Preheat oven: 350°F (175°C). Grease a 9×13-inch baking dish.
Cook the beef and vegetables:
In a skillet, heat olive oil or butter over medium heat.
Add ground beef, onion, and garlic. Cook until beef is browned and onions are softened. Drain excess fat.
Add mushrooms and sauté 3–4 minutes until softened.
Combine rice and liquids:
In a large bowl, mix uncooked rice with beef and mushroom mixture.
Stir in beef broth, cream, thyme, salt, and pepper until evenly combined.
Assemble the bake:
Pour the mixture into the prepared baking dish.
Sprinkle shredded cheese evenly over the top.
Bake:
Cover with foil and bake 35–40 minutes, or until rice is tender.
Remove foil and bake another 5–10 minutes until cheese is golden and bubbly.
Serve:
Let cool 5 minutes before serving. Garnish with fresh parsley if desired.
💡 Tips:
For extra flavor, stir in a tablespoon of Worcestershire sauce or soy sauce into the beef mixture.
You can swap mushrooms for bell peppers or zucchini for variety.
This dish reheats beautifully, making it great for meal prep.
If you like, I can also give a one-pot version that cooks entirely on the stovetop, creamy and cheesy, without needing the oven. Do you want me to do that?
