This Cheesy Ground Beef and Rice Casserole is the ultimate weeknight comfort food that brings together savory ground beef, tender rice, and gooey cheese in one magnificent dish. Made in just one pot before baking, this hearty casserole strikes the perfect balance between convenience and homemade goodness. Whether you’re feeding a hungry family or looking for delicious leftovers, this crowd-pleasing meal delivers rich flavor without demanding hours in the kitchen.
Why You’ll Love This Recipe
- One-Pot Wonder: Nearly everything cooks in a single pot before transferring to the baking dish, meaning less cleanup and more time to enjoy your evening.
- Family-Friendly Comfort Food: The combination of seasoned beef, rice, and melty cheese creates a dish that satisfies even the pickiest eaters. It’s the definition of comfort food!
- Versatile and Adaptable: Easily customize with different vegetables or cheese varieties to suit your family’s preferences or use what you have on hand.
- Make-Ahead Magic: Prepare this casserole in advance and refrigerate until you’re ready to bake, making it perfect for busy weeknights or when guests are coming.
Ingredients You’ll Need
- Ground Beef: The foundation of the dish, providing hearty protein and rich flavor. Use 85% lean for the best balance of flavor and texture.
- Italian Seasoning: Adds a wonderful blend of herbs that elevates the beef flavor without overwhelming the dish.
- Butter: Creates richness and helps sauté the vegetables to develop their flavors.
- Onions: Provide a sweet, aromatic base that flavors the entire casserole.
- Garlic: Adds that unmistakable depth of flavor that makes homemade dishes taste special.
- Beef Broth: Infuses the rice with savory flavor as it cooks, much tastier than just using water.
- White Long Grain Rice: Forms the backbone of the casserole. Don’t substitute instant rice as it has different cooking requirements.
- Mushrooms: Add earthy flavor and meaty texture. Button mushrooms work perfectly but feel free to mix in some cremini for deeper flavor.
- Cream of Mushroom Soup: Provides creaminess and binds the casserole together while adding more mushroom flavor.
- Milk: Helps thin the soup to the perfect consistency for coating all the ingredients.
- Sour Cream: Adds tanginess and richness that balances the savory elements.
- Cheddar Cheese: Creates that irresistible golden, gooey topping. Use sharp cheddar for the most flavor impact.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to personalize this casserole? Here are some delicious ways to make it your own:
- Vegetable Medley: Swap mushrooms for frozen peas, carrots, or corn—or use a combination for color and nutrition.
- Cheese Alternatives: Try Monterey Jack for mildness, pepper jack for a kick, or a Mexican blend for Tex-Mex flair.
- Protein Switch: Ground turkey or chicken can replace beef for a lighter option.
- Flavor Boost: Add a dash of Worcestershire sauce or a few tablespoons of salsa for extra depth.
- Topping Twist: Sprinkle crushed Ritz crackers or French fried onions on top during the last 5 minutes of baking for added crunch.
How to Make Cheesy Ground Beef and Rice Casserole
Step 1: Prep the Beef
Preheat your oven to 350°F. In a large pot over medium-high heat, brown the ground beef, seasoning with salt, pepper, and Italian seasoning as it cooks. Once fully browned, drain any excess grease, transfer the beef to a plate, and cover with foil to keep warm.
Step 2: Create the Flavor Base
In the same pot, melt 2 tablespoons of butter. Add the diced onions and cook for about 5 minutes until they’re soft and translucent. Add the minced garlic and cook for just one more minute until fragrant—cooking garlic too long can make it bitter.
Step 3: Cook the Rice
Add the beef broth, remaining tablespoon of butter, and rice to the pot. Stir everything together, then bring the mixture to a boil. Reduce the heat to a simmer, cover the pot tightly, and let cook for 10 minutes without disturbing.
Step 4: Add Mushrooms
Gently place the mushroom slices on top of the partially cooked rice, replace the cover, and continue cooking for another 5-10 minutes (check your rice package for exact timing). Resist the temptation to stir—this helps prevent the rice from becoming sticky or unevenly cooked.
Step 5: Rest the Rice
Turn off the heat but keep the pot covered, allowing it to stand for 10 minutes. This resting period is crucial as it helps any rice stuck to the bottom of the pot release naturally and continues the gentle cooking process.
Step 6: Combine and Bake
Add the reserved ground beef back to the pot along with the cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Stir until everything is well combined. Transfer this mixture to a lightly greased 9×13 casserole dish and top with the remaining cheese. Cover with foil and bake for 20 minutes until bubbly and delicious.
Pro Tips for Making the Recipe
- Rice Selection Matters: Different rice varieties absorb liquid differently. Stick with long-grain white rice unless you’re adjusting the liquid and cooking time accordingly.
- Proper Rice Cooking: Never stir rice while it’s cooking—this releases starch and leads to gummy results. The hands-off approach gives you perfectly fluffy rice every time.
- Cheese Strategy: Using half the cheese in the mixture and half on top gives you both flavor throughout and that Instagram-worthy cheesy top.
- Let It Rest: Allow the casserole to rest for 5-10 minutes after baking. This helps it set up properly for serving and prevents it from being too runny.
- Homemade Soup Alternative: If you prefer avoiding canned soups, make a quick white sauce with butter, flour, milk, and mushrooms to replace the condensed soup.
How to Serve
This hearty casserole stands beautifully on its own, but here are some serving suggestions to complete your meal:
Simple Sides:
Pair with a crisp green salad dressed with vinaigrette to balance the richness of the casserole.
Bread Options:
Warm garlic bread or dinner rolls are perfect for sopping up any extra cheesy goodness.
Veggie Companions:
Steamed broccoli or green beans provide a fresh contrast to the creamy, cheesy casserole.
Make Ahead and Storage
Make Ahead
Assemble the entire casserole up to two days before cooking. Cover tightly and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes, then bake at 350°F for 25-30 minutes until hot throughout and bubbly.
Storing Leftovers
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often become even better the next day!
Freezing
This casserole freezes beautifully both before or after baking. Cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
For best results, reheat individual portions in the microwave for 2-3 minutes, or warm the entire casserole, covered with foil, in a 325°F oven for about 20 minutes until heated through.
FAQs
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Can I use brown rice instead of white rice?
Brown rice takes longer to cook and requires more liquid than white rice. If using brown rice, increase the beef broth to 3½ cups and extend the cooking time to about 35-40 minutes, or cook the brown rice separately before adding to the casserole.
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How can I make this casserole healthier?
Try using lean ground turkey or chicken instead of beef, brown rice instead of white (with adjusted cooking times), low-fat dairy products, and add extra vegetables like bell peppers or spinach. You can also use reduced-sodium broth and soup.
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What can I substitute for cream of mushroom soup?
If you prefer not to use canned soup, make a quick homemade version by sautéing extra mushrooms in butter, adding flour to make a roux, then whisking in milk or broth until creamy. Alternatively, cream of chicken or cream of celery soup works well as substitutes.
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My rice didn’t cook evenly. What went wrong?
Uneven cooking usually happens when the heat is too high, the lid doesn’t seal well, or the rice was stirred during cooking. Make sure you use a tight-fitting lid, maintain a gentle simmer, and resist stirring until the standing time is complete.
Final Thoughts
This Cheesy Ground Beef and Rice Casserole brings together simple ingredients to create something truly special. It’s the kind of meal that feels like a warm hug after a long day—satisfying, comforting, and just what you need. Whether you’re cooking for family on a busy weeknight or looking for a dish that yields fantastic leftovers, this casserole delivers every time. The best part? It’s almost as enjoyable to make as it is to eat!
Print
Cheesy Ground Beef and Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This Cheesy Ground Beef and Rice Casserole is a comforting, family-friendly dish made with ground beef, creamy mushroom soup, tender rice, and plenty of melted cheddar cheese. Everything comes together in one pot before finishing in the oven for a savory, cheesy meal that’s perfect for busy weeknights or potlucks.
Ingredients
Main Ingredients
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- 1 lb. ground beef (85% lean)
- 1.5 teaspoons Italian seasoning
- Salt and pepper, to taste
- 3 tablespoons butter, divided
- 3/4 cup onions, diced
- 1 tablespoon garlic, minced
- 2 1/2 cups beef broth
- 1 1/4 cups uncooked white long grain rice (not instant rice)
- 8 oz. sliced button mushrooms, washed
Creamy Mixture
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- 10.5 oz. cream of mushroom soup
- 1/2 cup milk (any kind)
- 1/2 cup sour cream
Cheese
- 2 cups cheddar cheese, divided
Instructions
- Preheat Oven – Preheat your oven to 350 degrees Fahrenheit so it’s ready when the casserole is assembled.
- Cook Ground Beef – In a large pot over medium-high heat, brown the ground beef, seasoning it with salt, pepper, and Italian seasoning as it cooks. Once fully cooked, drain the grease, transfer the beef to a plate, and cover with foil to keep warm.
- Sauté Aromatics – Melt 2 tablespoons of butter in the same pot over medium heat. Add the diced onions and cook for about 5 minutes until they are soft and translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Cook Rice – Pour in the beef broth, add the remaining tablespoon of butter, and stir in the uncooked rice. Mix everything to combine. Bring the mixture to a boil, reduce to a simmer, cover tightly, and cook for 10 minutes.
- Add Mushrooms – After the initial 10 minutes, add the sliced mushrooms on top of the rice without stirring. Replace the cover and let cook for another 5-10 minutes, referring to your rice’s package instructions for precise time.
- Rest Rice – Turn off the heat and let the pot stand covered for 10 minutes. This resting time finishes cooking the rice and helps release any grains that may be stuck at the bottom.
- Mix Casserole Components – Add the cooked ground beef back to the pot along with cream of mushroom soup, milk, sour cream, and half of the shredded cheddar cheese. Stir everything together until well combined.
- Assemble and Top with Cheese – Transfer the mixture to a lightly greased 9×13 inch casserole dish. Sprinkle the remaining cheddar cheese evenly on top.
- Bake – Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes until the cheese is melted and bubbly. Serve hot!
Notes
- To make ahead: assemble the casserole, cover, and refrigerate for up to 2 days. Let it come to room temperature for 30 minutes before baking, and bake for 25-30 minutes at 350°F.
- You can substitute the mushrooms with frozen peas, carrots, or corn as desired.
- Leftovers freeze very well for convenient future meals.
- If avoiding canned soup, you can use homemade cream of chicken soup.
- For even creamier texture, add a little more sour cream or milk to the mixture before baking.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 480 kcal
- Sugar: 3g
- Sodium: 1085mg
- Fat: 28g
- Saturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 116mg
