Recipe Card

Beef and Mushroom Rice Bake

A hearty, comforting casserole layered with savory ground beef, tender mushrooms, fluffy rice, and melted cheese — a simple, satisfying one-pan dinner.

Servings: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Dietary: Nut-Free

Ingredients

(With full measurements)

1 pound ground beef
1 tablespoon olive oil
1 medium onion, diced
3 cups sliced mushrooms
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme or Italian seasoning
1 1/2 cups long-grain white rice, uncooked
3 cups beef broth
1 tablespoon Worcestershire sauce
1 1/2 cups shredded mozzarella or Monterey Jack cheese
2 tablespoons chopped fresh parsley (optional garnish)

Instructions

Preheat oven to 375°F.
In a large skillet, brown the ground beef over medium heat. Drain excess fat.
Add olive oil and onions to the skillet. Cook 3 minutes until softened.
Stir in mushrooms and cook 5–6 minutes until browned.
Add garlic, salt, pepper, and thyme. Cook 1 minute.
Stir in uncooked rice, beef broth, and Worcestershire sauce. Mix well.
Transfer mixture to a 9×13 casserole dish. Cover tightly with foil.
Bake 30 minutes, or until rice is tender.
Remove foil, sprinkle cheese on top, and bake uncovered 5–7 minutes until melted.
Garnish with parsley and serve warm.

Notes

Use low-sodium beef broth if you prefer a less salty casserole.
Any melting cheese works, including cheddar, provolone, or a blend.
Ground turkey can replace beef for a lighter version.

Introduction

This Beef and Mushroom Rice Bake is a one-dish dinner built for comfort. It has rich savory flavor, melty cheese, and tender rice that cooks directly in the casserole. I came up with this recipe on a cold evening when I wanted something cozy but low-effort — just mix, bake, and enjoy. It’s perfect for weeknights, potlucks, or make-ahead meals.

Step-by-Step Cooking Guide

Brown the Beef

Cook ground beef in a skillet until no longer pink. Draining excess fat keeps the casserole from turning greasy.
Tip: Break the beef into small crumbles for even texture.

Sauté the Vegetables

Add onions, mushrooms, and garlic. The mushrooms should be golden and reduced in size.
If mushrooms release too much liquid, cook a few minutes extra to evaporate moisture.

Combine Into the Casserole Base

Stir in rice, broth, seasoning, and Worcestershire. The rice must be fully submerged so it cooks evenly.
If needed, add an extra splash of broth.

Bake Until Tender

Cover tightly with foil so steam cooks the rice. After 30 minutes, the rice should be almost done.
If your oven runs cool, add 5 more minutes.

Add Cheese

Remove the foil, sprinkle cheese, and bake again until melted and bubbly for a golden top.

Ingredient Details and Substitutions

Ingredient Explanations

Ground beef: Adds richness. An 85% lean blend works best.
Mushrooms: Provide umami depth; cremini or baby bella are ideal.
Rice: Long-grain rice keeps the casserole fluffy and separate.
Broth: Adds flavor while cooking the rice.

Substitution Options

Use ground turkey or chicken instead of beef.
Replace rice with 1 1/2 cups instant rice and reduce broth to 2 cups (bake 20 minutes instead).
Swap mushrooms for zucchini or bell peppers if preferred.
Any shredded cheese works.

Equipment Alternatives

No casserole dish? Use any oven-safe deep skillet.
If you don’t have foil, cover with an oven-safe lid to trap steam.

Variations and Serving Suggestions

Flavor Variations

Creamy Version: Add 1/2 cup cream or sour cream before baking.
Spicy Kick: Add 1/2 teaspoon crushed red pepper flakes.
French Onion Style: Add 1/2 cup caramelized onions and top with Swiss cheese.

Dietary Adaptations

Gluten-Free: Ensure broth and Worcestershire are labeled gluten-free.
Lower Carb: Substitute cauliflower rice (use only 1 cup broth and reduce bake time to 20 minutes).

Serving Suggestions

Serve with a simple green salad or steamed vegetables.
Great with crusty bread or garlic toast.
Top leftovers with a fried egg for a quick lunch.

Storage and Make-Ahead

Storage

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze portions for up to 2 months.

Reheating

Reheat in the microwave in 60-second intervals.
For oven reheating, cover with foil and warm at 350°F for 15 minutes.
Add a splash of broth if rice seems dry.

Make-Ahead Tips

Assemble the casserole up to 1 day in advance and refrigerate; add 10 minutes to bake time.
Cooked casserole freezes very well for meal prep.

Shelf-Life Notes

Rice tends to firm up in the fridge; reheating with broth restores moisture.

Nutrition (Approx. per serving)

Calories: 430
Protein: 24 g
Carbs: 38 g
Fat: 20 g
Fiber: 2 g
Sodium: 720 mg

Allergens: Dairy (cheese)

Frequently Asked Questions

Q: Can I use brown rice?
Yes, but increase broth to 3 3/4 cups and bake 15–20 minutes longer.

Q: Can I add vegetables?
Absolutely—peas, carrots, or spinach work great.

Q: My rice came out crunchy. Why?
The dish likely wasn’t sealed well. Make sure the foil is tight so steam cannot escape.

Q: Can I make this without cheese?
Yes, skip the topping or add a breadcrumb crust instead.

Optional Story

This casserole evolved from a skillet dinner I used to make in college. Over time, layering it with cheese and baking it turned it into a cozy family meal. It’s now a regular request during busy weeks because it’s so easy to prepare, and it reheats beautifully.

Reader Interaction

If you try this recipe, I’d love to hear how yours turned out. Drop a comment, share a variation, or tell me what your family thought.

Call to Action

Make this Beef and Mushroom Rice Bake tonight for a warm, comforting dinner. Share it with friends or save it for a busy weeknight — either way, it’s sure to become a favorite.