This casserole is one of those cling to your ribs, make you smile, comfort foods that will find it’s way into your dinner rotation in no time! If you would like to skip the canned cream of chicken soup, try my homemade version! You can use the cheese of your choice, but I have found that mild cheddar or Gruyere work best.
Beef and Rice Casserole
Ingredients
- 1 Tbsp Olive Oil
- 1 lb Ground Beef
- 2 tsp Italian Seasoning
- 1 tsp Salt
- ½ tsp Black Pepper
- ½ Yellow Onion Diced
- 4 Cloves Garlic Minced
- 1 Tbsp Butter
- 2 ½ Cups Beef Broth
- 1 ¼ Cup Long Grain White Rice
- 1 Can Cream of Chicken Soup
- ½ Cup Milk
- ½ Cup Sour Cream
- 2 Cups Shredded Cheese Both cheddar and gruyere work great!
Instructions
- Preheat oven to 350 °F
- In deep cast iron skillet, over medium high heat, heat olive oil until shimmering. Add onion and cook until translucent- 5 minutes or so. Add garlic and Italian seasoning, and cook another 1 minute.
- Add ground beef to skillet along with salt and pepper, and cook until brown, breaking apart as the beef cooks.
- Once beef is browned, drain any grease, and add broth, butter, and rice. Stir to combine and bring to a boil. Reduce to simmer, cover and cook 15-20 minutes without stirring.
- Turn heat off, leave cover on skillet and let sit 10 minutes without stirring.
- Add cream of chicken soup, milk, sour cream, and half of the cheese to the skillet. Stir to combine, making sure to pull up any rice stuck to the bottom of the skillet.
- Top with remaining cheese, cover, and bake 20 minutes.