Description
This Cheddar-Crusted Ground Beef and Rice Casserole is a hearty and comforting dish perfect for a family dinner. With a flavorful beef and rice base topped with a crispy cheddar breadcrumb crust, it’s a satisfying meal that’s easy to make.
Ingredients
Scale
For the Beef and Rice Mixture:
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 2 cups cooked white rice
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup frozen peas and carrots, thawed
- 2 cups shredded sharp cheddar cheese, divided
For the Topping:
- 2 tablespoons butter, melted
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the beef: In a skillet, cook the ground beef and onion until browned. Add garlic, salt, pepper, paprika, and thyme. Drain excess fat.
- Prepare the mixture: Combine cooked rice, cream of mushroom soup, sour cream, milk, peas and carrots, 1 cup cheddar cheese, and beef mixture. Transfer to baking dish.
- Add topping: Mix remaining cheddar cheese with melted butter and breadcrumbs. Sprinkle over the casserole.
- Bake: Bake for 25–30 minutes until golden and bubbly. Rest for 5 minutes before serving.
Notes
- For a richer flavor, use extra-sharp cheddar or a mix of cheeses like Colby Jack and mozzarella.
- This casserole can be made ahead and refrigerated for up to 24 hours before baking.
- Swap cream of mushroom soup for cream of chicken or cream of celery for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 520
- Sugar: 5 g
- Sodium: 860 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 95 mg
