Description
This Cheddar-Crusted Ground Beef and Rice Casserole is a hearty and comforting one-dish meal perfect for family dinners. It features seasoned ground beef mixed with rice and vegetables, all topped with a bubbly, golden layer of sharp cheddar cheese, creating a flavorful and satisfying casserole that’s easy to prepare and enjoy.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef (85% lean)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
Spices and Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
Dairy and Others
- 2 cups cooked white or brown rice
- 1/2 cup sour cream
- 1/2 cup milk
- 2 cups shredded sharp cheddar cheese, divided
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil or butter for greasing
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil or butter to prevent sticking.
- Cook Ground Beef: In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Drain excess fat if necessary to avoid greasiness.
- Sauté Aromatics: Add the diced onion and minced garlic to the skillet with the beef and sauté for 2 to 3 minutes until the onion softens and becomes translucent.
- Season the Mixture: Stir in salt, black pepper, paprika, and dried thyme, mixing well to evenly distribute the spices throughout the beef mixture.
- Combine with Other Ingredients: Remove the skillet from heat. Fold in the cooked rice, thawed peas and carrots, sour cream, milk, 1 1/2 cups of shredded cheddar cheese, and grated Parmesan cheese. Mix everything thoroughly until the mixture is well combined.
- Assemble Casserole: Spread the beef and rice mixture evenly into the prepared baking dish, smoothing the top with a spatula.
- Add Cheese Topping: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole to create a cheesy crust.
- Bake the Casserole: Place the dish in the oven and bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese topping is golden brown.
- Rest and Serve: Let the casserole rest for 5 minutes after removing it from the oven to set, then serve warm.
Notes
- You can substitute the peas and carrots with any mixed vegetables you prefer, such as corn, green beans, or bell peppers.
- For a spicy kick, add a pinch of cayenne pepper or swap out some cheddar for pepper jack cheese.
- This casserole reheats well and can be frozen for up to 2 months in an airtight container.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 4g
- Sodium: 590mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
