Cheesy Ground Beef Rice Casserole

Cheesy Ground Beef Rice Casserole is my secret weapon for feeding a hungry crowd with minimal fuss and maximum comfort. With its golden top layer and rich savory center, this casserole fits my favorite kind of weeknight cooking no endless prep just hearty flavors and those creamy cheesy bites that bring everyone to the table. It is one of those dishes I turn to on chilly nights when I need something filling and soul soothing.

When I first made this casserole on a whim my kids were skeptical but one bite in and they were hooked now it is requested for every birthday and even potlucks

Ingredients

• Ground beef: This gives the casserole its hearty savory foundation I like using 80 percent lean for flavor and juiciness look for beef that is bright red and freshly ground
• Cooked white rice: Gives the dish its body and soaks up the delicious sauce leftover rice works great which makes it a perfect way to use up extras
• Condensed cream of mushroom soup: Brings creaminess and a savory boost I always check labels for a brand with minimal additives
• Whole milk: Makes the mixture rich without being too heavy always choose whole for best texture
• Shredded cheddar cheese: Brings that creamy golden top I recommend sharp cheddar for bold flavor always shred yourself for the best melt
• Worcestershire sauce: Deepens the umami flavors a small splash truly makes a difference in savoriness
• Garlic powder and onion powder: Layer in subtle warmth and depth I go for fresh jars to ensure bold flavor
• Salt and black pepper: Round out the tastes I season carefully as the cheese and soup already add some saltiness

Step-by-Step Instructions

Preheat the Oven:

Set your oven to one hundred seventy five degrees Celsius to ensure even baking and that perfect melt on top

Brown the Ground Beef:

In a large skillet over medium heat cook the ground beef slowly break it up as it cooks making sure every bit is browned use a spatula to stir frequently keep going until absolutely no pink remains this guarantees a savory base

Drain Excess Fat:

Carefully tilt the skillet and remove all but a little fat for flavor this keeps the casserole from becoming greasy but keeps taste rich

Mix the Ingredients:

Take a large mixing bowl and add the browned beef cooked rice mushroom soup milk one hundred grams cheddar Worcestershire garlic powder onion powder salt and black pepper stir with a wooden spoon until the mixture is creamy and evenly blended scrape down sides to be sure everything combines

Assemble in Baking Dish:

Spread the mixture into a standard twenty three by thirty three centimetre baking dish make sure it is even so it bakes uniformly smooth with a spatula for best results

Add the Topping:

Sprinkle the remaining fifty grams of cheddar cheese evenly as this gives that golden bubbling finish every bite has melted cheese on top

Bake the Casserole:

Place the dish on the middle oven rack and cook for twenty five minutes you want the top melted and bubbling hot when it is ready the edges will be lightly golden and the whole kitchen will smell amazing

Cool and Serve:

Let it cool for a few minutes this helps it set and makes serving easier the cheese on top will hold everything together serve warm and enjoy that creamy cheesy goodness

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This casserole reminds me of Sunday nights growing up when everyone crowded the kitchen and the smell of cheese and beef promised a relaxing evening. My favorite ingredient is the cheddar on top it always gets those little crispy edges and never fails to bring back memories of homemade comfort.

Storage Tips

Leftover casserole keeps beautifully in an airtight container in the fridge for up to four days. I suggest reheating in a low oven covered loosely with foil this keeps the cheese melty and the rice tender. For longer storage freeze individual portions wrapped in foil and sealed in a freezer bag for up to three months thaw overnight in the fridge then reheat as above.

Ingredient Substitutions

If you do not have cream of mushroom soup substitute cream of chicken or even a homemade béchamel sauce. Feel free to swap white rice for brown rice or quinoa to up the fiber. For a lighter version ground turkey works well instead of beef just add extra spices for depth.

Serving Suggestions

Serve this casserole with a crisp green salad or steamed broccoli for balance. I love adding a side of oven roasted carrots for sweetness. If you are feeling fancy a dollop of sour cream and a sprinkle of fresh chives give it a special touch.

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Enjoy this comforting casserole for a hearty satisfying meal that everyone in your family will love!

Frequently Asked Questions

→ Can I use brown rice instead of white?

Yes, brown rice can replace white rice for a nuttier flavor and added fiber. Ensure it’s cooked fully before mixing.

→ Is it possible to substitute cream of mushroom soup?

Absolutely. Cream of chicken or cream of celery soups are suitable alternatives with subtle flavor differences.

→ How can I add more vegetables?

Stir in sautéed vegetables like bell peppers, peas, or spinach before baking to boost nutrition and color.

→ What cheese varieties work well?

Cheddar is classic, but try Monterey Jack, mozzarella, or a cheese blend for varied flavors and meltiness.

→ Can it be made ahead of time?

Prepare and assemble the casserole ahead, refrigerate, then bake just before serving. Add a few minutes to baking time if chilled.

→ How should leftovers be stored?

Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.