This cheesy beef and rice casserole is the ultimate comfort food—hearty, satisfying, and perfect for busy weeknights. I combine tender ground beef with fluffy rice, creamy mushroom soup, and plenty of cheddar cheese, then bake it until golden and bubbly. It’s a dish that always hits the spot and feels like a warm hug in a pan.
Why You’ll Love This Recipe
I love how quick and easy this casserole is to throw together. It uses simple pantry staples and gives me a full, comforting meal in under an hour. It’s great for meal prep, picky eaters, and makes enough for leftovers (which reheat beautifully). Whether I’m feeding my family or bringing something to a potluck, this recipe never fails to please.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 ½ pounds ground beef
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2 cups cooked white rice
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1 can (10.75 oz) condensed cream of mushroom soup
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½ cup milk
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1 ½ cups shredded cheddar cheese, divided
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1 teaspoon Worcestershire sauce
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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Salt and pepper, to taste
Directions
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I start by preheating the oven to 350 °F (175 °C) and greasing a 9×13‑inch baking dish.
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In a large skillet over medium heat, I cook the ground beef until fully browned, breaking it apart as it cooks. Then I drain any excess fat.
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In a mixing bowl, I combine the browned beef, cooked rice, cream of mushroom soup, milk, 1 cup of cheddar cheese, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
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I pour the mixture into the prepared baking dish and spread it out evenly.
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I sprinkle the remaining ½ cup of cheddar cheese over the top.
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I bake it for 25–30 minutes, until it’s hot and bubbly and the cheese is melted and lightly golden.
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I let it rest for a few minutes before serving—it holds together better that way.
Servings and timing
This recipe yields about 6 servings. It takes 15 minutes of prep time and 30 minutes of baking, so I have dinner on the table in just 45 minutes.
Variations
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I sometimes toss in cooked veggies like peas, carrots, or broccoli for more nutrition and color.
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For a leaner option, I use ground turkey or chicken instead of beef.
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Cream of chicken soup also works if I want a different flavor.
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To make this gluten-free, I use a gluten-free soup and make sure the Worcestershire sauce is labeled gluten-free.
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When I’m short on time, I prep it the night before and bake it fresh the next day.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I microwave individual portions or warm the whole dish in the oven at 350 °F until heated through. If I want to freeze it, I let it cool completely, then freeze it in a freezer-safe dish for up to 2 months. I just make sure to thaw it in the fridge overnight before reheating.
FAQs
What kind of rice works best for this casserole?
I like using cooked white rice, but brown rice or even leftover rice from takeout works just as well. Just make sure it’s fully cooked before adding it to the mix.
Can I make this casserole ahead of time?
Yes, I often assemble it the night before and store it covered in the fridge. When ready to bake, I just pop it in the oven and maybe add an extra 5 minutes to the baking time.
Is there a way to make this dish vegetarian?
Absolutely. I swap the ground beef with a plant-based meat substitute or sautéed mushrooms for a vegetarian-friendly version.
How can I make this spicier?
To add a little kick, I like stirring in some chopped green chilies or a dash of hot sauce. A sprinkle of crushed red pepper flakes also works well.
What can I serve with this casserole?
It pairs beautifully with a crisp green salad, steamed veggies, or even just a slice of buttered bread. It’s hearty enough to stand on its own too.
Conclusion
This cheesy beef and rice casserole is everything I want in a weeknight dinner—easy, comforting, and full of flavor. It’s a family favorite that I keep coming back to, especially when I need something reliable and satisfying. Once baked to perfection, every bite brings cozy, cheesy goodness to the table.
Cheesy Beef and Rice Casserole
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking / Casserole
- Cuisine: American / Comfort Food
- Diet: Low Fat
Description
A comforting casserole of seasoned ground beef, cooked rice, creamy mushroom soup, and melty cheddar cheese baked until bubbly.
Ingredients
- 1 ½ pounds ground beef
- 2 cups cooked white rice
- 1 can (10.75 oz) condensed cream of mushroom soup
- ½ cup milk
- 1 ½ cups shredded cheddar cheese, divided
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Preheat oven to 350 °F (175 °C). Grease a 9×13‑inch baking dish.
- In a large skillet over medium heat, cook the ground beef until fully browned, breaking it apart; drain excess fat.
- In a mixing bowl, combine browned beef, cooked rice, cream of mushroom soup, milk, 1 cup of the cheddar cheese, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
- Pour mixture into the prepared baking dish, spreading evenly.
- Sprinkle the remaining ½ cup of cheddar cheese over the top.
- Bake for 25–30 minutes, or until the casserole is hot, bubbly, and the cheese is melted and slightly golden.
- Let rest a few minutes before serving.
Notes
- You can add cooked vegetables (peas, carrots, broccoli) for extra color and nutrition.
- Use ground turkey or chicken instead of beef for a leaner version.
- Substitute cream of chicken soup if preferred.
- Make it gluten‑free by using gluten‑free soup and checking your Worcestershire sauce.
- You can assemble ahead (up to a day) and refrigerate before baking.
- Freeze leftovers (or whole casserole) for up to 2 months; thaw before reheating.
Nutrition
- Serving Size: 1 serving
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