Go Back

Cheesy Ground Beef and Rice Casserole

A comforting and budget-friendly casserole that combines hearty ground beef, creamy mushroom soup, and melty cheddar cheese, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Opt for lean ground beef to cut excess fat.
  • 1 cup uncooked rice Consider using brown rice for extra fiber.
  • 1 can (10.5 oz) cream of mushroom soup A gluten-free option can be used if needed.
  • 1 cup shredded cheddar cheese Freshly shredded cheese melts better than pre-shredded.
  • 1 cup beef broth Add a splash when reheating if casserole seems dry.
  • 1 medium onion, diced Cook until translucent.
  • 2 cloves garlic, minced Be careful not to burn the garlic.
  • Salt and pepper to taste Season generously.
  • 1 cup frozen mixed vegetables Optional, but add color and nutrients.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, brown the ground beef over medium heat and drain any excess fat.
  3. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent, about 4-5 minutes.
  4. Stir in the uncooked rice, cream of mushroom soup, and beef broth. Season with salt and pepper.
  5. If using frozen mixed vegetables, add them now.
  6. Pour the mixture into a greased casserole dish.
  7. Top with shredded cheddar cheese.
  8. Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
  9. Allow to cool before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Enhance flavor with spices like cumin or paprika.