Description

Make a comforting, family-approved beef and rice casserole packed with creamy cheddar cheese and rich savory flavors. This easy one-dish meal combines ground beef, long-grain rice, and a velvety cheddar sauce, all baked to bubbly perfection. Perfect for busy weeknights, potlucks, or freezer meals, it’s a versatile dish that brings warmth to the dinner table every time.

Ingredients

1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 cup long-grain white rice (uncooked)
2 cups beef broth
1 cup milk
1 can (10.5 oz) cream of mushroom soup
1 tsp paprika
½ tsp dried thyme
Salt and black pepper, to taste
2 cups shredded cheddar cheese, divided
1 tbsp olive oil

Instructions

Preheat your oven to 350°F (175°C).

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

Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease.

Stir in minced garlic and cook for another minute.

Add uncooked rice, beef broth, milk, cream of mushroom soup, paprika, thyme, salt, and pepper. Stir to combine.

Bring the mixture to a gentle simmer, then remove from heat.

Stir in 1 cup of shredded cheddar cheese.

Pour the mixture into a greased 9×13-inch baking dish. Spread evenly.

Cover the dish tightly with foil and bake for 40-45 minutes, or until the rice is tender and the liquid is absorbed.

Remove the foil, sprinkle the remaining 1 cup of cheddar cheese on top, and return to the oven. Bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.

Let the casserole sit for a few minutes before serving.

Notes

Use fresh cheese: Pre-shredded cheese contains fillers that affect melting.
Customize to taste: Add your favorite vegetables or swap in other proteins.
Storage: Store leftovers in the fridge up to 4 days or freeze up to 3 months.
Reheat carefully: Add a splash of broth or milk to maintain creaminess.

Make-ahead tip: Assemble the dish up to a day in advance and refrigerate before baking.