Cheesy ground beef and rice casserole is a delightful comfort food that never fails to satisfy. This dish brings together hearty ingredients like lean ground beef, creamy mushroom soup, and gooey cheddar cheese, making it a perfect meal for busy weeknights or cozy family gatherings. I fondly recall serving this casserole during chilly evenings, the aroma of melted cheese wafting through the house and drawing everyone to the dinner table. Not only is it easy to throw together, but it also offers a deliciously cheesy hug in a dish that pleases both kids and adults alike.
Why you’ll love this dish
There are countless reasons to make this cheesy ground beef and rice casserole your go-to recipe. First and foremost, it’s an incredibly quick meal to whip up, taking less than an hour from start to finish. With minimal prep and cooking time, you can have a comforting dinner on the table without spending all evening in the kitchen.
Moreover, this dish is budget-friendly! With simple ingredients that you likely already have in your pantry, it’s an economical choice that doesn’t compromise on flavor. It’s perfect for those chaotic weeknight dinners when everyone is starving or for family brunches where you want to impress without the fuss.
“This casserole has become a staple in our home! It’s creamy, cheesy, and so filling. My kids ask for it every week!” – A Happy Home Cook
Preparing Cheesy Ground Beef and Rice Casserole
Now let’s break down how this cheesy masterpiece comes together. The process is straightforward and approachable, so even novice cooks will feel confident!
Step-by-step overview
- Brown the ground beef and onions in a skillet.
- Stir in minced garlic for flavor.
- Mix the sauce with cream of mushroom soup, milk or broth, and seasonings.
- Combine everything in a baking dish with cooked rice and half the cheese.
- Bake with a cheesy topping until bubbly and golden.
Gather these items
To make this delicious casserole, you’ll need the following 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
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Pro Tip: If you prefer, you can substitute cream of mushroom soup with cream of chicken or even a homemade béchamel for a lighter alternative.
Directions to follow
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Brown the beef: In a large skillet over medium heat, cook the ground beef and chopped onion until the meat is browned and the onion is soft. Drain any excess fat.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until it’s fragrant.
- Make the sauce: In a separate bowl, whisk together cream of mushroom soup, milk (or broth), paprika, salt, and pepper.
- Assemble: In the prepared baking dish, mix together the cooked rice, beef mixture, half of the shredded cheese, and the sauce. Combine everything well.
- Top and bake: Evenly sprinkle the remaining cheese on top. Cover with foil and bake for 20 minutes.
- Finish baking: Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown. For a crispy cheese topping, you can optionally broil it for 2 minutes.
- Serve: Garnish with chopped parsley, if desired, and serve hot.
Creative ideas for plating
To elevate your casserole, consider serving it in individual ramekins for a fun twist, or top each serving with freshly chopped parsley for a burst of color. Pair it with a simple side salad or steamed veggies to balance the richness of the dish. A crusty piece of garlic bread on the side also complements this meal perfectly.
Keeping leftovers fresh
Storing and reheating this casserole is a breeze. Place leftover portions in an airtight container and store them in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months. When ready to enjoy, cover with foil and reheat in the oven at 350°F (175°C) until heated through.
Practical cooking tips
- If you’re short on time, use pre-cooked rice or instant rice to save even more time.
- For added flavor, consider incorporating vegetables like bell peppers, spinach, or peas into the beef mixture.
- Don’t shy away from customizing the cheese! A blend of cheeses can give a unique flavor profile.
Recipe variations
Want to switch things up? Here are a few variations to consider:
- Add a kick: Spice things up with diced jalapeños or a sprinkle of crushed red pepper flakes.
- Go healthier: Substitute lean ground turkey or chicken for a lighter option.
- Change the cheese: Try using pepper jack or a mix of mozzarella and cheddar for a different flavor.
Your questions answered
How long does it take to prepare this casserole?
The total time is about 35–40 minutes, making it a perfect weeknight meal option.
Can I use brown rice instead of white?
Absolutely! Just keep in mind that brown rice may require a longer cooking time beforehand, so adjust your preparation accordingly.
Is it safe to freeze leftover casserole?
Yes, you can freeze leftover casserole. Just ensure it’s in a tightly sealed container to avoid freezer burn. Reheat from frozen or thaw in the fridge overnight before baking.
This Cheesy Ground Beef and Rice Casserole is not just a dish; it’s a family favorite that’s versatile, simple to make, and bursting with flavor. Enjoy trying it out!
Cheesy Ground Beef and Rice Casserole
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 Can substitute with cream of chicken.
- 1/2 cup milk or beef broth
- 2 cups shredded cheddar cheese, divided
- 1 tsp paprika
- Salt and pepper to taste
- Optional: chopped parsley for garnish
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 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 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 on 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 brown. Optionally, broil for 2 minutes for a crispy topping.
- Garnish with chopped parsley and serve hot.
