- Preheat: Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Brown the beef: In a large skillet over medium-high heat, cook ground beef and onion until beef is
browned and onion is softened (6–8 minutes). Drain excess grease if needed. - Add garlic + seasoning: Stir in garlic, salt, pepper, and any optional seasonings (paprika,
Italian seasoning, Worcestershire). Cook 30 seconds until fragrant. - Mix the casserole base: In a big bowl (or right in the skillet off heat), whisk together beef broth,
cream of mushroom soup, cream of chicken soup, and milk until smooth. - Combine: Add uncooked rice and browned beef mixture. Stir well. Fold in 1 cup of shredded
cheddar (save the rest for topping). If using peas/veg, stir them in now. - Bake covered: Pour into the baking dish. Cover tightly with foil and bake for
35–40 minutes, until rice is tender. - Add cheese and finish: Remove foil, sprinkle remaining cheddar on top. Bake uncovered
8–10 minutes until melted and bubbly. Optional: broil 1–2 minutes for golden spots. - Rest: Let stand 10 minutes before serving so it sets and scoops nicely.
Serving & Storage
Serving Ideas
- With a simple green salad or cucumber salad
- With roasted broccoli, green beans, or glazed carrots
- Topped with chopped parsley or green onions
- Add hot sauce or pickles on the side for a tangy bite
Storage
- Refrigerate: Store covered up to 4 days.
- Freeze: Freeze up to 2 months. Thaw overnight in fridge for best texture.
Reheating
- Oven (best): 350°F (175°C), covered, 15–20 minutes until hot. Add a splash of broth if dry.
- Microwave: 60–90 seconds per serving, stir halfway. Add a spoonful of broth if needed.
- Air fryer: 330°F (165°C) for 6–10 minutes for slightly crisp edges.
Tips
- Use long-grain rice: It cooks up fluffier. Avoid instant rice (texture changes).
- Seal foil tightly: Rice needs steam to cook—tight foil prevents dry spots.
- Check tenderness: If rice isn’t tender at 40 minutes, add 1/4 cup broth, reseal, and bake 10 more minutes.
- Drain greasy beef: Too much grease can make casserole heavy.
- Add veggies: Frozen peas or mixed veg make it a one-dish meal.
- Rest time matters: 10 minutes helps the casserole thicken and serve cleanly.
Variations
- Mexican-Style: Add taco seasoning, swap soups for salsa + broth, top with pepper jack and jalapeños.
- Cheeseburger: Add 1 tbsp ketchup + 1 tsp mustard + diced pickles; top with cheddar and bacon.
- Mushroom Swiss: Use 2 cans cream of mushroom + Swiss cheese + sautéed mushrooms.
- Healthy-ish: Use lean beef or turkey, reduced-fat soup, and add extra veggies.
- Spicy: Add diced green chiles or a dash of cayenne.
FAQ
Can I use cooked rice?
Yes, but reduce liquid a lot. This recipe is designed for uncooked rice. If using cooked rice, use about 3 cups cooked
rice and cut broth/milk in half, then bake just long enough to heat through and melt cheese (20–25 minutes).
Why is my rice still hard?
Usually the foil wasn’t sealed tightly or the oven runs cool. Add 1/4 cup broth, cover tightly, and bake 10–15 minutes
longer. Also make sure you used long-grain rice (not instant).
Can I make this ahead?
Yes. Assemble, cover, and refrigerate up to 24 hours. Let sit at room temp 20 minutes before baking, and expect
an extra 10–15 minutes of bake time.
What soups work best?
Cream of mushroom and cream of chicken are classic. You can also use cream of celery, or double one type if you prefer.
Can I add vegetables?
Absolutely. Frozen peas, corn, mixed veggies, or sautéed mushrooms are great. Add them when you mix everything together.
How do I keep it from drying out?
Don’t overbake, keep it covered while baking rice, and add a small splash of broth when reheating leftovers.
