When the days get shorter and the air turns crisp, there’s nothing more satisfying than a warm, all-in-one bake that combines tender beef, earthy mushrooms, and creamy, cheesy rice. This Creamy Beef And Mushroom Rice Bake captures that comfort-food magic in one skillet or Dutch oven, taking you from stovetop to oven in under an hour. I first created this recipe on a busy weeknight when I wanted something more exciting than plain pasta but with minimal hands-on time—and the result was pure gold: a bubbling, golden-crusted dish that feeds a crowd or provides delicious leftovers for days.
What makes this recipe so appealing is its simplicity and versatility. You start by searing ground beef to lock in flavor, then build depth with sautéed onions, garlic, thyme, and mushrooms. A quick toast of long-grain rice ensures each grain absorbs the subsequent simmer of chicken broth and heavy cream. Finally, a blanket of sharp cheddar and Parmesan transforms the surface into a golden crust. Serve it straight from the oven with a green salad, or let everyone help themselves right at the table for a casual family-style dinner.
Whether you’re cooking for two or feeding six, this bake scales effortlessly. You can swap ground turkey for a lighter version, use half-and-half instead of heavy cream, or add a handful of frozen peas for color. Below, you’ll find the full ingredient list and the first four essential steps—preheating, browning the beef, sautéing aromatics and mushrooms, and toasting the rice. In Part 2, we’ll return to the skillet for the creamy base, a cheese topper, and the final bake that pulls it all together.
Ingredients
- 1 lb (450 g) ground beef
- 1 Tbsp olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 tsp dried thyme (or 1 Tbsp fresh)
- Salt and pepper, to taste
- 1 cup long-grain white rice, rinsed
- 1 ½ cups low-sodium chicken broth
- ½ cup heavy cream
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 2 Tbsp chopped fresh parsley, for garnish
STEPS
- Preheat the Oven
Set your oven to 375 °F (190 °C). If you’re using an oven-proof skillet or Dutch oven for both stovetop and oven, there’s no need to transfer later. Otherwise, plan to pour into a greased 9×9-inch baking dish at bake time. - Brown the Beef
In your skillet over medium-high heat, warm the olive oil until shimmering. Add the ground beef, season generously with salt and pepper, and cook—breaking it up with a spoon—until there’s no pink visible, about 5 minutes. Transfer the browned beef to a bowl and set aside, leaving any rendered juices in the pan.
- Sauté Aromatics & Mushrooms
Reduce heat to medium. Add the diced onion and cook for 2–3 minutes, stirring, until translucent. Stir in the minced garlic and dried thyme, cooking for 30 seconds until fragrant. Add the sliced mushrooms; season lightly with salt and pepper. Sauté for 4–5 minutes, until the mushrooms have released their moisture and are nicely browned.
- Toast the Rice
Stir the rinsed long-grain rice into the mushroom–onion mixture, ensuring each grain is coated in oil and pan juices. Cook for about 1 minute, stirring constantly, until you notice a faint nutty aroma—this step keeps the rice from becoming mushy and helps it absorb the liquid evenly.
Building the Creamy Base and Baking to Golden Perfection
With the rice toasted and the mushroom–onion mixture perfectly sautéed, it’s time to bring back the beef, add the creamy liquids, crown everything with cheese, and finish in the oven. Follow these steps to transform your one-pan skillet into a bubbling, golden-crusted masterpiece.
STEPS
- Build the Creamy Base
Return the reserved browned beef to the skillet. Pour in the low-sodium chicken broth and heavy cream, stirring gently to combine with the rice and vegetables. Increase heat to medium-high and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Allow it to bubble for 2–3 minutes, until the liquid volume reduces slightly and the sauce begins to coat the rice.
- Top with Cheese
Evenly distribute the shredded sharp cheddar and grated Parmesan over the surface of the creamy rice and beef mixture. Do not stir—this layer of cheese will melt into a golden, bubbly crust as it bakes, sealing in moisture and adding a rich, savory finish.
- Bake Until Bubbly
Transfer the skillet (or pour contents into a greased 9×9-inch baking dish) to the preheated 375 °F (190 °C) oven. Bake for 20–25 minutes, or until the cheese topping is fully melted, bubbling, and has developed light golden-brown spots. - Rest & Garnish
Remove the bake from the oven and let it rest for 5 minutes. This brief resting period allows the sauce to thicken slightly, ensuring each scoop holds its shape. Sprinkle the chopped fresh parsley over the top for a bright, herbaceous contrast. - Serve
Using a wide spatula or serving spoon, scoop generous portions onto warmed plates or into shallow bowls. Aim to include both creamy rice underneath and a bit of the crisp cheese crust on top in every serving. - Enjoy
Serve immediately alongside a simple green salad or steamed vegetables for a balanced meal. The combination of tender beef, earthy mushrooms, creamy rice, and that irresistible cheesy crust makes this dish a guaranteed crowd-pleaser.
Helpful Variations and Tips
- Swap the Protein: For a lighter version, substitute ground turkey or chicken. You may need to adjust seasoning by adding a splash of Worcestershire sauce or extra salt.
- Cheese Options: Experiment with Gruyère or fontina instead of—or in addition to—cheddar for a nuttier, more complex flavor.
- Herb Enhancements: Stir in a tablespoon of chopped fresh rosemary or sage along with the parsley for autumnal depth.
- Add Veggies: Fold in a cup of frozen peas or diced carrots when you return the beef to the pan for extra color and nutrition.
- One-Pot Stove-Top Finish: If you prefer to skip the oven, cover the skillet tightly after adding cheese, reduce heat to low, and cook for 5 minutes until the cheese melts fully. Remove the lid and let rest for 2 minutes before serving.
- Make-Ahead Convenience: Assemble through Step 6, then cover and refrigerate for up to 8 hours. When ready, bake directly from the fridge—add 5 extra minutes to the bake time and allow a 5-minute rest off-heat.
FAQs and Conclusion
Q1: Can I prepare this bake ahead of time?
Yes. Assemble through Step 6 (topping with cheese), then cover and refrigerate for up to 8 hours. When you’re ready, bake directly from the fridge—add about 5 extra minutes to the bake time and allow a 5-minute rest after removing from the oven.
Q2: What’s the best way to store and reheat leftovers?
Cool the bake to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. To reheat, place individual portions in a 350 °F (175 °C) oven for 8–10 minutes, or microwave until heated through. For crispiness, briefly broil the cheese topping after reheating.
Q3: How can I control the creaminess of the rice?
If the mixture seems too thin before baking, let it simmer a minute longer on the stovetop to reduce. If it’s too thick after baking, stir in a splash of chicken broth or cream when reheating to loosen it up.
Q4: Can I make this gluten-free or dairy-free?
For gluten-free, use a certified gluten-free long-grain rice and verify your broth contains no wheat. For dairy-free, substitute the heavy cream with a non-dairy creamer (such as coconut cream) and replace the cheeses with plant-based alternatives—note that texture and flavor will differ.
Q5: What other mix-ins work well?
Stir in a cup of frozen peas, diced carrots, or chopped bell pepper when you return the beef to the pan. You can also add cooked Italian sausage or crumbled bacon for extra flavor.
Q6: Is it possible to finish this without using the oven?
Absolutely. After topping with cheese, cover the skillet tightly, reduce heat to low, and cook for 5–7 minutes until the cheese melts and the rice is hot throughout. Allow a brief rest off-heat before serving.
Conclusion
This Creamy Beef And Mushroom Rice Bake checks every box for an easy, comforting one-pan meal. With layers of savory ground beef, earthy mushrooms, tender rice, and a golden cheese crust, it offers both simplicity and rich flavor. Whether you stick to the classic version or customize with different proteins, cheeses, and vegetables, it’s designed to adapt to your preferences and schedule. Next time you need a hearty dinner that practically cooks itself, turn to this bake—and watch how quickly it becomes a family favorite.
Creamy Beef And Mushroom Rice Bake: Hearty One-Pan Comfort
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Creamy Beef And Mushroom Rice Bake combines tender beef, earthy mushrooms, and cheesy rice in a comforting one-pan dish that’s easy to prepare and perfect for family dinners or leftovers.
Ingredients
- 1 lb (450 g) ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and pepper, to taste
- 1 cup long-grain white rice, rinsed
- 1 ½ cups low-sodium chicken broth
- ½ cup heavy cream
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Preheat oven to 375 °F (190 °C). If using an oven-proof skillet or Dutch oven, you can bake directly in it; otherwise, grease a 9×9-inch baking dish.
- Heat olive oil in skillet over medium-high heat. Add ground beef, season with salt and pepper, and cook until no pink remains, about 5 minutes. Transfer beef to bowl and set aside, leaving juices in pan.
- Reduce heat to medium. Add diced onion and cook 2–3 minutes until translucent. Stir in garlic and thyme; cook 30 seconds until fragrant. Add mushrooms, season lightly, and sauté 4–5 minutes until browned.
- Stir rinsed rice into mushroom mixture and cook 1 minute, stirring constantly, until nutty aroma develops.
- Return browned beef to skillet. Pour in chicken broth and heavy cream; stir gently to combine. Bring to gentle simmer over medium-high heat, scraping bottom. Simmer 2–3 minutes until sauce thickens slightly.
- Evenly sprinkle cheddar and Parmesan cheese over mixture without stirring.
- Transfer skillet or pour contents into prepared baking dish. Bake 20–25 minutes until cheese is melted, bubbly, and golden brown.
- Remove from oven and let rest 5 minutes. Sprinkle chopped parsley on top before serving.
- Scoop onto plates or bowls, ensuring a bit of cheesy crust with creamy rice in each serving. Serve warm with a green salad or steamed vegetables.
Notes
For a lighter version, substitute ground turkey and adjust seasoning. Add frozen peas or diced carrots for color and nutrition. Cheese variations like Gruyère or fontina add complexity. To skip baking, cover skillet after adding cheese and cook on low until melted. Assemble ahead and refrigerate up to 8 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
