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)
Preparation Steps
1. Sauté the Base
Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, brown the ground beef with the diced onions and mushrooms. Cook until the beef is no longer pink and the vegetables are soft. Drain off the excess grease—nobody wants an oily bake!
2. Season and Mix
While the beef is still in the skillet (off the heat), stir in the garlic powder, salt, and pepper. Give it a good toss so the meat is well-seasoned.
3. Combine the Liquids
In a separate bowl (or right in your 9×13 inch baking dish to save a dish), whisk together the cream of mushroom soup, beef broth, and sour cream until smooth. This creates that silky gravy the rice will cook in.
4. The Assembly
Add the uncooked rice and the beef mixture into the baking dish with the liquid. Stir everything together until the rice is evenly distributed.
The Baking Process
Cover it tight: This is the most important step. Cover the dish tightly with aluminum foil. If steam escapes, the rice will stay crunchy.
Bake: Slide it into the oven for 45 to 50 minutes.
The Cheese Finish: Remove the foil and check if the rice is tender. If it is, sprinkle the shredded cheddar over the top and pop it back in (uncovered) for 5 minutes until the cheese is bubbly and melted.
A Few Pro-Tips:
The Rice: Make sure you use standard long-grain white rice. Instant rice will turn to mush, and brown rice takes much longer to cook.
The “Golden” Crust: If you like those crispy edges, broil the cheese for the last 2 minutes.
Veggie Boost: Stir in a cup of frozen peas or small broccoli florets before baking for some extra color.