Cheesy Ground Beef and Rice Casserole
A comforting, budget-friendly one-dish meal that combines seasoned ground beef, fluffy rice, vegetables, and plenty of melted cheese. Simple to make and loved by the whole family.
Ingredients
Serves 6-8
For the casserole:
· 1 lb ground beef (80/20 or lean)
· 1 medium onion, diced
· 3 cloves garlic, minced
· 1 bell pepper (any color), diced
· 1 ½ cups uncooked long-grain white rice (or 3 cups cooked rice)
· 1 (15 oz) can diced tomatoes, undrained
· 1 (10.5 oz) can condensed cream of mushroom soup (or cream of chicken)
· 2 cups beef or chicken broth
· 1 cup frozen corn or mixed vegetables (peas, carrots, green beans)
· 1 teaspoon dried oregano
· 1 teaspoon paprika
· 1 teaspoon garlic powder
· ½ teaspoon black pepper
· 1 teaspoon salt (adjust to taste)
For the cheese topping:
· 2 cups shredded cheddar cheese, divided
· 1 cup shredded mozzarella or Monterey Jack cheese
· ¼ cup grated Parmesan cheese (optional)
· Fresh parsley or green onions for garnish
Instructions
- Preheat and Prep:
· Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Brown the Beef:
· In a large skillet or Dutch oven over medium-high heat, cook ground beef until no longer pink, breaking it into crumbles. Drain excess fat if needed.
- Sauté Vegetables:
· Add diced onion, bell pepper, and garlic to the skillet. Cook for 4-5 minutes until softened.
- Combine Ingredients:
· Stir in uncooked rice, diced tomatoes (with juices), cream of mushroom soup, broth, frozen vegetables, and all seasonings. Mix until well combined.
· If using pre-cooked rice, reduce broth to ½ cup.
- Transfer and Top:
· Pour mixture into the prepared baking dish. Cover tightly with foil.
· Bake for 45–55 minutes (if using uncooked rice) or 25–30 minutes (if using cooked rice), until rice is tender and liquid is absorbed.
- Add Cheese:
· Remove foil and sprinkle shredded cheeses evenly over the top.
· Return to oven, uncovered, for 10–15 minutes until cheese is melted and bubbly.
- Rest and Serve:
· Let casserole rest for 5–10 minutes before serving. Garnish with fresh parsley or green onions.
Tips for Success
· Rice choice: Long-grain white rice works best. For brown rice, increase liquid by ½ cup and bake time by 15–20 minutes.
· Make ahead: Assemble up to the baking step, cover, and refrigerate overnight. Add 10–15 minutes to baking time.
· Add veggies: Try adding sliced mushrooms, spinach, or zucchini with the bell peppers.
· Extra flavor: Stir in 1 tablespoon Worcestershire sauce or a dash of hot sauce with the broth.
Variations
· Mexican-style: Use taco seasoning, black beans, and top with pepper Jack cheese. Serve with salsa and sour cream.
· Italian-style: Add Italian seasoning, replace tomatoes with marinara sauce, and use mozzarella and Parmesan.
· Lightened-up: Use ground turkey, low-sodium broth, and reduced-fat cheese.
Storage & Reheating
· Fridge: Store in an airtight container for up to 4 days.
· Freeze: Cool completely, portion, and freeze for up to 3 months. Thaw in fridge before reheating.
· Reheat: Cover and warm in oven at 350°F until heated through, or microwave individual servings.
Serving Suggestions
· Side salad with ranch or vinaigrette
· Garlic bread or dinner rolls
· Steamed broccoli or roasted vegetables
· A dollop of sour cream or Greek yogurt on top
This hearty, cheesy casserole is a complete meal in one dish—simple, satisfying, and perfect for busy nights!