This ground beef and rice recipe is so flavorful with onions, mushrooms, and Italian seasoning in a blanket of mozzarella and Parmesan cheese. This easy recipe can be made in an ovenproof skillet or transferred to a casserole dish.
We love this tasty dish. It is one of my family’s favorites. It reheats so well, and leftovers taste just as good as the day I made it. I like to balance this dish with an Olive Garden copycat salad, sautéed asparagus, or French onion soup.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Ground beef: Use ground beef with a little fat in it. Fat is what gives the beef flavor.
- Mushrooms: I use cremini mushrooms for a richer, earthier flavor, but you can substitute white button mushrooms.
- Italian seasoning: or a combination of dried herbs like thyme, rosemary, basil, and parsley.
- Rice: I love the consistency that I get from basmati or jasmine rice.
- Beef broth: Preferably low sodium
- Butter: unsalted or salted
- Cheese: You can use mozzarella, provel, provolone, or Parmesan cheese.
- Fresh herbs: Garnish with a little chopped fresh parsley or thyme.
How to Make Ground Beef and Rice Casserole
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
Brown the ground beef in a large skillet over medium heat. About a third to halfway through the browning process, add the onions and mushrooms. Continue cooking until the beef and mushrooms are brown and the onions are soft. Reduce the heat to low and add the garlic, Italian seasoning, salt, and black pepper. Cook for 1 minute while stirring.
If using an ovenproof skillet, sprinkle the rice over the beef mixture. If not, transfer the hamburger mixture to a 2 1/2-3-quart greased casserole dish. Heat the beef broth on the stovetop or in the microwave. Stir in the butter and the vinegar.
Pour the broth mixture over the rice and seal the dish with aluminum foil. Bake for 30-35 minutes or until the rice is tender. Leave the casserole covered for an additional 10 minutes. Remove the foil and sprinkle evenly with the cheese. Bake uncovered for 5-7 minutes or until melted. Garnish with fresh herbs.
Preparation Tips and Storage
- Make this recipe in one large ovenproof skillet or transfer the hamburger vegetable mixture to a greased 2 1/2-quart casserole dish.
- If you don’t like mushrooms, omit them; it will still be delicious.
- Allow the casserole to rest covered for 10 minutes for the steam to redistribute for fluffy, evenly cooked rice before adding the cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
Serving Suggestions
Sometimes I like to serve something a little light, especially if it is hot out, like marinated cucumber and red onions, three-bean salad, or Italian salad. I prefer garlic knots, drop biscuits, or homemade rolls in the winter.
More Ground Beef Recipes
Ground Beef and Rice
Ingredients
- 1 lb ground beef
- 1 medium yellow onion diced
- 8 ounces cremini mushrooms
- 2 cloves garlic minced
- 1½ teaspoons dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½ cups basmati rice
- 2½ cups low-sodium beef broth
- 2 tablespoons unsalted butter
- 1 tablespoon white vinegar
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley or thyme
Instructions
- Preheat oven to 375 degrees.
- Brown the ground beef in a large skillet over medium heat. About a third to halfway through the browning process, add the onions and mushrooms. Continue cooking until the beef and mushrooms are brown and the onions are soft.
- Reduce the heat to low and add the garlic, Italian seasoning, salt, and black pepper. Cook for 1 minute while stirring.
- If using an ovenproof skillet, sprinkle the rice over the beef mixture. If not transfer the hamburger mixture to a 2 1/2-3 quart greased casserole dish.
- Heat the beef broth on the stovetop or in the microwave. Stir in the butter and the vinegar.
- Pour the broth mixture over the rice and seal the dish with aluminum foil. Bake for 30-35 minutes or until the rice is tender. Remove the dish from the oven and let it rest covered for an additional 10 minutes.
- Remove the foil, fluff with a fork, and sprinkle evenly with the cheese. Bake uncovered for 5-7 minutes or until melted. Garnish with fresh parsley or thyme.
Notes
- Make this recipe in one large ovenproof skillet or transfer the hamburger vegetable mixture to a greased 2-quart casserole dish.
- If you don’t like mushrooms, omit them; it will still be delicious.
- Allow the casserole to rest covered for 10 minutes for the steam to redistribute for fluffy, evenly cooked rice before adding the cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.
earlene
Can you use any type of rice? Thanks in advance
Beth Pierce
I would really recommend white rice as I have not tried this recipe with brown rice which requires a longer cooking time.
Christie
Great recipe. The family loved it. It was easy to make and full of flavor.
Beth Pierce
So glad that you liked it, Christie!
Catalina
Just made this tonight and it was so comforting and satisfying. The family loved it.
Ebony
I knew this recipe was a keeper when my husband and kids asked for seconds! This was sooo yummy and easy to make! I can’t wait to make this recipe again!
Beth Pierce
Thank you, Ebony! I am so glad that everyone enjoyed it.