Cheesy Ground Beef and Rice Casserole
A comforting and satisfying casserole featuring seasoned ground beef, creamy mushroom sauce, fluffy rice, and melty cheese, perfect for weeknight dinners or meal prepping.
Ingredients
Main Ingredients
- 1 lb lean ground beef Use a lean variety for a lighter dish.
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked white rice Can substitute with brown rice for extra fiber.
- 1 can cream of mushroom soup (or cream of chicken) Can substitute with homemade creamy sauce.
- 1/2 cup milk or beef broth
- 2 cups shredded cheddar cheese (divided) Can mix with other cheeses like Monterey Jack.
- 1 tsp paprika
- Salt and pepper to taste
- Optional: chopped parsley for garnish Adds freshness.
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 along with the diced onion until the meat is browned and the onion is soft. Drain any excess fat.
- Add the minced garlic to the skillet and cook for about 30 seconds until fragrant.
- In a separate bowl, whisk together the cream of mushroom soup with the milk or beef broth, paprika, salt, and pepper.
- In the prepared baking dish, combine the cooked rice, the beef mixture, half of the shredded cheese, and the creamy sauce. Mix well.
- Sprinkle the remaining cheese evenly on top.
Baking
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden. Broil for 2 minutes for a crispier topping if desired.
- Garnish with chopped parsley if desired and serve hot.
Notes
This casserole keeps well in the refrigerator for up to 3-4 days and can be frozen before baking for up to three months. Add vegetables for nutritional variety.