Name: Ultimate Creamy Beef & Mushroom Rice Bake
Prep time: 15 min
Cook time: PT-488374H55M24S
Total time: 1 h
Cuisine: American
Ingredients: 1 lb ground beef; 2 tablespoons olive oil or butter; 1 medium onion, diced; 3 cloves garlic, minced; 8 oz mushrooms, sliced; 1 teaspoon dried thyme (or 1 tbsp fresh thyme); 1 teaspoon paprika; Salt and black pepper, to taste; 1 cup uncooked long-grain rice (white or jasmine); 2 cups beef broth; 1 cup heavy cream or half-and-half; 1 cup shredded mozzarella or cheddar cheese; ½ cup grated Parmesan cheese; 2 tablespoons chopped parsley (for garnish)

Ultimate Creamy Beef & Mushroom Rice Bake

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This ultimate creamy beef and mushroom rice bake is the kind of comfort food I always crave. It’s hearty, creamy, cheesy, and packed with savory flavor from tender beef, earthy mushrooms, and fluffy rice, all baked together in a cozy casserole. It’s simple enough for a weeknight dinner yet delicious enough to serve to friends or family on the weekend.

Why You’ll Love This Recipe

I love this recipe because it delivers big comfort with little effort. The beef adds richness, the mushrooms give that earthy depth, and the rice soaks up all the creamy sauce. The melted cheese on top gives it a golden finish that makes it irresistible. It’s also a one-dish meal that saves me time on both cooking and cleanup. Ultimate Creamy Beef & Mushroom Rice Bake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
2 tablespoons olive oil or butter
1 medium onion, diced
3 cloves garlic, minced
8 oz mushrooms, sliced
1 teaspoon dried thyme (or 1 tbsp fresh thyme)
1 teaspoon paprika
Salt and black pepper, to taste
1 cup uncooked long-grain rice (white or jasmine)
2 cups beef broth
1 cup heavy cream or half-and-half
1 cup shredded mozzarella or cheddar cheese
½ cup grated Parmesan cheese
2 tablespoons chopped parsley (for garnish)

Directions

I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large skillet, I heat olive oil or butter and sauté the onion until soft, about 3–4 minutes. I stir in the garlic and cook for another 30 seconds.
I add the ground beef, breaking it up as it cooks, until browned. Then I drain off excess fat.
I stir in the mushrooms, thyme, paprika, salt, and pepper, letting the mushrooms soften and release their juices.
I add the rice to the skillet and stir to coat it in the beef and mushroom mixture.
I pour in the beef broth and heavy cream, stirring until well combined.
I transfer everything into the prepared baking dish, spreading it evenly.
I top with mozzarella (or cheddar) and Parmesan, then cover with foil.
I bake for 30 minutes, then uncover and bake another 10–15 minutes until the rice is tender and the top is golden and bubbly.
I let it cool for 5–10 minutes, sprinkle with parsley, and serve warm.

Servings and timing

This recipe makes about 6 servings. It usually takes me 15 minutes to prep and 40–45 minutes to bake, so the whole dish is ready in about an hour.

Variations

Sometimes I use ground turkey or chicken for a lighter option. I also like adding spinach or peas for extra vegetables. If I’m craving more richness, I stir a little cream cheese into the mixture before baking. For a smoky twist, I swap paprika for smoked paprika and sprinkle crispy bacon on top.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm portions in the microwave or cover the whole dish with foil and reheat in the oven at 350°F (175°C) for about 15–20 minutes. It also freezes well—just wrap tightly, freeze, and thaw before reheating.

FAQs

Can I use brown rice instead of white rice?

Yes, but I increase the liquid slightly and extend the baking time by about 15–20 minutes since brown rice cooks slower.

Can I make this ahead of time?

Yes, I assemble the casserole up to a day ahead, cover it tightly, and refrigerate. When ready, I bake as directed, adding a few extra minutes if it’s cold from the fridge.

What kind of mushrooms work best?

I usually use cremini or button mushrooms, but shiitake or portobello work too for a deeper, earthier flavor.

Do I need to pre-cook the rice?

No, the rice cooks right in the oven with the broth and cream, soaking up all the flavors.

Can I make this recipe gluten-free?

Yes, it’s naturally gluten-free as long as I use a gluten-free beef broth.

Conclusion

This ultimate creamy beef and mushroom rice bake is one of my go-to comfort meals. It’s creamy, cheesy, and full of savory flavor in every bite. I love how easy it is to put together and how well it reheats for leftovers. It’s the kind of dish I turn to when I want something cozy, filling, and guaranteed to please.