Creamy Beef Mushroom Rice Bake (Print Version)
# Ingredients:
→ Main
01 -
450 g ground beef
02 -
1 cup (100 g) chopped mushrooms
03 -
1 small onion, diced
04 -
1 cup (180 g) uncooked white rice
05 -
295 g canned cream of mushroom soup
06 -
480 ml beef broth
07 -
120 g sour cream
08 -
1 teaspoon garlic powder
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Topping
11 -
100 g shredded cheddar cheese (optional)
# Instructions:
01 -
Preheat oven to 175°C and lightly grease a 22x33 cm baking dish.
02 -
In a skillet over medium heat, cook ground beef, chopped mushrooms, and diced onion until the beef is well browned. Drain excess fat.
03 -
In a large bowl, mix the cooked beef mixture, uncooked white rice, cream of mushroom soup, beef broth, sour cream, garlic powder, salt, and black pepper until thoroughly combined.
04 -
Pour the entire mixture into the prepared baking dish and smooth the top using a spatula.
05 -
Cover the dish with foil and bake in the preheated oven for 50 to 60 minutes, or until the rice is tender and liquid is absorbed.
06 -
Remove foil, sprinkle shredded cheddar cheese evenly over the top if using, and return to the oven for an additional 5 minutes until cheese is melted.
07 -
Allow to rest for a few minutes before portioning and serving.
# Notes:
01 -
Using freshly grated cheese enhances melting and flavor. For deeper flavor, try sautéing the mushrooms until golden before combining.