Creamy Beef & Mushroom Rice Bake

This creamy, savory bake combines tender beef, earthy mushrooms, and fluffy rice in a rich, cheesy sauce. Perfect for a comforting dinner, meal prep, or a family-friendly casserole.

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6–8
Skill level: Easy

Ingredients

For the base:

• 1 lb (450g) ground beef

• 1 medium onion, chopped

• 2 cups mushrooms, sliced (button or cremini work best)

• 1 cup white rice (uncooked)

• 1 cup beef broth

• 1 cup heavy cream (or whole milk for lighter option)

• 2 tbsp butter (or olive oil)

• 2 cloves garlic, minced

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp dried thyme

• ½ tsp onion powder

• 1 cup shredded cheese (cheddar, mozzarella, or a blend)

Optional topping:

• ¼ cup panko breadcrumbs (for crunch)

• Extra cheese for topping

Instructions

1. Cook the rice

• In a medium pot, cook the rice according to the package directions. Set aside.

2. Sauté the beef

• In a large skillet, heat 1 tbsp butter over medium heat.

• Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat, if necessary.

3. Sauté the vegetables

• In the same skillet, add the remaining 1 tbsp butter.

• Add the chopped onion and garlic, sauté for 2-3 minutes until softened.

• Add the mushrooms, cooking for another 5–7 minutes until they release their moisture and soften.

4. Make the creamy sauce

• Stir in the beef broth, heavy cream, salt, pepper, thyme, and onion powder.

• Bring to a simmer and cook for 5 minutes to thicken the sauce slightly.

5. Combine everything

• Preheat the oven to 350°F (175°C).

• In a large mixing bowl, combine the cooked rice, beef mixture, and 1 cup of shredded cheese.

• Mix well until everything is fully incorporated.

6. Bake

• Transfer the mixture to a greased 9×13-inch baking dish.

• Sprinkle the panko breadcrumbs (if using) and additional cheese on top.

• Bake for 20–25 minutes, until bubbly and golden on top.

7. Serve

• Let the dish sit for 5 minutes before serving to allow it to set.

• Serve hot and enjoy!

Q & A Section

Q: Can I use brown rice instead of white rice?

A: Yes, but you’ll need to adjust the cooking time. Brown rice takes longer to cook, so you may want to either cook it beforehand or add more liquid (broth or water) to the dish to ensure it cooks through.

Q: Can I make this dish ahead of time?

A: Yes! You can assemble the casserole, cover it tightly with plastic wrap, and store it in the fridge for up to 1 day before baking. Just bake it as directed when you’re ready to serve.

Q: What can I substitute for heavy cream?

A: You can use half-and-half, whole milk, or even cream cheese for a slightly tangier, creamier texture, though it will change the flavor a bit.

Q: Can I make this dairy-free?

A: Yes. You can substitute dairy-free cream (such as coconut cream or almond milk) and use a dairy-free cheese alternative.

Q: Can I use ground turkey or chicken instead of beef?

A: Absolutely! Just be sure to adjust seasoning slightly, as ground poultry may require a little more flavoring. You could also add a splash of soy sauce or Worcestershire sauce to boost the savory flavor.

Q: Can I add more veggies to this?

A: Yes! You can add spinach, peas, or carrots. If adding greens, fold them in towards the end of cooking to prevent them from overcooking.

Q: Can I freeze this dish?

A: Yes! Assemble the casserole and cover tightly. You can freeze it for up to 3 months. Thaw in the fridge overnight before baking, or bake directly from frozen (you may need to increase the baking time by 10-15 minutes).

Q: Can I use a different type of cheese?

A: Yes, feel free to experiment with different cheeses like Swiss, Gruyère, or a cheddar-mozzarella blend for a different flavor profile.

Q: How can I make this dish spicier?

A: Add a pinch of red pepper flakes or jalapeños to the beef mixture or sprinkle some hot sauce over the top before serving for a little heat.