Best 8 Beef Cheese And Rice Casserole Recipes

GROUND BEEF AND RICE WITH CHEESE

Steps:

• Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Preheat an oven to 400 degrees F (200 degrees C). Grease a 1-quart baking dish.
• While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the condensed tomato soup and chili powder; cook until heated through.
• Spread 1/3 of the rice into the bottom of the prepared baking dish and cover with 1/3 of the ground beef mixture. Place 2 slices of processed cheese over the meat, then cover with 2 more layers of rice and meat. Arrange the remaining 6 slices of cheese over the top.
• Bake in the preheated oven until the casserole has heated through and the cheese is bubbly and browned, about 20 minutes.

CHEESY GROUND BEEF AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Spray 9x11 baking dish with non-stick cooking spray.
• In a skillet, cook ground beef until browned. Drain off excess liquid and add chopped onion. Cook additional 3-4 minutes.
• Season beef with garlic salt and then remove from heat.
• Cook rice according to package.
• In a large bowl mix the beef and onion, rice, soup, carrots, broccoli and 1 1/2 cup cheese.
• Pour mixture into baking dish and top with remaining half cup of cheese.
• Bake for 30 minutes and serve immediately.

CHEESY BEEF & RICE CASSEROLE RECIPE - (4.1/5)

Steps:

• Lightly spray an 8x8-inch casserole dish with cooking spray. Set aside. Partially brown ground beef seasoned with half the garlic powder, salt, and pepper in a large skillet over medium-high heat. When meat starts to brown, stir in the onions and continue to cook until onions are tender, stirring constantly. Remove from heat and drain off any excess fat. Preheat oven to 350°F. Set the skillet back on the warm burner (no need to turn it on) and stir in the tomato sauce until incorporated, then stir in the broth. Stir in the rice, corn, additional seasonings to taste, and 1 cup of the shredded cheese. Pour mixture into the prepared casserole dish. Bake for 20 minutes. Remove from oven and top with the remaining cup of cheese. Return to oven and bake for another 15 minutes, or until hot and cheese is melted. Serve immediately.

GROUND BEEF CASSEROLE WITH RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, tomato, and Worcestershire sauce. Cook and stir until pepper has slightly softened, about 5 minutes. Strain 1/2 of the liquid from the canned diced tomatoes into the mixture.
• Stir diced tomatoes, onion, garlic, oregano, basil, salt, and pepper into the ground beef mixture. Simmer until some of the liquid has reduced, about 10 minutes. Add rice and mix well. Transfer to a casserole dish and sprinkle Cheddar cheese on top.
• Bake in the preheated oven until filling is heated through and cheese is melted, about 45 minutes.

MEXICAN BEEF AND RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and taco seasoning. Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil. Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish.
• Bake in the preheated oven until rice is cooked, 45 to 50 minutes. Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.

QUESO BEEF AND RICE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 5-quart Dutch oven, cook beef, onions, bell pepper and jalapeño chile over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Add flour, taco seasoning mix and salt; cook and stir 2 minutes. Gradually stir in milk, scraping bottom of pan. Heat to boiling; cook and stir 2 to 3 minutes or until slightly thickened. Remove from heat; add Velveeta™ cheese and 2 cups of the Cheddar cheese; stir until melted. Stir in rice and green chiles.
• Pour rice mixture into baking dish; spread evenly. Bake 20 to 25 minutes or until heated through. Sprinkle with remaining 1 cup cheese; bake 5 to 10 minutes or until cheese is melted. Let stand 10 minutes before serving.

CHEESY BEEF 'N' RICE

Steps:

• In a large saucepan, saute rice and garlic in butter until golden brown. Stir in water, carrots, bouillon, parsley, salt, basil and onion. Bring to a boil. reduce heat; cover and simmer for 5 minutes. Stir in beef. Transfer to a greased 9-in. square baking dish. Cover and bake at 325° for 45 minutes, stirring twice. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

BEEF AND CHEESE CASSEROLE

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, water, rice, soups and chilies. Transfer to a greased 13x9-in. baking dish. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until heated through and cheese is melted.