Cheesy Ground Beef Rice Casserole 🔥🥘
Ingredients:
For the Beef Mixture:
1 lb (450g) ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon chili powder (optional)
For the Rice and Sauce:
1 cup uncooked long-grain white rice (or brown rice)
2 cups beef broth (or water + beef bouillon)
1 can (10.5 oz) condensed cream of mushroom soup
1 can (10.5 oz) condensed cream of cheddar soup (or cream of chicken)
1 cup whole milk (or half-and-half)
1 cup shredded cheddar cheese, divided
1/2 cup shredded mozzarella cheese
For the Topping (Optional):
1/2 cup crushed crackers or breadcrumbs
1 tablespoon melted butter
Directions:
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
In a large skillet over medium heat, brown the ground beef with chopped onion until the beef is fully cooked and the onion is tender. Add garlic, salt, pepper, paprika, oregano, and chili powder. Stir well to combine. Remove from heat.
In a large mixing bowl, whisk together the beef broth, cream of mushroom soup, cream of cheddar soup, and milk. Stir in uncooked rice, half of the cheddar cheese, and mozzarella cheese.
Add the beef mixture to the bowl and stir until everything is well combined. Pour into the prepared baking dish.
Cover tightly with foil and bake for 45–50 minutes, or until rice is fully cooked and tender.
Remove foil, sprinkle remaining cheddar cheese on top. If using, mix crushed crackers with melted butter and sprinkle over cheese.
Return to oven uncovered for 10–15 minutes, or until the top is golden and bubbly.
Let rest for 5 minutes before serving.
Prep Time: 20 minutes | Baking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 480 kcal | Servings: 6
Tips:
Use brown rice for added fiber—just increase bake time by 10–15 minutes.
Add frozen peas or corn for a veggie-packed version.
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