There’s just something about casseroles that feels like home. Maybe it’s the warm, bubbling edges straight from the oven, or that savory smell filling up the kitchen, promising comfort in every bite. Whatever it is, this Creamy Beef Mushroom Rice Bake checks all the right boxes — creamy, hearty, and packed with down-to-earth flavor.
This recipe came together one chilly Tuesday evening when I was staring into the fridge, not quite ready to go all out but still wanting something more satisfying than another sandwich night. What I found were simple ingredients that, when baked together, created a dish that everyone at the table instantly loved (and devoured). It’s now a part of our regular dinner rotation — and for good reason.
Not only is this casserole filling and family-friendly, but it’s also one of those one-pan wonders that makes cleanup a breeze. We’re talking ground beef, mushrooms, rice, and a creamy mushroom sauce all baked together until everything is soft, tender, and full of flavor. And let’s not forget the option of melty cheddar on top — totally optional, but highly recommended if you ask me.
So, if you’re looking for a recipe that’ll warm bellies and hearts, keep scrolling. Let’s get this comfort food classic started!
Ingredients You’ll Need
Main Ingredients
450 g ground beef
1 cup (100 g) chopped mushrooms
1 small onion, diced
1 cup (180 g) uncooked white rice
295 g canned cream of mushroom soup
480 ml beef broth
120 g sour cream
1 teaspoon garlic powder
Salt, to taste
Black pepper, to taste
Optional Topping
100 g shredded cheddar cheese
STEP 1: Preheat and Prep the Dish
Start by preheating your oven to 175°C (350°F). Lightly grease a 22×33 cm baking dish with a little oil or cooking spray. This will help prevent sticking and make for an easier cleanup — always a win in my book.
STEP 2: Brown the Beef and Veggies
In a large skillet over medium heat, cook your ground beef, chopped mushrooms, and diced onion all together. This step should take around 7–10 minutes, or until the beef is nicely browned and the onions are softened. You’ll want to drain off any excess fat before moving on — we want flavor, not grease!
A quick tip here: If your mushrooms are a little watery, don’t be afraid to let them cook down a bit longer. That extra moisture will evaporate and leave behind a much richer taste.
STEP 3: Mix It All Together
Now for the fun part — combining everything into one delicious, creamy mixture.
In a large mixing bowl, add your beef mixture along with the following:
1 cup uncooked white rice
Cream of mushroom soup
Beef broth
Sour cream
Garlic powder
Salt and pepper to taste
Give everything a good stir until it’s well combined. It may look a little soupy, but that’s exactly what we want — the rice needs that liquid to cook and become tender in the oven.
You can also add a dash of Worcestershire sauce or a pinch of thyme at this stage if you’re looking to bump up the flavor even more. I’ve done it both ways, and it’s tasty either way!
STEP 4: Assemble in the Baking Dish
Pour the creamy rice and beef mixture into your greased baking dish. Use a spatula to smooth it out evenly so it bakes up nice and uniform.
Now we’re ready for the oven — but don’t skip the next step. This part is crucial to getting that rice perfectly cooked without drying out.
Creamy Beef Mushroom Rice Bake: How to Bake It to Perfection
Welcome back! Now that we’ve prepped our casserole and it’s all tucked into the baking dish, it’s time to bring everything together in the oven. This is the part where the magic really happens — the rice soaks up all that rich broth and mushroom soup, the flavors meld together beautifully, and the casserole transforms into a warm, creamy dinner your whole crew will love.
What I especially love about this recipe is that it’s pretty hands-off once it’s in the oven. You don’t need to babysit the stove or stir anything mid-bake. It’s just a matter of setting a timer and letting it do its thing. Let’s jump into the final steps to bring it all home.
STEP 5: Cover and Bake
Once your mixture is evenly spread in the dish, cover it tightly with aluminum foil. This is important — it traps the steam and ensures the rice cooks all the way through without drying out the beef or curdling the sour cream.
Slide the dish into your preheated oven (175°C/350°F) and bake for 50 to 60 minutes. I usually check mine right at the 55-minute mark. You’ll know it’s ready when the liquid is absorbed, and the rice is tender all the way through.
Tip: If you’re using a different type of rice — like brown rice — you’ll need to increase the baking time by 10 to 15 minutes, and possibly add a bit more beef broth (about 1/4 cup extra). Brown rice takes longer to cook and needs a little more liquid to soften properly.
STEP 6: Add the Cheesy Topping (Optional but Delicious)
Now, this step is totally optional — but if you’re anything like my family, cheese makes everything better.
Once the casserole is cooked through, remove the foil and sprinkle 100 g of shredded cheddar cheese evenly over the top. Pop it back in the oven uncovered for about 5 more minutes, just until the cheese is melted and bubbly.
If you want a little golden crust on top, you can turn the broiler on for the last minute or two — just keep a close eye so it doesn’t burn.
STEP 7: Let It Rest Before Serving
As tempting as it is to dig right in (and trust me, the smell alone will test your patience), it’s best to let the casserole sit for about 5 to 10 minutes before serving. This helps everything set up a bit, making it easier to slice and serve. Plus, it keeps you from burning your tongue on that first bite!
Tips and Variations for the Best Creamy Beef Mushroom Rice Bake
Even though the base recipe is super satisfying on its own, there’s always room to customize. Here are a few little tweaks you can make depending on what you have on hand or what you’re craving:
Add a veggie boost: Toss in a handful of frozen peas or diced carrots when mixing the ingredients. They’ll cook perfectly in the oven and add a pop of color and sweetness.
Swap the protein: Not a fan of beef? You can use ground turkey or chicken instead. Just make sure to season it well during cooking.
Go gluten-free: Make sure your cream of mushroom soup is labeled gluten-free, and you’re all set.
Creamy Beef Mushroom Rice Bake: FAQs & Final Thoughts
By now, your kitchen probably smells amazing and your casserole is golden, bubbly, and ready to be devoured. Before we wrap things up, I wanted to take a moment to answer a few of the most common questions I get whenever I share this recipe with friends and readers. Whether you’re new to making rice bakes or just want to make sure it comes out perfect, these tips and tricks should have you covered.
Frequently Asked Questions
Can I use instant rice instead of regular uncooked rice?
You can, but it will change the cooking time. Instant rice cooks much faster and can turn mushy if baked too long. If you’re using instant rice, reduce the baking time to about 30–35 minutes and keep an eye on the liquid levels.
How do I know when the rice is fully cooked?
The rice should be tender and not crunchy when you bite into it. If it still feels firm after baking for 60 minutes, recover the dish with foil and bake for an additional 10–15 minutes. You can also add a splash of broth if it looks dry.
Can I freeze this casserole?
Yes! This recipe freezes really well. Let the casserole cool completely, then transfer portions into airtight containers or cover the baking dish tightly with foil. Freeze for up to 2 months. To reheat, thaw in the fridge overnight and warm in the oven at 175°C (350°F) until heated through.
Can I make it dairy-free?
You can try swapping the sour cream with a dairy-free alternative and use a dairy-free “cream of mushroom” soup if available. For the cheese topping, there are plenty of dairy-free shredded cheeses that melt nicely, or you can just leave it off.
Is there a vegetarian version of this recipe?
Absolutely! You can leave out the beef and use lentils, black beans, or plant-based ground meat instead. Make sure to sauté them with the mushrooms and onions the same way you would with beef for best flavor.
What side dishes go well with this bake?
Since this casserole is already rich and hearty, I usually serve it with something light and fresh like a crisp green salad, steamed broccoli, or roasted green beans. Garlic bread is a good choice too, if you’re looking to really round things out.
How do I avoid soggy or mushy rice?
Stick with long-grain white rice and make sure to measure both your rice and liquid accurately. Also, don’t peek while it’s baking — that trapped steam is what helps the rice cook properly.
Final Thoughts
This Creamy Beef Mushroom Rice Bake has become one of those go-to dinners that never disappoints — and I think it’s easy to see why. It’s filling, flavorful, and doesn’t take a million ingredients or hours in the kitchen. Plus, it’s endlessly customizable, so you can adapt it to your family’s tastes or whatever you’ve got in the pantry.
I love that it brings together the comfort of creamy casseroles with the convenience of a one-dish meal. And honestly, anytime I can feed my crew something homemade that leaves us with happy bellies and just one pan to wash? That’s a big win in my book.
If you try this recipe, I’d love to hear how it turned out for you! Did you stick with the classic version or try a twist of your own? Leave a comment, share your tips, and let’s keep swapping ideas — that’s one of the best parts about cooking, after all.
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Creamy Beef Mushroom Rice Bake
Description
This Creamy Beef Mushroom Rice Bake is a hearty, comforting casserole perfect for busy weeknights. It combines savory ground beef, tender mushrooms, and fluffy rice all coated in a rich, creamy sauce made with mushroom soup and sour cream. With minimal prep and simple ingredients, it’s a no-fuss dinner that delivers cozy, satisfying flavor in every bite.
Ingredients
Main
450 g ground beef
1 cup (100 g) chopped mushrooms
1 small onion, diced
1 cup (180 g) uncooked white rice
295 g canned cream of mushroom soup
480 ml beef broth
120 g sour cream
1 teaspoon garlic powder
Salt, to taste
Black pepper, to taste
Topping
100 g shredded cheddar cheese (optional)
Instructions
1️⃣ Preheat the oven to 175°C (350°F) and lightly grease a 22×33 cm baking dish.
2️⃣ In a skillet over medium heat, cook the ground beef, mushrooms, and diced onion together until the beef is well browned and the vegetables are softened. Drain any excess fat.
3️⃣ In a large mixing bowl, combine the cooked beef mixture with the uncooked rice, cream of mushroom soup, beef broth, sour cream, garlic powder, salt, and pepper. Stir until everything is evenly incorporated.
4️⃣ Pour the mixture into the prepared baking dish, spreading it out evenly with a spatula.
5️⃣ Cover the dish tightly with aluminum foil and bake for 50 to 60 minutes, or until the rice is fully cooked and the liquid has been absorbed.
6️⃣ If using cheese, remove the foil and sprinkle the shredded cheddar evenly over the top. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
7️⃣ Let the casserole rest for a few minutes after baking before cutting into portions and serving.
Notes
You can substitute the white rice with brown rice, but increase the baking time and liquid slightly. For extra depth of flavor, try adding a splash of Worcestershire sauce or a pinch of thyme to the beef mixture. This bake also reheats well, making it great for leftovers.
