Ingredients:
- 1 lb (450 g) 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
- ½ cup sour cream
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (optional)
Instructions:
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Preheat Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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Cook Beef & Veggies:
- In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add diced onion and chopped mushrooms. Sauté until onions are translucent and mushrooms are tender, about 5 minutes.
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Mix Sauce & Rice:
- In a large bowl, combine cream of mushroom soup, beef broth, sour cream, garlic powder, salt, and pepper.
- Stir in uncooked rice and the cooked beef mixture until evenly combined.
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Bake:
- Pour the mixture into the prepared baking dish. Cover tightly with foil.
- Bake in preheated oven for 35–40 minutes, until rice is tender and liquid is absorbed.
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Add Cheese (Optional):
- Remove foil, sprinkle shredded cheddar cheese on top, and bake uncovered for an additional 5–10 minutes until cheese is melted and bubbly.
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Serve:
- Let it rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Tips & Variations:
- Add frozen peas or carrots to the mixture before baking for extra veggies.
- Substitute sour cream with Greek yogurt for a lighter option.
- Use brown rice instead of white rice, but increase baking time by 10–15 minutes.
