Cheesy Ground Beef and Rice Casserole Recipe
Introduction
Looking for a no-fail comfort food recipe your family will love? This Cheesy Ground Beef and Rice Casserole is creamy, cheesy, and packed with flavor, made from simple pantry staples. It’s perfect for weeknight dinners or meal prep and always a crowd-pleaser.
Ingredients
- 1 lb lean ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked white rice
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- ½ cup milk or beef broth
- 2 cups shredded cheddar cheese, divided
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional: chopped parsley for garnish
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Step 2: In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is soft. Drain excess fat.
- Step 3: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Step 4: In a separate bowl, whisk together the cream of mushroom soup, milk or broth, paprika, salt, and pepper.
- Step 5: In the prepared baking dish, combine the cooked rice, beef mixture, half of the shredded cheese, and the sauce. Mix well to combine.
- Step 6: Sprinkle the remaining cheese evenly over the top. Cover with foil and bake for 20 minutes.
- Step 7: Remove the foil and bake an additional 10 minutes until the cheese is bubbly and golden.
- Optional: Broil for 2 minutes for a crispy cheese topping.
- Step 8: Garnish with chopped parsley if desired and serve hot.
Tips & Variations
- Use lean ground beef (85-90%) to reduce grease; drain well if using fattier beef.
- Substitute ground turkey or chicken for a lighter version.
- Swap cream of mushroom soup with cream of chicken or make a homemade version.
- Add vegetables like peas, carrots, or sautéed mushrooms for extra nutrition.
- Try different cheeses such as Monterey Jack, Colby, or a blend for varied flavor.
- Add crushed crackers or French fried onions on top for a crunchy finish.
- Use leftover cooked rice to help prevent a mushy casserole.
- Freshly grated cheese melts better and tastes richer than pre-shredded.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe containers and keep for up to 2 months; thaw before reheating. Reheat in the microwave or bake at 350°F until hot throughout.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use uncooked rice?
No. This recipe requires pre-cooked rice. Using raw rice will affect both texture and cook time.
Can I make it ahead of time?
Yes! You can assemble the casserole up to 24 hours ahead and store it covered in the fridge until ready to bake.
PrintCheesy Ground Beef and Rice Casserole Recipe
This Cheesy Ground Beef and Rice Casserole is a comforting, creamy, and flavorful weeknight meal made with simple pantry staples. Featuring seasoned ground beef, tender cooked rice, and melted sharp cheddar cheese baked together in a rich mushroom soup-based sauce, this casserole is a crowd-pleaser perfect for families. It’s easy to prepare, customizable, freezer-friendly, and delivers that nostalgic, cozy taste of classic comfort food.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Meat & Vegetables
- 1 lb lean ground beef (85% or 90%)
- 1 small onion, diced
- 2 cloves garlic, minced
Base & Sauce
- 2 cups cooked white rice (approximately 1 cup uncooked)
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- ½ cup milk or beef broth
- 1 teaspoon paprika
- Salt and pepper to taste
Cheese
- 2 cups shredded sharp cheddar cheese, divided
Optional Garnish
- Chopped parsley for garnish
Instructions
- Brown the Beef: In a large skillet over medium heat, cook the ground beef and diced onion until the meat is fully browned and the onions are soft. Drain excess fat to reduce greasiness.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Make the Sauce: In a separate large bowl, whisk together the cream of mushroom soup, milk or beef broth, paprika, salt, and pepper until smooth and combined.
- Mix and Assemble: Add the cooked rice and half of the shredded cheddar cheese to the skillet with the beef mixture. Pour the sauce over everything and stir well to combine all ingredients evenly. Transfer this mixture to a greased 9×13-inch casserole dish.
- Top and Bake: Sprinkle the remaining shredded cheese evenly over the top of the casserole. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 20 minutes.
- Finish Baking: Remove the foil and bake uncovered for another 10 minutes, or until the cheese topping is melted, bubbly, and golden brown.
- Optional Crisping: For a crispy cheese top, broil the casserole for 2 minutes, watching closely to avoid burning.
- Serve: Garnish with chopped parsley if desired and serve hot to enjoy the creamy, cheesy comfort dish.
Notes
- Use lean ground beef (85-90%) to minimize grease; drain if using fattier meat.
- Leftover cooked rice is ideal to prevent a mushy casserole.
- Swap the cream of mushroom soup for cream of chicken, or use gluten-free soup to make this recipe gluten-free.
- Milk adds richness; beef broth adds extra depth to the sauce.
- Feel free to add vegetables like peas, carrots, or mushrooms to increase nutrition and flavor.
- This casserole can be assembled up to 24 hours ahead and refrigerated before baking.
- To store, keep in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- Reheat leftovers in the microwave or oven at 350°F until hot throughout.
- Sharp cheddar cheese provides classic flavor, but you can substitute or blend with Monterey Jack, Colby, or mozzarella.
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