Cheddar-Crusted Ground Beef and Rice Casserole

Cheddar-Crusted Ground Beef and Rice Casserole

Posted on February 7, 2025
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Looking for a hearty, comforting, and easy-to-make dinner? This Cheddar-Crusted Ground Beef and Rice Casserole is the perfect weeknight meal! Packed with seasoned ground beef, fluffy rice, savory veggies, and melty cheddar cheese, this one-pan dish is a crowd-pleaser. The crispy, cheesy topping adds a delicious crunch that makes every bite irresistible. Whether you’re feeding a family or meal-prepping for the week, this casserole is a must-try comfort food classic!

Ingredients

For the Casserole:

  • 1 pound ground beef (or ground turkey)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 1 teaspoon Worcestershire sauce
  • 1 cup uncooked long-grain white rice
  • 2 cups beef broth (or water with bouillon)
  • 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
  • 1 can (14.5 oz) diced tomatoes, drained
  • 1 cup frozen peas and carrots (or mixed vegetables)
  • ½ cup sour cream

For the Cheddar Crust:

  • 2 cups shredded sharp cheddar cheese
  • ½ cup crushed Ritz crackers (or panko breadcrumbs)
  • 1 tablespoon melted butter

Optional Garnishes:

  • Chopped fresh parsley
  • A dash of hot sauce

Instructions

Step 1: Preheat the Oven

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick spray.

Step 2: Cook the Ground Beef

  1. In a large skillet, cook the ground beef over medium-high heat until browned, about 5–7 minutes.
  2. Add the onion and garlic, and cook for another 2 minutes until softened.
  3. Season with salt, black pepper, paprika, oregano, and Worcestershire sauce. Stir to combine.
  4. Drain excess grease if needed.

Step 3: Prepare the Casserole Mixture

  1. Stir in the uncooked rice, beef broth, cream of mushroom soup, diced tomatoes, frozen peas and carrots, and sour cream.
  2. Mix everything well until evenly combined.

Step 4: Assemble the Casserole

  1. Transfer the mixture to the prepared 9×13-inch baking dish, spreading it out evenly.
  2. Cover with foil and bake for 35 minutes.

Step 5: Make the Cheddar Crust

  1. In a bowl, mix the shredded cheddar cheese, crushed Ritz crackers (or panko), and melted butter.
  2. After 35 minutes, remove the foil and sprinkle the cheddar crust evenly over the casserole.

Step 6: Bake Until Golden

  1. Return the casserole to the oven and bake uncovered for an additional 10–15 minutes, until the cheese is melted and bubbly and the crust is golden brown.

Step 7: Serve and Enjoy

  1. Let the casserole cool for 5 minutes before serving.
  2. Garnish with fresh parsley and serve with a side salad or garlic bread.
  3. Enjoy your cheesy, comforting ground beef and rice casserole!

Tips for the Best Casserole

  1. Use Cooked Rice for a Faster Bake Time: If using pre-cooked rice, reduce the broth to 1 cup and bake for 20–25 minutes instead.
  2. Make It Extra Creamy: Stir in ½ cup shredded cheese into the casserole mixture before baking.
  3. Boost the Crunch: For a crispier topping, broil for the last 2–3 minutes.
  4. Add a Kick: Mix in ¼ teaspoon cayenne pepper or a dash of hot sauce for a spicy twist.
  5. Swap the Protein: Ground turkey, chicken, or sausage all work as great substitutes for beef.

Storage Instructions

  1. Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
  2. Freezing: Freeze in a freezer-safe dish for up to 3 months. Thaw overnight in the fridge before reheating.
  3. Reheating: Reheat in the oven at 350°F for 15 minutes or microwave in 30-second intervals until warmed through.

Variations

  1. Mexican-Inspired Casserole: Use taco seasoning instead of paprika and add black beans, corn, and diced jalapeños. Top with Monterey Jack cheese.
  2. Italian-Style Casserole: Swap the beef broth for marinara sauce, add Italian seasoning, and use mozzarella cheese instead of cheddar.
  3. Low-Carb Option: Replace rice with cauliflower rice and reduce the broth to 1 ½ cups.
  4. Mushroom Lover’s Casserole: Add 1 cup sliced mushrooms for extra flavor.
  5. Extra Protein: Stir in a can of drained chickpeas for more protein and texture.

Nutrition Details (Per Serving, Based on 6 Servings)

  • Calories: 460
  • Protein: 28g
  • Carbohydrates: 42g
  • Fat: 20g
  • Saturated Fat: 10g
  • Cholesterol: 80mg
  • Sodium: 750mg
  • Fiber: 3g
  • Sugar: 5g

FAQ

1. Can I make this casserole ahead of time?

Yes! Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Add the cheese topping just before baking.

2. Can I use brown rice instead of white rice?

Yes, but increase the broth to 2 ½ cups and bake for an extra 10–15 minutes since brown rice takes longer to cook.

3. What can I serve with this casserole?

Great side dishes include steamed vegetables, garlic bread, a side salad, or roasted Brussels sprouts.

4. How do I keep my casserole from being dry?

Make sure to use enough liquid and don’t overbake. Covering it with foil for the first part of baking helps retain moisture.

5. Can I make this in a slow cooker?

Yes! Brown the ground beef first, then mix all ingredients (except the topping) in a slow cooker. Cook on LOW for 4–5 hours or HIGH for 2–3 hours. Add the cheddar topping in the last 30 minutes.