Creamy Beef & Mushroom Rice Bake
Hearty, creamy, and full of savory comfort, this Creamy Beef & Mushroom Rice Bake is a one-pan wonder. With ground beef, tender mushrooms, fluffy rice, and a rich cream of mushroom base, it’s perfect for busy weeknights, family dinners, or make-ahead meal prep.
Why You’ll Love This Recipe
One Dish Meal – Everything bakes in one pan—no need to precook the rice!
Family Favorite – Creamy, cheesy, and satisfying for both kids and adults.
Easy to Make Ahead – Perfect for meal prep or freezing.
Budget-Friendly – Made with pantry staples and affordable ingredients.
Customizable – Easily adjust with veggies, cheese, or seasonings.
Key Ingredients
Ground Beef – Lean ground beef adds hearty protein and flavor.
Mushrooms – Earthy, tender, and a perfect match for the creamy base.
Onion – Adds sweetness and depth.
White Rice – Bakes right in the dish, absorbing all the delicious flavor.
Cream of Mushroom Soup – Creates the creamy, comforting texture.
Beef Broth – Adds moisture and rich beefy flavor to cook the rice.
Sour Cream – Adds tang and extra creaminess.
Cheddar Cheese (optional) – For a melted, golden topping.
Expert Tips
Use Long-Grain White Rice – Avoid instant or brown rice, as cooking times will differ.
Cover Tightly with Foil – This traps steam to ensure the rice cooks evenly.
Check for Doneness at 50 Minutes – If the rice is still a bit firm, bake another 5–10 minutes.
Let It Rest – Resting allows the rice to finish absorbing moisture and makes serving easier.
Ingredients:
1 lb ground beef
1 cup chopped mushrooms
1 small onion, diced
1 cup uncooked white rice
1 can (10.5 oz) cream of mushroom soup
2 cups beef broth
1/2 cup sour cream
1 tsp garlic powder
Salt and pepper to taste
1 cup shredded cheddar cheese (optional)
Instructions:
- Preheat Oven
Preheat to 350°F (175°C). Grease a **9×13-inch baking dish. - Cook the Beef Mixture
In a skillet over medium heat, cook 1 lb ground beef, 1 cup chopped mushrooms, and 1 diced onion until beef is browned. Drain excess fat. - Mix the Casserole
In a large bowl, combine the cooked beef mixture with: 1 cup uncooked white rice
1 can (10.5 oz) cream of mushroom soup
2 cups beef broth
½ cup sour cream
1 tsp garlic powder
Salt and pepper to taste - Bake
Pour mixture into the prepared baking dish. Cover tightly with foil and bake for 50–60 minutes, or until rice is tender. - Add Cheese (Optional)
Uncover, sprinkle with 1 cup shredded cheddar cheese, and return to the oven for 5 more minutes, or until cheese is melted. - Serve
Let rest for 5–10 minutes before serving to thicken slightly.
Important Notes When Making This Recipe
Avoid Substituting Instant Rice – The texture will be off.
Use Fresh Mushrooms – Canned mushrooms will add too much moisture.
Soup Consistency Matters – Don’t dilute the soup; use it straight from the can.
Want More Veggies? – Add frozen peas, corn, or chopped bell pepper to the mix.
Nutrition Information
Estimated per serving (based on 6 servings with cheese):
Calories: 420
Protein: 23g
Fat: 22g
Carbohydrates: 30g
Fiber: 1g
Sugar: 2g
Sodium: 790mg
Values will vary slightly depending on ingredient brands and portion size.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble it ahead and refrigerate up to 24 hours before baking. Add 10–15 minutes to baking time if cold from the fridge.
Can I freeze it?
Yes—freeze after baking. Let it cool, cover tightly, and freeze for up to 2 months. Thaw and reheat in the oven.
What other meats can I use?
Ground turkey, sausage, or even shredded rotisserie chicken work great.
Can I make this without sour cream?
You can replace it with plain Greek yogurt or omit it, though the texture will be less creamy.
Is this kid-friendly?
Absolutely! It’s creamy, cheesy, and mild in flavor—great for picky eaters.