The first time I pulled my Hearty Beef and Rice Casserole with Creamy Cheddar out of the oven, the smell that filled my kitchen was pure, unadulterated comfort. It was a chilly Wednesday evening, and I was craving something that felt like a hug in a dish—something simple, satisfying, and guaranteed to please everyone at the table. As I listened to the creamy, cheesy top bubble gently and watched the steam rise, releasing an aroma of seasoned beef, toasted rice, and sharp cheddar, I knew I’d found a new family favorite. This recipe is my go-to for turning an ordinary weeknight into a cozy, memorable meal without any fuss.
Ingredients
- 1 pound lean ground beef (I use 90/10)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 ½ cups Minute White Rice (uncooked)
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 (10.5 oz) can condensed cheddar cheese soup
- 1 ½ cups beef broth
- 1 cup frozen mixed peas and carrots
- 1 ½ cups shredded sharp cheddar cheese, divided
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Don’t skip the Worcestershire sauce; it makes a huge difference. It adds a deep, savory umami note that really grounds the flavors. I’ve tried it without, and the casserole tastes flat in comparison. For the cheese, I insist on shredding a block of sharp cheddar yourself. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly and creamily. That extra two minutes of shredding is absolutely worth it for that perfect gooey pull.(See the next page below to continue…)