Cheesy Ground Beef and Rice Casserole

There’s just something about a bubbly, cheesy casserole that makes the whole kitchen feel like home. This one’s creamy, hearty, and so easy to toss together with pantry staples — the kind of dinner that brings everyone to the table fast.

 Why You’ll Love This Recipe

• One-Pan Comfort – Beef, rice, and cheese all bake together for minimal cleanup.
• Budget-Friendly – Simple ingredients that stretch beautifully.
• Make-Ahead Magic – Assemble earlier, then bake before dinner.
• Customizable – Add peas, corn, or even diced bell peppers for color and crunch.

Ingredients

• 1 lb ground beef
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 cup uncooked long-grain white rice
• 2 cups beef broth
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10 oz) diced tomatoes; with green chilies (Rotel-style)
• 1 ½ cups shredded cheddar cheese, divided
• ½ tsp paprika
• ½ tsp dried oregano
• Salt and pepper to taste
• Optional: 1 cup frozen peas or corn

 Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Brown Beef: In a skillet, cook the ground beef with onion and garlic until browned; drain any fat.
3. Mix Up: In a large bowl, combine beef mixture, uncooked rice, beef broth, soup, tomatoes, paprika, oregano, salt, and pepper.
4. Add Cheese & Veggies: Fold in 1 cup of cheese and the optional peas or corn.
5. Bake: Pour into the dish, cover tightly with foil, and bake 50–60 minutes until rice is tender.
6. Top & Finish: Remove foil, sprinkle with remaining cheese, and bake uncovered 5–10 minutes until melted and bubbly.
7. Rest & Serve: Let stand 5 minutes. Garnish with chopped parsley or green onions, if desired.

Tips & Tricks

• Want it extra creamy? Stir in ½ cup sour cream before baking.
• Use a mixture of cheddar and Monterey Jack for a richer, more melty texture.
• Substitute cream of chicken soup for a lighter flavor.
• Leftovers reheat beautifully — store covered in the fridge up to 3 days.

 FAQ

Can I use brown rice?
Yes, but increase broth to 2 ½ cups and bake about 20 minutes longer.

Can I make this ahead?
Absolutely! Assemble; cover; and refrigerate up to 24 hours before baking.