Get ready for a warm and filling meal with this Cheesy Ground Beef and Rice Casserole! It’s a one-dish wonder that brings everyone to the table with its mouthwatering flavors. Perfect for busy days or cozy weekends!
Why Make This Recipe
This casserole is not only simple but also delicious and comforting. It’s great for feeding a family or having leftovers for the week. Plus, you can customize it easily based on your tastes. Trust me; once you try it, you’ll want to make it again!
How to Make Cheesy Ground Beef and Rice Casserole
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1 tablespoon butter
- 1 cup frozen corn kernels, thawed
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 teaspoon mustard powder
- 2 cups shredded cheddar cheese, divided
- 1 cup long-grain white rice, uncooked
- Fresh parsley, chopped (optional, for garnish)
Directions:
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium-high heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent. Drain any excess grease.
- In the same skillet, melt the butter over medium heat. Sprinkle in the flour and cook for about 2 minutes, stirring constantly. Gradually whisk in the beef broth and milk, and bring the mixture to a simmer. Cook until the sauce thickens, about 4-5 minutes.
- Add the onion powder, paprika, Worcestershire sauce, black pepper, and mustard powder to the skillet. Stir well to combine.
- Mix in the thawed corn and uncooked rice. Transfer everything into a lightly greased 9×13-inch (23×33 cm) baking dish.
- Cover with foil and bake for 45 minutes, or until the rice is tender and the mixture is bubbly.
- Remove from the oven, uncover, and stir in 1 cup of shredded cheddar cheese until melted. Sprinkle the remaining 1 cup of cheese over the top.
- Return to the oven and bake, uncovered, for another 10 minutes or until the cheese is melted and slightly golden.
- Garnish with chopped parsley before serving, if desired.
How to Serve Cheesy Ground Beef and Rice Casserole
This casserole is great on its own but pairs nicely with a light salad or some fresh bread. Everyone will enjoy scooping out a hearty portion for dinner!
How to Store Cheesy Ground Beef and Rice Casserole
If you have leftovers, store them in an airtight container in the fridge. It will keep well for about 3-4 days. You can also freeze it for longer storage; just make sure to cover it tightly!
Tips to Make Cheesy Ground Beef and Rice Casserole
- For extra flavor, try adding some chopped bell peppers or green chilies.
- If you prefer a different cheese, you can swap out cheddar for mozzarella or pepper jack.
- Make sure to keep an eye on the baking time; ovens can vary.
Variation
You can easily turn this into a healthier version. Use lean ground turkey instead of beef and add more veggies like spinach or zucchini for extra nutrition.
FAQs
1. Can I make this casserole ahead of time?
Yes! You can prepare it a day in advance. Just cover it well in the fridge and bake it when you’re ready.
2. How can I reheat leftovers?
You can reheat the casserole in the oven at 350°F (175°C) until warmed through, or in the microwave if you’re in a hurry.
3. Is this recipe gluten-free?
This recipe contains flour, so it’s not gluten-free. You can use a gluten-free flour blend as a substitute if needed.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1 tablespoon butter
- 1 cup frozen corn kernels, thawed
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 teaspoon mustard powder
- 2 cups shredded cheddar cheese, divided
- 1 cup long-grain white rice, uncooked
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet over medium-high heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent. Drain excess grease.
- In the same skillet, melt the butter over medium heat. Sprinkle in the flour and cook for about 2 minutes, stirring constantly.
- Gradually whisk in the beef broth and milk, bringing the mixture to a simmer. Cook until thickened, about 4-5 minutes.
- Add onion powder, paprika, Worcestershire sauce, black pepper, and mustard powder. Stir well.
- Mix in the thawed corn and uncooked rice. Transfer everything into a lightly greased 9x13-inch baking dish.
- Cover with foil and bake for 45 minutes, or until the rice is tender and the mixture is bubbly.
- Remove from the oven, uncover, and stir in 1 cup of shredded cheddar cheese until melted.
- Sprinkle the remaining cheese over the top and return to the oven, uncovered, for 10 minutes until melted and golden.
- Garnish with fresh parsley before serving.
Notes
For extra flavor, add bell peppers or green chilies. Swap cheddar for mozzarella or pepper jack for a different taste. Use lean ground turkey and add more veggies for a healthier option.
