Cheesy Ground Beef and Rice Casserole
A hearty and comforting casserole made with lean ground beef, cooked white rice, creamy mushroom soup, cheddar cheese, onion, garlic, and paprika, baked until hot and bubbly with a golden cheese topping.
Equipment
- 9x13-inch baking dish
- large skillet
- separate bowl
- whisk
- foil
Ingredients
- 1 lb lean ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked white rice
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- ½ cup milk or beef broth
- 2 cups shredded cheddar cheese (divided)
- 1 teaspoon paprika
- salt and pepper to taste
- chopped parsley for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a large skillet over medium heat, cook ground beef and diced onion until the meat is browned and the onion is soft. Drain excess fat.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- In a separate bowl, whisk together cream of mushroom soup, milk or broth, paprika, salt, and pepper.
- In the prepared baking dish, combine cooked rice, beef mixture, half the shredded cheese, and the sauce. Mix well to combine.
- Sprinkle the remaining cheese evenly on top. Cover with foil and bake for 20 minutes.
- Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
- Broil for 2 minutes for a crispy cheese topping.
- Garnish with chopped parsley if desired and serve hot.
Notes
You can substitute cream of chicken soup for cream of mushroom soup, or use beef broth instead of milk. Garnish with chopped parsley if desired. For an extra-crispy cheese topping, broil for 2 minutes at the end.