Cheesy Ground Beef and Rice (Printable Version)
Hearty beef and rice bake loaded with melted cheddar cheese, perfect for family dinners.
# What You 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
→ 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)
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a wooden spoon. Drain excess fat.
03 - Add chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until softened and fragrant.
04 - Stir in frozen mixed vegetables. Cook for 2 minutes to thaw and incorporate flavors.
05 - Remove skillet from heat. Add uncooked rice, 1 cup cheddar cheese, sour cream, milk, cream of mushroom soup, beef broth, salt, pepper, smoked paprika, dried thyme, and cayenne if using. Mix thoroughly until well combined.
06 - Spoon the mixture evenly into the prepared casserole dish, spreading it into an even layer.
07 - Cover tightly with aluminum foil. Bake for 35 minutes or until rice is tender and liquid is absorbed.
08 - Remove foil and sprinkle remaining 1 cup cheddar cheese over the top. Bake uncovered for 10 minutes until cheese is melted and bubbly.
09 - Let casserole rest for 5 minutes before serving to allow flavors to set.
# Expert Tips:
01 -
- The rice soaks up all those flavorful juices while baking, becoming impossibly tender
- This is the kind of dinner that keeps getting better as leftovers, if they even last that long
02 -
- I learned the hard way that minute rice will turn into mush, so stick with regular long-grain white rice
- Don't skip the resting time at the end or you'll end up with a sloppy mess on everyone's plate
03 -
- Shred your own cheese from a block instead of buying pre-shredded for the smoothest, creamiest sauce
- If the top is browning too fast, loosely tent with foil for the last few minutes of baking