Cheesy Ground Beef and Rice (Printable Version)
Hearty beef and rice bake with melted cheddar, creamy mushroom sauce, and mixed vegetables. A comforting one-dish meal perfect for busy families.
# 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 (peas, carrots, corn, green beans)
→ 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
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch casserole dish with cooking spray or butter.
02 - In a large skillet over medium heat, cook ground beef until browned and no longer pink, breaking it up with a wooden spoon. Drain excess fat.
03 - Add onion and garlic to the skillet. Sauté for 2-3 minutes until softened and fragrant.
04 - Stir in frozen mixed vegetables. Cook for 2 minutes until slightly thawed.
05 - Remove skillet from heat. Add rice, 1 cup cheddar cheese, sour cream, milk, cream of mushroom soup, beef broth, salt, pepper, paprika, thyme, and cayenne. Mix thoroughly until well combined.
06 - Spoon the mixture evenly into the prepared casserole dish, spreading smooth.
07 - Cover dish tightly with aluminum foil. Bake for 35 minutes until rice is tender.
08 - Remove foil. Sprinkle remaining 1 cup cheddar cheese evenly 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 Advice:
01 -
- Everything cooks in one dish which means practically zero cleanup after a long day
- The combination of beef rice and cheese hits every comfort food craving
- You can assemble it ahead and bake whenever you are ready
02 -
- Do not use instant rice or it will turn to mush while baking
- Letting it rest for those 5 minutes is the difference between a sloppy mess and clean slices
- The foil seal needs to be tight so the rice steams properly
03 -
- Spray the underside of your foil with cooking spray so the cheese does not stick when you remove it
- Room temperature ingredients blend better than cold ones straight from the fridge