Creamy Beef & Mushroom Rice Bake

Preheat: Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook beef & veggies: In a large skillet over medium-high heat, brown the ground beef; drain. Add onion and mushrooms and sauté 3–4 minutes until softened.
Mix base: Stir in uncooked rice, cream of mushroom soup, beef broth, sour cream, garlic powder, salt, and pepper until combined.
Assemble: Pour into the prepared dish, spread evenly, and cover tightly with foil.
Bake: Bake 40 minutes. Remove foil, stir gently, and check rice. If nearly tender, sprinkle cheddar on top (if using) and bake uncovered 10 minutes more, until bubbly and the rice is tender.
Serve: Rest 5 minutes before scooping. Garnish with parsley if desired.

Why This Recipe Works

Cream + broth: The duo creates a silky sauce that cooks the rice to tender perfection.
Oven-baked rice: Absorbs savory beef juices—no extra pot required.
Optional cheese cap: Melts into a golden, irresistible finish.

If rice isn’t tender after 50 minutes, add a splash of broth, cover, and bake 10–15 minutes more.
Fold in 1–2 cups frozen peas, carrots, or green beans before baking for added veg.
Swap cheddar for mozzarella or Swiss for a different cheesy vibe.
Brown rice: use 2 1/2 cups broth and bake 60–70 minutes.
Lighten it up: substitute plain Greek yogurt for the sour cream.

Refrigerate: Up to 4 days in an airtight container.
Freeze: Tightly wrapped portions up to 2 months; thaw overnight.
Reheat: 325°F oven until hot, or microwave individual servings.
Make-ahead: Assemble up to 24 hours in advance; bake 5–10 minutes longer if starting cold.

~370 kcal · values vary with cheese and broth used.