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Cheesy Ranch Ground Beef and Rice Casserole

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This Cheesy Ground Beef and Rice Casserole is rich, creamy, and packed with savory flavors from ground beef, cheese, and a hint of spices. It’s an easy, one-dish meal that’s satisfying and comforting for any night of the week.

Ingredients

Scale
  • 1 lb ground beef (85% lean)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 1/2 cups beef broth
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup sour cream
  • 1 1/2 cups shredded cheddar cheese, divided
  • 1/2 cup sliced mushrooms (optional)
  • Salt and pepper, to taste
  • 1/2 tsp Italian seasoning (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.

  2. Cook Ground Beef: In a large skillet over medium heat, cook the ground beef with diced onions until the beef is browned and the onions are soft, about 5-7 minutes. Add garlic and cook for another minute. Drain any excess grease.

  3. Combine Ingredients: Add the uncooked rice, beef broth, cream of mushroom soup, sour cream, Italian seasoning, and half of the shredded cheese to the skillet. Stir well to combine. Season with salt and pepper to taste.

  4. Assemble the Casserole: Pour the mixture into the prepared baking dish and cover tightly with aluminum foil.

  5. Bake: Bake for 40-45 minutes, or until the rice is tender and the liquid is absorbed.

  6. Add Cheese Topping: Remove the foil, sprinkle the remaining cheese on top, and return to the oven. Bake uncovered for an additional 5-10 minutes, or until the cheese is melted and bubbly.

  7. Serve: Garnish with fresh parsley or green onions if desired. Serve warm.

Notes

  • Variations: Add vegetables like peas, carrots, or chopped bell peppers for extra flavor and nutrition.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the oven at 325°F.