If you love warm, comforting dinners that come together with zero fuss, this cheesy beef and rice bake is about to become a weekly favorite. Everything cooks in one pan, the flavors are rich and cozy, and the melty cheese on top makes it impossible to resist. Perfect for busy nights or a budget-friendly family dinner that always satisfies.
What You’ll Need
| Ingredient | Quantity |
|---|---|
| Ground beef | 1 pound |
| Onion, chopped | 1 medium |
| Garlic, minced | 1 clove |
| Long-grain white rice, uncooked | 1 cup |
| Beef broth | 2 cups |
| Condensed cream of mushroom soup | 1 can (10.75 ounces) |
| Salt | 1/2 teaspoon |
| Black pepper | 1/2 teaspoon |
| Paprika | 1/2 teaspoon |
| Cheddar cheese, shredded | 1 cup |
| Fresh parsley, chopped | 1/4 cup |
Instructions
01 – Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
02 – In a large skillet over medium heat, cook the ground beef with the chopped onion and minced garlic until the beef is browned. Drain off any extra fat.
03 – Stir in the uncooked rice, beef broth, and cream of mushroom soup. Season with salt, pepper, and paprika. Bring everything to a boil, then lower the heat and let it simmer for about 5 minutes.
04 – Pour the mixture into the prepared baking dish and cover tightly with foil. Bake for 25 minutes.
05 – Remove the foil, sprinkle the shredded cheddar over the top, and bake uncovered for 10–15 minutes more, until the cheese melts and bubbles beautifully.
06 – Take it out of the oven and finish with chopped parsley before serving.
Notes
01 – Want a little kick? Add red pepper flakes or hot sauce to the beef mixture.
02 – You can easily swap the ground beef for turkey or chicken.
03 – Monterey Jack, Colby Jack, or mixed cheeses also work great.
04 – Stir in veggies like bell peppers, carrots, or peas for extra nutrition.
05 – Store leftovers in an airtight container in the fridge for up to 3 days.
