Easy Cheesy Ground Beef and Rice Casserole (Print version)
A cozy beef and rice casserole with creamy sauce, vegetables, and a melted cheddar topping for an easy family dinner.
# Ingredients:
For the casserole
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) lean ground beef
03 -
1 small yellow onion, finely diced
04 -
2 cloves garlic, minced
05 -
1 teaspoon kosher salt
06 -
1/2 teaspoon black pepper
07 -
1/2 teaspoon smoked paprika
08 -
4 cups cooked long-grain white rice
09 -
2 cans (10.5 oz each) condensed cream of mushroom soup
10 -
1/2 cup (120 g) sour cream
11 -
1/3 cup (80 ml) milk, plus more if needed
12 -
1 1/2 cups small broccoli florets, thawed if frozen
13 -
1 cup shredded carrots or finely diced carrots
14 -
2 cups (225 g) shredded cheddar or Colby Jack cheese, divided
For the pan
15 -
Nonstick cooking spray or butter for greasing
# Instructions:
01 -
Heat the oven to 350 degrees F. Grease a 9x13-inch baking dish with nonstick spray or butter.
02 -
Warm the olive oil in a large skillet over medium-high heat. Add the ground beef and onion, then cook for 6-8 minutes, breaking up the meat, until browned and no longer pink. Drain excess grease.
03 -
Stir in the garlic, salt, pepper, and smoked paprika. Cook for 30 seconds until fragrant, then remove the skillet from the heat.
04 -
Fold in the cooked rice, cream of mushroom soup, sour cream, milk, broccoli, carrots, and 1 cup of the shredded cheese. Stir until evenly combined and creamy. Add another splash of milk if the mixture looks dry.
05 -
Spread the filling evenly in the prepared baking dish. Sprinkle the remaining 1 cup cheese over the top.
06 -
Bake uncovered for 25-30 minutes, until the edges are bubbling and the cheese is melted with light golden spots. Rest for 5 minutes before serving.
# Good to know:
01 -
Use cooked rice for the timing and texture in this recipe.
02 -
Freshly shredded cheese melts smoother than pre-shredded cheese.
03 -
The casserole can be assembled up to 24 hours ahead and baked from the refrigerator.