Cheesy Ground Beef and Rice

This cheesy ground beef and rice casserole has become my dinner table hero on busy weeknights. It combines simplicity with comfort food satisfaction, creating a hearty dish that both adults and kids eagerly devour. The combination of savory beef, tender rice, and melty cheese creates a meal that feels like a warm hug at the end of a long day.

I created this recipe during a particularly hectic season when my kids had activities every evening. It quickly became our Tuesday tradition because I could prep it during my lunch break and pop it in the oven when we arrived home hungry and tired.

Ingredients

• Ground beef: Provides hearty protein and rich flavor. Look for 85 percent lean for best flavor without excess grease
• Uncooked white rice: Absorbs all the savory flavors while cooking. Long grain works perfectly here
• Beef broth: Adds depth and helps cook the rice properly. Use low sodium if watching salt intake
• Shredded cheddar cheese: Creates that irresistible golden top. Freshly grated melts more smoothly than pre packaged
• Cream of mushroom soup: Acts as a creamy binding agent. The classic Campbell's works wonderfully
• Diced onion: Provides aromatic foundation. Choose sweet yellow varieties for family friendly flavor
• Frozen mixed vegetables: Offer color and nutrition in one easy addition. Choose a blend your family enjoys
• Garlic powder: Infuses savory notes throughout the dish. Use fresh if you prefer more pronounced flavor
• Paprika: Adds subtle warmth and beautiful color. The regular kind works well but smoked adds wonderful depth
• Salt and pepper: Balance all flavors. Always taste before adding extra

Step-by-Step Instructions

Preheat the Oven:

Turn your oven to 350°F to ensure it reaches proper temperature before the casserole goes in. This moderate heat allows the rice to cook through without burning the top layer. Position your rack in the middle of the oven for even heat distribution.

Brown the Meat and Aromatics:

Heat a large skillet over medium heat until you can feel warmth hovering above the surface. Add the ground beef and diced onion together, breaking up the meat into small crumbles with a wooden spoon. Cook until the beef shows no pink color and the onions turn translucent, about 5 to 7 minutes. Drain any excess fat by tilting the pan and spooning it out or using a strainer.

Combine Ingredients:

Return the drained meat mixture to the skillet and add your uncooked rice, beef broth, cream of mushroom soup, garlic powder, paprika, salt, and pepper. If using frozen vegetables, add them now. Stir everything thoroughly until the ingredients are evenly distributed and the liquid components are fully incorporated with the dry ingredients. The mixture should look uniform but somewhat loose.

Transfer to Baking Dish:

Pour the entire mixture into a greased 9x13 inch baking dish, using a silicone spatula to scrape the skillet clean. Spread the mixture evenly across the dish, pushing slightly higher around the edges than in the center to ensure even cooking. This prevents the edges from drying out while the center remains undercooked.

Add Cheese and Bake:

Sprinkle the shredded cheddar cheese evenly across the top of the casserole, making sure to cover the entire surface. Cover the dish tightly with aluminum foil, pressing it around the edges to seal in moisture. This steam environment helps cook the rice properly. Place in the preheated oven for 25 minutes.

Finish Uncovered:

After the initial covered baking period, carefully remove the foil. The rice should be nearly tender and much of the liquid absorbed. Return the uncovered dish to the oven for another 10 to 15 minutes, until the cheese develops a golden color with slightly crispy edges and bubbles actively around the sides.

Rest Before Serving:

Remove the finished casserole from the oven and let it rest undisturbed for a full 5 minutes on a cooling rack or heat safe surface. This resting period allows the remaining liquid to be absorbed by the rice and lets the casserole set up for easier serving. The internal temperature should reach at least 165°F.

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The cream of mushroom soup is my secret weapon in this recipe. My grandmother first taught me this trick when I was learning to cook as a teenager. She would always say, "A can of cream soup can turn any basic ingredients into a complete meal." Years later, this wisdom still proves true every time I make this casserole for my own family.

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Make Ahead Instructions

This casserole thrives as a make ahead meal. You can prepare it entirely up to the point of baking, then cover tightly and refrigerate for up to 48 hours. When ready to cook, simply add an extra 15 minutes to the covered baking time to account for the chilled ingredients. Alternatively, you can fully cook the casserole, cool completely, and refrigerate for reheating portions throughout the week. The flavors actually improve after a day in the refrigerator as they have time to meld together.

Ingredient Substitutions

The beauty of this casserole lies in its adaptability. The white rice can be swapped for brown rice by increasing the liquid by ½ cup and extending the covered baking time by 15 minutes. Ground turkey or chicken works beautifully in place of beef for a lighter option. Vegetarians can replace the meat with 2 cups of sautéed mushrooms or plant based crumbles. Dairy free diners can use their favorite plant based cheese alternative and cream of celery soup instead of mushroom. The recipe welcomes personal touches while maintaining its comforting appeal.

Serving Suggestions

This hearty casserole pairs wonderfully with simple sides that balance its richness. A crisp green salad dressed with vinaigrette provides refreshing contrast. Steamed broccoli or roasted asparagus adds color and nutrition. For bread lovers, warm dinner rolls or garlic bread complete the meal perfectly. For special occasions, consider serving smaller portions as a side dish alongside grilled chicken or roasted pork tenderloin. The leftovers make excellent lunch portions when packed in thermoses for school or work.

Frequently Asked Questions

→ Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but remember to adjust the cooking time and liquid since brown rice takes longer to cook.

→ What vegetables work well in this dish?

Frozen mixed vegetables, diced bell peppers, or broccoli florets work great. You can experiment with your favorites for added nutrition.

→ Can I make this dish spicier?

For a spicy kick, add red pepper flakes, diced jalapeños, or substitute cheddar with pepper jack cheese.

→ How can I store leftovers?

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

→ Can I prepare this dish in advance?

Yes, you can assemble the casserole up to a day ahead, cover it with foil, and store it in the refrigerator. Bake when ready to serve.