🧀 Cheesy Beef & Rice Casserole
A hearty, creamy, cheesy one-dish dinner made with seasoned ground beef, tender rice, and plenty of melted cheese.
🛒 Ingredients
1 lb (450 g) ground beef
1 small onion, diced
2 cloves garlic, minced
1 cup uncooked long-grain white rice
1 can (10.5 oz / 298 g) cream of mushroom soup
1 can (10 oz / 284 g) diced tomatoes with green chilies, undrained
1½ cups beef broth
1 tsp Worcestershire sauce
1 tsp Italian seasoning
½ tsp paprika
½ tsp salt
½ tsp black pepper
1½ cups shredded cheddar cheese, divided
½ cup shredded Monterey Jack cheese, optional
2 tbsp chopped fresh parsley, optional
👩🍳 Instructions
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Brown the beef:
Heat a large skillet over medium-high heat. Add the ground beef and onion. Cook for 6–8 minutes, breaking up the beef, until browned and the onion is tender. Drain excess grease.
Add garlic and seasoning:
Stir in the garlic, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Cook for 1 minute.
Combine:
Stir in the uncooked rice, cream of mushroom soup, diced tomatoes with green chilies, and beef broth. Mix well.
Transfer to the dish:
Pour the mixture into the prepared baking dish and spread evenly. Cover tightly with aluminum foil.
Bake:
Bake for 40–45 minutes, or until the rice is tender and has absorbed most of the liquid.
Add the cheese:
Remove the foil and stir gently if needed. Sprinkle the remaining cheddar and Monterey Jack over the top.
Finish baking:
Return to the oven, uncovered, for 8–10 minutes, until the cheese is completely melted and bubbly.
Rest and serve:
Let the casserole rest for 5–10 minutes before serving. Garnish with parsley if desired.
⭐ Easy Variations
Add 1 cup frozen mixed vegetables for extra veggies.
Use pepper Jack instead of Monterey Jack for a spicy kick.
Stir in cooked bacon for a smoky flavor.
Add sliced jalapeños if you like it hot.
