Save Pin
If you want something that fills you up without a ton of effort, this cheesy beef and rice bake really hits the mark. All the ingredients are basic, and you end up with a gooey, crowd-pleasing meal that feels like a hug in a bowl.
I threw this together on a wild weeknight and needed to feed the family quick. Total success. Now it's our go-to when we need something warm and simple that everyone is happy about.
Essential Ingredients
- ½ cup milk: keeps things creamy so it doesn't dry out in the oven
- 1 teaspoon onion powder: brings everything together with a mild onion kick
- Salt and black pepper, as needed: ties all the flavors up neatly
- 1 teaspoon garlic powder: gives a bit of cozy depth and aroma
- 1 tablespoon Worcestershire sauce: packs in extra savory flavor and tang
- 3 cups cooked white rice: soaks up the cheesy goodness, leftover rice works great
- 1 can cream of mushroom soup: makes the whole thing rich and thick without much fuss
- 1.5 cups sharp cheddar, shredded and split up: lots of flavor and gooey melt (grate fresh if you can)
- 1 pound lean ground beef: keeps it juicy but doesn't go overboard on fat
Super Easy Steps
- Cool Down a Bit:
- Take the dish out and let it sit for a few minutes before scooping. This helps everything hold together and keeps you from burning your mouth.
- Bake It:
- Cook in a 350 degree oven for about 25 minutes. When the top is golden and bubbling, you're good to go.
- Make That Cheesy Top:
- Toss the rest of the cheddar all over your mixture so you get a melty, golden cheese crust.
- Spread Out the Goodness:
- Scoop your beef and rice mixture evenly into a big 9x13 dish so every bite is packed with flavor.
- Mix It Up:
- Combine your browned beef, rice, mushroom soup, milk, a cup of the cheese, Worcestershire, garlic powder, onion powder, salt, and pepper in a bowl. Stir until it all looks even.
- Brown the Beef:
- Crank up the stove to medium, break up your ground beef, and cook till there's no pink left. Drain off any grease to keep things light.
Save Pin
I think the Worcestershire sauce makes everything pop with a little zip. I remember once the kids grabbed seconds without even being asked—pretty sure that's a win in my book.
Storing and Reheating
Leftovers stay good in a sealed container in your fridge for up to three days. Cover with a damp towel before microwaving to keep it from drying out, or warm it gently in your oven. If you want to freeze it before cooking, just wrap well, freeze, then thaw in the fridge overnight before baking.
Change It Up
You can swap in ground chicken or turkey instead of beef for a lighter version. Add a little extra Worcestershire or even splash in some soy sauce to keep it flavorful. Brown rice is a good option if you want extra fiber or a nutty flavor. Not a mushroom fan? Cream of chicken soup totally works. Need it dairy-free? Use plant milk and vegan cheese, no problem.
Try With This
This goes awesome with a quick salad using vinaigrette to cut through the cheesy goodness. Roasted or steamed veggies like green beans or broccoli bring some crunch. Grab a piece of crusty bread if you want to make it extra satisfying and filling.
Save Pin
Common Questions
- → Can I use a different cheese instead?
Totally! Sharp cheddar’s great but mozzarella, Monterey Jack, or any good melting cheese work too.
- → Is it fine to make this ahead?
Absolutely, mix it up, cover, and stash it in the fridge. Bake fresh when you’re ready to eat it.
- → What could I swap for mushroom soup?
You might try cream of chicken or celery soup, or even whip up your own creamy sauce.
- → How do I keep the bake from turning soggy?
Drain the beef fat well and stick to just the mushroom soup and milk for liquids. Using cooked and drained rice also helps keep it firm.
- → Can ground turkey replace the beef?
Yeah, ground turkey is leaner and milder, so you might want to adjust the seasonings a bit.