Cheesy Ground Beef and Rice Casserole
This comforting casserole combines lean ground beef, creamy mushroom soup, and gooey cheddar cheese on a fluffy rice base, making it a perfect one-dish meal for busy weeknights.
Ingredients
Main ingredients
- 1 lb lean ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 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
- 1 tsp paprika
- to taste salt and pepper
- optional chopped parsley for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a large skillet over medium heat, cook the lean ground beef and diced onion until browned. Drain any excess fat.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- In a separate bowl, whisk together the cream of mushroom soup, milk or beef broth, paprika, salt, and pepper until smooth.
Assembly and Baking
- In the greased baking dish, combine the cooked rice, beef mixture, half of the shredded cheese, and the sauce. Mix well.
- Sprinkle the remaining shredded cheese on top, cover with foil, and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until golden and bubbly. For a crispy topping, broil for 2 minutes.
Serving
- If desired, garnish with chopped parsley and serve hot.
Notes
This casserole can be made with ground turkey or brown rice for a healthier option. Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or frozen for up to three months.