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Ground Beef & Rice Cheesy Casserole

This Ground Beef & Rice Cheesy Casserole is a comforting and hearty meal perfect for busy weeknights. With a delightful blend of seasoned ground beef, fluffy rice, and gooey cheese, this casserole is sure to be a family favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 People
Calories 400 kcal

Equipment

  • 1 large skillet
  • 1 mixing bowl
  • 1 9x13 inch baking dish
  • 1 wooden spoon
  • 1 cooking spray
  • 1 aluminum foil optional

Ingredients
  

  • 1 pound ground beef
  • 1 cup uncooked rice
  • 2 cups beef broth
  • 1 cup shredded cheddar cheese
  • ½ cup chopped onion
  • 1 can cream of mushroom soup 10.5 oz can
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup frozen mixed vegetables optional

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet over medium heat, brown the ground beef, breaking it apart with a wooden spoon until fully cooked. Drain excess fat if necessary.
  • Add chopped onion to the skillet and sauté until softened, approximately 3-4 minutes.
  • Stir in the garlic powder, onion powder, salt, and black pepper. Mix well.
  • In a mixing bowl, combine the uncooked rice, beef broth, cream of mushroom soup, and optional frozen mixed vegetables. Stir until everything is well mixed.
  • Combine the beef and rice mixture in the skillet, stirring until well combined.
  • Transfer the mixture to a greased 9x13 inch baking dish and spread it evenly.
  • Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • After 25 minutes, remove the foil and sprinkle the shredded cheddar cheese over the top of the casserole. Bake uncovered for an additional 5 minutes, or until the cheese is melted and bubbly.
  • Allow the casserole to cool for a few minutes before serving.

Notes

Feel free to add your favorite vegetables to customize the casserole.
If you have leftover casserole, store it in an airtight container in the refrigerator for up to 3 days.
This dish can also be prepared ahead of time and stored in the freezer before baking. Just add an extra 10-15 minutes to the cooking time if baking from frozen.