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Cheesy Ground Beef and Rice Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 23 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Cheesy Ground Beef and Rice Casserole is a comforting and hearty one-pan meal perfect for family dinners. Featuring tender ground beef, tender rice, mixed vegetables, and plenty of melted cheddar cheese, this casserole is easy to prepare and packed with flavor. The cream of mushroom soup adds a creamy texture, while spices and Worcestershire sauce enhance the savory profile. Baked to perfection with a bubbly cheese topping, it’s a satisfying dish everyone will love.

Ingredients

Main Ingredients

  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup uncooked long grain white rice
  • 2½ cups beef broth
  • 1 (10.5 oz) can condensed cream of mushroom soup
  • 1 cup frozen mixed vegetables (like peas and carrots)
  • 1½ cups shredded cheddar cheese, divided
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil or butter

Instructions

  1. Preheat Oven and Prepare Skillet: Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil or butter over medium heat.
  2. Sauté Aromatics: Add the finely chopped onion and cook for 2–3 minutes until softened. Then add the minced garlic and cook for an additional 30 seconds to release its aroma.
  3. Cook Ground Beef: Add the ground beef to the skillet. Cook until browned and fully cooked through, breaking it up as it cooks. Drain any excess fat from the pan to avoid greasiness.
  4. Add Rice and Soup Mixture: Stir in the uncooked long grain white rice, beef broth, condensed cream of mushroom soup, frozen mixed vegetables, Worcestershire sauce, paprika, salt, and black pepper. Mix everything thoroughly ensuring the ingredients are well combined.
  5. Incorporate Cheese: Remove the skillet from heat and fold in 1 cup of the shredded cheddar cheese to add creamy cheesiness right into the mixture.
  6. Transfer to Baking Dish: Pour the entire mixture into a greased 9×13-inch casserole dish and spread evenly. Cover the dish tightly with aluminum foil.
  7. Bake Covered: Bake in the preheated oven for 35 minutes. This allows the rice to cook and absorb all the flavorful liquids.
  8. Add Cheese Topping and Finish Baking: Carefully remove the foil and gently stir the casserole. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top. Return the casserole to the oven uncovered and bake for an additional 10–15 minutes until the cheese is melted, bubbly, and golden.
  9. Rest and Serve: Remove the casserole from the oven and let it sit for 5 minutes before serving. This allows it to set slightly for easier serving and enhanced flavor melding.

Notes

  • For extra flavor variation, substitute the cream of mushroom soup with cream of cheddar or cream of celery soup.
  • If you enjoy a little heat, add a dash of hot sauce or crushed red pepper flakes to the mixture before baking.
  • You can use butter instead of olive oil for a richer flavor in the sauté step.
  • Make sure to drain excess fat from the cooked beef to keep the casserole from becoming greasy.

Find it online: https://slsrecipes.com/cheesy-ground-beef-and-rice-casserole-recipe-2/