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Cheesy Beef and Rice Casserole Comfort Dish

A close-up serving of Cheesy Beef and Rice Casserole Comfort Dish with melted cheddar cheese and parsley.

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This recipe provides instructions for a hearty, cheesy ground beef and rice casserole baked until bubbly. It is a simple, satisfying one-dish meal.

Ingredients

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  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can condensed cream of celery soup
  • 1 cup uncooked long-grain white rice
  • 1 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Brown the ground beef and chopped onion in a large skillet over medium heat. Drain off any excess grease.
  3. In a large bowl, combine the cooked beef and onion mixture, cream of mushroom soup, cream of celery soup, uncooked rice, water, salt, and pepper. Mix until all ingredients are evenly distributed.
  4. Pour the mixture into the prepared baking dish, spreading it into an even layer.
  5. Cover the baking dish tightly with aluminum foil.
  6. Bake for 50 minutes.
  7. Remove the foil. Sprinkle the cheddar cheese and Monterey Jack cheese evenly over the top of the casserole.
  8. Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the rice is tender.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • You can substitute the cream of celery soup with an additional can of cream of mushroom soup if preferred.
  • For a richer flavor, use cooked rice instead of uncooked rice; reduce the baking time by 20 minutes and add 1/2 cup more liquid (water or broth).
  • This casserole freezes well before baking; cover tightly and freeze for up to three months. Thaw overnight in the refrigerator before baking.

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