Steak and Mushroom Baked Rice

Baked rice casserole with steak and mushrooms in baking dish.

Steak and Mushroom Baked Rice

This Steak and Mushroom Baked Rice comes together in one dish with tender sirloin, cremini mushrooms, and Gruyere cheese. An easy, hearty weeknight dinner ready in about an hour.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 654kcal

Author Karly Campbell

Ingredients

1 ½ pounds sirloin steak cut into bite sized pieces
2 cups long-grain white rice uncooked
20 ounces canned condensed French onion soup from 2 cans
20 ounces beef broth
8 ounces cremini mushrooms sliced
½ cup butter thinly sliced
1 cup shredded gruyere cheese see notes
Minced parsley for garnish

Instructions

Preheat oven to 425°F. Lightly grease a 9 x 13-inch baking dish.
Add the steak, then add the rice, French onion soup, beef broth and mushrooms. Stir to combine.
Top with slices of butter.
Cover tightly with foil and bake for 30 minutes. Remove foil and bake for an additional 30 minutes, or until rice is tender.
Sprinkle on the gruyere cheese and let sit for a couple of minutes. Stir and fluff rice then top with parsley.

Notes

I used sirloin steak, but other options work great such as ribeye. Cut into roughly ¾-1-inch size pieces for best cooking. Cooked ground beef or diced, cooked chicken would also work well.

Basmati and Jasmine are the best types of rice for this recipe. Avoid instant or quick-cooking rice that can turn mushy in this dish. Brown rice can work but will take longer to cook. Adjust cooking time as needed.

If you don’t have Gruyere, feel free to swap it for Swiss or even mozzarella.

Nutrition