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Picky eaters are going to love this quick and easy dinner.

Ingredients

Scale
  • 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)
  • 1 Cup Long Grain White Rice (uncooked)
  • 1/2 to 1 Pound Ground Beef (cooked, depending on preference)
  • Pacific Foods Mushroom Gravy (13.9 ounces)
  • 1/2 Cup Milk
  • Colby Jack or Medium Cheddar Cheese (for topping)
  • 3 Tablespoons Unsalted Butter
  • 1/4 Cup Onion (minced)
  • 1 Clove Garlic (minced)
  • 1/2 Cup White Button Mushroom (minced )
  • 3 Tablespoons Flour
  • 1/2 Cup Cream
  • 1/2 Cup Chicken Broth
  • 1/4 teaspoon Freshly Ground Black Pepper
  • Salt (to taste)
  • Cheddar or Colby Jack Cheese (sliced, about 9 slices)

Instructions

  1. Heat the oven to 350 degrees and spray an 8×9" baking dish with nonstick spray.
  2. Stir together the soup, rice, water, carrots, and beef.
  3. Place in the baking dish and bake for 90 minutes.
  4. Top with cheese slices and bake a few more minutes or until melted.
  5. Heat the oven to 350 degrees and grease an 8×9" baking dish.
  6. Whisk together the water, mushroom gravy, and milk.
  7. Add the mushroom mix, rice, cooked beef and carrots to a bowl and stir to combine.
  8. Dump into an 8×9" baking dish and bake, uncovered for 90 minutes.
  9. Add slices of cheese and return to the oven for another couple of minutes or until the cheese is melted.
  10. In a medium pan over medium heat, add the butter and melt.
  11. Whisk in the onion, garlic and mushrooms.
  12. Add the flour, whisking continually and cook for 30-60 seconds.
  13. Add the cream and broth and cook until thick.
  14. Season and remove from heat.
  15. Heat the oven to 350 and spray an 8×9" baking dish with nonstick spray.
  16. Place the cream mixture, rice, water, beef and carrots into the dish and stir to combine.
  17. Bake for 90 minutes, add the cheese and bake for a few more minutes or until melted.

Notes

Leftovers of this recipe will keep in the refrigerator in an airtight container for 3-4 days. This casserole stores wonderfully in the freezer and it will keep for up to 3 months. Let the casserole cool completely and place in a freezer safe container. If the casserole is frozen, allow it to thaw in the fridge overnight (or at least all day) before reheating it in the oven. Place it in a baking dish and reheat at 325 degrees for 15-20 minutes or until hot and bubbly through the middle. So, to my sweet momma who had to put up with my picky little self, thanks for this delicious Cheesy Ground Beef and Rice Casserole recipe that is feeding people everywhere. I say you’re famous for it now. You didn’t know you’d end up famous did you?
Simmering
This recipe yields 8 servings in a 8×9 baking dish
The beauty of this easy ground beef recipe is that it’s a full meal all by itself. You get carbs from the rice, protein from the beef, and fiber and extra nutrients from the veggies. But if you’re trying to bulk up this meal or have a little extra time on your hands, you may want to consider pairing your serving of beef and rice casserole with a simple salad or sauteed veggies. Really though, you don’t need a side for this recipe!
What Oven Temperature and baking dish size are used? Heat the oven to 350 degrees and spray an 8×9″ baking dish with nonstick spray.

Nutrition

Find it online: https://margorecipes.com/cheesy-ground-beef-and-rice-casserole-video/