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This cheesy ground beef rice casserole is perfect when you want something hearty and satisfying on a busy weeknight. It blends simple ingredients into a creamy, cheesy dish that warms you up and feeds a crowd without demanding much time or fuss.
I first made this recipe on a hectic evening when I needed dinner ready fast and it quickly became a family favorite. Now it’s one of those dishes everyone asks for when we want something cozy and easy.
Ingredients
- One pound lean ground beef: keeps it juicy but not greasy
- Three cups cooked white rice: the base that soaks up all the flavors; leftovers work great here
- One can cream of mushroom soup: adds creaminess and depth without extra effort
- Half a cup milk: thins the soup so the casserole isn’t dense or dry
- One and a half cups shredded sharp cheddar cheese, divided: sharp cheddar gives it that tangy kick; fresh shredded cheese melts better than pre-shredded
- One tablespoon Worcestershire sauce: adds savory umami and a hint of tang
- One teaspoon garlic powder: brings warmth and aroma
- One teaspoon onion powder: rounds out the flavor profile
- Salt and freshly ground black pepper to taste: essential for balancing everything
Step-by-Step Instructions
- Sear the Ground Beef:
- Cook the ground beef in a large skillet over medium heat, breaking it up with your spoon so it cooks evenly. Keep cooking until no pink remains and the meat is browned. Drain off excess fat to keep the casserole from being greasy.
- Mix the Filling:
- In a large bowl, combine your cooked ground beef, cooked rice, cream of mushroom soup, milk, one cup of shredded cheddar cheese, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Stir it all together well so every bite will have a perfect mix of flavors.
- Assemble the Casserole:
- Spread the mixture evenly in a 9 by 13 inch baking dish. Even distribution helps it bake uniformly and ensures every serving gets a good amount of everything.
- Top with Cheese:
- Sprinkle the remaining half cup of cheddar cheese on top. This creates a golden melty crust that’s the hallmark of a great casserole.
- Bake Until Bubbling:
- Place the dish in a preheated 350 degrees Fahrenheit oven for 25 minutes. You want the cheese melted and golden and the casserole to be bubbling hot in the center.
- Rest Before Serving:
- Let the casserole cool for a few minutes outside the oven. This helps it set up so it slices nicely and you don’t burn yourself on molten cheese.
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One of my favorite ingredients here is the Worcestershire sauce because it quietly deepens the flavors and adds a bit of tangy complexity. I often think back to a weeknight dinner when my kids devoured this casserole and asked for seconds without me having to bribe them.
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to three days. When reheating, cover the dish with a damp paper towel to keep it from drying out and warm it slowly in the microwave or oven. You can also freeze the casserole before baking. Wrap tightly and thaw overnight in the fridge before baking as directed.
Ingredient Substitutions
Ground turkey or chicken can replace beef for a leaner option, though you might want to add an extra teaspoon of Worcestershire sauce or a dash of soy sauce for flavor boost. Use brown rice instead of white rice if you prefer a nuttier texture and added fiber. If mushroom soup is not your favorite, cream of chicken soup works well too. For dairy-free, try using a plant milk and a vegan cheese alternative.
Serving Suggestions
Serve this casserole with a simple green salad dressed with vinaigrette to balance the richness. Steamed or roasted vegetables like broccoli or green beans add a nice crunch and freshness. Pair it with crusty bread if you want to turn it into an even heartier meal.
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Frequently Asked Questions
- → Can I use a different type of cheese?
Yes, while sharp cheddar adds a bold flavor, you can substitute with mozzarella, Monterey Jack, or a cheese blend that melts well.
- → Is it possible to make this casserole ahead of time?
Absolutely. Prepare the mixture, cover, and refrigerate before baking. Bake just before serving for best freshness.
- → What can replace the mushroom soup?
You can use cream of chicken or cream of celery soup as alternatives, or make a homemade creamy sauce if preferred.
- → How do I prevent the casserole from becoming too watery?
Drain any excess fat from the cooked ground beef and avoid adding extra liquid beyond the milk and soup ingredients. Using cooked, drained rice also helps maintain texture.
- → Can ground turkey be used instead of beef?
Yes, ground turkey is a leaner option that works well, though the flavor will be milder. Adjust seasoning to taste.