Description
A hearty and cheesy beef and rice casserole, perfect for a comforting family meal. This easy one-dish bake comes together in under an hour, featuring tender ground beef, fluffy rice, and a creamy cheddar sauce.
Ingredients
Scale
- 1 lb (450g) ground beef
- 1 cup (185g) long-grain white rice, uncooked
- 1 ½ cups (360ml) beef broth
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup (240ml) milk
- 2 cups (200g) shredded cheddar cheese
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice and beef broth. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until rice is tender. Remove from heat and set aside.
- While the rice is cooking, heat a large skillet over medium heat. Add olive oil, onion, and garlic, sautéing for 3-4 minutes until the onion is translucent. Add the ground beef and cook for 8-10 minutes until browned, breaking it apart with a spatula. Drain excess grease. Season with salt, pepper, paprika, and optional red pepper flakes.
- In a large bowl, combine the cooked rice, ground beef mixture, cream of mushroom soup, cream of chicken soup, and milk. Stir until smooth and well combined. Transfer to a greased 9×13 inch baking dish.
- Sprinkle shredded cheddar cheese evenly over the top of the casserole.
- Cover the dish with aluminum foil. Bake the covered casserole for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown. Let cool for 5 minutes before serving.
Notes
- Lean ground beef is recommended for less grease.
- Rinsing the rice prevents clumping.
- Sharp cheddar cheese provides a richer flavor.
- Garnish with fresh parsley for added color and freshness.
- This casserole can be made ahead and refrigerated for up to 24 hours before baking.
- To freeze, assemble and freeze before baking. Thaw overnight in the fridge and bake as directed.
- Brown rice can be used, but may require longer cooking time and more liquid.
- For a spicier casserole, increase red pepper flakes or add jalapeños.
- For a dairy-free version, use plant-based cheese and milk, and dairy-free soup alternatives.
- Serve with a green salad, roasted vegetables, or garlic bread.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6 of casserole)
- Calories: 400 kcal
- Sugar: N/A
- Sodium: 800mg (approximate, can vary with soups)
- Fat: 18g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: N/A