Cheesy Ground Beef and Rice Casserole – The Cozy, Comforting Classic That Brings Everyone to the Table!
Loaded with seasoned ground beef, fluffy rice, and ooey-gooey cheese, this casserole is everything you crave after a long day.
This recipe has that old-school dinner table vibe—you know, the kind where you could smell it baking before your homework was done. My mom used to make this on rainy nights, and it always hit the spot. It’s warm, filling, and the kind of meal that tastes like home.
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1½ cups cooked white rice
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella (optional)
- ¼ cup milk
- 1 tablespoon olive oil
- Chopped parsley or green onions (for garnish)
Instructions:
- Preheat oven to 350°F (175°C).
- In a skillet, heat olive oil and sauté onion until soft. Add garlic and cook 1 minute.
- Add ground beef, salt, pepper, and paprika. Cook until browned and fully cooked. Drain excess fat.
- In a large bowl, mix cooked beef mixture with rice, soup, sour cream, milk, and half of the cheddar.
- Transfer mixture to a greased baking dish. Top with remaining cheddar and mozzarella.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.
- Garnish and serve warm.
Nutrition Facts (Per Serving)
| Calories | 490 kcal |
| Protein | 27 g |
| Fat | 30 g |
| Carbohydrates | 28 g |
| Sodium | 690 mg |
| Fiber | 1 g |
Printable Recipe Summary
| Cheesy Ground Beef and Rice Casserole | |
|---|---|
| Ingredients | Ground beef, rice, onion, soup, cheese, sour cream |
| Instructions | Brown meat, mix with ingredients, bake until bubbly |
FAQs
Q: Can I use brown rice instead of white?
Yes, just make sure it’s fully cooked before adding.
Q: What if I don’t have cream of mushroom soup?
Use cream of chicken or cream of celery as a substitute.
Q: Can I make this ahead?
Absolutely! Assemble it ahead and refrigerate up to 24 hours. Bake when ready.
Q: Does it freeze well?
Yes, cover tightly and freeze up to 2 months. Thaw overnight before baking.
