Ground Beef Rice Casserole
Ground Beef Rice Casserole is an easy, comforting dinner loaded with beef, mushrooms, creamy sauce and topped with crispy French fried onions. A cozy weeknight meal the whole family will love.
Servings: 6
Calories: 812kcal
Ingredients
- 3 cups cooked rice
- 6 tablespoons olive oil divided use
- 1 pound lean ground beef
- 3 tablespoons Worcestershire sauce
- 2 cups yellow onion diced
- 8 ounces white mushrooms sliced thin
- ½ cup Greek yogurt or sour cream
- 1 cup half and half
- 1 packet Onion soup mix
- 1 tablespoon granulated garlic
- 1 tablespoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups Gruyere cheese Swiss, cheddar or Monterey jack works too
- 3 cups French Fried Onions
- fresh parsley optional for garnish
Instructions
- Cook the rice according to package directions and set aside.
- If using lean ground beef, add 2 tablespoons of olive oil to an oven-proof, large skillet over medium-high heat. If using 80/20 or less, skip the olive oil. Add ground beef, breaking it up to brown on all sides. Add Worcestershire sauce, stirring until well combined. Remove from the skillet and set aside.
- Cook onions in the skillet, adding additional 2 tablespoons of olive oil, stirring occasionally for 3-4 minutes.
- Stir in sliced mushrooms and add 2 more tablespoons of olive oil if needed. Stir occasionally, cooking until mushrooms are softened.
- Add Greek yogurt, half and half, onion soup mix, garlic, thyme, salt and pepper to the pan, stirring until well combined.
- Remove from heat and stir in ground beef and cooked rice.
- Top with shredded cheese and French fried onions.
- Broil for 3-5 minutes until golden brown and cheese is melted - keep a watchful eye so that it doesn't burn.
- Remove from oven, garnish with parsley and serve immediately.
Notes
- Substitute cheddar, Swiss or mozzarella for the Gruyere if that’s what you have on hand.
- Add steamed broccoli or peas for extra veggies.
- Use ground turkey or chicken for a lighter version.
- Make it ahead by assembling the casserole, refrigerating. Bake in a 350° oven, covered with foil for 40 minutes. Add cheese and French fried onions and continue cooking for 10 -15 minutes.
- Store leftovers in an airtight container in the refrigerator up to 3 days.
- Reheat on the stovetop, over medium heat, adding a splash of milk. Stir occasionally until warmed through.
Nutrition
Calories: 812kcal | Carbohydrates: 50g | Protein: 37g | Fat: 51g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 110mg | Sodium: 1668mg | Potassium: 740mg | Fiber: 2g | Sugar: 7g | Vitamin A: 596IU | Vitamin C: 7mg | Calcium: 568mg | Iron: 4mg
