cheesy ground beef and rice casserole
This Cheesy Ground Beef and Rice Casserole is a comforting and hearty dish that combines seasoned ground beef, fluffy rice, and a rich cheese sauce. Perfect for a family dinner, this one-pan meal is easy to prepare and sure to satisfy everyone at the table.
Equipment
- 1 large skillet
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 spoon or spatula
- 1 measuring cups and spoons
Ingredients
- 1 pound ground beef
- 1 cup uncooked white rice
- 2 cups beef broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup frozen mixed vegetables (peas, corn, carrots)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
- 1/2 teaspoon paprika (optional) Optional for spiciness.
- 1 cup additional shredded cheese for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef until browned. Drain any excess grease.
- Stir in the onion powder, garlic powder, salt, pepper, and paprika (if using) into the cooked beef.
- In a mixing bowl, combine the uncooked rice, beef broth, cream of mushroom soup, mixed vegetables, and shredded cheddar cheese. Mix well.
- Add the beef mixture to the rice mixture and combine.
- Pour the entire mixture into a greased 9x13 inch baking dish, spreading it evenly.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil, sprinkle the additional shredded cheese on top, then return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
You can customize this casserole by adding your favorite vegetables or adjusting the cheese types.
For a spicier kick, consider adding diced jalapeños or a sprinkle of cayenne pepper.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.