Cheesy Ground Beef and Rice Casserole
This creamy, cheesy ground beef and rice casserole is the ultimate comfort food for busy weeknights. Ready in under an hour with simple pantry ingredients.
Equipment
- Large skillet
- 9x13 inch casserole dish
- Mixing bowl
- Aluminum foil
Ingredients
- 1 pound lean ground beef 85% or 90% works best
- 1 small onion diced fine
- 2 cloves garlic minced
- 2 cups cooked white rice about 1 cup uncooked
- 1 can cream of mushroom soup 10.5 oz
- 1 cup milk or beef broth
- 2 cups shredded sharp cheddar cheese divided
- 1 teaspoon paprika
- salt and freshly ground black pepper to taste
- 1 tablespoon olive oil for cooking
Instructions
- Preheat oven to 350°F. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 4 minutes.
- Add ground beef to the skillet, breaking it up with a spoon. Cook until fully browned with no pink, 6 to 8 minutes. Drain excess fat.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- In a mixing bowl, whisk together cream of mushroom soup, milk or broth, paprika, salt, and pepper until smooth.
- Add cooked rice and half the shredded cheese to the beef mixture. Pour in the sauce and stir until well combined.
- Transfer mixture to a greased 9x13 inch casserole dish. Sprinkle remaining cheese over the top.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is melted and bubbly. Broil 2 minutes for extra crispness if desired.
Notes
- Use freshly grated cheese for best melting results
- Leftover rice works perfectly and prevents mushiness
- Let casserole rest 5 minutes before serving for clean slices
- Can be assembled 24 hours ahead and refrigerated before baking