Description
A comforting and family-friendly Cheesy Ground Beef and Rice Casserole featuring tender ground beef, savory cream of mushroom sauce, and melted cheddar cheese, baked to golden perfection. Perfect for an easy weeknight dinner or meal prep.
Ingredients
Scale
Main Ingredients
- 1 lb lean ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked white rice
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1/2 cup milk or beef broth
- 2 cups shredded cheddar cheese (divided)
- 1 teaspoon paprika
- Salt and pepper to taste
Optional
- Chopped parsley for garnish
Instructions
- Preheat and prepare: Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish to prevent sticking.
- Brown the beef: In a large skillet over medium heat, cook the ground beef and diced onion until the beef is fully browned and the onion is soft. Drain excess fat from the skillet.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Make the sauce: In a separate bowl, whisk together the cream of mushroom soup, milk or beef broth, paprika, salt, and pepper until smooth and well combined.
- Assemble the casserole: In the prepared baking dish, combine the cooked rice, the beef and onion mixture, half of the shredded cheddar cheese, and the prepared sauce. Mix everything thoroughly to combine evenly.
- Top and bake: Sprinkle the remaining shredded cheese evenly over the top of the casserole. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Finish baking: Remove the foil and continue baking for an additional 10 minutes until the cheese is bubbly and golden brown.
- Optional broiling: For a crispier cheese topping, broil the casserole for 2 minutes, watching carefully to prevent burning.
- Serve: Garnish with chopped parsley if desired and serve the casserole hot for a satisfying meal.
Notes
- This casserole is perfect for meal prepping and reheats well for quick lunches or dinners.
- Substitute cream of chicken soup for a different flavor or to accommodate preference.
- Use beef broth instead of milk for a richer, meatier taste in the sauce.
- To make it lower fat, use reduced-fat cheese and lean ground beef.
- For a gluten-free version, ensure you use gluten-free cream soup and broth.
- Leftovers can be stored in the refrigerator up to 3 days or frozen for up to 2 months.
- Add vegetables like peas or mushrooms for extra nutrition and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 184 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 66 mg
