Beef Mushroom Rice Bake (Printable Version)
Creamy, cheesy oven-baked rice with mushrooms and beef makes a cozy, satisfying meal.
# What You'll Need:
→ Main
01 -
Black pepper, toss in as much as you like
02 -
Salt, add enough for your taste
03 -
1 teaspoon garlic powder
04 -
120 g of smooth sour cream
05 -
480 ml beef broth
06 -
295 g canned creamy mushroom soup
07 -
1 cup (180 g) uncooked white rice
08 -
1 small onion, diced up
09 -
1 cup (100 g) mushrooms, chopped
10 -
450 g ground beef
→ Topping
11 -
100 g shredded cheddar cheese—go for it if you want
# Step-by-Step Guide:
01 -
Before you serve, let everything hang out for a bit so it’s easier to slice and scoop.
02 -
Pop the cheese all over the top (if that’s your thing), bake uncovered for another 5 minutes to get it gooey.
03 -
Cover it snug with foil. Bake in your hot oven for 50-60 minutes, until the rice is soft and the liquid’s gone.
04 -
Spoon your mixture into the greased dish and smooth down the top.
05 -
Grab a big bowl and toss in your cooked beef blend, uncooked rice, creamy soup, broth, sour cream, garlic powder, salt, and pepper. Stir till it all comes together.
06 -
Heat up a skillet at medium. Cook the ground beef, mushrooms, and onion until the beef looks nicely browned. Drain off the greasy bits.
07 -
Set your oven to 175°C and give your 22x33 cm baking pan a slick with oil or spray.
# Additional Notes:
01 -
Shred your own cheese for meltier goodness. Want more flavor punch? Let mushrooms get brown and toasty in the pan before mixing.