Cheesy Ground Beef and Rice Casserole is a hearty, comforting one-dish meal that’s perfect for busy weeknights. With seasoned ground beef, tender rice, and a creamy, cheesy sauce, this casserole is the kind of warm, satisfying dinner I can count on to please the whole family.
Why You’ll Love This Recipe
I love how simple and budget-friendly this casserole is. It’s made with pantry staples, comes together in one dish, and delivers big flavor with minimal effort. It’s also great for meal prep or feeding a crowd—leftovers reheat beautifully. Plus, the creamy cheese sauce and perfectly cooked rice make every bite rich, cozy, and crave-worthy.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
ground beef
onion, chopped
garlic, minced
uncooked white rice (long-grain)
beef broth or water
cream of mushroom soup (or cream of cheddar or chicken)
cheddar cheese, shredded
milk
salt and pepper
paprika or Italian seasoning (optional, for added flavor)
parsley or green onions (optional, for garnish)
directions
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I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
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In a skillet over medium heat, I cook the ground beef and chopped onion until the beef is browned and the onion is soft. I drain any excess fat, then stir in the garlic and cook for another minute.
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In a large mixing bowl, I combine the uncooked rice, beef broth, cream soup, milk, half the shredded cheese, and seasonings.
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I add the cooked beef mixture to the bowl and stir everything together until well mixed.
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I pour the mixture into the prepared baking dish and spread it out evenly.
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I cover the dish with foil and bake for 45 minutes.
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I remove the foil, sprinkle the remaining cheese on top, and bake uncovered for another 10–15 minutes, or until the cheese is melted and bubbly and the rice is tender.
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I let it sit for 5–10 minutes before serving, then top with chopped parsley or green onions if I want a fresh finish.
Servings and timing
This recipe serves 6 to 8 people. Prep time takes about 15 minutes, and total bake time is approximately 55–60 minutes.
Variations
I’ve swapped the cream of mushroom soup for cream of chicken or cheddar with great results. Sometimes I stir in frozen peas, corn, or chopped bell peppers for extra veggies. When I want a little spice, I add a pinch of cayenne or use pepper jack cheese. I’ve also made this with ground turkey for a lighter version.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or warm it in the oven at 350°F (175°C) until heated through. It also freezes well—once cooled, I portion it out and freeze for up to 2 months. I thaw overnight in the fridge before reheating.
FAQs
Can I use brown rice instead of white rice?
Yes, but I cook it partially ahead of time since brown rice takes longer to bake. Or I increase the baking time and add a bit more liquid.
Do I need to cook the rice before adding it to the casserole?
No, I use uncooked rice. It cooks in the oven by absorbing the liquid from the broth and soup.
Can I make this casserole ahead of time?
Absolutely. I assemble it, cover, and refrigerate up to 24 hours in advance. I add an extra 5–10 minutes to the bake time if it’s going in the oven cold.
What cheese works best?
I usually go with cheddar for a classic flavor, but Monterey Jack, Colby, or a Mexican blend all melt beautifully and taste great.
Can I make this without canned soup?
Yes, I sometimes make a quick homemade roux-based cream sauce if I want a cleaner version—just butter, flour, milk, and cheese.
Conclusion
Cheesy Ground Beef and Rice Casserole is the ultimate comfort food—easy to make, rich and creamy, and always a hit. I love how it brings together simple ingredients into a warm, satisfying dish that’s perfect for any night of the week. Whether I’m feeding a family or prepping ahead for a busy schedule, this casserole always delivers.
Print
Cheesy Ground Beef and Rice Casserole
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Total Time: 70–75 minutes
- Yield: 6 to 8 servings
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
Description
Cheesy Ground Beef and Rice Casserole is the ultimate comfort food — a creamy, hearty, one-dish dinner made with ground beef, tender rice, and melted cheddar cheese. Perfect for busy weeknights or meal prepping, this easy casserole is budget-friendly, family-approved, and full of cozy flavor.
Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 2 cups beef broth or water
- 1 can (10.5 oz) cream of mushroom soup (or cream of cheddar or chicken)
- 1 cup shredded cheddar cheese, divided
- ½ cup milk
- Salt and pepper, to taste
- 1 tsp paprika or Italian seasoning (optional)
- Fresh parsley or green onions, chopped (optional, for garnish)
Instructions
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Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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In a skillet over medium heat, cook ground beef and chopped onion until beef is browned and onion is soft. Drain excess fat. Stir in garlic and cook for 1 more minute.
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In a large bowl, mix uncooked rice, broth, cream soup, milk, half the shredded cheese, salt, pepper, and optional seasoning.
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Add the cooked beef mixture to the bowl and stir until combined.
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Pour the mixture into the prepared baking dish and spread evenly.
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Cover with foil and bake for 45 minutes.
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Remove foil, sprinkle remaining cheese on top, and bake uncovered for another 10–15 minutes, until cheese is melted and rice is tender.
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Let rest for 5–10 minutes before serving. Garnish with parsley or green onions if desired.
Notes
- For extra veggies, stir in frozen peas, corn, or chopped bell peppers.
- Add a pinch of cayenne or use pepper jack for a spicy kick.
- Can substitute ground turkey for a lighter version.
- Freeze leftovers up to 2 months; reheat in microwave or oven.
- Use a homemade cream sauce instead of canned soup if preferred.
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