Ingredients
Scale
- 1 pound lean ground beef (90/10 recommended for optimal flavor-to-fat ratio)
- 1 medium onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color works, but red adds beautiful color contrast)
- 2 cups cooked rice (long-grain white or brown)
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1 cup beef broth (low-sodium preferred)
- 2 cups shredded cheddar cheese, divided (sharp cheddar provides more flavor intensity)
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Optional: 1 cup frozen peas and carrots
Instructions
- Prepare Your Base Ingredients: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish. Cook rice according to package instructions if you don’t have leftover rice on hand. Pro tip: Slightly undercook the rice by 1-2 minutes as it will continue cooking in the casserole.
- Brown the Meat Mixture: In a large skillet over medium-high heat, brown the ground beef until no longer pink (about 5-7 minutes). Add the diced onions and bell peppers, cooking until vegetables soften (approximately 3 minutes). Add garlic and cook for another 30 seconds until fragrant. Drain excess fat if necessary.
- Create Your Flavor Base: Reduce heat to medium and add the cream of mushroom soup, beef broth, Italian seasoning, smoked paprika, salt, and pepper to the skillet. Stir thoroughly to combine all ingredients, creating a rich sauce that will infuse every bite with flavor.
- Combine Components: Fold in the cooked rice and half of the shredded cheese (1 cup), ensuring even distribution. If using frozen vegetables, add them now. The residual heat will thaw them perfectly without overcooking.
- Assemble and Bake: Transfer the mixture to your prepared baking dish, spreading it evenly. Top with the remaining cup of shredded cheese. For an extra-appealing finish, consider adding a light sprinkle of paprika or dried parsley over the cheese.
- Bake to Perfection: Bake uncovered for 25-30 minutes until the casserole is bubbling around the edges and the cheese has melted to golden perfection. Allow to rest for 5 minutes before serving (this helps the layers set).
Notes
- Substitution Ideas: Swap ground beef for ground turkey or chicken for a lighter version. Use cauliflower rice instead of regular rice for a low-carb alternative. Try different cheese combinations like Monterey Jack and Colby for varied flavor profiles. Replace cream of mushroom with cream of celery or cream of chicken soup.
- Healthier Alternatives: Use brown rice or quinoa instead of white rice to increase fiber content. Opt for lean ground beef (93/7) or ground turkey to reduce fat content. Incorporate extra vegetables like spinach, zucchini, or mushrooms to boost vitamin and mineral content.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 4 days. Freeze individual portions for up to 3 months for quick meal solutions. To reheat, microwave with a damp paper towel over the top to maintain moisture.
- Make Ahead: Assemble the casserole up to 24 hours in advance and refrigerate. Add 5-10 minutes to the baking time when cooking from cold.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sodium: 570mg
- Fat: 19g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 23g
Keywords: cheesy ground beef rice casserole, beefy rice casserole, comfort food, one-dish meal, family dinner