Description
Comforting cheesy ground beef and rice casserole brings hearty midwestern flavors to dinner tables with rich, creamy goodness. Quick weeknight meals never tasted so satisfying when you dig into this classic one-dish wonder.
Ingredients
Scale
Main Proteins:
- 1 pound (454 grams) ground beef
Grains:
- 1 cup white rice (uncooked)
Dairy and Cheese:
- 1 cup shredded cheddar cheese
Vegetables and Aromatics:
- 0.5 cup diced onions
- 0.5 cup frozen peas (optional)
Liquids and Broths:
- 2 cups beef broth
- 1 tablespoon olive oil
Seasonings:
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
Canned Ingredients:
- 1 can (10.5 ounces or 298 grams) cream of mushroom soup
Instructions
- Prepare the oven at 375F (190C) to ensure proper heating for the casserole.
- Warm olive oil in a large skillet over medium heat, then gently sauté diced onions until they become translucent and soft.
- Introduce ground beef to the skillet, breaking it apart and cooking until completely browned. Eliminate any excess grease if needed.
- Season the meat mixture with garlic powder, salt, and pepper, thoroughly mixing to distribute flavors evenly.
- Transfer uncooked rice, beef broth, cream of mushroom soup, and peas into a baking dish, creating a uniform base for the casserole.
- Carefully fold the seasoned ground beef and sautéed onions into the rice mixture, ensuring comprehensive integration of ingredients.
- Shield the baking dish with aluminum foil, then bake for 40 minutes to allow rice to absorb liquid and become tender.
- Uncover the casserole, generously sprinkle shredded cheddar cheese across the surface, and return to the oven for an additional 10 minutes until cheese melts completely and develops a golden, bubbly texture.
- Allow the casserole to rest briefly before serving to help it set, then plate and enjoy the comforting, cheesy dish while hot.
Notes
- Rinse rice thoroughly before cooking to remove excess starch and achieve fluffy, separate grains in the casserole.
- Choose lean ground beef to reduce unnecessary fat and create a healthier version of this comforting dish.
- Swap cream of mushroom soup with Greek yogurt or homemade bechamel sauce for a lighter, fresher alternative that cuts down on processed ingredients.
- Experiment with different cheese varieties like Monterey Jack, pepper jack, or a blend to add exciting flavor dimensions and keep the recipe interesting.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 530 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg