Description
This easy-to-make ground beef and rice casserole is a hearty, comforting one-pot meal perfect for busy weeknights. Featuring seasoned ground beef mixed with creamy soups, sour cream, instant rice, and cheddar cheese, it bakes to a cheesy, delicious perfection that is both filling and flavorful.
Ingredients
Meat and Seasoning
- 2 pounds ground beef
- 1 ounce packet of onion soup and dip mix
Sauces and Dairy
- 10.5 ounce can condensed cream of chicken soup
- 10.5 ounce can condensed cream of cheese soup
- ½ cup sour cream
Grains and Liquids
- 1½ cups instant rice
- 1 cup chicken or beef broth
Cheese
- 2½ cups shredded cheddar cheese (divided)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking during baking.
- Brown Ground Beef: In a large skillet over medium heat, add the ground beef along with the onion soup and dip mix. Cook until the beef is browned and fully cooked, then drain off any excess grease.
- Add Soups and Sour Cream: Stir in the condensed cream of chicken soup, condensed cream of cheese soup, and sour cream into the browned beef mixture until well combined.
- Incorporate Broth and Rice: Pour the chicken or beef broth into the skillet, then add the instant rice and 2 cups of shredded cheddar cheese. Mix thoroughly to ensure all ingredients are well combined.
- Assemble Casserole: Transfer the beef and rice mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.
- Cover and Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 45 minutes to cook the rice and meld the flavors.
- Finish Baking: Remove the foil and bake uncovered for an additional 10-15 minutes, allowing the cheese on top to brown and become bubbly.
Notes
- Use instant rice for best results as it cooks fully during baking; regular rice would require adjusting liquid and cooking time.
- Draining the beef helps reduce grease and prevents the casserole from becoming too oily.
- You can substitute cream of chicken soup with cream of mushroom or celery for a different flavor profile.
- For a lower-fat version, consider using reduced-fat sour cream and cheese.
- This casserole can be made ahead and refrigerated before baking; add an extra 10-15 minutes to baking time if baking from cold.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: American
