Description
This Cheesy Ground Beef & Rice Casserole is a hearty, comforting dish that combines seasoned ground beef, fluffy rice, and melted cheddar cheese in a savory baked casserole. Featuring flavors of diced tomatoes with green chilies and a creamy mushroom soup base, this easy-to-make recipe is perfect for family dinners or meal prep.
Ingredients
Scale
Meat & Vegetables
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Staples & Dairy
- 1 tablespoon olive oil
- 2 cups shredded cheddar cheese, divided
Grains & Liquids
- 1 cup uncooked long-grain white rice
- 2 1/2 cups beef broth
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 (10-ounce) can diced tomatoes with green chilies, drained
Spices & Seasonings
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Ground Beef: In a large skillet over medium heat, heat 1 tablespoon olive oil. Add 1 pound ground beef and cook until browned, breaking it up as it cooks to ensure even browning.
- Sauté Aromatics: Add the diced onion and minced garlic to the skillet. Sauté for 3 to 4 minutes until softened and fragrant.
- Add Rice and Liquids: Stir in 1 cup uncooked long-grain white rice, 2 1/2 cups beef broth, 1 can condensed cream of mushroom soup, and 1 can diced tomatoes with green chilies (drained).
- Season: Add 1/2 teaspoon paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine all ingredients evenly.
- Simmer and Mix Cheese: Bring the mixture to a gentle simmer on the stovetop, then remove from heat. Stir in 1 1/2 cups shredded cheddar cheese until well incorporated.
- Transfer to Baking Dish: Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake Covered: Cover the dish tightly with foil. Bake in the preheated oven for 45 minutes to allow the rice to cook through.
- Add Remaining Cheese: Remove the foil, sprinkle the remaining 1/2 cup shredded cheddar cheese on top of the casserole.
- Bake Uncovered: Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes until the cheese on top is melted, bubbly, and slightly golden.
- Rest and Serve: Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired for a fresh finish.
Notes
- You can substitute brown rice instead of white rice; however, increase the baking time by 15 to 20 minutes and ensure there’s enough liquid to cook the rice properly.
- For added vegetables, stir in frozen peas or chopped bell peppers before baking to boost the nutritional profile and flavor.
- Use gluten-free condensed cream of mushroom soup if you need the recipe to be gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
