If you’re looking for a cozy, comforting dinner that feels like a big, warm hug, you absolutely have to try my Cheesy Ground Beef and Rice Casserole Recipe. I love this dish because it’s one-pot friendly for most of the prep, loaded with cheesy goodness, and just downright easy to customize. Whether you’re feeding a family or meal prepping for the week, this casserole is a total winner that gets better each time you make it. Stick with me, and I’ll walk you through every step so you nail it just like I do at home.
Why You’ll Love This Recipe
- One-Pot Wonder: Most of the cooking happens right in the pot, saving you loads of cleanup time.
- Melty Cheese Magic: A perfect balance of gooey cheddar that your family will crave again and again.
- Comfort Food at Its Best: This is the kind of recipe that hugs you from the inside out—perfect for busy weeknights or cozy weekends.
- Flexible and Customizable: You can swap veggies, adjust seasonings, or use different cheeses easily to make it your own.
Ingredients You’ll Need
The magic behind this Cheesy Ground Beef and Rice Casserole Recipe comes from simple, easy-to-find ingredients that just work beautifully together. Here’s what I usually grab at the store, plus some tips to get the best results.
- Ground beef: I use 85% lean for that perfect balance of flavor and moisture—too lean and the casserole can get dry.
- Italian seasoning: This blend adds just the right herby kick without overpowering the other flavors.
- Butter: Divided for cooking onions and enriching the rice; unsalted works best so you can control the salt levels.
- Onions: Diced finely to melt into the casserole and deepen its savory profile.
- Garlic: Fresh and minced to boost the aroma and taste—never skip it!
- Beef broth: The secret to fluffy, flavorful rice—the richer the broth, the better.
- White long grain rice: I recommend uncooked rice (not instant) to get the perfect texture during simmering.
- Button mushrooms: These add depth and an earthy note, plus a nice texture contrast.
- Cream of mushroom soup: Makes the casserole creamy and comforting without extra fuss.
- Milk: Any kind works—I usually use whole for richness, but you can substitute!
- Sour cream: Adds tang and luscious creaminess, balancing the cheese beautifully.
- Cheddar cheese: Sharp or mild, depending on your preference—I use 2 cups divided so there’s melty cheese inside and a bubbling top layer.
Variations
I always encourage you to make the Cheesy Ground Beef and Rice Casserole Recipe your own. A few simple swaps or additions can completely transform it, and trust me, that’s part of the fun!
- Use ground turkey or chicken: I’ve swapped in ground turkey and was surprised by how much lighter it felt, while still delicious.
- Add bell peppers or spinach: For extra veggies, I toss in chopped bell peppers or sautéed spinach right after cooking the onions.
- Make it spicy: Add a pinch of crushed red pepper flakes or diced jalapeño to kick things up a notch.
- Swap the cheese: Try pepper jack or mozzarella for a different melt and flavor profile—I love mixing cheddar with mozzarella myself.
- For gluten-free: Double-check your cream of mushroom soup or swap it out for a homemade sauce to avoid gluten.
How to Make Cheesy Ground Beef and Rice Casserole Recipe
Step 1: Brown the ground beef perfectly
Start by heating a large pot over medium-high heat and browning your ground beef. Sprinkle in salt, pepper, and Italian seasoning as it cooks to build layers of flavor early on. I like to break the meat apart gently while it browns to ensure it’s in nice little crumbles. Once it’s cooked through and no longer pink, drain any excess grease, then transfer the beef to a plate and cover with foil to keep warm. This step sets the savory foundation for the entire casserole.
Step 2: Sauté onions and garlic for rich aromatics
In the same pot, add 2 tablespoons of butter and melt it over medium heat. Toss in the diced onions and cook for about 5 minutes until they soften and become translucent—you should start smelling that irresistible sweetness. Add the minced garlic and cook for just another minute; too long and it can turn bitter. This combo makes the base taste so rich and inviting.
Step 3: Cook the rice with broth, mushrooms, and butter
Pour in your beef broth along with the remaining tablespoon of butter and stir in the uncooked rice. Bring the mixture up to a boil, then reduce the heat to low and cover tightly. Let it simmer for 10 minutes before adding the sliced mushrooms on top. Cover again and cook an additional 5 to 10 minutes depending on your rice package instructions, avoiding stirring at all costs! Trust me, this ensures that lovely layered texture, and any rice stuck to the bottom will soften perfectly during the resting time.
Step 4: Mix in the cheesy creamy goodness
Turn off the heat and leave the pot covered for 10 minutes—this resting period lets the rice finish cooking gently. Then, carefully stir the cooked ground beef back in along with the cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. I love this step because the creamy blend really binds everything together and amps up the flavor.
Step 5: Bake to bubbly perfection
Transfer your mixture to a lightly greased 9×13 casserole dish and sprinkle the remaining cheese evenly on top. Cover the dish and bake at 350°F (175°C) for 20 minutes. When you pull it out, you’ll see a bubbly, golden cheese crust that’s seriously the best part. Let it cool just a bit before serving—you want that cheese to ooze just right!
Pro Tips for Making Cheesy Ground Beef and Rice Casserole Recipe
- Don’t Skip Resting Time: Letting the rice stand off the heat finishes cooking without getting mushy—this is a game-changer in texture.
- Use Real Cheese: Pre-shredded cheese often has additives that prevent smooth melting, so I always grate my own for that melty, perfect finish.
- No Stirring the Rice: I discovered this trick after ruined casseroles—the rice cooks more evenly and stays fluffy without stirring mid-simmer.
- Drain Grease Thoroughly: This helps keep the casserole from getting too greasy or heavy, letting the flavors shine instead.
How to Serve Cheesy Ground Beef and Rice Casserole Recipe
Garnishes
I usually top my servings with a sprinkle of freshly chopped parsley or green onions for a fresh pop of color and bite. A little extra shredded cheddar on the side never hurts, especially if some cheese lovers want to go all in. Sometimes, a dollop of sour cream makes a perfect creamy topping to balance that cheesy richness.
Side Dishes
Since this casserole is such a hearty cast-iron skillet of satisfaction, I like to keep sides simple. Think a crisp green salad with a tangy vinaigrette, roasted broccoli or green beans, or even some quick pickled veggies for a tropical tang. My family also loves warm dinner rolls or garlic bread to soak up any extra creamy sauce.
Creative Ways to Present
For special occasions, I’ve served this casserole in individual ramekins topped with a pinch of paprika and fresh thyme leaves for a rustic yet elegant touch. Another fun idea is layering it in a deep-dish pie plate and cutting it into wedges for a pizza-like presentation that delights both kids and adults.
Make Ahead and Storage
Storing Leftovers
When my family has leftovers, I store them in an airtight container in the fridge and they stay delicious for up to 4 days. I always cool it to room temperature before refrigerating to avoid sogginess. The flavors actually deepen overnight, so leftovers can be even better than day one!
Freezing
I’ve frozen this casserole successfully a few times—just pack it tightly in a freezer-safe container and freeze for up to 3 months. When ready, thaw overnight in the fridge and bake it covered at 350°F until heated through and bubbly again, about 30-40 minutes. It’s a perfect make-ahead meal for busy weeks.
Reheating
For reheating, I pop leftovers into the oven covered with foil at 350°F to keep the cheese gooey and prevent drying out. If I’m in a rush, the microwave works fine but I cover it and stir halfway through heating to even it out. Adding a tiny splash of milk before reheating keeps it creamy.
FAQs
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Can I use instant rice instead of regular rice in this casserole?
It’s best to stick with uncooked long grain white rice for this recipe because it simmers right in the pot with the broth, allowing it to absorb all those flavors. Instant rice cooks much faster and won’t hold up well during the baking process, which could result in a mushy casserole.
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Can I make this casserole vegetarian?
Absolutely! You can replace the ground beef with sautéed mushrooms, lentils, or a plant-based meat substitute. Just be sure to use vegetable broth instead of beef broth, and choose a vegetarian cream of mushroom soup or make a homemade mushroom sauce to keep it meat-free.
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How do I know when the casserole is done baking?
After baking at 350°F for 20 minutes covered, the casserole is done when the cheese on top is melted and bubbly. You can also insert a fork or knife into the center—if it’s hot all the way through and the rice is tender, you’re good to go!
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Can I make this recipe ahead and bake it later?
You can absolutely assemble the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time if baking straight from the fridge.
Final Thoughts
This Cheesy Ground Beef and Rice Casserole Recipe has become such a staple in my home—there’s something so satisfying about a warm, cheesy, one-dish meal that checks all the comfort food boxes. I hope you find yourself reaching for this recipe on those busy days when you want something simple yet deeply satisfying. Give it a go, tweak it your way, and watch it become a family favorite just like mine. You’ll be so glad you did!
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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 one-dish meal combining seasoned ground beef, tender rice, mushrooms, and creamy cheese sauce. It’s easy to prepare, involving browning the beef and cooking the rice right in the pot, then baked to bubbly perfection with a golden cheddar cheese topping.
Ingredients
Meat and Seasonings
- 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
Liquids and Dairy
- 3 cups beef broth
- 3 Tablespoons butter, divided
- 10.5 oz. cream of mushroom soup
- 1/2 cup milk (any kind)
- 1/2 cup sour cream
- 2 cups cheddar cheese, divided
Grains
- 1 1/4 cups uncooked white long grain rice (not instant)
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 while seasoning it with salt, pepper, and Italian seasoning. Once browned, drain excess grease, transfer the beef to a plate, and cover with foil to keep warm.
- Cook Aromatics: Melt 2 tablespoons of butter in the same pot. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for another minute to release its aroma.
- Add Rice and Broth: Pour in the beef broth along with the remaining butter and uncooked rice. Stir well to combine all ingredients.
- Simmer Rice: Bring the mixture to a boil, then reduce heat to a simmer. Cover tightly and cook for 10 minutes without stirring.
- Add Mushrooms and Continue Cooking: Add the sliced mushrooms to the pot, cover again, and cook for another 5-10 minutes until the rice is tender according to the rice package instructions. Do not stir the rice while cooking.
- Let Rice Rest: Turn off the heat but leave the pot covered. Let the rice stand for 10 minutes undisturbed, allowing any rice stuck at the bottom to release.
- Combine Casserole Ingredients: Stir the cooked ground beef back into the rice mixture along with the cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Mix until fully combined.
- Transfer and Top: Lightly grease a 9 x 13 inch casserole dish and transfer the mixture into it. Sprinkle the remaining cheddar cheese evenly over the top.
- Bake: Cover the casserole dish and bake in the preheated oven for 20 minutes until the cheese is melted and the casserole is heated through. Serve immediately.
Notes
- Use uncooked long grain white rice, not instant, for best texture and cooking consistency.
- Do not stir the rice while it cooks to avoid a mushy texture.
- For a richer casserole, use full-fat sour cream and whole milk.
- You can prepare the rice separately if preferred; just be sure to have about 3 3/4 cups cooked rice to use.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
