Cooking Instructions

• Preheat your oven to 350 °F (175 °C).
• In a large skillet over medium heat, brown the ground beef until it’s fully cooked and no longer pink.
• Add the diced onion and chopped mushrooms to the beef and sauté until the onions are translucent and mushrooms are soft.
• In a large bowl, combine the uncooked rice, cream of mushroom soup, beef broth, sour cream, garlic powder, salt, and pepper. Stir until well combined.
• Add the cooked beef and mushroom mixture to the rice mixture and stir to distribute evenly.
• Transfer everything into a greased 9×13-inch baking dish and smooth the top.
• Cover the dish with foil and bake for about 50–60 minutes, or until the rice is tender and most of the liquid has been absorbed.
• Remove the foil and sprinkle the shredded cheddar cheese over the top, then bake an additional 5–10 minutes until the cheese is melted and bubbly.
• Let the bake rest for a few minutes before serving so it can set.