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Cheesy Ground Beef and Rice Casserole baked until golden and delicious.

Cheesy Ground Beef and Rice Casserole

A simple, hearty casserole made with ground beef, rice, a creamy mushroom sauce, and topped with cheddar cheese. Perfect for cozy nights and adaptable for various tastes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb lean ground beef Can substitute with ground turkey or chicken.
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups cooked white rice About 1 cup uncooked.
  • 1 can cream of mushroom soup (or cream of chicken)
  • ½ cup milk or beef broth Use beef broth for a meatier flavor.
  • 2 cups shredded cheddar cheese, divided
  • 1 tsp paprika
  • Salt and pepper to taste Adjust according to preference.
  • Optional: chopped parsley for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. In a large skillet over medium heat, add the ground beef and diced onion. Cook, breaking the meat into small pieces, until the beef is browned and the onion is soft, about 6–8 minutes.
  3. Stir in the minced garlic and cook for about 30 seconds until fragrant.
Making the Sauce
  1. In a separate bowl, whisk together the cream of mushroom soup, 1/2 cup milk or beef broth, paprika, salt, and pepper until smooth.
Assembling the Casserole
  1. In the prepared baking dish, combine the cooked rice, browned beef mixture, half the shredded cheddar cheese, and the sauce. Mix well to combine.
Baking
  1. Sprinkle the remaining cheese evenly over the top of the casserole. Cover the dish with aluminum foil and bake for 20 minutes.
  2. Remove the foil and bake an additional 10 minutes until the cheese is bubbly and golden.
Serving
  1. Let the casserole rest for 5 minutes after removing from the oven to set, then garnish with chopped parsley if desired and serve hot.

Notes

For vegetarian options, add sautéed vegetables. Quick-cooking rice will shorten prep time. Store leftovers in the fridge for up to 3-4 days or freeze for up to 3 months.