Ah, a beef and rice casserole—hearty, comforting, and easy to make! Here’s a classic version:
Beef and Rice Casserole
Ingredients:
- 1 lb (450g) ground beef
- 1 cup uncooked rice (white or long grain)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1 cup shredded cheese (cheddar works great)
- 1 small onion, diced
- 1–2 cups beef broth or water
- 1 tsp garlic powder
- Salt & pepper to taste
- Optional: 1 cup mixed vegetables (peas, carrots, or corn)
Steps:
- Preheat Oven:
- 350°F (175°C). Grease a 9×13-inch casserole dish.
- Cook the Beef:
- In a skillet, cook ground beef with diced onions until beef is browned and onions are soft. Drain excess fat.
- Season with salt, pepper, and garlic powder.
- Mix Ingredients:
- In a large bowl, combine cooked beef, rice, soup, 1 cup cheese, beef broth, and optional vegetables.
- Assemble Casserole:
- Pour mixture into the prepared casserole dish.
- Top with remaining shredded cheese.
- Bake:
- Cover with foil and bake 35–40 minutes.
- Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Serve:
- Let sit 5 minutes before serving. Great with a side salad or steamed veggies.
If you want, I can also give a quick stovetop version that cooks in about 25 minutes—no baking, but still creamy and cheesy.
Do you want me to do that?
