Description

This one-dish casserole layers savory ground beef and earthy mushrooms with tender rice in a luscious, creamy sauce. Baked until bubbly and golden, it’s an all-in-one comfort meal—minimal fuss, maximum flavor, and perfect for weeknight dinners or cozy weekend suppers.

Ingredients

Scale

For the Beef & Mushroom Mixture

1 lb (450 g) ground beef (80/20 blend)
1 tbsp olive oil
1 small onion, finely diced
3 garlic cloves, minced
8 oz (225 g) cremini or button mushrooms, sliced
1 tsp dried thyme (or Italian seasoning)
Salt & freshly ground black pepper, to taste

For the Creamy Rice Base

1 cup long-grain white rice, rinsed
1¾ cups low-sodium beef broth
½ cup heavy cream (or half-and-half)
¼ cup sour cream (or Greek yogurt)
1 tsp Worcestershire sauce
½ cup grated Parmesan cheese

For Topping

1 cup shredded mozzarella (or cheddar)
2 tbsp chopped fresh parsley (optional)

Instructions

1️⃣ Preheat & prep:
Preheat your oven to 375 °F (190 °C). Lightly grease a 9×13″ baking dish.

2️⃣ Brown the beef:
In a large skillet over medium-high heat, add olive oil. When shimmering, add ground beef, breaking it up with a spoon. Season with a pinch of salt and pepper. Cook until no pink remains, about 5–6 minutes. Using a slotted spoon, transfer beef to a bowl; leave drippings in the pan.

3️⃣ Sauté aromatics & mushrooms:
Reduce heat to medium. Add diced onion to the skillet and cook 3–4 minutes until softened. Stir in garlic and thyme; cook 30 seconds. Add sliced mushrooms, season with salt and pepper, and sauté until they release their liquid and turn golden, about 5–6 minutes.

4️⃣ Combine rice & liquids:
Stir the rinsed rice into the mushroom mixture. Pour in beef broth, heavy cream, sour cream, and Worcestershire sauce. Stir to combine, scraping any browned bits from the pan. Bring to a gentle simmer.

5️⃣ Layer into baking dish:
Stir the reserved browned beef and Parmesan cheese into the rice mixture. Transfer everything to the prepared baking dish, spreading into an even layer.

6️⃣ Top & bake:
Sprinkle shredded mozzarella evenly over the top. Cover loosely with foil and bake 25 minutes. Remove foil and bake an additional 10–12 minutes, until cheese is melted and golden, and rice is tender.

7️⃣ Rest & garnish:
Let the casserole rest 5 minutes to thicken. Sprinkle with chopped parsley before serving, if desired.

Notes

Rice Swap: Brown rice can be used—add 10 minutes to covered bake time and ensure broth covers the rice.
Lightened Up: Use half-and-half in place of heavy cream and low-fat sour cream to reduce richness.
Add Veggies: Stir in 1 cup frozen peas or chopped bell peppers with the rice for extra color and nutrition.
Make-Ahead: Prepare through step 5, cover tightly, and refrigerate up to 24 hours. Bake from cold, adding 5–7 minutes to the covered bake time.
Gluten-Free: Ensure Worcestershire sauce is GF or substitute with a dash of tamari.
Leftovers: Store in an airtight container in the fridge up to 3 days. Reheat individual portions in the microwave or in a 350 °F oven until warmed through.

Prep Time: 15 min
Cook Time: 35 min