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Cheesy Ground Beef and Rice Casserole

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This cheesy ground beef and rice casserole is a hearty, comforting dish that’s perfect for busy weeknights. Made with savory ground beef, creamy mushroom soup, tender rice, and a blend of cheddar and mozzarella cheese, this casserole delivers rich, satisfying flavors in every bite. The addition of diced tomatoes with green chilies provides a subtle tang and slight heat, making it a crowd-pleaser for both kids and adults.

With minimal prep and just one baking dish, this recipe is easy to throw together and can be customized to fit your taste preferences. Whether you’re meal-prepping, looking for a budget-friendly dinner, or craving a cheesy, oven-baked comfort food classic, this casserole is the perfect choice!

Ingredients

Scale
  • 1 pound ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup uncooked white rice
  • 2 cups beef broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) diced tomatoes with green chilies
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1 ½ cups shredded cheddar cheese
  • ½ cup shredded mozzarella cheese

1 tablespoon olive oil

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a large skillet, heat olive oil over medium heat. Add diced onions and cook until softened.

Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease.

Stir in the minced garlic, paprika, salt, black pepper, and Worcestershire sauce. Cook for 1 more minute.

Add uncooked rice, beef broth, cream of mushroom soup, and diced tomatoes with green chilies. Stir to combine.

Transfer the mixture to the greased baking dish and cover with foil. Bake for 30 minutes.

Remove the foil, stir the casserole, and sprinkle shredded cheddar and mozzarella cheese on top.

Return to the oven uncovered and bake for another 10-15 minutes, until the cheese is melted and bubbly.

Let it sit for 5 minutes before serving. Enjoy!

 

 

Notes

Cooking Tips & Adjustments

  • Rice Selection: Use uncooked long-grain white rice for the best texture. If using brown rice, increase the baking time by 10-15 minutes and add ½ cup more broth.
  • Make it Creamier: Stir in ½ cup of sour cream or cream cheese before baking for a richer, more indulgent dish.
  • Cheese Options: Swap cheddar and mozzarella for Colby jack, Monterey jack, or pepper jack for different flavor profiles.
  • Prevent Overcooking: Cover with foil while baking to keep the rice from drying out, and remove the foil only when adding the cheese topping.

Storage & Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 3-4 days.
  • Reheat: Warm in the oven at 350°F for 15-20 minutes, or microwave in 30-second intervals, adding a splash of broth if needed.
  • Freeze: Assemble the casserole without the cheese topping, wrap tightly, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed.

Variations & Customization Ideas

  • Make It Spicy: Add hot sauce, jalapeños, or extra chili powder for a bolder kick.
  • Low-Carb Version: Swap rice for cauliflower rice and reduce the broth to prevent excess moisture.
  • Mexican Twist: Stir in taco seasoning, black beans, and corn, and use pepper jack cheese for a Tex-Mex flavor.

Find it online: https://claradelish.com/cheesy-ground-beef-and-rice-casserole/