Beef Mushroom Rice Bake (Printable Version)
# What You'll Need:
→ Main
01 -
Black pepper, as you like
02 -
Salt, adjust to your taste
03 -
1 teaspoon garlic powder
04 -
120 g sour cream
05 -
480 ml beef broth
06 -
295 g canned cream of mushroom soup
07 -
1 cup (180 g) uncooked white rice
08 -
1 small onion, diced
09 -
1 cup (100 g) mushrooms, chopped up
10 -
450 g ground beef
→ Topping
11 -
100 g cheddar cheese, shredded (skip if you want)
# Steps to Follow:
01 -
Let the dish cool off a bit before scooping onto plates and digging in.
02 -
If using cheese, toss it on top after baking and pop the dish back in for about 5 minutes so it can melt all gooey and nice.
03 -
Cover with foil and bake at 175°C until the rice soaks up everything and gets soft—around 50 to 60 minutes.
04 -
Once it’s all mixed, get the filling into your greased baking dish and level it out with a spatula.
05 -
Grab a big bowl and stir together the cooked meat and veggies, dry rice, canned soup, broth, sour cream, garlic powder, plus salt and pepper until blended.
06 -
Toss beef, mushrooms, and onion into a skillet. Cook on medium till the beef’s nicely browned. Pour off any grease you see.
07 -
Set your oven to 175°C and spray some nonstick on a 22x33 cm pan.
# Additional Tips:
01 -
Grate your cheese fresh for that perfect melt. Want deeper flavor? Sear those mushrooms till they get golden before mixing them in.