Cheesy Ground Beef and Rice Casserole
A comforting one-dish casserole that combines ground beef, creamy cheese, and tender rice, perfect for busy weeknight dinners or family gatherings.
Ingredients
Main Ingredients
- 1 lb lean ground beef Can substitute with turkey for a lighter version.
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked white rice Brown rice can be used for a nuttier flavor.
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken) Can use alternative soups for different flavors.
- 1/2 cup milk or beef broth Use broth for a richer flavor.
- 2 cups shredded cheddar cheese, divided Experiment with other cheeses as well.
- 1 tsp paprika
- Salt and pepper to taste
- Optional: chopped parsley for garnish Adds freshness to the dish.
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 ground beef with the diced onion until the meat is browned and the onion is soft. Drain any excess fat.
- Stir in the minced garlic and sauté for about 30 seconds until it releases its fragrance.
- In a separate bowl, whisk together the cream of mushroom soup, milk or beef broth, paprika, salt, and pepper.
- In your prepared baking dish, mix the cooked rice, beef mixture, half of the shredded cheese, and the sauce until well combined.
- Sprinkle the remaining cheese over the top, cover the dish with foil, and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden. For an extra crispy topping, broil on high for 2 minutes.
- Garnish with chopped parsley, if desired, and enjoy hot.
Notes
To store leftovers, allow the casserole to cool completely, then transfer to an airtight container. It will keep in the refrigerator for up to 3-4 days and can be frozen for up to 2-3 months. To reheat, thaw overnight and bake until warmed through.