Name: Creamy Beef & Mushroom Rice Bake Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 lb 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; 1/2 cup sour cream; 1 tsp garlic powder; Salt and pepper to taste; 1 cup shredded cheddar cheese (optional)

Jump to Recipe· 4.7 from 10 reviews

If you’re searching for a truly comforting meal that feels like a warm hug, look no further than this Creamy Beef & Mushroom Rice Bake. This dish blends juicy ground beef, earthy mushrooms, and tender rice in a creamy, savory sauce, all topped with a golden layer of melted cheddar. It’s the kind of hearty, all-in-one bake that brings everyone to the table and makes even an ordinary weeknight feel special. Whether you’re feeding a hungry family or just in need of a satisfying casserole, Creamy Beef & Mushroom Rice Bake never fails to impress.

Creamy Beef & Mushroom Rice Bake Recipe - Recipe Image

Ingredients You’ll Need

There’s something magical about simple ingredients working together to create layers of flavor. Each component of this Creamy Beef & Mushroom Rice Bake plays a crucial role—bringing nutrition, depth of flavor, and that irresistible, creamy texture.

Ground Beef (1 lb): The savory base of the dish, ground beef adds protein and heartiness to every bite. Go for 80/20 for extra flavor.
Chopped Mushrooms (1 cup): Mushrooms soak up the savory juices and bring an earthy richness that pairs beautifully with beef.
Small Onion, Diced: Onions lend a gentle sweetness and a little texture boost.
Uncooked White Rice (1 cup): Dry rice absorbs all the cheesy, beefy goodness as it bakes, ensuring perfect flavor in every spoonful.
Cream of Mushroom Soup (1 can, 10.5 oz): This soup is the secret to a lusciously creamy sauce that binds everything together.
Beef Broth (2 cups): Broth imbues every grain of rice with extra beefy flavor—opt for low-sodium if you’re watching your salt.
Sour Cream (1/2 cup): The tangy richness of sour cream adds depth and a velvety finish.
Garlic Powder (1 tsp): For a simple, aromatic lift without fussing with fresh garlic.
Salt and Pepper, to taste: Essential for balancing flavors, so season thoughtfully, then taste and adjust!
Shredded Cheddar Cheese (1 cup, optional): Melty, bubbly cheddar is the finishing touch that makes this bake extra hard to resist.

How to Make Creamy Beef & Mushroom Rice Bake

Step 1: Prepare Your Baking Dish and Preheat

Before you start, turn on your oven to 350°F (175°C) and give a 9×13-inch baking dish a good greasing. This step keeps every last grain of rice from sticking, so cleanup is a breeze and serving is a joy.

Step 2: Brown the Beef, Mushrooms, and Onion

In a large skillet over medium heat, sauté the ground beef with the chopped mushrooms and diced onion. Cook until the beef is nicely browned and the onions are translucent, stirring occasionally to ensure even cooking. Once cooked through, drain excess fat—this keeps your Creamy Beef & Mushroom Rice Bake from becoming greasy while letting the flavors shine.

Step 3: Mix the Filling Together

Transfer your sautéed mixture to a big mixing bowl. Add the uncooked white rice, cream of mushroom soup, beef broth, sour cream, garlic powder, and a dash each of salt and pepper. Stir together until everything is beautifully combined and you can see the creamy mixture coating all the ingredients. This step pretty much guarantees each bite will be loaded with flavor.

Step 4: Assemble and Bake

Pour the beef and rice mixture into your prepared baking dish. Spread it evenly so the rice cooks uniformly. Cover the dish tightly with foil—this helps the rice absorb all the delicious liquid and go from raw to perfectly tender. Place the dish in the oven and bake for 50 to 60 minutes.

Step 5: Top with Cheddar and Finish Baking

Carefully take off the foil, sprinkle the shredded cheddar cheese all across the top if you’re using it (you absolutely should for extra wow factor), and put it back in the oven uncovered for about 5 more minutes. When the cheese is bubbly and lightly golden, it’s ready!

Step 6: Let Rest and Serve

Let the Creamy Beef & Mushroom Rice Bake sit for a few minutes before serving. This little wait helps every layer set up so the casserole scoops out like a dream and the flavors have a moment to mingle even more.

How to Serve Creamy Beef & Mushroom Rice Bake

Garnishes

While this bake is fabulous as-is, a sprinkle of freshly chopped parsley, a dusting of cracked black pepper, or a swirl of sour cream on each serving makes it look and taste even more special. These fresh garnishes add color and brightness, balancing the rich, creamy base beautifully.

Side Dishes

This hearty main dish pairs wonderfully with crisp green salads tossed in zippy vinaigrettes, tender roasted vegetables, or even a platter of steamed green beans or broccoli. The Creamy Beef & Mushroom Rice Bake is quite filling on its own, so keep sides light and fresh to complement—think anything with plenty of greens or citrus for contrast.

Creative Ways to Present

Try serving Creamy Beef & Mushroom Rice Bake straight from the dish at a casual family dinner, or portion it into ramekins for individual servings if you’re hosting. For potlucks, scoop servings into small mason jars for easy transport, or spoon it over lightly toasted bread for a homey, rustic meal.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Creamy Beef & Mushroom Rice Bake to an airtight container and refrigerate within two hours of serving. It keeps well in the fridge for up to 4 days, making it perfect for meal prep or late-night cravings. The flavors actually deepen a bit as it sits!

Freezing

If you’d like to freeze your leftovers or the whole bake for later, allow the dish to cool completely first. Portion into airtight containers or wrap tightly with foil and plastic wrap. It can be frozen for up to 2 months. Just mark the date and label so you remember what deliciousness is waiting in your freezer!

Reheating

For best results, thaw frozen portions in the fridge overnight. Reheat covered in the oven at 350°F until hot (about 20–30 minutes) or microwave individual servings in short bursts, stirring between each, until piping hot. Adding a spoonful of broth or water before reheating can help restore moisture if needed.

FAQs

Can I use brown rice instead of white?

Yes, but keep in mind that brown rice takes longer to cook and may require a bit more broth. Plan to extend baking time or par-cook the rice a bit beforehand to make sure it becomes tender.

Is there a way to make this dish vegetarian?

Absolutely! Swap the ground beef for crumbled cooked lentils or a plant-based ground meat, and use vegetable broth instead of beef broth. The Creamy Beef & Mushroom Rice Bake is just as satisfying with these swaps.

Can I assemble Creamy Beef & Mushroom Rice Bake ahead of time?

You sure can. Assemble the mixture up to the baking step, cover tightly, and refrigerate overnight. When ready to bake, add a few extra minutes to the baking time to ensure even heating throughout.

What other cheeses can I use on top?

Cheddar is classic, but feel free to experiment! Monterey Jack, Swiss, or even a sprinkle of parmesan add delicious twist. Try a blend if you want an extra-luxurious crust.

Is it okay to add extra veggies?

Of course! Add diced bell pepper, frozen peas, or even spinach to the filling. Just be mindful not to overcrowd the bake so the rice cooks properly and absorbs all the flavors.

Final Thoughts

I hope you’ll give Creamy Beef & Mushroom Rice Bake a try soon—it’s one of those recipes that truly never disappoints. Whether you’re looking for comfort food or a dependable crowd-pleaser, this casserole always brings big smiles (and empty plates!). Let it become a family favorite in your kitchen, just as it has in mine.