Creamy Beef & Mushroom Rice Bake

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Creamy Beef & Mushroom Rice Bake

Ingredients:

  • 1 lb ground beef

    • Provides the hearty base and protein for the dish.

  • 1 cup chopped mushrooms

    • Adds a savory, earthy flavor to complement the beef.

  • 1 small onion, diced

    • Provides sweetness and depth of flavor.

  • 1 cup uncooked white rice

    • Forms the base of the bake, soaking up all the creamy flavors.

  • 1 can (10.5 oz) cream of mushroom soup

    • Adds creaminess and a rich, savory flavor to bind the ingredients together.

  • 1 cup shredded cheese (cheddar, mozzarella, or a mix)

    • For a cheesy, melty topping that adds richness to the dish.

  • 1/2 cup beef broth (or water)

    • Adds moisture for cooking the rice and creating a creamy texture.

  • Salt and pepper to taste

    • For seasoning and balancing the flavors.

  • Optional: Fresh parsley

    • For garnish, adding a pop of color and freshness.

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 375°F (190°C).

  2. Cook the Ground Beef:

    • In a large skillet, cook the ground beef over medium heat until browned and fully cooked. Drain any excess fat.

  3. Sauté the Mushrooms and Onion:

    • Add the diced onion and chopped mushrooms to the skillet with the beef. Cook for 3-5 minutes until the mushrooms are softened and the onions are translucent.

  4. Prepare the Rice:

    • In a separate pot, cook the rice according to the package instructions, using the beef broth (or water) for added flavor.

  5. Mix the Ingredients:

    • In a large mixing bowl, combine the cooked beef, mushroom, and onion mixture with the cooked rice. Add the cream of mushroom soup and stir everything together until well combined. Season with salt and pepper to taste.

  6. Transfer to Baking Dish:

    • Transfer the mixture into a greased baking dish (about 9×9 or similar size).

  7. Top with Cheese:

    • Sprinkle the shredded cheese evenly over the top of the rice mixture.

  8. Bake:

    • Cover the dish with foil and bake in the preheated oven for 25-30 minutes. After 30 minutes, remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

  9. Serve:

    • Remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh parsley if desired.

Benefits:

  • Protein-Packed: The ground beef provides a good amount of protein, making this a filling and satisfying meal.

  • Hearty and Comforting: The combination of beef, rice, mushrooms, and cheese creates a warm and hearty meal that’s perfect for cozy dinners.

  • Rich in Flavor: The cream of mushroom soup creates a rich, creamy texture that ties everything together with a savory flavor.

  • Mushrooms for Nutrients: Mushrooms are rich in vitamins and minerals, including vitamin D, potassium, and antioxidants.

Nutritional Info (Approximate per Serving):

  • Calories: 400-500 kcal

  • Carbohydrates: 30-40 g

  • Protein: 25-30 g

  • Fat: 20-25 g

  • Fiber: 2-4 g

  • Sodium: 800-1000 mg (depending on the soup and broth used)

Tips:

  • Rice Variations: Feel free to substitute the white rice with brown rice or a different grain, but adjust cooking times accordingly.

  • Cheese Options: Use any cheese you like for the topping. Cheddar adds a sharp flavor, while mozzarella gives a creamy melt.

  • Add Veggies: You can add extra vegetables like peas or spinach to make the dish even more nutritious.

  • Make it Spicy: For a kick, add some red pepper flakes or chopped jalapeños to the beef and mushroom mixture.

Frequently Asked Questions (Q/A):

Q1: Can I make this dish ahead of time?
A1: Yes! You can prepare the dish up to the point of baking, then cover and refrigerate it for up to 24 hours. When ready to bake, let it sit at room temperature for 10-15 minutes, then bake as directed.

Q2: Can I use ground turkey or chicken instead of beef?
A2: Yes, you can substitute ground turkey or chicken for a leaner option, though ground beef provides a richer flavor.

Q3: Can I freeze this bake?
A3: Yes! This dish freezes well. After baking, allow it to cool, then store it in an airtight container in the freezer for up to 3 months. Reheat in the oven when ready to serve.

Q4: Can I make this without mushrooms?
A4: Of course! If you’re not a fan of mushrooms, you can omit them or substitute with another vegetable like zucchini or bell peppers.

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