Recipe Monday: Cheesy Ground Beef and Rice Casserole
Enough of the summer foods, we want something hearty! And here it is. It combines ground beef, which we hope you’ll shop with your local cattle rancher, along with rice (again Arkansas products galore on that one) and there’s even a mushroom guy from Wye. Mountain, that is. This is a delicious recipe everyone will like.
Cheesy Ground Beef and Rice Casserole Recipe
Adapted from www.thecozycook.com
1 pound ground beef (buy from a local farmer)
1.5 teaspoons Italian seasoning
salt/pepper to taste
3 tablespoons butter, separated
¾ cup onions, diced
1 tablespoon garlic, minced
2 ½ cups beef broth
1 ¼ cups uncooked white long grain rice
8 ounces sliced button mushrooms, washed
10.5 ounces cream of mushroom soup
½ cup whole milk
½ cup sour cream
2 cups cheddar cheese, separated
Note: This recipe is designed to allow you to prepare all of the casserole ingredients in one pot before transferring to a casserole dish for baking. Before you begin, refer to your rice package for the amount of liquid (beef broth) and cooking time. If preferred, cook the rice separately and skip the beef broth ingredient. You’ll need 2 cups of cooked rice to combine with the other casserole ingredients.
Heat oven to 350 degrees.
Brown the ground beef in a large pot over medium-high heat. Mix in salt, pepper and Italian seasonings as the beef cooks.
Drain grease, transfer to a plate, and cover with foil.
Melt 2 tablespoons butter in the same pot. Add the diced onions and cook for 5 minutes, until softened.
Add garlic and cook for 1 more minute.
Add beef broth, butter and rice. Stir to combine.
Bring to a boil, reduce to a simmer.
Cover tightly and cook for 10 minutes.
Add mushrooms, replace the cover, and cook for 5-10 more minutes. (Refer to rice package for exact cooking time.) Do not stir the rice at any point.
Turn heat off, leave the cover on, and let it stand for 10 minutes without stirring. Any rice on the bottom of the pot will release.
Add the ground beef, cream of mushroom soup, milk, sour cream and HALF of the cheese. Stir to combine.
Transfer to a lightly greased 9×13 casserole dish. Top with remaining cheese.
Cover and bake for 20 minutes.
Photo courtesy of the Cozy Cook.