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Cheesy Beef ‘n’ Rice

"This herb-seasoned casserole is one dish that all six of our kids love," notes Gwen Bradshaw of Kennewick, Washington. Serve garlic bread and fresh spinach salad to round out the meal.
  • Total Time
    Prep: 30 min. Bake: 50 min.
  • Makes
    6 servings


  • 1 cup uncooked long grain rice
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 3 cups water
  • 2 medium carrots, shredded
  • 2 teaspoons beef bouillon granules
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried minced onion
  • 1 pound ground beef, cooked and drained
  • 1/2 cup shredded cheddar cheese


  • 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.
Nutrition Facts
1 each: 310 calories, 14g fat (7g saturated fat), 57mg cholesterol, 417mg sodium, 28g carbohydrate (2g sugars, 1g fiber), 18g protein.

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  • beckyjayne17
    Aug 18, 2010

    Love this recipe. It is so quick and tasty! I keep this recipe handy for when I need to fix something in a hurry. The beef bouillon and parsley really make it something tasty!

  • BrendainPa
    Nov 15, 2008

    This is an easy, tasty dish. Most of my family prefers it served with ketchup--seems a little bland without anything.

    Jan 1, 2006

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