Of course! This Cheesy Ground Beef and Rice Casserole is the definition of comfort food in a dish. It’s hearty, flavorful, incredibly easy to make, and a guaranteed family favorite.
This is a one-pan meal (plus a casserole dish) that’s both budget-friendly and perfect for feeding a crowd.
Cheesy Ground Beef and Rice Casserole
Serves 6-8
Ingredients
· 1 lb lean ground beef
· 1 medium yellow onion, chopped
· 2 cloves garlic, minced
· 1 teaspoon Italian seasoning
· 1 teaspoon paprika
· Salt and black pepper to taste
· 1 (10.5 oz) can condensed cream of mushroom soup (or cream of celery/chicken)
· 1 (15 oz) can tomato sauce
· 1 ½ cups beef broth
· 1 cup long-grain white rice, uncooked (like Jasmine or Basmati)
· 1 ½ cups frozen mixed vegetables (peas, carrots, corn, green beans)
· 2 cups shredded cheddar cheese, divided
· Chopped fresh parsley for garnish (optional)
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Step 2: Cook the Beef and Aromatics
- In a large skillet over medium-high heat, cook the ground beef and onion until the beef is no longer pink and the onion is softened. Drain off any excess grease.
- Add the minced garlic, Italian seasoning, paprika, salt, and pepper. Cook for one more minute until fragrant.
Step 3: Combine the Casserole
- To the skillet with the beef, add the uncooked rice, cream of mushroom soup, tomato sauce, and beef broth. Stir everything together until well combined.
- Stir in the frozen mixed vegetables and 1 cup of the shredded cheddar cheese.
- Bring the mixture to a gentle simmer, then immediately remove from heat.
Step 4: Bake to Perfection
- Pour the entire mixture into your prepared baking dish and spread it into an even layer.
- Cover the dish tightly with aluminum foil.
- Bake for 45 minutes.
Step 5: Add Cheese and Finish
- Carefully remove the foil (watch for steam!). The rice should be tender and most of the liquid absorbed.
- Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
- Return the casserole to the oven, uncovered, and bake for another 10-15 minutes, until the cheese is completely melted, bubbly, and just starting to brown around the edges.
Step 6: Rest and Serve
- Let the casserole stand for 5-10 minutes before serving. This allows the sauce to thicken up and makes it easier to scoop.
- Garnish with fresh parsley if desired, and serve!
Tips for the Perfect Casserole
· One-Pan Method: The beauty of this recipe is that you can mix everything in the skillet and just transfer it to the baking dish. Less cleanup!
· Don’t Skip the Foil: Covering the dish is essential for trapping steam to properly cook the uncooked rice.
· Customize It:
· Add Tomatoes: Stir in a drained can of Rotel (diced tomatoes with green chiles) for a zesty kick.
· Make it Cheesier: Use a blend of cheeses like mozzarella, Colby Jack, or pepper Jack.
· Add Heat: Include a pinch of red pepper flakes or a dash of hot sauce with the other seasonings.
· Top with Crispy Onions: For extra crunch, sprinkle a handful of French-fried onions on top along with the final layer of cheese.
· Using Leftover Cooked Rice: If you have about 3 cups of cooked rice, you can skip the long baking time. Combine the cooked beef mixture with the cooked rice, soup, tomato sauce, and only ½ cup of broth. Top with cheese and bake uncovered at 375°F (190°C) for just 20-25 minutes, until hot and bubbly.
· Storage: Leftovers store beautifully in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or a conventional oven.
This casserole is the ultimate easy, cheesy, and satisfying weeknight dinner. Enjoy