Inspired by a post the other day, this Cheesy Ground Beef and Rice Casserole is a delicious and easy-to-make dish. Combining ground beef, instant rice, and a blend of vegetables, this casserole is topped with melted cheddar cheese for a comforting and satisfying meal. Simply cook the beef, mix in the other ingredients, bake, and enjoy a family favorite that’s perfect for any night of the week.
This Cheesy Ground Beef and Rice Casserole is a hearty and comforting dish that's perfect for busy weeknights. Packed with ground beef, rice, vegetables, and topped with melted cheddar cheese, this casserole is sure to become a family favorite.
INGREDIENTS
- 1 pound ground beef: Provides the main protein and flavor base for the casserole.
- 1 small sweet onion, small diced: Adds sweetness and depth of flavor.
- 4 cloves garlic, minced: Enhances the savory profile of the dish.
- 2 (10.5 ounce) cans cream of celery soup: Creates a creamy and flavorful sauce.
- 1 ½ cups beef stock: Adds moisture and richness.
- 1 teaspoon garlic powder: Boosts the garlic flavor.
- 1 teaspoon onion powder: Enhances the onion flavor.
- 1 teaspoon Italian seasoning: Adds a blend of herbs for extra flavor.
- 1 teaspoon paprika: Adds a subtle smoky flavor.
- ½ teaspoon kosher salt: Seasons the dish.
- ½ teaspoon black pepper: Adds a bit of heat and seasoning.
- 1 cup instant rice: Provides a quick-cooking, starchy base for the casserole.
- 12 ounces frozen mixed vegetables: Adds color, texture, and nutrition.
- 2 cups shredded sharp cheddar cheese: Melts on top for a cheesy finish.
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
- Step 2:
- In a dutch oven or large skillet with deep sides over medium heat, add 1 pound ground beef and 1 small sweet onion, small diced. Break up the beef into crumbles, stirring often until there is no pink left and the onions have softened, about 10 minutes. Drain any excess grease.
- Step 3:
- Add 4 cloves garlic, minced, and cook for 30 seconds until fragrant. Take off the heat.
- Step 4:
- Stir in 2 (10.5 ounce) cans cream of celery soup, 1 ½ cups beef stock, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1 teaspoon paprika, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- Step 5:
- Add 1 cup instant rice and 12 ounces frozen mixed vegetables. Stir to combine. Transfer the mixture to the prepared baking dish.
- Step 6:
- Top with 2 cups shredded sharp cheddar cheese and cover with nonstick foil.
- Step 7:
- Bake for 45 minutes until bubbly and the cheese is melted.
- Step 8:
- Uncover and place under the broiler to lightly brown the cheese. Top with some dried or fresh parsley (optional) and serve.
Serving and Storage Tips
- Serve hot with a side of crusty bread or a fresh green salad.
- This casserole makes great leftovers; store in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or reheat the entire dish in the oven at 350°F until warmed through.
- Garnish with fresh parsley or chives for a pop of color and flavor.
Helpful Notes
- For added flavor, consider sautéing the onions with a splash of Worcestershire sauce.
- You can substitute cream of celery soup with cream of mushroom or cream of chicken soup if preferred.
- Feel free to use fresh vegetables instead of frozen mixed vegetables for added texture and flavor.
Tips from Well-Known Chefs
- Chef Gordon Ramsay: "Always season your ground beef well during cooking to enhance the overall flavor of the dish."
- Chef Ina Garten: "Using freshly grated cheese rather than pre-shredded can make a big difference in the creaminess and meltiness of your casserole."
- Chef Jamie Oliver: "Experiment with different herbs and spices to make the recipe your own. A pinch of cayenne pepper or some fresh thyme can add a unique twist."