Hearty Beef and Rice Casserole with Creamy Cheddar

Alright, friends, let me tell you about the ultimate weeknight hero in my kitchen. This casserole is like a warm, cheesy hug after a long day—rich, comforting, and just downright satisfying. Imagine tender ground beef mingling with fluffy rice, all smothered in a luscious, creamy cheddar sauce that bubbles up golden and irresistible in the oven. I absolutely love how the smell fills the house, making everyone instantly hangry in the best way. Plus, it’s one of those dishes that’s easy to adapt and tough to mess up—because hey, we all need a little kitchen win now and then!

Quick Facts

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

For the Main Dish:

1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 cup long-grain white rice, uncooked
2 ½ cups beef broth
1 tsp smoked paprika
½ tsp black pepper
1 tsp salt (adjust to taste)
2 cups shredded sharp cheddar cheese, divided
2 tbsp olive oil

For the Sauce / Garnish:

2 tbsp all-purpose flour
2 tbsp unsalted butter
1 ½ cups milk (whole or 2%)
Optional: chopped fresh parsley for garnish

How I Make It

Step 1:

Heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it into crumbles as it cooks. When it’s starting to brown, toss in the chopped onion and minced garlic. Cook until the onions are soft and the beef is nicely browned—about 6-7 minutes.

Step 2:

Stir in the smoked paprika, salt, and pepper. Sprinkle the flour over the mixture and stir well to coat the beef and veggies. This helps thicken the sauce later.

Step 3:

Slowly add the milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens slightly—about 3 minutes.

Step 4:

Transfer the beef mixture to a greased 9×13-inch casserole dish. Stir the uncooked rice evenly into the mixture, then pour the beef broth over the top, spreading it out evenly. Cover tightly with foil.

Step 5:

Bake in a preheated 350°F oven for 30 minutes. After 30 minutes, remove from the oven, give it a gentle stir, then sprinkle 1 ½ cups of the cheddar cheese evenly over the top. Return to the oven uncovered.

Step 6:

Continue baking for another 5-10 minutes until the cheese melts and turns bubbly and golden. Garnish with fresh parsley if you like, then let it rest for 5 minutes before serving.

Variations & Tips

Swap the ground beef for ground turkey or chicken for a lighter version.
Use brown rice, but add about 10 extra minutes of baking and a bit more broth.
Add diced bell peppers or mushrooms with the onions for extra veggies.
For a spicy kick, sprinkle in some crushed red pepper flakes or use pepper jack cheese.
If the casserole seems dry after baking, stir in a splash of broth or milk before serving.
Make it ahead—assemble the casserole, cover, and refrigerate overnight; just add 10 extra minutes to baking time.

How I Like to Serve It

This casserole is perfect with a crisp green salad on the side and maybe some crusty garlic bread to soak up every last bit of cheesy sauce. I especially love serving it on chilly evenings when you want something simple but utterly satisfying. It also makes a great potluck dish—just prepare it in a disposable foil pan and you’re the star for the night!

Notes

Store leftovers in an airtight container for up to 3 days. Reheat covered in the oven or microwave.
You can substitute cheddar with Monterey Jack or a sharp white cheddar for a slightly different flavor profile.

Closing: This Hearty Beef and Rice Casserole with Creamy Cheddar never fails to bring comfort and flavor together in one delicious, easy-to-make dish that feels like a warm kitchen hug every time.