Description
This Cheesy Ground Beef and Rice Casserole is a comforting, hearty dish perfect for a family-friendly dinner. Featuring lean ground beef, cooked rice, and a creamy cheese sauce, it’s baked until bubbly and golden, delivering rich flavors and a satisfying texture using simple pantry staples.
Ingredients
Scale
Meat and Vegetables
- 1 lb lean ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
Base and Sauce
- 2 cups cooked white rice
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1/2 cup milk or beef broth
- 1 teaspoon paprika
- Salt and pepper to taste
Cheese
- 2 cups shredded cheddar cheese (divided)
Optional Garnish
- Chopped parsley for garnish
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish to prevent sticking.
- Brown the Beef: In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion softens. Drain excess fat to keep it lean.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant to enhance flavor.
- Make the Sauce: In a separate bowl, whisk together the cream of mushroom soup, milk or beef broth, paprika, salt, and pepper to create a creamy sauce mixture.
- Assemble the Casserole: In the prepared baking dish, combine the cooked rice, beef mixture, half of the shredded cheddar cheese, and the sauce. Mix thoroughly to ensure even distribution.
- Top and Bake: Sprinkle the remaining shredded cheddar cheese evenly on top. Cover the dish with foil and bake for 20 minutes to heat through.
- Finish Baking: Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
- Optional Broil: For a crispy cheese topping, broil the casserole for 2 minutes but watch closely to avoid burning.
- Serve: Garnish with chopped parsley if desired and serve the casserole hot for a delicious meal.
Notes
- This casserole is great for meal prepping and can be refrigerated for up to 3 days or frozen for longer storage.
- Substitute cream of chicken soup for cream of mushroom if preferred or to suit dietary restrictions.
- Use low-fat milk or broth to reduce fat content.
- Add chopped vegetables like bell peppers or mushrooms for extra nutrition and flavor.
- To make it gluten-free, ensure the canned soup used is certified gluten-free.
- This recipe can be doubled and baked in a larger dish for bigger gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 184 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 66 mg
