Cheesy Ground Beef Casserole (Print Version)

# Ingredients:

→ Main Ingredients

01 - 200 g cheddar cheese, shredded, split up
02 - 120 g sour cream
03 - 120 ml any kind of milk
04 - 295 g can of cream of mushroom soup
05 - 225 g button mushrooms, washed and sliced
06 - 220 g regular white rice, uncooked (avoid quick-cook types)
07 - 600 ml beef broth
08 - 1 tablespoon garlic, minced up
09 - 120 g onion, chopped
10 - 3 tablespoons unsalted butter, split
11 - Black pepper, as much as you want
12 - Salt, as much as you like
13 - 1.5 teaspoons Italian herbs blend
14 - 450 g ground beef (about 85% lean)

# Instructions:

01 - Pop some foil over the dish, slide it in the oven, and bake 20 minutes or so. The cheese on top should be gooey and the whole thing nice and bubbly. Dish it up while it’s hot.
02 - Dump your cheesy-meaty mix into your greased pan. Sprinkle the rest of the cheddar cheese evenly over every last bit.
03 - Toss in the cooked beef you set aside, then add the soup, milk, sour cream, and half the cheese. Gently fold it all together so it’s well mixed.
04 - Take the pot off the heat, but leave the lid on. Let it just hang out for 10 minutes. The steam will work its magic, softening any stuck rice at the bottom.
05 - Carefully add mushrooms to what’s in the pot. Put the lid back and let it cook low and slow another 5 to 10 minutes. Follow your rice’s instructions for exact time, and don’t stir.
06 - Pour in the broth, the leftover butter, and toss in the uncooked rice. Give it a good stir, crank up the heat, and bring everything to a boil. Once boiling, turn it down low, cover tightly, and cook for about 10 minutes.
07 - Melt 2 tablespoons butter over medium heat using the same pot. Throw in the onion. Let it cook 'til soft, about 5 minutes. Then add your minced garlic and give it another minute until things smell awesome.
08 - Pour off any extra grease from the beef. Move the meat onto a plate and cover with foil so it stays toasty while you finish the rest.
09 - Start by heating a big pot on medium-high. Toss in your ground beef and use a spoon to break it apart as it browns. Sprinkle in salt, pepper, and Italian spices. Let it cook all the way through and turn a little crispy at the edges.
10 - Fire up your oven to 175°C. Grab a 33 x 23 cm dish and grease it lightly so nothing sticks.

# Notes:

01 - If you want a head start, you can put this dish together up to two days early. Keep it in the fridge with a cover. Before baking, take it out for half an hour to warm up a bit.
02 - Don’t like mushrooms or want more veggies? Swap in thawed peas, corn, or carrots if you want.
03 - Any leftovers freeze well and heat up easily later.

Back