Cheesy Ground Beef and Rice Casserole
A comforting blend of flavors and textures that feels like a warm hug on a plate. This casserole is not just filling; it’s a delightful way to use up leftover rice and is sure to please both adults and kids alike.
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked white rice Can substitute with brown rice for a nuttier texture.
- 1 can (10.5 oz) cream of mushroom soup Can substitute with cream of chicken soup.
- 1/2 cup milk or beef broth
- 2 cups shredded cheddar cheese, divided Feel free to use different types of cheese.
- 1 tsp paprika
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a large skillet over medium heat, cook the ground beef with diced onion until the meat is browned and the onion is tender. Drain excess fat.
- Stir in minced garlic and sauté for about 30 seconds until fragrant.
Assembling and Baking
- In a separate bowl, whisk together the cream of mushroom soup, milk or broth, paprika, salt, and pepper.
- In the prepared baking dish, combine the cooked rice, beef mixture, half of the shredded cheese, and the sauce. Mix well.
- Sprinkle the remaining cheese over the top. Cover with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Optionally, broil for 2 minutes at the end for a crispy cheese topping.
- Garnish with chopped parsley if desired and enjoy hot!
Notes
Store leftover casserole in an airtight container in the fridge for up to 3 days or freeze it for longer storage. You can also assemble the casserole a day ahead and store it in the refrigerator before baking.