If you’re looking for a cozy, comforting dish that’s easy to make and hits that perfect balance of hearty and cheesy, you’re in for a treat. This Cheesy Ground Beef and Rice Casserole Recipe is one of those meals I keep coming back to when I want something delicious that doesn’t demand hours in the kitchen. It’s creamy, packed with savory flavors, and it brings together ground beef, fluffy rice, and gooey cheese in a way that just feels like a warm hug.
Why You’ll Love This Recipe
- One-Pot Convenience: You can prepare almost everything in one pot, which means less mess and quicker cleanup.
- Rich, Comforting Flavors: The mix of seasoned beef, mushrooms, and creamy cheese is irresistible every single time.
- Family-Friendly: My family goes crazy for this casserole — it’s a weeknight winner that kids and adults both enjoy.
- Flexible & Adaptable: It’s easy to tweak with whatever veggies or cheeses you have on hand, so you can make it your own.
Ingredients You’ll Need
This Cheesy Ground Beef and Rice Casserole Recipe shines because the ingredients complement each other perfectly — the buttery mushrooms and onions add depth, while the sour cream and cream of mushroom soup bring that velvety creaminess you crave.
- Ground Beef: I use 85% lean for a good balance of flavor without too much grease.
- Italian Seasoning: This adds that herby, aromatic touch that makes the beef pop.
- Butter: Divided for sautéing and adding richness throughout the dish.
- Onions: Diced finely to melt into the mix and boost flavor.
- Garlic: Freshly minced for that subtle kick.
- Beef Broth: Use a good quality broth for the rice to soak up extra savory goodness.
- Long Grain White Rice: Definitely not instant—this cooks perfectly in the broth and holds texture.
- Button Mushrooms: Sliced and fresh, they bring earthiness and moisture.
- Cream of Mushroom Soup: The creamy base that makes this casserole so luscious.
- Milk: Any kind will do, just to loosen up the mix a bit.
- Sour Cream: This adds a tangy creaminess that balances the richness.
- Cheddar Cheese: Sharp or mild, cheese is key for that melty, gooey finish.
Variations
I love how versatile this casserole is — you can tailor it to your taste buds or whatever’s in your fridge. I’ve tried a few variations over the years that keep this recipe feeling fresh and exciting.
- Add Veggies: My go-to is tossing in some diced bell peppers or chopped spinach for extra color and nutrients — it never disappoints!
- Switch Up the Cheese: Using a blend of cheddar and mozzarella creates a stretchier, creamier texture that’s a hit at dinner parties.
- Healthier Option: Subbing brown rice for white gives it more fiber, but keep in mind the cooking time and liquid amount will change slightly.
- Make it Spicy: If you like a little heat, mixing in some diced jalapeños or a dash of red pepper flakes adds a nice kick.
How to Make Cheesy Ground Beef and Rice Casserole Recipe
Step 1: Brown the Beef to Build Flavor
Start by heating a large pot over medium-high heat and tossing in the ground beef. Season with salt, pepper, and that Italian seasoning right as it browns — this layers in tons of flavor. Once the beef is beautifully browned (no pink left!), drain off any excess grease to keep the casserole from getting greasy. Transfer the beef to a plate and cover loosely with foil to keep it warm while you prep the next steps.
Step 2: Sauté Onions and Garlic for Aromatics
In the same pot, melt 2 tablespoons of butter. Add diced onions and cook them gently for about five minutes until softened and sweet. This step is key because those onions melt into the dish, making everything taste richer. Toss in the minced garlic and cook for just a minute — garlic can burn quickly, so keep an eye on the pot.
Step 3: Cook Rice in Beef Broth with Mushrooms
Pour in the beef broth, add the remaining butter and the uncooked rice, then stir everything together. Bring the mixture to a boil, then reduce to a gentle simmer and cover tightly. After 10 minutes, add the sliced mushrooms (this keeps them tender but not mushy), replace the lid, and cook another 5-10 minutes without stirring. Trust me on this—don’t stir; it helps the rice cook evenly and prevents sticking.
Step 4: Let it Rest
Turn off the heat and keep the pot covered for 10 more minutes. This resting period lets the rice finish cooking through steam and loosens any bits stuck to the bottom. It’s a little trick I learned that makes the texture spot on.
Step 5: Mix in Creamy Ingredients and Cheese
Now it’s time for the creamy magic: add back the cooked ground beef along with the cream of mushroom soup, milk, sour cream, and half of the shredded cheddar cheese to your pot. Stir gently until everything is combined into a luscious, cheesy filling.
Step 6: Bake to Perfection
Transfer the mixture to a lightly greased 9×13-inch casserole dish. Sprinkle the remaining cheddar on top for that golden, bubbly finish we all crave. Cover with foil and bake in your preheated 350°F oven for about 20 minutes until the cheese on top is melted and bubbly. Serve warm and enjoy every comforting bite!
Pro Tips for Making Cheesy Ground Beef and Rice Casserole Recipe
- Don’t Over-Stir the Rice: I used to stir the rice too much while cooking, but letting it steam undisturbed makes the texture perfect every time.
- Drain the Beef Well: Removing excess grease keeps your casserole from being soggy and heavy.
- Use Sharp Cheddar: Sharp cheese gives this dish a nice tangy punch that balances the creamy elements.
- Rest After Cooking Rice: The 10-minute resting period has saved me from undercooked rice more than once — patience is key!
How to Serve Cheesy Ground Beef and Rice Casserole Recipe
Garnishes
I keep it simple with some chopped fresh parsley or green onions sprinkled on top to add a burst of color and fresh flavor. A little dollop of sour cream on the side also adds creaminess and tang that pairs beautifully with the casserole.
Side Dishes
This casserole is pretty filling on its own, but I love pairing it with a crisp green salad dressed in a light vinaigrette or some roasted seasonal veggies like Brussels sprouts or green beans. It adds freshness and crunch that balances out all that cheesy, savory goodness.
Creative Ways to Present
For special dinners, I’ve served this casserole in individual ramekins with a sprinkle of parmesan on top, then broiled for a minute to get a golden crust. It feels fancy but is still so cozy and familiar — your guests will think you went all out!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge for up to 3-4 days. The casserole holds its flavor and texture nicely when reheated, but I like to sprinkle a little extra cheese on top before warming it back up for a melty boost.
Freezing
This casserole freezes wonderfully! Just cool it completely, then cover tightly with foil and plastic wrap before popping it in the freezer—it lasts about 2-3 months. When you’re ready, thaw overnight in the fridge before reheating it in the oven to keep the texture spot on.
Reheating
To reheat, I prefer the oven at 350°F, covered with foil to avoid drying out, for about 20-30 minutes. If you’re in a rush, the microwave works too, but the oven gives you that fresh-baked feel like it’s just come out of the kitchen.
FAQs
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Can I use brown rice instead of white rice in this casserole?
Yes, you can swap white rice for brown rice, but keep in mind the cooking time and liquid ratio will be different. Brown rice usually needs more liquid and a longer simmer time, so you’ll want to adjust accordingly to get tender grains.
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Is it okay to cook the rice separately before adding it to the casserole?
Absolutely! If you prefer, you can cook the rice ahead of time and just mix it in at the end with the other ingredients. Just make sure to use about 3¾ cups of cooked rice, so your casserole has the right texture and volume.
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Can I make this casserole dairy-free?
Yes! Try swapping the butter for olive oil, use a dairy-free sour cream alternative, and pick a plant-based milk. You can also use a dairy-free cheese substitute or omit the cheese and add extra seasoning for flavor.
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How do I prevent the rice from sticking to the pot?
Make sure the pot is well greased with butter before adding the rice and broth, and don’t stir the rice while it cooks — cover it tightly and let it steam undisturbed. Also, the resting time after cooking rice helps loosen any grains stuck to the bottom.
Final Thoughts
This Cheesy Ground Beef and Rice Casserole Recipe has become one of those trusty dishes I turn to when I want something hearty and satisfying that my whole family will love. It’s simple, forgiving, and endlessly comforting — like a warm bowl of good vibes. I can’t recommend giving it a go enough, especially if you’re craving a cozy meal that feels homemade but comes together with minimal fuss. Once you try it, I bet it’ll become a favorite in your rotation too!
Print
Cheesy Ground Beef and Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Cheesy Ground Beef and Rice Casserole is a comforting and hearty dish that combines savory ground beef, tender rice, mushrooms, and creamy cheese in a delicious baked casserole. Perfect for a family dinner, this recipe involves browning beef, cooking rice with flavorful broth and vegetables, then mixing all ingredients with creamy mushroom soup and cheese before baking to golden perfection.
Ingredients
Beef and Seasoning
- 1 lb. ground beef, 85% lean
- 1.5 teaspoons Italian seasoning
- Salt and Pepper, to taste
Vegetables and Aromatics
- 3/4 cup onions, diced
- 1 Tablespoon garlic, minced
- 8 oz. sliced button mushrooms, washed
Other Ingredients
- 3 Tablespoons butter, divided
- 2 1/2 cups beef broth
- 1 1/4 cups uncooked white long grain rice (not instant)
- 10.5 oz. cream of mushroom soup
- 1/2 cup milk, any kind
- 1/2 cup sour cream
- 2 cups cheddar cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole later.
- Brown Ground Beef: In a large pot over medium-high heat, brown the ground beef. Season with salt, pepper, and Italian seasoning while it cooks. Once browned, drain excess grease and transfer the beef to a plate. Cover with foil to keep warm.
- Sauté Onions and Garlic: In the same pot, melt 2 tablespoons of butter. Add diced onions and cook for about 5 minutes until softened. Then add the minced garlic and cook for an additional 1 minute to release their flavors.
- Cook Rice in Broth: Add the beef broth, remaining butter, and uncooked rice to the pot with onions and garlic. Stir to combine and bring to a boil. Once boiling, reduce heat to a simmer and cover the pot tightly.
- Simmer Rice and Mushrooms: Let the rice cook covered for 10 minutes. Then add sliced mushrooms, cover again, and cook for an additional 5 to 10 minutes depending on your rice package instructions. Do not stir the rice during this process.
- Let Rice Stand: Turn off the heat and leave the pot covered for 10 minutes to allow the rice to finish absorbing any remaining liquid and release from the bottom of the pot.
- Combine Casserole Ingredients: Add the cooked ground beef back into the pot along with the cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Stir everything together until well combined.
- Transfer and Bake: Lightly grease a 9 x 13 casserole dish and transfer the mixture into it. Top with the remaining cheddar cheese. Cover the casserole with foil and bake in the preheated oven for 20 minutes until bubbly and the cheese is melted.
- Serve: Remove from oven and serve hot. Enjoy your rich and cheesy ground beef and rice casserole!
Notes
- For best results, do not stir the rice while it cooks to ensure even texture.
- You can cook the rice separately if preferred, using 3 3/4 cups cooked rice instead of uncooked rice and beef broth.
- If you don’t have cream of mushroom soup, you can substitute with cream of chicken soup or a homemade mushroom sauce.
- Feel free to use any type of milk you prefer (whole, skim, or plant-based).
- For a crispier topping, remove the foil for the last 5 minutes of baking.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
