Cheddar-Crusted Ground Beef and Rice Casserole Easy Recipes with Ground Beef
Some days, I just need a meal that hugs me back. This Cheddar-Crusted Ground Beef and Rice Casserole does exactly that. It's got crispy cheese on top, hearty beef in the middle, and rice holding it all together like a comforting old friend. It’s one of those dishes that doesn’t ask for much—just a bit of chopping, a quick sizzle, and a warm bake.
I first threw this together when I had leftover rice and half a block of cheddar glaring at me from the fridge. A pound of ground beef, a few spices, and suddenly I was standing over a bubbling, golden casserole, fork in hand, pretending to wait for it to cool. Spoiler: I didn’t wait.
This dish works for weeknights when you’re too tired to think but still want something satisfying. The flavor’s got a little bit of everything—savory meat, creamy rice, and that crunchy cheese crust that makes you fight for the edges. And yeah, it’s kid-approved and budget-friendly, but it also tastes like you actually planned dinner. Imagine that.
Servings: 6 servings
Ingredients
- 1 lb ground beef
- 1 cup cooked white rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 1/2 cup cream of mushroom soup
- 1/2 tsp paprika
- 1/4 tsp ground black pepper
- 1/2 tsp salt
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add diced onion and cook until soft, about 4 minutes.
- Add garlic and stir for 30 seconds. Toss in the ground beef and cook until browned.
- Drain any excess fat and stir in salt, pepper, and paprika.
- Mix in the sour cream, cream of mushroom soup, and cooked rice. Fold in 1 cup of the shredded cheddar.
- Transfer the mixture into a greased baking dish. Sprinkle the remaining 1/2 cup cheddar evenly on top.
- Bake for 20–25 minutes, until the cheese is melted and starts to get crispy around the edges.
- Let it cool a bit before serving—if you can wait.