before serving. Enjoy your Creamy Beef & Mushroom Rice Bake!