Serving: This dish pairs beautifully with a crisp side salad, roasted green beans, or garlic bread.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the oven (covered with foil) or microwave until hot. Add a splash of broth if the rice seems dry.
Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
🌟 Variations
Add Veggies: Stir in frozen peas, carrots, or spinach before baking for a boost of color and nutrition.
Switch the Meat: Try ground turkey, chicken, or even Italian sausage for a different flavor.
Creamier Texture: Use half cream of mushroom soup and half sour cream for a richer casserole.
Crunchy Topping: Add buttered breadcrumbs or crushed crackers before baking for extra texture.
❓ FAQ
Can I use brown rice instead of white?
Yes, but you’ll need to increase the cooking time by about 15–20 minutes and add an extra ½ cup broth.
Can I make this ahead of time?
Absolutely! Assemble the casserole up to a day in advance, cover, and refrigerate. Add 10–15 minutes to the baking time if cooking straight from the fridge.
Do I need to cook the rice first?
Nope! The rice cooks right in the dish as it bakes, soaking up all the beefy, mushroomy goodness.
