Of course! A Ground Beef and Rice Casserole is the definition of comfort food—hearty, budget-friendly, and incredibly easy to make. It’s a one-pan wonder that the whole family will love.
Here’s a classic, highly customizable recipe that is sure to become a weeknight staple.
Classic Cheesy Ground Beef and Rice Casserole
This recipe is a complete meal in one dish, with the rice cooking right in the casserole, absorbing all the delicious flavors.
Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hour
Servings: 6-8
Ingredients
· 1 lb lean ground beef
· 1 medium onion, chopped
· 2 cloves garlic, minced
· 1 cup uncooked long-grain white rice (see note below for using pre-cooked rice)
· 1 (10.5 oz) can cream of mushroom soup (or cream of chicken, celery)
· 1 (15 oz) can tomato sauce, diced tomatoes, or Rotel (for a kick)
· 1 ½ cups beef broth or water
· 1 teaspoon Italian seasoning
· 1 teaspoon paprika (optional)
· 2 cups shredded cheddar cheese, divided
· Salt and black pepper to taste
· Optional Add-ins:
· 1 bell pepper, chopped (add with the onion)
· 1 cup frozen corn, peas, or green beans
· Sliced mushrooms
Instructions
- Preheat Oven: Preheat your oven to 375°F (175°C). Lightly grease a 9×13 inch baking dish.
- Brown the Beef: In a large skillet over medium-high heat, cook the ground beef and onion until the beef is no longer pink and the onion is softened. Drain off any excess grease.
- Add Aromatics & Rice: Add the minced garlic and cook for one more minute until fragrant. Stir in the uncooked rice and cook for another 2 minutes to lightly toast it.
- Combine Ingredients: Transfer the beef and rice mixture to the prepared baking dish. Add the cream of mushroom soup, tomato sauce, beef broth, Italian seasoning, paprika, and salt and pepper. Stir everything together until well combined.
- Bake Covered: Cover the dish tightly with aluminum foil and bake for 45-50 minutes, or until the rice is tender and has absorbed most of the liquid.
- Add Cheese and Brown: Remove the casserole from the oven and carefully remove the foil. Stir the mixture well. Top evenly with 1 ½ cups of the shredded cheddar cheese.
- Final Bake: Return the casserole to the oven, uncovered, and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
- Rest and Serve: Let the casserole stand for 5-10 minutes before serving. This allows the sauce to thicken and makes it easier to scoop.
Pro Tips & Variations
· Rice Note: Using uncooked rice is traditional and allows it to cook in the flavorful liquid. If you only have pre-cooked rice, reduce the liquid to ½ cup and the initial covered baking time to just 15-20 minutes (until hot).
· Cream Soup Substitute: Don’t have cream soup? Make a quick white sauce by melting 3 tablespoons of butter, whisking in 3 tablespoons of flour, and then slowly whisking in 1 ¼ cups of milk until thickened. Season with salt and pepper.
· “Mexican” Style: Use a packet of taco seasoning instead of Italian seasoning, substitute a can of Ro-tel for the tomato sauce, and use a Monterey Jack or pepper jack cheese blend. Top with a dollop of sour cream and sliced jalapeños.
· “Italian” Style: Use Italian sausage instead of ground beef, add a cup of chopped spinach, and use mozzarella or Italian blend cheese on top.
· Avoid Mushy Rice: Don’t skip the step of toasting the rice slightly in the skillet. This helps the grains stay separate. Also, ensure your oven temperature is accurate.
· Make it a “Burrito Bowl” Casserole: Use seasoned ground beef, a can of black beans (drained and rinsed), and a cup of corn. Substitute enchilada sauce for the tomato sauce and top with a Mexican cheese blend.
This casserole is also a great make-ahead meal. Assemble it up to a day in advance, cover, and refrigerate. You may need to add 5-10 minutes to the baking time if it’s going into the oven cold.
Enjoy your simple, satisfying, and delicious dinner