Name: Oven-Baked Beef and Mushroom Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6
Cuisine: American
Ingredients: 1 lb (450g) ground beef; 8-10 oz (225-280g) mushrooms, sliced; 1 medium onion, diced; 2 garlic cloves, minced; 1 ½ cups long-grain white rice, rinsed; 1 can (10.5 oz) cream of mushroom soup; 2 cups beef broth (low-sodium preferred); 1 cup shredded cheddar cheese (plus extra for topping); 1 tsp dried thyme; ½ tsp black pepper; ½ tsp paprika (optional); Salt to taste; Optional: ½ cup frozen peas or chopped parsley for garnish

This oven-baked casserole layers tender ground beef, savory mushrooms, and fluffy rice in a rich, creamy broth-based sauce, topped with melted cheese. It’s an easy, all-in-one dinner that fills your home with irresistible aromas and delivers maximum flavor with simple ingredients and effortless prep.

Why You’ll Love This Recipe

This casserole is pure comfort food magic: everything mixes together in one bowl, bakes in the oven, and emerges bubbly, golden, and full of deep, satisfying flavors. The mushrooms bring earthy richness that pairs perfectly with the savory beef, while the rice soaks up every drop of creamy sauce for a texture that’s both tender and hearty.

It’s incredibly forgiving for weeknights—no constant stirring or fancy techniques required. Kids love the cheesy top, adults appreciate the umami depth, and everyone enjoys how it stretches to feed a crowd on a budget.

Leftovers taste even better the next day, making it ideal for meal prep or busy family schedules. It’s the kind of dish that makes you feel like you’ve cooked something special without breaking a sweat.

Yield: 6 servings

Oven-Baked Beef and Mushroom Casserole

Creamy oven-baked ground beef, mushroom, and rice casserole topped with golden cheese – ultimate comfort dinner.

Prep Time 15 minutes

Cook Time 1 hour

Additional Time 10 minutes

Total Time 1 hour 25 minutes

Ingredients

1 lb (450g) ground beef
8-10 oz (225-280g) mushrooms, sliced
1 medium onion, diced
2 garlic cloves, minced
1 ½ cups long-grain white rice, rinsed
1 can (10.5 oz) cream of mushroom soup
2 cups beef broth (low-sodium preferred)
1 cup shredded cheddar cheese (plus extra for topping)
1 tsp dried thyme
½ tsp black pepper
½ tsp paprika (optional)
Salt to taste
Optional: ½ cup frozen peas or chopped parsley for garnish

Instructions

Preheat and prep your kitchen – Turn your oven to 375°F (190°C) and grab a large mixing bowl plus a 9x13-inch baking dish. Lightly grease the dish with butter or spray—this casserole is going to smell incredible soon!
Brown the beef – In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon. Cook 6-8 minutes until browned and no pink remains. Drain excess fat if needed for a cleaner dish.
Sauté the veggies – Add the diced onion and sliced mushrooms to the skillet. Cook 5-7 minutes until softened and mushrooms release their juices and turn golden. Stir in minced garlic for the last minute—aromatic heaven!
Season the base – Sprinkle in thyme, black pepper, paprika (if using), and a pinch of salt. Stir well to coat everything in those cozy flavors.
Mix the creamy elements – In your large bowl, combine the cream of mushroom soup and beef broth. Whisk until smooth, then add the cooked beef-mushroom mixture.
Add the rice – Stir in the rinsed rice until every grain is coated in the creamy sauce. This ensures even cooking and maximum flavor absorption.
Assemble the casserole – Pour everything into your prepared baking dish. Spread evenly with a spatula—give it a gentle pat to level it out.
Top with cheese – Sprinkle a generous layer of shredded cheddar over the top. This will melt into a beautiful golden crust.
Bake to perfection – Cover tightly with foil and bake for 45 minutes. Remove foil and bake another 10-15 minutes until the rice is tender, sauce bubbly, and cheese golden and melty.

Notes

If rice seems underdone after baking, add ¼ cup more broth, cover, and bake 10 extra minutes. This dish reheats wonderfully—add a splash of broth when reheating to revive creaminess.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 452Total Fat 29gSaturated Fat 13gUnsaturated Fat 15gCholesterol 110mgSodium 803mgCarbohydrates 13gFiber 1gSugar 1gProtein 32g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Brown the beef thoroughly to develop rich flavor and remove excess grease for a cleaner casserole.
Use fresh mushrooms for best texture; if they release a lot of liquid, drain slightly before mixing.
Rinse rice to prevent gumminess and ensure even cooking.
Cover tightly with foil the first part of baking to steam the rice perfectly.
For extra golden cheese, uncover and broil for 2-3 minutes at the end—watch closely!
Let it rest 10 minutes after baking so it sets and slices neatly.

Ingredients Notes

Ground beef (80/20 or 85/15) offers the best balance of flavor and moisture—too lean can make it dry. Cremini or baby bella mushrooms provide deeper umami than white buttons, but any fresh variety works.

Long-grain white rice (jasmine or standard) absorbs the sauce beautifully without turning mushy. Cream of mushroom soup creates instant creaminess and ties everything together (homemade or low-sodium canned both shine).

Beef broth adds savory backbone; use low-sodium to control salt. Onion and garlic build the aromatic base—fresh minced is ideal. Shredded cheddar or a cheddar blend melts gorgeously for that irresistible top layer. Simple seasonings like thyme, black pepper, and a touch of paprika enhance without overwhelming.

Variations and Substitutions

Swap ground beef for ground turkey or chicken for a lighter take (add extra seasoning for punch). Use brown rice for nuttier flavor and more fiber—increase broth by ½ cup and bake 10-15 minutes longer.

Make it gluten-free with GF cream of mushroom soup and verify broth. Stir in frozen mixed veggies (peas, carrots, corn) for color and nutrition. For a cheesier version, mix some cheese into the casserole before topping.

Try Swiss or Gruyère instead of cheddar for a more sophisticated twist. Add a crunchy topping like crushed crackers, breadcrumbs, or fried onions in the last 10 minutes. For spicier kick, include diced jalapeños or a dash of hot sauce.

Storage Options:

Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave (cover and stir halfway) or in a 350°F oven until warmed through (add a splash of broth if dry).

Freezes beautifully—portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat covered in the oven at 325°F for 20-30 minutes. Flavors deepen beautifully overnight!