Description
This Cheesy Ground Beef and Rice Casserole is a comforting and hearty dish, perfect for a family dinner. It combines seasoned ground beef, fluffy rice, creamy mushroom sauce, and plenty of melted cheddar cheese for a rich, satisfying meal. Easily prepared on the stovetop and finished in the oven, this casserole is simple to make and delivers delicious, cheesy goodness with every bite.
Ingredients
Scale
Meat and Vegetables
- 1 lb lean ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
Main Ingredients
- 2 cups cooked white rice
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1/2 cup milk or beef broth
- 2 cups shredded cheddar cheese (divided)
Seasonings
- 1 tsp paprika
- Salt and pepper to taste
Optional Garnish
- Chopped parsley
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Brown the ground beef and onion: Heat a large skillet over medium heat. Add the ground beef and diced onion, cooking until the beef is browned and the onions are soft. Drain any excess fat from the skillet to keep the dish from becoming greasy.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds, just until fragrant, to enhance the flavor without burning the garlic.
- Prepare the sauce: In a separate bowl, whisk together the cream of mushroom soup, milk or beef broth, paprika, salt, and pepper until smooth and well combined.
- Assemble the casserole: In your prepared baking dish, combine the cooked white rice, the beef and onion mixture, half of the shredded cheddar cheese, and the prepared sauce. Mix everything thoroughly to ensure even distribution of flavors.
- Top and bake: Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole. Cover the casserole dish with foil and bake in the preheated oven for 20 minutes.
- Finish baking uncovered: Remove the foil and continue baking for an additional 10 minutes, until the cheese is bubbly and golden brown.
- Optional broil: For a crispier cheese topping, place the casserole under the broiler for 2 minutes, watching carefully to prevent burning.
- Serve: Garnish with chopped parsley if desired, and serve the casserole hot for a delicious, cheesy comfort meal.
Notes
- You can substitute cream of mushroom soup with cream of chicken soup for a different but equally creamy flavor.
- Use beef broth instead of milk for a richer taste; milk provides a creamier texture.
- Make sure to drain the fat from the cooked ground beef to reduce grease in the final dish.
- This casserole can be prepared ahead and refrigerated until ready to bake.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated easily.
- For a gluten-free option, ensure the cream of mushroom or cream of chicken soup is gluten-free or use a homemade sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 65 mg
