Description

A comforting casserole that combines hearty beef, savory grains, and rich aromatics under a blanket of melted cheese.

Ingredients

Scale

1 pound lean ground beef (85/15 or 90/10)
10 ounces cremini or white button mushrooms, sliced 1/4-inch thick
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 cup uncooked long-grain white rice, rinsed and drained
1 can (10.5 ounces) condensed cream of mushroom soup
2 cups low-sodium beef broth, warmed
1.5 cups sharp cheddar cheese, freshly shredded (for topping)
2 tablespoons unsalted butter, divided
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons fresh flat-leaf parsley, finely chopped (optional garnish)

Instructions

Preheat oven to 375°F (190°C / Gas Mark 5). Lightly grease a 9×13-inch baking dish.
Melt 1 1/2 tablespoons butter in a 12-inch skillet over medium-high heat. Add sliced mushrooms and cook undisturbed for 3 to 4 minutes until browned. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper; sauté 2 minutes more. Transfer to a plate, reserving one-third of the slices for the top.
In the same skillet over medium heat, melt the remaining 1/2 tablespoon butter. Add ground beef and diced onion; cook 6 to 8 minutes until beef is browned to 160°F (71°C), crumbling with a spoon. Add garlic during the last minute. Drain off excess grease, leaving about 1 tablespoon.
Remove skillet from heat. Stir in uncooked rinsed rice, remaining two-thirds of the sautéed mushrooms, condensed cream of mushroom soup, warmed beef broth, Worcestershire sauce, dried thyme, remaining 3/4 teaspoon salt, and remaining 3/8 teaspoon pepper until smooth. Pour into the prepared baking dish and smooth into an even layer.
Cover tightly with heavy-duty aluminum foil, crimping edges securely. Bake at 375°F (190°C) for 40 to 45 minutes until rice is tender and liquid is absorbed.
Uncover, scatter shredded cheddar cheese over the top, and arrange reserved mushroom slices over the cheese. Bake uncovered for 8 to 10 minutes until cheese is melted and bubbly. Rest 10 minutes, garnish with fresh parsley, and serve.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1
Calories: 450
Sugar: 2g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 30g
Cholesterol: 80mg

Keywords: Use freshly grated cheese from a block for the smoothest melt without an oily surface. Do not assemble the dry rice with liquid ahead of time; cook immediately once mixed to prevent soggy rice. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered with foil in a 350°F (175°C) oven with a splash of broth.