Cheesy Ground Beef and Rice Casserole

Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Cheesy Ground Beef and Rice Casserole fills that exact niche: comforting, cheesy, a little nostalgic, and zero drama. It is the kind of dish that shows up at weeknight dinnertime like a hero wearing sweatpants.

If you want a version to tweak later, check out this cheesy ground beef rice casserole recipe for inspiration and extra ideas.

Why This Recipe is Awesome

• It is idiot proof. Even I did not mess it up the first time.
• It uses simple pantry staples so you can make it any night of the week.
• It feeds a crowd or gives you leftovers that magically taste better the next day.
• It is flexible. Swap stuff in and out, and it will still kiss your taste buds.
• Bonus: the cheesy top makes everyone at the table shut up and eat.

Seriously, this casserole is the culinary equivalent of a warm blanket and a cheesy high-five.

Ingredients You’ll Need

• 1 lb lean ground beef. Not fancy, just dependable.
• 1 small onion, diced. Little crunchy personality.
• 2 cloves garlic, minced. Do not skip unless you hate joy.
• 2 cups cooked white rice. Use leftover rice and feel smug.
• 1 can (10.5 oz) cream of mushroom soup or cream of chicken. Pick your loyalty.
• 1/2 cup milk or beef broth. Milk for creaminess, broth for extra beef vibes.
• 2 cups shredded cheddar cheese, divided. Cheese is not negotiable.
• 1 tsp paprika. Color plus a mild smoky hint.
• Salt and pepper to taste. Season like you mean it.
• Optional: chopped parsley for garnish. Fancy up the final shot.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Brown the beef. In a large skillet over medium heat, cook ground beef and diced onion until the meat is browned and the onion is soft. Drain excess fat.
3. Add garlic. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Make the sauce. In a separate bowl, whisk together cream of mushroom soup, milk or broth, paprika, salt, and pepper.
5. Assemble. In the prepared baking dish, combine cooked rice, beef mixture, half the shredded cheese, and the sauce. Mix well to combine.
6. Top and bake. Sprinkle the remaining cheese evenly on top. Cover with foil and bake for 20 minutes.
7. Finish baking. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
8. Optional broil. Broil for 2 minutes for a crispy cheese topping.
9. Serve. Garnish with chopped parsley if desired and serve hot.

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven. Rookie move. Preheat it.
• Skimping on seasoning. Rice and beef are bland solo artists. Salt and pepper are their backup singers.
• Forgetting to drain the fat. Too greasy and sad. Drain and move on.
• Dumping cold milk into the sauce without whisking. It can clump or chill everything down. Whisk and keep it smooth.
• Overcooking the rice first. Mushy casserole is a real bummer. Use rice that holds together.
• Letting the cheese stay under a tight foil for too long. You want bubbly and golden, not sad and sweaty.

Alternatives & Substitutions

• No cream of mushroom? Use cream of chicken or make a quick homemade white sauce with butter, flour, and milk. Both work great.
• Want it lighter? Swap ground beef for ground turkey or chicken. The texture changes a bit but you still get cheesy goodness.
• Short on cheddar? Mix cheddar with mozzarella or Monterey Jack to stretch it and get extra melty pull.
• Need gluten free? Most canned soups contain wheat. Use a labeled gluten free condensed soup or make a quick roux with cornstarch and broth.
• Want veg in there? Toss in a cup of frozen peas or a chopped bell pepper when you cook the onion. You will feel fancy and slightly virtuous.
• No oven? Assemble everything in an ovenproof skillet and simmer on the stove with a lid until heated through and the cheese melts. Not as browned but tasty.

My personal take: if you want to make this weekend special, add a pinch of smoked paprika and a handful of chopped green onions on top after baking. Small moves, big impact.

FAQ (Frequently Asked Questions)

Q. Can I use brown rice instead of white rice?
A. Sure thing. Brown rice works but it is heartier and chewier. Cook it first and maybe add a splash more liquid to the sauce if things look dry.

Q. Can I freeze this casserole?
A. Yep. Freeze before baking or after, in airtight containers. Thaw in the fridge overnight and bake until bubbly. Easy weeknight hero move.

Q. Can I make this ahead for a potluck?
A. Absolutely. Assemble it, cover, and refrigerate. Bake when you get there or bring it pre-baked and reheat covered at low temp. People will think you planned this with care.

Q. Can I skip the canned soup and use fresh ingredients?
A. You can. Make a quick roux with butter and flour, add milk or broth until thickened, then season. It is fresher and you get to brag a little.

Q. How spicy is this?
A. Not spicy unless you add heat. Toss in a pinch of cayenne or some chopped jalapeno when cooking the onion for a kick.

Q. Can kids help make this?
A. Definitely. Kids can sprinkle cheese, stir rice, and mash a stubborn clump of beef. Supervised adults only near the stove and oven, obviously.

Q. How long do leftovers last?
A. In the fridge, about 3 to 4 days. Reheat in the oven or microwave. Leftovers taste like framed memories of last night’s dinner.

Final Thoughts

You just made something cozy, cheesy, and satisfying with minimal fuss. That is basically a chef level accomplishment according to absolutely no official body. Whether you serve this for family dinner, bring it to a potluck, or hoard it for yourself, it behaves well and tastes even better after a day in the fridge. Pro tip let it rest for a few minutes before scooping to avoid a lava-like cheese situation. Now go impress someone or yourself with your new casserole mojo. You earned it. FYI this recipe loves improvisation.

Conclusion

If you want another take on this classic, see this reliable version from Cheesy Ground Beef and Rice Casserole – The Cozy Cook for slightly different twists. For a quick and easy spin with helpful photos, try Cheesy Ground Beef and Rice Casserole | Oh Sweet Basil. And if you like family-style comfort food variations, check out Cheesy Ground Beef and Rice Casserole for another perspective.

Cheesy Ground Beef and Rice Casserole

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Beef, Comfort Food

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Description

A comforting and cheesy ground beef and rice casserole that’s easy to prepare and perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, cook ground beef and diced onion until the meat is browned and the onion is soft. Drain excess fat.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. In a separate bowl, whisk together cream of mushroom soup, milk or broth, paprika, salt, and pepper.
5. In the prepared baking dish, combine cooked rice, beef mixture, half the shredded cheese, and the sauce. Mix well.
6. Sprinkle the remaining cheese evenly on top. Cover with foil and bake for 20 minutes.
7. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
8. Broil for 2 minutes for a crispy cheese topping, if desired.
9. Garnish with chopped parsley and serve hot.

Notes

Let the casserole rest for a few minutes before serving to avoid a lava-like cheese situation.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 70mg

Keywords: casserole, beef, cheesy, quick dinner, comfort food