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Mushroom Beef and Rice Casserole
Andre Lewis

Mushroom Beef and Rice Casserole

Long-grain rice bakes directly in beef broth and a fresh mushroom sauce, turning one pound of hamburger into a full supper. The dish stays covered until the rice is tender, then gets a short uncovered finish. Do not substitute instant rice; it would dissolve before the broth is absorbed.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tablespoon vegetable oil
  • 12 ounces cremini mushrooms sliced
  • 1 pound 85% lean ground beef
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 1 1/2 cups long-grain white rice rinsed
  • 3 cups low-sodium beef broth
  • 1 cup whole milk
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish.
  2. Heat the oil in a skillet and brown the mushrooms for 7 minutes. Add the beef and onion, cook until browned and drain; add garlic for 30 seconds.
  3. Stir the rice, beef mixture, broth, milk, Worcestershire, thyme, salt and pepper together in the dish.
  4. Cover tightly with foil and bake for 45 to 50 minutes, until the rice is tender and most liquid is absorbed.
  5. Remove the foil, fluff gently, sprinkle with cheddar and bake uncovered for 5 minutes. Rest 10 minutes.