Ground Beef and Rice Casserole 

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Of course! A Ground Beef and Rice Casserole is the definition of comfort food—hearty, satisfying, and easy to make. This is a classic, all-in-one-pan recipe that delivers maximum flavor with minimal fuss.

Classic Cheesy Ground Beef and Rice Casserole

This recipe is a family favorite for a reason. It’s creamy, cheesy, and everything cooks together in one dish.

Ingredients

· 1 lb lean ground beef
· 1 medium yellow onion, chopped
· 2 cloves garlic, minced
· 1 teaspoon dried oregano
· 1 teaspoon paprika
· 1 (10.5 oz) can condensed cream of mushroom soup (or cream of celery/chicken)
· 1 ½ cups beef broth (or water)
· 1 cup long-grain white rice, uncooked (like Jasmine or Basmati)
· 1 (15 oz) can of corn, drained (or mixed vegetables)
· 1 ½ cups shredded cheddar cheese, divided
· 2 tablespoons Worcestershire sauce
· Salt and black pepper to taste
· Fresh parsley, chopped (for garnish, optional)

Instructions

Step 1: Brown the Beef

  1. Preheat your oven to 375°F (190°C).
  2. In a large oven-safe skillet or a Dutch oven, cook the ground beef and onion over medium-high heat until the beef is no longer pink and the onion is soft. Break up the beef with a spoon as it cooks.
  3. Drain off any excess grease.
  4. Add the minced garlic, oregano, and paprika. Cook for one more minute until fragrant. Season with salt and pepper.

Step 2: Combine Everything

  1. To the skillet with the beef, add the uncooked rice, cream of mushroom soup, beef broth, drained corn, Worcestershire sauce, and 1 cup of the shredded cheddar cheese. Stir until everything is well combined.

Step 3: Bake to Perfection

  1. Bring the mixture to a simmer on the stovetop. Then, cover the skillet tightly with a lid or aluminum foil.
  2. Transfer it to the preheated oven and bake for 30-35 minutes, or until the rice is tender and has absorbed most of the liquid.

Step 4: Add Cheese and Finish

  1. Carefully remove the skillet from the oven (it will be hot!). Uncover and sprinkle the remaining ½ cup of cheese over the top.
  2. Return it to the oven, uncovered, for another 5-10 minutes, until the cheese is melted and bubbly.
  3. Let the casserole stand for 5-10 minutes before serving. This allows the sauce to thicken up. Garnish with fresh parsley if desired.

Pro Tips for the Best Casserole

· Don’t Skip the Browning: Taking the time to brown the beef and cook the onions and garlic builds a foundational flavor you can’t get otherwise.
· Use an Oven-Safe Skillet: This allows you to go from stovetop to oven seamlessly, making cleanup a breeze. If you don’t have one, simply transfer the mixture to a greased 9×13 inch casserole dish before baking.
· Let it Rest: Allowing the casserole to rest after baking is crucial for the rice to set up and become perfectly creamy, rather than soupy.
· Customize It:
· Add Veggies: Stir in a cup of frozen peas, diced bell peppers, or chopped broccoli florets with the corn.
· Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce with the other seasonings.
· Creamier Version: Stir in ½ cup of sour cream right after it comes out of the oven, just before adding the final layer of cheese.
· Tomato Twist: Substitute one can of diced tomatoes (undrained) for the corn and use cream of chicken soup instead.

Alternative: Slow Cooker Method

  1. Brown the ground beef, onion, and garlic as directed in a skillet on the stovetop. Drain off the grease.
  2. Transfer the beef mixture to your slow cooker. Add the uncooked rice, soup, broth, corn, Worcestershire, and 1 cup of cheese. Stir well.
  3. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the rice is tender.
  4. Sprinkle the remaining cheese on top, cover, and let it sit for 10 minutes to melt.

This is a guaranteed winner for a busy weeknight. Enjoy your cozy, homemade meal

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