Description
This Cheesy Ground Beef and Rice Casserole is a creamy, comforting one-dish meal perfect for families. Packed with tender ground beef, flavorful onions, garlic, and a cheesy sauce, this casserole is easy to prepare with pantry staples and baked to bubbly perfection. Ideal for meal prepping or a quick dinner, it satisfies with rich flavors and a crispy cheese topping.
Ingredients
Scale
Main 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 teaspoon paprika
- Salt and pepper to taste
Garnish
- Optional: chopped parsley for garnish
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish to prepare for assembling the casserole.
- Brown Beef and Onions: In a large skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is soft. Drain any excess fat to keep the dish from being greasy.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, enhancing the flavor of the beef mixture.
- Prepare Sauce: In a separate bowl, whisk together the cream of mushroom soup, milk or beef broth, paprika, salt, and pepper until smooth and well combined.
- Assemble Casserole: In the greased baking dish, combine the cooked rice, beef mixture, half of the shredded cheddar cheese, and the prepared sauce. Stir gently to mix all ingredients evenly.
- Top and Bake: Sprinkle the remaining cheese evenly over the top of the casserole. Cover the dish with foil to prevent over-browning and bake in the preheated oven for 20 minutes.
- Finish Baking: Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown, indicating the casserole is cooked through.
- Optional Broil: For a crispy cheese topping, broil the casserole uncovered for 2 minutes—watch closely to avoid burning.
- Serve: Garnish with chopped parsley if desired and serve hot for a warm, satisfying meal.
Notes
- This casserole is great for meal prepping and can be refrigerated for up to 3 days or frozen for up to 2 months.
- You can substitute cream of chicken soup for cream of mushroom for a different flavor profile.
- Use beef broth instead of milk for a lower-fat option in the sauce.
- For a gluten-free version, ensure the cream soup used is labeled gluten-free.
- Adding chopped vegetables such as bell peppers or mushrooms can increase nutritional value and flavor.
- Leftovers reheat well in the microwave or oven.
Nutrition
- Serving Size: 1 serving
- Calories: 184 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 66 mg
