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Cheesy Ground Beef and Rice Casserole

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“This is one of those comfort food dishes I created out of necessity because we were snowed in and this is what I had on-hand. Feel free to substitute whatever you've got or what you think might taste better, since the whole thing was a desperate measure anyway. I think this one turned out pretty darn good, though, even if I do say so myself. As an added bonus it came out pretty carb-friendly. The hot sauce isn't necessary, although I'd bump up some other spices in its place or this would probably be pretty bland.”

Ingredients Nutrition


  1. *What I mean by "partly drained" with the mushrooms is to let the water run out but don't press down with the lid to squeeze the water out.
  2. Brown ground beef and onions together until beef is browned; drain most of excess liquid (don't go nuts, just get what you can with a spoon).
  3. Prepare instant rice according to package directions: bring water to a boil, then add rice. Stir, reduce heat to low, cover and simmer 5 minutes. Remove from heat, stir, cover, and let sit an additional 5 minutes.
  4. Reserve about 1/2 cup grated cheese; combine all the rest of the ingredients in a 2-quart casserole dish.
  5. Bake at 350F for 30 minutes; sprinkle reserved cheese on top and bake an additional 5 minutes or until melted.
  6. Let stand 5-10 minutes before serving.

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