Beef Stroganoff Rice Bake

Sharing is caring!

If you’re craving cozy comfort food but don’t want the hassle of cooking rice separately, this Beef Stroganoff Rice Bake is the answer! Everything bakes together in one dish — tender beef, mushrooms, creamy sauce, and uncooked rice that soaks up all the flavor as it cooks in the oven.

Contains affiliate links

This casserole has all the classic stroganoff flavors you love — savory ground beef, mushrooms, sour cream, and cream of mushroom soup — but in a low-maintenance baked version.

The best part? You toss everything together in one pan, cover it with foil, and let the oven do the work. It’s hearty, family-friendly, and perfect for busy weeknights.

Why You’ll Love It

• One Dish Wonder – no need to pre-cook rice or make separate sides.
• Creamy & Comforting – hearty, beefy, cheesy, savory, and cozy enough for any night of the week.
• Family-Friendly – mild flavors, simple ingredients, and picky-eater approved.
• Make Ahead & Freezer-Friendly – perfect for meal prepping or gifting to a friend in need.

What You’ll Need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.

Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.

• 1 lb lean ground beef (substitute ground chicken or turkey)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• Seasonings– salt, pepper, paprika, ground mustard powder
• 1 ½ cups uncooked long-grain white rice (not instant)
• 2 ½ cups beef broth
• 1 (10.5 oz) can cream of mushroom soup
• ½ cup sour cream + more for serving
• 1 1/2 cups shredded mozzarella or Swiss cheese
• 2 tbsp fresh parsley or thyme, chopped (optional for garnish)

How To Make It

Preheat oven to 350°F. Lightly grease a 9×13 casserole dish.

Cook the beef mixture: In a large skillet over medium heat, cook ground beef, onion, and garlic until beef is browned. Season to taste with salt and pepper. Drain excess grease if necessary.

Add mushrooms & seasoning: Stir in mushrooms, salt, pepper, mustard powder and paprika. Cook 4–5 minutes until mushrooms are softened.

Mix the casserole base: In a large bowl, combine uncooked rice, beef broth, cream of mushroom soup, sour cream, beef mixture, mushrooms and 1 cup of the cheese. Stir until evenly mixed.

Assemble: Spread mixture into prepared casserole dish. Cover tightly with foil.

Bake: Bake covered for 60 minutes. Remove foil, fluff up the rice with a fork, sprinkle with extra cheese, and bake 5- 10 minutes more until rice is tender and cheese is bubbly.

Serve: Let rest 5–10 minutes before serving. Garnish with extra sour cream and parsley, if desired.

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish!

⭐ Please leave a 5-star rating in the recipe card below and/or a review in the comment section. 📌Save this recipe to make later and share with a friend!

Variations

• Brown Rice Version – Swap in 1 ½ cups uncooked brown rice + 3 cups broth. Bake covered for 75–80 minutes before uncovering.
• Ground Turkey or Chicken Stroganoff Bake – Use ground turkey/chicken and chicken broth. Mozzarella or provolone works great here.
• Extra Creamy Version – Add 4 oz cream cheese or an extra ½ cup sour cream to the base.
• Veggie Boost – Stir in peas, green beans, or spinach for added nutrition.
• Freezer-Friendly – Assemble completely (with uncooked rice), wrap tightly, and freeze up to 3 months. Thaw overnight in the fridge before baking as directed.

Tips & Tricks

• Always cover tightly with foil during the first hour so the rice cooks through.
• If the rice isn’t quite tender, add ¼ cup more broth and bake 10 minutes longer.
• For a crispy topping, add crushed Ritz crackers or French fried onions during the last 10 minutes of baking.
• Letting the casserole rest after baking makes it creamier and easier to serve.
• Add an extra dollop of sour cream to each bowl when serving.

Can I Use Minute Rice?

If you’d like to make this casserole with instant rice, it works perfectly—you’ll just need to adjust the liquid and cook time.

• Swap the 1 ½ cups uncooked long-grain rice + 2 ½ cups broth for 3 cups instant rice + 2 cups broth.
• Mix everything together as directed, but reduce the covered bake time to 25–30 minutes.
• Uncover, top with cheese, and bake for an additional 10 minutes until bubbly and melted.

👉 Instant rice cooks much faster, so be careful not to overbake or the rice can turn mushy.

Help! My rice isn’t cooked

No problem! There are a couple of reasons this might happen.

• The dish wasn’t tightly covered – Steam is what cooks the rice in a casserole. Always cover the dish tightly with foil before baking to trap the steam inside. If the foil is loose, the liquid evaporates and leaves the rice undercooked.
• Oven temperature differences – Every oven runs a little differently. Begin checking the doneness of the rice at 1 hour. If the rice is still firm, keep baking in 10–15 minute increments until everything is tender. Because oven are different it may take up to 1 hour 15 minutes to cook completely.
• Wrong type of rice – Long grain rice, brown rice, and jasmine rice behave very differently. If you use instant rice, start checking for doneness at about 25 minutes to prevent overcooking—once tender, instant rice can turn mushy if baked too long. Brown rice an jasmine rice take a little longer.
• Not enough bake time – Sometimes the casserole just needs more time. Sometimes ovens do not run as hot as others. Sometimes elevation plays a factor. A few extra minutes in the oven can make all the difference in getting perfectly fluffy rice.

Quick Fix for Undercooked Rice

Pulled your casserole out of the oven only to find the rice is still a little crunchy? Don’t panic—here’s how to save it:

• Add more liquid – Pour in ½ to 1 cup of warm beef broth or water, then re-cover tightly with foil. The extra liquid will create more steam to soften the rice.
• Bake a little longer – Return the casserole to the oven and continue baking in 10–15 minute increments, checking the rice for tenderness each time.
• Microwave individual servings – If you’re short on time, scoop portions into microwave-safe bowls, add a splash of broth, cover, and heat in 2–3 minute bursts until the rice is tender.

Storage

• Refrigerator: Store leftovers in an airtight container up to 4 days.
• Freezer: Cool completely, then freeze individual portions for up to 2 months.
• Reheat: Warm in the microwave or oven with a splash of broth to keep the rice creamy.

Try These Bakes

• Mississippi Chicken Rice Casserole
• Creamy Chicken and Rice
• Taco Skillet
• Southwest Chicken Casserole
• Sheet Pan Hoisin Glazed Salmon
• Sheet Pan Ranch Chicken
• Cheddar Broccoli Chicken Rice Casserole
• Chicken Fajita Casserole

✨ This Beef Stroganoff Rice Bake is the ultimate weeknight comfort food — hearty, creamy, filling, satisfying and made with pantry staples. Serve it with a simple green salad or quick microwaved veggies and dinner is done. ✅

Sign up for our newsletter to get new recipes sent right to your inbox! Follow along with me on Instagram, Facebook, YouTube , Pinterest, and TikTok.