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This creamy beef and rice bake hits the spot when you're after something filling without much hassle. It mixes basic ingredients into a cheesy, comforting dish that warms you up and feeds everyone fast.
I whipped this up once when the evening was crazy and needed a quick dinner. It instantly became a hit with the family. Now it’s one we turn to for an easy, cozy meal everyone loves.
What You Need
- 1.5 cups sharp cheddar cheese shredded, split: makes it tangy and melty; fresh shredded melts best
- 3 cups cooked white rice: soaks up flavors perfectly; leftovers are great here
- 1 teaspoon garlic powder: adds warmth and a nice smell
- 1 can cream of mushroom soup: gives creaminess without extra work
- 1 pound lean ground beef: juicy but keeps the fat down
- Salt and fresh black pepper to taste: balances all the flavors
- 1 tablespoon Worcestershire sauce: brings some savory and tangy notes
- 1 teaspoon onion powder: rounds out the taste
- ½ cup milk: thins the soup to keep the bake from drying out
How To Make It
- Cook the Beef:
- In a big pan over medium heat, break up the beef with a spoon and brown it well until no pink shows. Drain the fat to stop the dish from getting greasy.
- Combine Everything:
- In a large bowl, mix the browned beef, rice, cream of mushroom soup, milk, one cup of the cheese, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Stir so all the flavors blend nicely.
- Layer the Dish:
- Spread this mix evenly into a 9 by 13 inch pan so it bakes evenly and each piece gets plenty of goodness.
- Cheese on Top:
- Sprinkle the leftover cheddar over everything to create a melty, golden crust.
- Bake It:
- Heat the oven to 350 degrees Fahrenheit and bake for 25 minutes until the cheese is bubbly and golden.
- Let It Cool:
- Take it out and let it sit for a few minutes so it firms up and slices cleanly without burning you.
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I really like the Worcestershire sauce here because it quietly boosts the flavors and adds a little tang. I remember a night when my kids loved this dish so much, they went back for seconds without any fuss.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to three days. When reheating, cover with a damp paper towel so it stays moist and warm it slowly in the microwave or oven. You can also freeze it before baking. Wrap it tight and thaw it overnight in the fridge before baking as usual.
Swap Ideas
You can switch ground beef with turkey or chicken for a leaner meal. If you do, add a bit more Worcestershire or some soy sauce for flavor. Try brown rice instead of white if you want a nuttier taste and more fiber. Cream of chicken soup works if you’re not into mushrooms. For dairy-free, use plant milk and vegan cheese instead.
What Goes Well
Pair this with a simple green salad dressed with vinaigrette to cut through the richness. Steamed or roasted veggies like broccoli or green beans add a fresh crunch. Crusty bread on the side turns this into a hearty feast.
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Common Questions
- → Can I swap out the cheese for something else?
Sure, sharp cheddar packs a punch but you can also try mozzarella, Monterey Jack, or any cheese that melts nicely.
- → Is it okay to prep this dish in advance?
Yes, you can mix it up, cover it, and keep it in the fridge before baking. Bake it fresh when you’re ready to eat.
- → What’s a good substitute for mushroom soup?
Try cream of chicken or cream of celery soup, or whip up your own creamy sauce if you like.
- → How do I stop the bake from getting soggy?
Make sure to drain fat from the cooked beef and don’t add extra liquids besides the soup and milk. Using rice that’s already cooked and drained helps keep it firm.
- → Can I use ground turkey instead of beef?
You can! Ground turkey is leaner but milder, so you might want to tweak the seasoning.