This Ground Beef and Rice dish is a hearty, comforting classic that delivers big flavor with simple, everyday ingredients. With savory ground beef, tender mushrooms, fragrant garlic, and perfectly cooked rice all baked into one cheesy casserole, it’s the kind of no-fuss meal that brings the whole table together.
Whether you’re feeding a hungry family on a weeknight or looking for a satisfying meal-prep option, this recipe is a go-to favorite. It’s creamy, cheesy, and loaded with flavor — plus, you can prep it ahead and let the oven do most of the work. Pair it with a green salad or roasted veggies and dinner is done.
Why You’ll Love This Recipe:
• One-Dish Wonder: Everything cooks together in one skillet or casserole — fewer dishes, more flavor.
• Cozy & Cheesy: With gooey mozzarella and nutty Parmesan, this dish hits all the right comfort food notes.
• Versatile Ingredients: You probably already have most of these pantry staples on hand.
• Make-Ahead Friendly: Great for meal prep or a freezer-friendly dinner down the road.
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1½ teaspoons dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½ cups basmati rice
- 2½ cups low-sodium beef broth
- 2 tablespoons unsalted butter
- 1 tablespoon white vinegar
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley or thyme (for garnish)
Instructions
- Preheat & Brown: Preheat your oven to 375°F. In a large oven-safe skillet or sauté pan, brown the ground beef over medium heat. Halfway through, add the diced onion and sliced mushrooms. Continue cooking until the beef is browned and the onions are soft, about 8–10 minutes.
- Season: Reduce heat to low. Stir in garlic, Italian seasoning, salt, and pepper. Cook for 1 more minute, stirring often so the garlic doesn’t burn.
- Add Rice: If your skillet is ovenproof, sprinkle the uncooked rice evenly over the beef mixture. If not, transfer everything to a greased 2½ to 3-quart casserole dish and spread the rice over the top.
- Pour Broth: Heat the beef broth (on the stove or in the microwave). Stir in the butter and vinegar until melted and combined. Pour the hot broth mixture over the rice and meat. Cover tightly with foil.
- Bake: Bake covered for 30–35 minutes, or until the rice is tender and has absorbed most of the liquid. Let the dish sit, still covered, for 10 minutes after baking to finish steaming the rice.
- Cheese Finish: Remove the foil, fluff the rice with a fork, then sprinkle the mozzarella and Parmesan cheese over the top. Return to the oven uncovered and bake for 5–7 more minutes, until the cheese is melted and bubbly.
- Serve: Garnish with fresh chopped parsley or thyme and serve warm.
Tips
- Make It Spicy: Add crushed red pepper flakes or a diced jalapeño with the garlic for a little kick.
- Cheese Swap: Cheddar, provolone, or Monterey Jack can all work well if you’re out of mozzarella.
- Don’t Skip the Vinegar: It brightens the whole dish and balances the richness of the cheese and beef.
- Add Veggies: Toss in a handful of frozen peas or chopped spinach during the final cheese stage for extra color and nutrients.
Storage Options
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Let cool completely and freeze in a tightly sealed container for up to 3 months.
- Reheat: Microwave individual servings or reheat in the oven at 350°F until warmed through.
