Cheesy Ground Beef and Rice Casserole
A comforting casserole made with lean ground beef, gooey cheddar cheese, and fluffy rice enveloped in a creamy sauce, perfect for busy weeknights.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
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
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet over medium heat, cook the ground beef with diced onion until browned; drain excess fat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- In a bowl, whisk together cream of mushroom soup, milk or broth, paprika, salt, and pepper until smooth.
- In the baking dish, combine cooked rice, beef mixture, half of the shredded cheese, and creamy sauce; stir well.
- Sprinkle remaining cheese on top, cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden; optionally broil for 2 minutes for a crispier top.
- Garnish with chopped parsley if desired and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Freeze unbaked casserole for 2-3 months.