Cheesy Ground Beef and Rice Casserole
A warm and comforting casserole that combines savory ground beef, fluffy rice, and creamy mushroom sauce, topped with gooey cheddar cheese.
Ingredients
Main Ingredients
- 1 lb lean ground beef Opt for 85/15 for a balance of flavor and fat.
- 1 small onion, diced Sweet or yellow onions work wonderfully here.
- 2 cloves garlic, minced Fresh garlic will provide a richer flavor than pre-minced.
- 2 cups cooked white rice Day-old rice works perfectly for texture.
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken) Choose a high-quality brand, or make your own if you're feeling adventurous!
- 1/2 cup milk or beef broth Use low-sodium options for better control over seasoning.
- 2 cups shredded cheddar cheese (divided) Grate your own cheese for maximum meltability.
- 1 tsp paprika This adds a lovely depth of flavor.
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
- In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is soft (about 5-7 minutes). Drain excess fat.
- Stir in the minced garlic, cooking for only 30 seconds until fragrant.
- In a separate bowl, whisk together the cream of mushroom soup, milk (or broth), paprika, salt, and pepper.
- In your prepared baking dish, combine the cooked rice, beef mixture, half the shredded cheddar cheese, and the creamy sauce. Mix everything well.
- Sprinkle the remaining cheese evenly on 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 cheese topping, broil for 2 minutes, keeping an eye on it.
- Garnish with chopped parsley if desired and serve hot.
Notes
Make-ahead: You can assemble the casserole a day in advance and refrigerate it. Reheat in the oven. Great for leftovers and meal prep.