Step-by-Step Instructions
Brown the Beef and Aromatics:
In a large skillet cook ground beef mushrooms and onion over medium heat Stir often to break up the beef and let the onions get soft Cook for about ten minutes until beef is no longer pink Use a spoon to drain off excess fat for a less greasy casserole
Mix the Base:
In a big mixing bowl combine your browned beef mixture uncooked white rice cream of mushroom soup beef broth sour cream garlic powder a good pinch of salt and some black pepper Stir everything together until it is fully blended and the rice is evenly mixed in
Layer and Bake:
Spread the whole mixture into a greased nine by thirteen inch baking dish Use a spatula to smooth the top so it cooks evenly Cover tightly with foil This creates steam for tender rice Bake at three hundred fifty degrees Fahrenheit for fifty to sixty minutes until the rice is soft and the liquid is mostly absorbed
Finish with Cheese:
If using cheddar cheese sprinkle over the top of the casserole after baking Remove foil and bake uncovered for five more minutes until the cheese melts and bubbles Let it stand at least three minutes so the sauce thickens before serving
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