Topping: Cream of mushroom soup and sautéed mushrooms

Introduction

Looking for a cozy, satisfying dish that brings together hearty flavors? This Creamy Mushroom and Hamburger Rice Bake delivers on all fronts. It combines juicy ground beef, earthy mushrooms, tender rice, and a creamy sauce made with cream of mushroom soup for a one-pan meal that’s perfect for busy weeknights or meal prep. To make it even better, the casserole is topped with sautéed mushrooms and an extra layer of mushroom soup for added richness and depth of flavor.

This bake strikes the perfect balance between comfort and convenience. Whether you’re cooking for your family or preparing meals ahead of time, this dish will quickly become a favorite.

---

Ingredients

For the Hamburger Mixture:

• 1 lb (450 g) ground beef
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp smoked paprika
• 1 tsp dried thyme

For the Mushrooms:

• 2 cups mushrooms, sliced (button or cremini)
• 2 tbsp butter
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Rice and Sauce:

• 2 cups cooked white rice (or brown rice for a healthier option)
• 1 can (10.5 oz) cream of mushroom soup (divided)
• ½ cup sour cream
• ½ cup milk or broth
• 1 tsp garlic powder

Topping:

• ½ can cream of mushroom soup (reserved from above)
• Sautéed mushrooms (from the mushroom mixture)
• Fresh parsley, chopped (optional)

---

Preparation

Step 1: Cook the Hamburger Mixture

1. In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes.
2. Add the diced onion and minced garlic, cooking for another 3-4 minutes until the onions are soft and translucent.
3. Season the beef with salt, pepper, smoked paprika, and thyme.
4. Remove from heat and set aside.

Step 2: Sauté the Mushrooms

1. In a separate pan, melt butter over medium heat.
2. Add the sliced mushrooms and sauté for 5-6 minutes until they are golden brown and tender.
3. Season with salt and pepper, then set half of the mushrooms aside for the topping.

Step 3: Prepare the Creamy Sauce

1. In a mixing bowl, combine 1½ cans of cream of mushroom soup, sour cream, milk or broth, and garlic powder.
2. Stir well until the mixture is smooth and creamy.

Step 4: Assemble the Casserole

1. In a large bowl, combine the cooked rice, ground beef mixture, and half of the sautéed mushrooms.
2. Pour the creamy sauce into the bowl and mix until all ingredients are well-coated.
3. Transfer the mixture to a lightly greased baking dish, spreading it evenly.

Step 5: Add the Topping

1. Spread the reserved ½ can of cream of mushroom soup over the top of the casserole.
2. Sprinkle the remaining sautéed mushrooms evenly over the top.

Step 6: Bake the Casserole

1. Preheat the oven to 350°F (175°C).
2. Cover the dish with foil and bake for 25-30 minutes until the casserole is heated through and bubbly around the edges.
3. Remove the foil during the last 5-10 minutes to let the top brown slightly.

Step 7: Serve

1. Let the casserole rest for 5 minutes before serving.
2. Garnish with fresh parsley, if desired, for a pop of color.

---

Cooking Note

• Rice options: Use brown rice or wild rice for a healthier twist.
• Vegetarian option: Swap the ground beef for sautéed mushrooms or plant-based ground meat.
• Make it creamier: Add ½ cup shredded mozzarella or cheddar to the casserole mixture for extra cheesiness.

---

Serving Suggestions

• Serve alongside steamed green beans or roasted asparagus to add some fresh vegetables to the meal.
• Pair with buttered rolls or garlic bread for a more indulgent meal.

---

Tips

1. Prep ahead: You can assemble the casserole in advance and refrigerate it for up to 24 hours before baking.
2. Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 300°F (150°C) for 15-20 minutes, or microwave until warm.
3. Freeze for later: This dish freezes well. Assemble, cover tightly, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed.
4. Customize the toppings: Add grated Parmesan or French-fried onions to the top during the last 10 minutes of baking for an extra crunch.

---

Prep Time

15 minutes

Cooking Time

30 minutes

Total Time

45 minutes

---

Nutritional Information (Per Serving)

• Calories: 420
• Protein: 24g
• Sodium: 980 mg
• Carbohydrates: 28g
• Fat: 24g
• Fiber: 2g

---

Conclusion

This Creamy Mushroom and Hamburger Rice Bake is the ultimate comfort food that’s easy to prepare and perfect for any occasion. With tender ground beef, flavorful mushrooms, and a creamy sauce, every bite is rich and satisfying. The cream of mushroom soup topping and sautéed mushrooms elevate this dish with extra texture and depth. Whether you’re making it for a quick family dinner or freezing it for a busy day, this casserole will become a go-to in your recipe collection.

Print