Can I use instant rice instead of long-grain rice?

It’s not recommended. Instant rice tends to overcook and become mushy in casseroles. Use uncooked long-grain rice for best texture.

Can I make ground beef and rice casserole ahead of time?

Yes! You can fully assemble the casserole, cover it, and refrigerate it for up to 24 hours. Then bake as directed when you're ready to serve.

Absolutely. Let the casserole cool completely, wrap it well with foil or plastic wrap, and freeze for up to 3 months. Thaw overnight before baking.

Sharp cheddar cheese is ideal because it melts well and adds bold flavor. You can also mix in mozzarella or Colby for a twist.

Yes, you can skip the mushrooms if you prefer. You can substitute with another vegetable like chopped bell peppers or just leave them out entirely.

This recipe yields about 6 hearty servings, making it perfect for family dinners or meal prep for the week.

Not by default. To make it gluten-free, use a certified gluten-free cream of mushroom soup and double-check all other ingredients.

Yes! Ground turkey is a great lean alternative and works just as well in this recipe.

Definitely. Add red pepper flakes, diced jalapeños, or a splash of hot sauce to the beef while browning for some heat.

Great sides include steamed broccoli, green beans, a side salad, or garlic bread. It’s also filling enough to serve on its own.

A cheesy and comforting ground beef and rice casserole that’s perfect for weeknight dinners, meal prep, or feeding a crowd.

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Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
In a large pot, brown the ground beef over medium-high heat. Season with salt, pepper, and Italian seasoning. Drain grease and set aside.
Melt 2 tbsp butter in the same pot. Add onions and sauté for about 5 minutes until softened. Add garlic and cook 1 minute more.
Add beef broth, remaining butter, and rice. Stir, bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes.
Add mushrooms, cover again, and cook for another 5–10 minutes. Do not stir. Let pot sit covered for 10 minutes off heat.
Return cooked beef to the pot. Stir in cream of mushroom soup, milk, sour cream, and 1 cup of cheddar cheese. Mix until creamy.
Transfer mixture to the casserole dish. Top with remaining cheese. Cover with foil and bake for 20 minutes until hot and bubbly.
Let rest for 5 minutes before serving.