Creamy Beef Mushroom Rice Bake

Comforting and full of rich flavors this creamy beef mushroom rice bake was born from a hunt for a one dish dinner everyone would love after a busy workday – and it checks all the boxes for cozy weeknights and casual weekends.

I first tried this on a chilly fall Sunday and soon made it part of my regular lineup. Whenever I bring leftovers to work someone always asks for the recipe.

Ingredients

• Ground beef: gives hearty texture with savory flavor choose beef that is bright pink and not overly fatty
• Fresh mushrooms: add earthy depth pick firm mushrooms with dry skins
• Onion: layers in sweetness to balance the other ingredients use onions that feel heavy and have tight skins
• White rice: soaks up the creamy sauce select long grain for fluffier texture
• Canned cream of mushroom soup: brings thickness and rich umami try to use a high quality soup without too many additives
• Beef broth: gives even more flavor opt for low sodium so you can control seasoning
• Sour cream: melts into the base and makes every bite extra creamy use full fat for best texture
• Garlic powder: gives a mellow garlic note check for freshness by its aroma
• Salt and black pepper: finish the seasoning freshly ground black pepper can really enhance the dish
• Shredded cheddar cheese: for the topping adds a melted cheesy comfort if using grate cheese yourself for best melting

Step-by-Step Instructions

Prepare the Oven:

Set your oven to 175 degrees Celsius and grease a 22 by 33 cm baking dish with a light coat of oil or nonstick spray. This prevents sticking and keeps cleanup easy

Brown the Meat and Vegetables:

In a large skillet cook ground beef chopped mushrooms and diced onion over medium heat. Stir and break up the beef as it cooks. Let everything get well browned all over about 8 minutes. Browning here means lots of flavor

Mix the Base:

In a big mixing bowl blend your cooked beef mixture with uncooked white rice cream of mushroom soup beef broth sour cream garlic powder salt and pepper. Mix until you have a uniform mixture and the creamy base coats all the rice

Fill the Baking Dish:

Transfer the whole mixture into your greased baking dish. Use a spatula to smooth out the top so it cooks evenly and the rice settles in

Bake Covered:

Cover tightly with foil and bake in the preheated oven for 50 to 60 minutes. Check that the rice is tender and nearly all liquid is absorbed. The foil traps moisture so the rice gets perfectly fluffy

Add the Cheese and Finish Baking:

Remove foil sprinkle over the shredded cheddar cheese evenly. Place back in the oven for 5 minutes or until the cheese melts into a golden goozy top

Rest and Serve:

Let the bake rest on the counter for a few minutes after removing from the oven. This helps set up the creamy layers for easier serving

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I absolutely love the way mushrooms soak up the flavors they almost melt right into the sauce and become little bursts of savoriness my kids used to pick them out but these days they ask for extra and I always think of that

Storage Tips

Once cooled place leftover bake in an airtight container and keep in the fridge for up to three days. Individual portions reheat best so scoop into containers before storing. For longer storage freeze in tightly wrapped portions up to two months and reheat directly from frozen adding a splash of broth to keep it creamy.

Ingredient Substitutions

You can use ground turkey or even chicken instead of beef just add an extra pinch of salt for punch. Brown rice works for a nuttier flavor though the bake will take about 15 minutes longer. For a gluten free option swap the canned soup for a creamy homemade mushroom sauce using cornstarch to thicken.

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Serving Suggestions

Serve with a crisp green salad for contrast. Steamed green beans or simple roasted carrots work alongside. For a heartier meal I sometimes add a handful of frozen peas into the mix before baking.

A Bit of History

Creamy rice casseroles like this one have graced American family tables for generations especially in the Midwest where casseroles became the answer to big appetites and cold nights. Cream of mushroom soup has been a staple here since the 1950s peeking out from so many treasured recipes.

Recipe FAQs

→ Can I use a different type of mushroom?

Yes, button or cremini mushrooms work well. Feel free to experiment with shiitake or portobello for deeper flavor.

→ Can brown rice be substituted for white rice?

Brown rice can be used, but increase the liquid slightly and extend baking time, as it takes longer to cook.

→ Is it possible to prepare in advance?

You can assemble the dish a day ahead, refrigerate, and bake just before serving. Add a little extra broth if needed.

→ Are there alternatives to cream of mushroom soup?

Substitute with homemade mushroom sauce or cream of chicken soup for a different flavor profile.

→ What side dishes pair best?

Pair with a crisp green salad, steamed vegetables, or roasted asparagus for a balanced meal.