Cheesy Beef and Rice Bake

"This is a quick and easy kid-friendly recipe I found years ago in a Better Homes & Garden cookbook. The kids never know they are eating their carrots."
Cheesy Beef and Rice Bake created by SharleneW
Ready In:



  • In large saucepan, cook ground beef or pork and garlic until meat is browned.
  • Drain off fat.
  • Remove from pan and set aside.
  • In same saucepan, cook uncooked rice in butter until golden brown, stirring frequently.
  • Stir in water, carrot, bouillon, parsley, onion, salt and basil.
  • Bring to boil.
  • Reduce heat; cover and simmer for 5 minutes.
  • Stir in meat mixture.
  • Turn half into a 1 1/2 quart casserole.
  • Sprinkle with a layer of cheese.
  • Top with remaining meat mixture.
  • Bake at 325°F oven for 45 minutes, stirring twice.
  • Sprinkle with remaining cheese.
  • Bake, uncovered, 5 minutes longer or until cheese melts.
Submit a Recipe Correction


Add a Note
Enter The Sweepstakes



Join The Conversation

sort by:
  1. jstander28
    A friend of mine has this cookbook and she tweaked the recipe a bit. Instead of the 2 teaspoons beef bouillon granules and water, replace with 3 cups of chicken broth. Chicken broth actually has more flavor than beef bouillon or beef broth and is used in a lot of beef recipes, so don't be afraid to try it. I also use an actual onion. About half of a chopped or diced onion is fine. Also you can just use sliced carrots if you don't have shredded. :)
  2. Victoria D.
    Are you supposed to cover it when it first goes in the oven?
  3. sprtngrl45
    We honestly didn't enjoy it that much. Just kind of blah, really. I'm all for healthy, and adding carrots (or other vegetables) to dishes, but the carrots gave it a sweetness that didn't belong in this dish. I like easy dishes for busy nights, but there are many things I could make that will taste much better than this dish. I won't be making this one again, unfortunately.
  4. Queen Roachie
    We LOVED this. I was worried it would be bland or that the rice wouldn't cook, but it was perfect. I cooked this in a straight sided skillet (10 inch) with ground beef rather than pork. I didn't measure the cheese... just made a layer each time. This looked too soupy when it was ready to go into the oven, but the rice absorbed the liquid and it cooked up perfectly. Served with Italian bread. Thanks for sharing a great recipe.
  5. Chef shapeweaver
    Cheesy Beef and Rice Bake Created by Chef shapeweaver

Find More Recipes