Cheesy Ground Beef Rice

There is something so comforting about a bubbling cheesy beef and rice casserole fresh from the oven I have reached for this recipe when I need a meal that guarantees no leftovers and plenty of smiles Simple pantry ingredients and a gooey layer of cheese pull it all together for the ultimate weeknight dinner

I first made this casserole for a busy weeknight when school activities ran late and everyone was tired It was an instant hit and my family asks for it often now whenever they crave something cozy and filling

Ingredients

• Ground beef: about six hundred eighty grams Choose eighty five percent lean for the perfect balance of flavor and juiciness
• Cooked white rice: about four hundred grams Day old rice works great and keeps the casserole from becoming mushy
• Condensed cream of mushroom soup: roughly three hundred five grams Adds savory richness and binds everything together
• Whole milk: around one hundred twenty millilitres Keeps the filling creamy without overpowering the flavors
• Shredded cheddar cheese: about one hundred fifty grams Pick a good quality cheddar for the best melt and flavor reserve some for topping
• Worcestershire sauce: five millilitres Brings a savory subtle tang that livens up the beef
• Garlic powder: one and a quarter millilitres Quick way to add depth of flavor without needing to chop
• Onion powder: one and a quarter millilitres Enhances umami and gives a mellow aroma
• Salt and black pepper: to taste Taste as you go for best seasoning balance

Instructions

Preheat Your Oven:

Set your oven temperature to one hundred seventy five degrees Celsius and let it come to temperature so the casserole bakes evenly later

Brown the Beef:

Place ground beef in a large skillet over medium heat Break up any large clumps using a wooden spoon and cook until the meat is completely browned with no pink remaining This usually takes about eight minutes

Drain Excess Fat:

Transfer the browned beef to a plate lined with paper towels or tilt the skillet to let the fat run off into a heatproof container Removing the fat keeps the casserole from getting greasy

Mix the Filling:

In a large mixing bowl combine the browned beef cooked rice condensed cream of mushroom soup milk one hundred grams of the shredded cheddar cheese Worcestershire sauce garlic powder onion powder and a good pinch of salt and pepper Mix thoroughly making sure everything is evenly coated for consistent flavor in every bite

Fill the Baking Dish:

Spread the mixture into a twenty three by thirty three centimetre baking dish Use a spatula to level the surface so it cooks evenly

Add the Cheesy Topping:

Sprinkle the remaining fifty grams of cheddar cheese evenly across the top A uniform layer ensures that golden cheesy finish

Bake:

Slide the dish into the preheated oven and bake for about twenty five minutes You want the top to be melted and bubbling and the interior piping hot

Cool Before Serving:

Once out of the oven let the casserole cool for about five minutes This helps the slices hold together and saves some burned tongues at the dinner table

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No matter how you tweak it this dish brings back memories of chilly evenings gathered around the kitchen table

Storage Tips

Let the casserole cool fully before covering with foil or transferring to an airtight container Refrigerate for up to three days Reheat individual portions in the microwave or slide the whole baking dish back in the oven until warmed through

Ingredient Substitutions

If you are out of ground beef ground turkey or chicken holds up well You can swap in brown rice or even cooked quinoa for a wholesome twist When mushrooms are not a family favorite try condensed cream of chicken soup instead

Serving Suggestions

A simple side salad with a tangy vinaigrette cuts the richness nicely Steamed green beans or roasted broccoli make perfect veggie pairings My kids love a little dollop of sour cream on top for extra creaminess

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This casserole is all about satisfying comfort and flexible ingredients After you try it once you will want it in your regular dinner rotation

Frequently Asked Questions

→ Can I use brown rice instead of white rice?

Yes, brown rice works well, though it may add a nuttier flavour and firmer bite to the dish.

→ How do I store leftovers?

Cool completely, then store in an airtight container in the fridge for up to three days. Reheat before serving.

→ Can I substitute another cheese for cheddar?

Absolutely! Monterey jack, mozzarella, or a Mexican blend can be used for a different cheesy twist.

→ What protein variations work here?

Try ground turkey, chicken, or even plant-based meat alternatives for a different flavour profile.

→ Is it possible to make this casserole ahead of time?

Yes. Assemble, cover, and refrigerate. Bake when ready, adding a few minutes to the cook time if chilled.