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Nothing beats the warmth of a filling casserole, and this Simple Ground Beef Rice Casserole has quickly become a family favorite at our house. The smooth, creamy base topped with melty cheese makes everyone ask for more. My kids can't wait for dinner when this is on the menu—they go crazy for that savory, cheesy mix. Plus, it comes together so fast you'll want it in your regular rotation for those crazy weeknights.
Essential Ingredients
- Ground Beef: Creates the substantial foundation for this dish. Go for lean meat to keep things from getting too fatty.
- Onion: Diced onions bring natural sweetness and flavor complexity. Cooking them with the meat unlocks their full taste potential.
- Long-Grain White Rice: Raw rice soaks up all the yummy soup flavors while it cooks.
- Cream of Mushroom Soup: Gives that silky texture and deep, hearty taste.
- Cream of Chicken Soup: Works with the mushroom soup to make everything extra rich and tasty.
- Water: Gets the rice perfectly tender and creates just the right consistency.
- Garlic Powder and Paprika: These spices take the overall flavor up several notches.
- Shredded Cheddar Cheese: Turns into that gorgeous golden top layer everyone fights over.
Making Your Casserole
- Cook Meat and Onions First:
- Get your oven hot at 350°F (175°C). Take a big skillet and throw in the ground beef with chopped onion. Cook on medium until the meat isn't pink anymore and onions turn clear. Pour off any extra fat so your casserole isn't swimming in grease.
- Mix Everything Together:
- Add your uncooked rice, both canned soups, water, garlic powder, paprika, salt, and pepper. Stir it all up good so the rice gets coated everywhere and all those flavors get friendly with each other.
- Put It In The Dish:
- Dump the whole mixture into a greased 9x13-inch baking dish and cover it with foil. This helps cook the rice evenly and keeps everything nice and moist.
- Let It Bake:
- Put the dish in the oven for 1 hour. Then take off the foil, sprinkle all that cheddar cheese on top, and cook for 15 more minutes until the cheese gets bubbly and looks amazing.
- Dig In:
- Let it sit for a few minutes before serving. It tastes best when it's hot and fresh from the oven!
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I can't get over how adaptable this dish is. It's my backup plan for those nights when I'm too tired to think but still want something filling. That creamy, cheesy goodness never fails to hit the spot.
Great Side Dishes
This casserole goes really well with a simple green salad or some steamed veggies like broccoli or green beans. Don't forget a piece of buttery garlic bread or a soft dinner roll to round things out.
Make It Your Own
- Try Different Cheese:
- Go for mozzarella, Monterey Jack, or a mix of cheeses for new flavors.
- Toss In Veggies:
- Throw in some frozen peas, carrots, or chopped bell peppers to boost the nutrition.
- Add Some Heat:
- Mix in a dash of cayenne or red pepper flakes if you like things spicy.
- Use Cooked Rice:
- If you've got leftover rice, use less water and cut down the cooking time.
Keeping Leftovers
Put any extra casserole in a sealed container in your fridge for up to 3 days. Heat up single servings in the microwave or warm the whole thing in a 350°F oven until it's hot all the way through.
This Simple Ground Beef Rice Casserole really is comfort food at its best—easy, filling, and a crowd-pleaser. It's so simple to throw together yet tastes amazing, and I bet it'll soon be a regular at your dinner table too.
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Frequently Asked Questions
- → Can I swap white rice for brown?
- Yes, but brown rice needs more time. Add 1/2 cup extra water and bake covered for another 20-30 mins.
- → Is this ok to prep early?
- Totally! Put it together up to the baking part, then store in the fridge for up to a day. Extend bake time by 15 mins if cold.
- → Is this dish really gluten-free?
- Not unless you use gluten-free soups. Most cans have wheat, so check labels or find gluten-free versions.
- → What veggies would go well in it?
- Try frozen peas, diced peppers, corn, or mushrooms. Just toss them in before you bake.
- → Can I freeze leftovers?
- Yep, it freezes nicely. Let it cool, portion it out, and freeze for 3 months max. Thaw it overnight in the fridge before reheating.