Creamy Beef & Mushroom Rice Bake

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a skillet, brown the beef and break it into pieces. Drain if needed.
3. Add the mushrooms, onion, and garlic. Sauté until tender and fragrant.
4. Stir in the uncooked rice, beef broth, cream of mushroom soup, thyme, paprika, salt, and pepper.
5. Pour the mixture into a greased baking dish.
6. Cover tightly with foil and bake for 30 minutes.
7. Remove the foil, sprinkle cheese over the top, and bake for an additional 10 minutes until the cheese is melted and bubbly.
8. Garnish with fresh thyme and serve warm.

Variations

• Add spinach, peas, or green beans for extra veggies.
• Use wild rice or brown rice (adjust cooking time).
• Swap Swiss for Gruyère for an even richer, nuttier flavor.
• Add a splash of heavy cream for a silkier sauce.

Tips

• Add a splash of Worcestershire or soy sauce to deepen the savory flavor.
• Slice mushrooms thick so they stay meaty in texture after baking.
• If the rice isn’t fully tender at 30 minutes, cover and bake an extra 5–10 minutes.
• Let the casserole rest 5 minutes before serving so it sets for perfect scooping.