Ingredients
Method
- Preheat your oven to 350 degrees Fahrenheit and lightly grease an 8x9-inch baking dish with nonstick spray.
- In a medium saucepan over medium heat, melt the butter and whisk in the minced onion, garlic, and mushrooms until they are softened and fragrant.3 tablespoons unsalted butter, 1/4 cup onion, 1 clove garlic, 1/2 cup white button mushrooms
- Stir in the flour and cook for approximately 30 to 60 seconds, whisking continually to create a smooth roux.3 tablespoons all-purpose flour
- Slowly pour in the heavy cream and chicken broth, continuing to whisk until the mixture thickens into a creamy, condensed-style sauce.1/2 cup heavy cream, 1/2 cup chicken broth
- Season the sauce with salt and black pepper to your preference, then remove it from the heat.1/4 teaspoon freshly ground black pepper, Salt
- In the prepared baking dish, combine the homemade cream mixture, uncooked long grain white rice, water, cooked ground beef, and sliced carrots. Stir well to ensure all ingredients are evenly distributed.1/2 to 1 pound ground beef, 1 cup long grain white rice, 2 cups water, 1 cup carrots
- Bake the casserole uncovered for 90 minutes. Do not worry about covering it; the open air helps create a wonderful texture.
- Remove the dish from the oven, layer the cheese slices across the top, and return it to the oven for a few minutes until the cheese is fully melted and golden.9 slices Cheddar or Colby Jack cheese
Notes
Use long-grain white rice for the best results, as it holds its structure during the long baking process. Leftovers can be stored in the refrigerator for up to 3 to 4 days or frozen for up to 3 months.
