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Cheesy Ground Beef and Rice Casserole

Cheesy Ground Beef and Rice Casserole

A creamy, cheesy casserole combining seasoned ground beef, fluffy rice, and melted sharp cheddar cheese. This family-friendly one-dish dinner uses leftover rice and is ready in 45 minutes using simple pantry staples.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef 85% or 90% lean
  • 1 small onion diced, about 1 cup
  • 2 cloves garlic minced
  • 2 cups cooked white rice cooled, from about ¾ cup uncooked, day-old works best
  • 1 can cream of mushroom soup 10.5 oz, or cream of chicken
  • ½ cup whole milk or beef broth
  • 2 cups shredded sharp cheddar cheese divided, freshly shredded recommended
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley chopped, optional for garnish

Equipment

  • Large skillet
  • 9x13-inch baking dish
  • Mixing bowl
  • Whisk
  • Aluminum foil

Method
 

  1. Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish with cooking spray or butter. Set aside.
  2. In a large skillet over medium heat, cook the ground beef and diced onion together for 7 to 9 minutes, breaking up the meat with a wooden spoon as it browns. The beef should have no pink remaining and the onions should be soft and translucent. Tilt pan and spoon out excess fat.
  3. Add the minced garlic to the beef mixture and stir constantly for 30 seconds until fragrant. Watch closely so garlic doesn't burn.
  4. In a medium mixing bowl, whisk together the cream of mushroom soup, milk or broth, paprika, salt, and pepper until completely smooth.
  5. In your prepared baking dish, combine the cooled cooked rice, beef mixture, 1 cup of the shredded cheese, and all of the sauce mixture. Stir everything together thoroughly and spread evenly.
  6. Sprinkle the remaining 1 cup of cheese evenly across the top, covering all the way to the edges. Cover the dish tightly with aluminum foil and bake for 20 minutes until bubbling around edges.
  7. Remove the foil carefully (watch for steam) and bake uncovered for 10 more minutes until the cheese on top melts and turns lightly golden. For extra crispy cheese, broil for 1 to 2 minutes, watching constantly to prevent burning.
  8. Let the casserole rest for 5 minutes before serving to allow sauce to thicken slightly. Garnish with fresh parsley if desired.

Notes

Use day-old refrigerated rice to prevent mushiness. Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months. Add vegetables like peas, carrots, or mushrooms for extra nutrition. Can be assembled up to 24 hours ahead and refrigerated before baking. If baking from cold, let sit at room temperature 15 minutes and add 5 extra minutes to baking time.