Cheesy Ground Beef Rice Casserole


Cheesy Ground Beef Rice Casserole


1 lb (450 g) ground beef
1 small onion, diced
2 cloves garlic, minced
1 can (10.5 oz / 298 g) cream of mushroom soup
1 can (10.5 oz / 298 g) cream of celery soup
1 cup (240 ml) water
1 cup (180 g) long-grain white rice, uncooked
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce
½ teaspoon black pepper
2 cups (225 g) shredded cheddar cheese, divided
Fresh parsley, chopped (optional, for garnish)


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.
Add the cream of mushroom soup, cream of celery soup, water, uncooked rice, onion powder, paprika, Worcestershire sauce, and black pepper to the skillet. Mix well to combine.
Pour the mixture 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 and uncover. Stir in 1 cup of shredded cheddar cheese until melted. Sprinkle the remaining 1 cup of cheese on 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.

Enjoy your Cheesy Ground Beef and Rice Casserole!

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