Cheesy Ground Beef and Rice Casserole is the kind of cozy, all-in-one dinner I rely on when I want something simple, hearty, and filling. It brings together seasoned ground beef, fluffy rice, and melty cheese in a creamy, comforting bake that’s perfect for feeding a hungry family or making ahead for a busy week.
Why I Love This Recipe
I love this casserole because it's easy to throw together with pantry staples, and it’s incredibly satisfying. The beef adds heartiness, the rice makes it filling, and the gooey melted cheese ties everything together. It’s the kind of recipe that doesn’t require a lot of fuss but always delivers big flavor—and everyone always goes back for seconds.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Ground beef
- Yellow onion, chopped
- Garlic, minced
- Uncooked white rice (long grain)
- Beef broth
- Cream of mushroom soup
- Sour cream
- Milk
- Shredded cheddar cheese
- Italian seasoning
- Salt and pepper
- Optional: frozen mixed vegetables, chopped bell pepper, sliced mushrooms
Directions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch casserole dish.
- Brown the beef:
I cook the ground beef in a large skillet over medium heat until fully browned, then add the chopped onion and garlic and sauté until soft. I drain any extra grease. - Mix the casserole base:
In a large bowl, I combine the uncooked rice, beef broth, cream of mushroom soup, sour cream, milk, Italian seasoning, salt, and pepper. If I’m adding any optional veggies, I stir them in now. - Combine and transfer:
I mix the beef mixture into the rice mixture and pour everything into the prepared casserole dish. I spread it out evenly. - Bake covered:
I cover the dish with foil and bake it for about 50–55 minutes, or until the rice is tender and most of the liquid is absorbed. - Add the cheese:
I remove the foil, sprinkle cheddar cheese evenly over the top, and return the dish to the oven for another 5–10 minutes, until the cheese is melted and bubbly. - Cool and serve:
I let it rest for 5 minutes before serving—it helps everything settle and makes it easier to scoop.
Servings and Timing
This recipe makes about 6 servings. Prep time takes around 15 minutes, and total cook time is roughly 1 hour and 5 minutes, depending on your oven and rice variety.
Variations
- Spicy version: I mix in a can of diced green chilies or a dash of cayenne for extra heat.
- Different protein: Sometimes I swap the ground beef for ground turkey or chicken.
- Veggie-loaded: I add spinach, zucchini, corn, or chopped broccoli to boost the nutrition.
- No cream of mushroom? I use cream of chicken or even make a quick homemade version.
- Crunchy topping: I sprinkle crushed crackers or French fried onions over the cheese before the final bake for texture.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I scoop a portion into a microwave-safe dish and heat for 1–2 minutes, stirring halfway through. For the whole casserole, I cover it with foil and reheat in the oven at 325°F (160°C) for 15–20 minutes.
To freeze, I assemble the casserole (without baking), wrap it tightly, and freeze for up to 3 months. When I’m ready to eat, I thaw it overnight in the fridge and bake as directed.
FAQs
Can I use cooked rice instead of uncooked?
Yes, but I reduce the broth to about 1 cup and bake for a shorter time—just enough to heat everything through and melt the cheese.
What kind of cheese works best?
I like cheddar for its flavor and melt, but Monterey Jack, mozzarella, or a blend all work great.
Do I need to cook the rice before baking?
No, the rice cooks right in the casserole. Just make sure to cover it while baking so it absorbs all the liquid evenly.
Can I make this ahead of time?
Definitely. I assemble it earlier in the day, cover it, and refrigerate it until I’m ready to bake. I let it sit at room temperature for 20–30 minutes before putting it in the oven.
Is this freezer-friendly?
Yes. I freeze it before or after baking. For best results, I thaw it in the fridge overnight before reheating.
Conclusion
Cheesy Ground Beef and Rice Casserole is one of those dependable meals I come back to again and again. It’s easy, satisfying, and perfect for days when I need something warm and comforting with minimal effort. Whether I serve it fresh out of the oven or reheat it as leftovers, it always delivers that cozy, home-cooked goodness I love.
Cheesy Ground Beef and Rice Casserole
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Cheesy Ground Beef and Rice Casserole is a comforting, one-pan meal made with seasoned ground beef, fluffy rice, melty cheddar cheese, and a creamy, savory sauce. It’s the perfect weeknight dinner recipe—easy to make, filling, and freezer-friendly for meal prep.
Ingredients
- Ground beef
- Yellow onion, chopped
- Garlic, minced
- Uncooked white rice (long grain)
- Beef broth
- Cream of mushroom soup
- Sour cream
- Milk
- Shredded cheddar cheese
- Italian seasoning
- Salt and pepper
- Optional: frozen mixed vegetables, chopped bell pepper, sliced mushrooms
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Brown the beef: In a skillet, cook ground beef until browned. Add onion and garlic; sauté until softened. Drain grease.
- Mix casserole base: In a large bowl, combine uncooked rice, broth, soup, sour cream, milk, Italian seasoning, salt, and pepper. Stir in optional veggies if using.
- Combine and transfer: Mix in beef mixture and spread evenly in baking dish.
- Bake covered: Cover with foil and bake 50–55 minutes, or until rice is tender.
- Add cheese: Uncover, sprinkle cheddar on top, and bake another 5–10 minutes until melted.
- Cool and serve: Let rest for 5 minutes before serving.
Notes
- Use cooked rice for a shorter bake time and reduce broth to 1 cup.
- Ground turkey or chicken works as a great substitute.
- Add chopped broccoli, corn, or zucchini for extra veggies.
- Cream of chicken or homemade white sauce can replace cream of mushroom.
- For crunch, top with fried onions or crushed crackers before final bake.
