Description

This Cheddar-Crusted Ground Beef and Rice Casserole is a comforting, hearty dish perfect for family dinners. Featuring a savory blend of browned ground beef, tender rice, and a creamy mushroom soup base, it’s topped with a generous layer of melted cheddar cheese and an optional crunchy breadcrumb crust. Simple to prepare and baked to golden perfection, this casserole combines rich flavors and satisfying textures in every bite.

Ingredients

Main Ingredients

1 lb ground beef
1 medium onion, diced
2 cloves garlic, minced
1 1/2 cups cooked rice (white or brown)
1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
1/2 cup beef broth (or water)
1 tsp Worcestershire sauce
1/2 tsp dried thyme
Salt and pepper, to taste
2 cups shredded cheddar cheese (divided)
1/2 cup breadcrumbs (optional, for extra crunch)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish to prevent sticking.
Cook the Beef: In a large skillet over medium heat, cook the ground beef until browned and crumbled, about 5-7 minutes. Drain any excess fat. Then add the diced onion and minced garlic to the skillet and cook for an additional 2-3 minutes, until the onion softens.
Prepare the Casserole Filling: Stir the cooked rice, cream of mushroom soup, beef broth, Worcestershire sauce, dried thyme, salt, and pepper into the beef mixture. Mix everything until well combined and heated through, around 3-4 minutes.
Assemble the Casserole: Transfer the beef and rice mixture to the prepared casserole dish. Evenly sprinkle 1 1/2 cups of shredded cheddar cheese on top. If you like extra crunch, sprinkle the breadcrumbs over the cheese layer.
Bake the Casserole: Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly. For a golden crust, broil the casserole for 1-2 minutes at the end, watching carefully to prevent burning.
Serve: Remove the casserole from the oven and let it cool for a few minutes before serving. Optionally garnish with fresh herbs or chopped green onions to add a burst of color and flavor.

Notes

Using cooked rice saves time and prevents the casserole from becoming too mushy.
Substitute cream of chicken soup if you prefer a different flavor base.
For a gluten-free version, use gluten-free breadcrumbs or omit them entirely.
Broiling at the end creates a nice golden and crispy cheese crust—watch carefully to avoid burning.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.