Cheesy Ground Beef and Rice (Printable)

Comforting beef and rice casserole with melted cheese, ready in just 1 hour.

# What You Need:

→ Meats

01 - 1 lb ground beef (80/20 preferred)

→ Vegetables

02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)

→ Rice & Grains

05 - 1 cup long-grain white rice, uncooked

→ Dairy

06 - 2 cups shredded cheddar cheese, divided
07 - 1/2 cup sour cream
08 - 1 1/2 cups whole milk

→ Pantry

09 - 1 can (10.5 oz) condensed cream of mushroom soup
10 - 1/2 cup low-sodium beef broth

→ Spices & Seasonings

11 - 1 tsp kosher salt
12 - 1/2 tsp freshly ground black pepper
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp dried thyme
15 - 1/4 tsp cayenne pepper (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - In a large skillet over medium heat, cook ground beef until browned and no longer pink, breaking it up with a wooden spoon. Drain excess fat.
03 - Add chopped onion and minced garlic to the skillet. Sauté for 2–3 minutes until softened and fragrant.
04 - Stir in frozen mixed vegetables. Cook for 2 minutes to thaw slightly.
05 - Remove skillet from heat. Add uncooked rice, 1 cup shredded cheddar cheese, sour cream, milk, cream of mushroom soup, beef broth, salt, black pepper, smoked paprika, dried thyme, and cayenne pepper if using. Mix thoroughly to combine all ingredients.
06 - Spoon the mixture evenly into the prepared 9x13-inch casserole dish, spreading smooth.
07 - Cover the dish tightly with aluminum foil. Bake for 35 minutes.
08 - Remove foil and sprinkle remaining 1 cup shredded cheddar cheese evenly over the top. Bake uncovered for an additional 10 minutes until cheese is bubbly and lightly golden.
09 - Let the casserole rest for 5 minutes before serving to allow the cheese to set and make serving easier.

# Expert Tips:

01 -
  • Its the ultimate comfort food that comes together in minutes but tastes like it simmered all day
  • The rice absorbs all those savory beef and cheese flavors while baking, so every bite is incredibly tender
  • Feeds a hungry crowd with just one pan and almost zero effort
02 -
  • Do not be tempted to peek under the foil during those first 35 minutes, the trapped steam is what cooks the rice
  • If the cheese on top starts browning too fast, tent with foil for the last few minutes of baking
  • The casserole might look slightly soupy before baking, that is normal as the rice needs that liquid to cook properly
03 -
  • Let the casserole rest the full 5 minutes before serving, otherwise it will be too loose to scoop neatly
  • If using brown rice instead of white, increase the beef broth by 1/2 cup and bake for an extra 15 minutes

Go Back