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Easy Cheesy Ground Beef and Rice Casserole

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A one-dish comfort food featuring tender rice, savory ground beef, and a glorious layer of melted cheese. Perfect for busy weeknights, this casserole comes together in about 45 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (10.5 oz) condensed tomato soup
  • 1 cup beef broth (low-sodium recommended)
  • 1 cup long-grain white rice, uncooked
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 cups shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese (optional)
  • 1 cup frozen peas and carrots, thawed (optional)
  • ½ cup corn kernels, frozen or canned, drained (optional)
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven.
  2. Brown the ground beef: Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until no longer pink—about 6 to 8 minutes. Leave about a tablespoon of fat in the pan.
  3. Sauté the aromatics: Add the diced onion to the skillet with the beef. Cook for 3 to 4 minutes until translucent. Add the minced garlic and cook for another 30 seconds.
  4. Add the liquids and seasonings: Pour in the undrained diced tomatoes, condensed tomato soup, and beef broth. Stir, scraping up any browned bits from the bottom. Add oregano, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir to combine.
  5. Add the rice: Stir in the uncooked long-grain rice until evenly distributed. If adding frozen peas and carrots or corn, stir them in now.
  6. Bring to a simmer: Increase heat to high and bring the mixture to a gentle simmer.
  7. Cover and bake: Cover the skillet with a tight-fitting lid or aluminum foil. Transfer to the preheated oven and bake for 25 minutes. Do not peek.
  8. Add the cheese: After 25 minutes, carefully remove the skillet from the oven. Remove the lid or foil. Sprinkle the shredded cheddar, mozzarella, and Parmesan evenly over the top.
  9. Finish baking: Return the uncovered skillet to the oven and bake for another 10 to 15 minutes, until the cheese is melted, bubbly, and starting to turn golden brown around the edges. For a deeper golden crust, switch to broil for the last 2 minutes.
  10. Rest before serving: Remove from the oven and let the casserole rest for 5 to 10 minutes. Garnish with fresh parsley or chives if desired.

Notes

Don’t skip browning the beef properly for maximum flavor. Use long-grain white rice, not instant or short-grain. Rinse the rice beforehand to remove excess starch. Let the casserole rest for 5-10 minutes before serving to allow the liquid to fully absorb. For make-ahead, assemble up to step 6, cover, and refrigerate; add about 10 minutes to the covered baking time. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: ground beef casserole, rice casserole, cheesy casserole, easy weeknight dinner, one-pot meal, comfort food

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