Ingredients:
1 pound lean ground beef
1 tablespoon minced garlic
¾ cup diced onions
1 ¼ cups uncooked white long grain rice
2 ½ cups beef broth
8 oz. sliced button mushrooms
10.5 oz. cream of mushroom soup
½ cup sour cream
½ cup milk
3 tbsp butter, divided
2 cups cheddar cheese, divided
2 teaspoon Italian seasoning
Salt and pepper to taste
1 tablespoon minced garlic
¾ cup diced onions
1 ¼ cups uncooked white long grain rice
2 ½ cups beef broth
8 oz. sliced button mushrooms
10.5 oz. cream of mushroom soup
½ cup sour cream
½ cup milk
3 tbsp butter, divided
2 cups cheddar cheese, divided
2 teaspoon Italian seasoning
Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Brown the ground beef in a skillet. Season with Italian seasoning, salt, and pepper. Set aside.
3. In the same skillet, melt 2 tbsp butter and sauté onions and garlic.
4. Add rice and cook for a few minutes. Pour in beef broth, bring to a boil, cover, and simmer for 15 minutes until rice is tender.
5. In another skillet, sauté mushrooms with the remaining butter.
6. In a bowl, mix cream of mushroom soup, milk, and sour cream.
7. Combine cooked beef, mushrooms, and half of the cheddar cheese with the rice.
8. Pour the creamy mixture over the beef and rice, stirring to mix.
9. Transfer to the baking dish, sprinkle the remaining cheese on top.
10. Cover with foil and bake for 20 minutes or so, until the cheese is melted and golden.
Let it cool briefly before serving. Enjoy!
May this recipe become a cherished part of your family gatherings and a source of joy in your own kitchen. Enjoy the journey of creating this delicious casserole and the satisfaction of knowing you’re sharing a dish that will ignite fond memories for years to come.