Cheesy Ground Beef Rice Casserole
A comforting casserole filled with layers of beef, rice, cheese, and veggies, perfect for quick weeknight dinners.
Servings: 8 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 lb ground beef Juicy and flavorful protein base.
- 1 small sweet onion, diced Adds sweetness and aroma.
- 4 cloves garlic, minced Enhances the flavor.
- 2 cups shredded sharp cheddar cheese Provides a creamy layer.
- 1.5 cups beef broth Infuses deep flavor.
- 1 cup instant white rice Speeds up cooking time.
- 12 oz frozen mixed veggies Carrots, peas, corn, etc. for nutrition.
- 2 cans cream of celery soup Creates a creamy sauce.
Seasonings
- 0.5 teaspoon black pepper Adds warmth.
- 0.5 teaspoon kosher salt Enhances flavors.
- 1 teaspoon garlic powder For aromatic flavor.
- 1 teaspoon paprika Adds smokiness.
- 1 teaspoon Italian seasoning Herb blend for enhancement.
- 1 teaspoon onion powder Extra layer of flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a deep skillet or pot, cook the ground beef and diced onion over medium heat for about 10 minutes until browned. Drain excess fat.
- Stir in the minced garlic and sauté for 30 seconds until fragrant, then remove from heat.
Combining Ingredients
- In the skillet, add the cream of celery soup, beef broth, seasonings, instant rice, and frozen mixed veggies. Mix thoroughly.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle the shredded cheddar cheese generously on top.
Baking
- Cover the baking dish with aluminum foil and bake for 45 minutes, until hot and bubbly.
- Uncover and switch to broil mode. Broil briefly to achieve a golden cheese crust, watching to prevent burning.
- Remove from the oven, let rest for a few minutes, then serve warm.
Notes
Feel free to customize with additional vegetables or proteins. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.