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5-Ingredient Ground Beef Casserole

5-ingredient ground beef casserole with a golden cheddar crust and tender rice baked in a simple beef-and-broth base. Brown the ground beef, bake covered until the rice cooks through, then uncover for bubbly, melty cheese.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Base casserole
  • 1.5 lb ground beef
  • 1 can (10.5 oz) cream of mushroom soup
  • 1.5 cup long-grain white rice, uncooked
  • 2.5 cup beef broth
  • 2 cup sharp cheddar cheese, shredded
  • 1 salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the dish
  1. Preheat the oven to 350°F and grease a 9x13 baking dish for easy release.
Brown the beef
  1. Brown the ground beef in a skillet over medium-high heat, breaking it apart, until no longer pink.
  2. Drain excess fat, then season the beef with salt and pepper.
Assemble and bake
  1. Spread the uncooked long-grain white rice in the greased baking dish in an even layer.
  2. Mix the cream of mushroom soup with the beef broth until smooth, then pour it over the rice.
  3. Top with the seasoned ground beef, then cover tightly with foil.
  4. Bake covered at 350°F for 35 minutes until the rice starts to tenderize.
Add cheese and finish
  1. Uncover and scatter the shredded sharp cheddar over the top.
  2. Bake at 350°F for 10 more minutes until the cheese is golden and the rice is tender.

Notes

For best texture, spread the rice evenly so it cooks at the same rate across the dish. Refrigerate leftovers in a covered container for up to 4 days; reheat in the oven or microwave until hot. Freezing is not recommended because rice texture can soften further after thawing. For a lower-fat option, use lean ground beef and reduced-fat cheddar while keeping the broth and baking times the same.