Cheesy Ground Beef and Rice (Printable)
Hearty beef and rice bake with melted cheddar, vegetables, and creamy seasonings. Perfect family dinner.
# What You’ll Need:
→ Meats
01 - 1 lb ground beef (80/20 preferred)
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
→ Rice & Grains
05 - 1 cup long-grain white rice, uncooked
→ Dairy
06 - 2 cups shredded cheddar cheese, divided
07 - 1/2 cup sour cream
08 - 1 1/2 cups whole milk
→ Pantry
09 - 1 can (10.5 oz) condensed cream of mushroom soup
10 - 1/2 cup low-sodium beef broth
→ Spices & Seasonings
11 - 1 tsp kosher salt
12 - 1/2 tsp freshly ground black pepper
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp dried thyme
15 - 1/4 tsp cayenne pepper (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - In a large skillet over medium heat, cook ground beef until browned and no longer pink, breaking it up with a wooden spoon. Drain excess fat.
03 - Add onion and garlic to the skillet; sauté for 2–3 minutes until softened and fragrant.
04 - Stir in frozen mixed vegetables and cook for 2 minutes until heated through.
05 - Remove skillet from heat. Add rice, 1 cup cheddar cheese, sour cream, milk, cream of mushroom soup, beef broth, salt, pepper, paprika, thyme, and cayenne if using. Mix thoroughly until all ingredients are well incorporated.
06 - Spoon the mixture evenly into the prepared casserole dish, spreading smooth.
07 - Cover tightly with aluminum foil and bake for 35 minutes.
08 - Remove foil, sprinkle remaining 1 cup cheddar cheese evenly over the top, and bake uncovered for an additional 10 minutes until cheese is melted and bubbly.
09 - Let casserole rest for 5 minutes before serving to allow it to set.
# Expert Advice:
01 -
- Everything cooks in one pan before hitting the oven, meaning less cleanup and more flavor development as the beef and vegetables get to know each other
- The combination of cream of mushroom soup and sour cream creates the most velvety sauce that keeps the rice perfectly tender
- Leftovers somehow taste even better the next day, making it ideal for meal prep or those nights when nobody wants to cook
02 -
- Dont skip the foil cover during the first bake or your rice will come out crunchy instead of perfectly tender
- The casserole might look slightly liquidy when you first take off the foil, but it will thicken up during the final cheese bake and resting period
03 -
- If using brown rice instead of white, increase the beef broth by 1/4 cup and add 10 minutes to the covered baking time
- Letting it rest those 5 minutes seems annoying but makes a huge difference in the final texture