Description
This Cheesy Ground Beef and Rice Casserole is a comforting, hearty dish perfect for family dinners. It combines tender ground beef, long grain white rice, and sliced carrots baked together in a creamy mushroom sauce, topped with melted cheddar or Colby Jack cheese. With three different preparation methods—Quick, Semi-Homemade, and From Scratch—it caters to various cooking preferences and time constraints while delivering rich flavors and a satisfying texture.
Ingredients
Units
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
- Cheddar or Colby Jack Cheese, sliced, about 9 pieces
Semi Homemade
- 1 cup Long Grain White Rice, uncooked
- 2 cups Water
- 1/2 to 1 pound Ground Beef, cooked
- 1 cup Carrots, sliced
- Pacific Foods Mushroom Gravy, 13.9 ounces
- 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
- Cheddar or Colby Jack Cheese, sliced, about 9 pieces
- 1 cup Long Grain White Rice, uncooked
Instructions
- Prepare the oven and baking dish: Preheat your oven to 350 degrees Fahrenheit. Spray or grease an 8×9″ baking dish with nonstick spray or butter to prevent sticking.
- Quick Recipe method: In a mixing bowl, combine the can of cream of mushroom soup, uncooked rice, water, sliced carrots, and cooked ground beef. Stir until everything is well mixed. Pour this mixture into the prepared baking dish. Bake uncovered for 90 minutes. After baking, top with cheese slices and return to the oven for a few more minutes until the cheese is melted and bubbly.
- Semi Homemade method: In a bowl, whisk together water, Pacific Foods Mushroom Gravy, and milk until smooth. Add the uncooked rice, cooked ground beef, and sliced carrots, stirring to combine. Pour into the prepared baking dish and bake uncovered for 90 minutes. Once baked, top with slices of Colby Jack or medium cheddar cheese and bake for an additional few minutes until melted.
- From Scratch method: In a medium pan over medium heat, melt the butter. Add minced onion, garlic, and mushrooms; sauté until fragrant and softened. Whisk in the flour and cook for 30-60 seconds to form a roux. Slowly add the cream and chicken broth, whisking continuously until the mixture thickens. Season with freshly ground black pepper and salt to taste, then remove from heat. In the prepared baking dish, combine this cream mixture with uncooked rice, sliced carrots, cooked ground beef, and water. Mix well. Bake uncovered for 90 minutes, then arrange cheese slices on top and bake a few more minutes until cheese is melted.
- Serve and enjoy: Let the casserole rest for a few minutes after baking, then serve warm. This dish reheats well in both the oven and microwave.
Notes
- This casserole can be reheated in the oven at 350 degrees Fahrenheit until warmed through or in the microwave for a quicker option.
- You can adjust the amount of ground beef from 1/2 to 1 pound depending on your preference for more or less meat.
- Cheese types like Cheddar or Colby Jack work well as toppings to add a melty, savory finish.
- For a creamier texture, be sure to cover the rice mixture well during baking, but the recipe bakes uncovered to develop a nice top layer.
- If substituting the mushroom soup or gravy, choose varieties low in sodium for a healthier option.
