Cheesy Ground Beef and Rice Casserole

Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Main Course

Cuisine American

Servings 6 servings

1 lb lean ground beef (93/7 or 85/15) Brown meat until cooked through.
1 small onion, diced Adds flavor to the beef mixture.
2 cloves garlic, minced Stir in towards the end of browning the beef.
2 cups cooked white rice About 1 cup uncooked rice.
1 can (10.5 oz) cream of mushroom soup (or cream of chicken) Base for the creamy sauce.
1/2 cup milk or beef broth Use milk for lighter flavor, broth for savory.
2 cups shredded cheddar cheese, divided Sharp adds bite; mild melts smoothly.
1 tsp paprika Adds warmth to the dish.
to taste salt and pepper Season to preference.
optional chopped parsley for garnish For color and flavor.

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Heat a large skillet over medium. Add ground beef and diced onion. Cook, breaking the meat up, until browned and the onion is soft. Drain any excess fat.
Stir in minced garlic and cook for about 30 seconds until fragrant — don’t let it brown.
In a bowl, whisk together the cream of mushroom soup, milk or broth, paprika, salt, and pepper until smooth.
In the greased baking dish, combine the cooked rice, beef-and-onion mixture, half the shredded cheddar, and the sauce. Mix until evenly combined.

Sprinkle the remaining cheese over the casserole. Cover with foil and bake for 20 minutes.
Remove the foil and bake another 10 minutes, until the cheese is bubbly and golden. For an extra-crispy top, broil 1–2 minutes, watching closely.
Let rest 5 minutes, garnish with chopped parsley if you like, and serve hot.

For substitutions, use brown rice or dairy-free alternatives. To freeze, assemble but don’t bake, wrap tightly, and freeze for up to 2 months.

Keyword casserole, Cheesy, Comfort Food, Ground Beef, Quick Dinner