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cheesy ground beef and rice casserole
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cheesy ground beef and rice casserole

Cheesy Ground Beef and Rice Casserole is the ultimate comfort food in a single baking dish. It’s loaded with tender ground beef, fluffy rice, creamy sauce, and gooey melted cheese, all baked to perfection. This easy dinner idea is a hit with both kids and adults, making it perfect for busy weeknights, potlucks, or whenever you need a no-fuss, hearty meal that fills everyone up.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6
Course: dinner
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1 cup uncooked white rice
  • 2 cups beef broth or water
  • 1 can 10.5 oz cream of mushroom or cream of chicken soup
  • 1 ½ cups shredded cheddar cheese divided
  • 1 tbsp olive oil
  • Optional garnish: chopped parsley or green onions

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
  2. In a large skillet over medium heat, add olive oil and sauté the onion until soft, about 3–4 minutes. Add garlic and cook for another 30 seconds. Add ground beef and cook until no longer pink. Drain excess fat.
  3. Stir in paprika, Italian seasoning, salt, and pepper. Add uncooked rice, cream soup, beef broth, and 1 cup of shredded cheese. Mix everything until evenly combined.
  4. Pour the beef and rice mixture into the prepared casserole dish and spread evenly.
  5. Cover the dish with foil and bake for 30 minutes.
  6. Remove foil, sprinkle the remaining ½ cup of cheese on top, and bake uncovered for an additional 10 minutes, until the cheese is melted and bubbly.
  7. Let the casserole rest for 5 minutes before serving. Garnish with parsley or green onions, if desired.

Notes

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Reheat: Microwave individual portions or reheat in the oven at 350°F until warmed through.
  • Freezing: Let the casserole cool completely, then wrap and freeze for up to 2 months. Thaw overnight before reheating.