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Cheesy ground beef and rice casserole served in a dish
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Cheesy Ground Beef and Rice Casserole

This Cheesy Ground Beef and Rice Casserole is a creamy, comforting weeknight winner that practically makes dinner itself.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 6 servings

Equipment

  • Large Skillet
  • Baking Dish

Ingredients

Meat and Vegetables

  • 1 lb Ground beef, raw
  • 1 small Onion, diced
  • 2 cloves Garlic, minced

Sauce

  • 1 cup Beef broth, room temperature
  • 1 cup Milk, room temperature
  • 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

Garnish

  • 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, diced onion, and minced garlic until the beef is browned and the onion is translucent, about 6–8 minutes. Drain any excess grease from the skillet.
  • In the same skillet, reduce heat to medium and melt the tablespoon of butter. Sprinkle in the three tablespoons of all-purpose flour and cook, stirring constantly, for about 2 minutes to form a roux.
  • Gradually whisk in the cup of beef broth and the cup of milk, making sure to break up any lumps. Bring the mixture to a simmer and cook until the sauce thickens, about 4–5 minutes.
  • Add the teaspoon onion powder, teaspoon paprika, teaspoon Worcestershire sauce, 1/2 teaspoon black pepper, and teaspoon mustard powder to the skillet. Stir well to combine and taste to adjust seasoning if needed.
  • Mix in the thawed cup of corn and the uncooked cup of long-grain white rice, ensuring the rice is evenly coated with the sauce and distributed throughout the beef mixture.
  • Transfer everything into a lightly greased 9×13-inch baking dish. Cover the dish tightly with foil and bake for 45 minutes, or until the rice is tender and the mixture is bubbly around the edges.
  • Remove from the oven, carefully uncover, and stir in 1 cup of the shredded cheddar cheese until melted and incorporated. Sprinkle the remaining 1 cup of cheddar evenly over the top.
  • Return to the oven and bake uncovered for another 10 minutes, or until the cheese is completely melted and slightly golden on top. Let rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Notes

Use room-temperature milk and broth for a smoother sauce. You can also swap ground beef for ground turkey or a plant-based substitute for a lighter version.