Cheesy Ground Beef and Rice Casserole – Big Flavor, One Dish

When you’re after a hearty, crowd-pleasing dinner that doesn’t involve multiple pots and pans, this Cheesy Ground Beef and Rice Casserole hits the mark. Ground beef, rice, a creamy base and plenty of cheese come together in one dish that delivers comfort, flavor and ease.

Whether for a weeknight meal, a potluck or simply a satisfying dinner for the family, this casserole brings together simple ingredients in a streamlined way — no fuss, minimal prep, maximum impact. The melty cheese on top adds that golden finish we all love, while the beef and rice form a robust base you can customize as you like.

Why This Recipe Works

• One-dish convenience: Everything goes into one baking dish (or skillet + dish) so fewer dishes to wash and fewer steps to juggle.
• Comfort food at its best: The combination of ground beef, rice, cheese and creamy sauce gives you that rich, full-bodied, homey flavor.
• Flexible and forgiving: Many versions include pantry staples like cream soup, frozen veggies or basic seasoning, so you can adapt to what you have on hand.
• Feeds a crowd: Because it’s made in a casserole form, it’s ideal for family dinners, leftovers or potlucks.

Ingredients

Here’s a solid ingredient list for a typical version (you can scale or adjust as needed):

• 1 lb ground beef (85% lean or as you prefer)
• 1 small onion, diced
• 2 cloves garlic, minced (or about 1 Tbsp)
• 1¼ cups uncooked long-grain white rice (or as recipe choice)
• 2½ cups beef broth (or as required by rice + casserole liquid)
• 1 (10.5 oz) can cream of mushroom (or cream of celery) soup
• ½ cup milk
• ½ cup sour cream
• 2 cups shredded sharp cheddar cheese, divided (for mixing and topping)
• Salt and pepper to taste
• Optional: 8 oz sliced mushrooms or frozen mixed vegetables for added texture and veggie boost

(Note: Many similar recipes use slight variations — you’ll see versions that use instant rice, various soups, or add veggies.)

Instructions

1. Preheat your oven to 350°F (175 °C) and lightly grease a 9×13-inch baking dish (or whatever size your recipe calls for).
2. In a large skillet over medium heat, brown the ground beef until no pink remains. Season with salt, pepper and any seasoning you like (e.g., Italian seasoning, paprika). Drain excess grease if needed.
3. Add the diced onion and cook until softened (about 3-4 minutes). Add minced garlic, cook another minute until fragrant.
4. In the skillet, add the uncooked rice, beef broth, and (if using) sliced mushrooms or veggies. Stir to combine. Bring the mixture to a gentle boil, then reduce heat, cover and simmer according to rice package directions (often about 10 minutes), or until rice is nearly tender.
5. Remove from heat, then stir in the drained ground beef, cream of soup, milk, sour cream and 1 cup of the shredded cheddar cheese. Mix until everything’s well combined and creamy.
6. Transfer the mixture to the prepared baking dish (if you were cooking some in skillet). Spread evenly. Sprinkle the remaining 1 cup (or more) of shredded cheddar cheese on top.
7. Bake uncovered (or covered depending on recipe) for about 20–30 minutes, until the cheese is melted, bubbly and the dish is heated through. If you like a browned top, you might broil for 2-3 minutes at the end.
8. Let the casserole rest for 5 minutes before serving — it helps the cheese and sauce set a little. Garnish with chopped parsley or green onions if desired.

Cheesy Ground Beef and Rice Casserole

A hearty one-dish casserole combining ground beef, rice, creamy soup and cheddar cheese for an easy weeknight comfort meal.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American, Comfort Food

Ingredients Equipment Method Notes

Ingredients

  

Ground beef and base

• 1 lb lean ground beef
• 1 medium onion finely chopped
• 2 cloves garlic minced

Rice and liquid

• 2 cups long-grain white rice (uncooked)
• 2.5 cups beef broth

Creamy mixture

• 1 can cream of mushroom soup 10.5 oz
• 1 cup sour cream
• 0.5 cup milk

Cheese topping & seasoning

• 2 cups shredded cheddar cheese divided
• 1 tsp Italian seasoning
• 0.5 tsp paprika
• salt and black pepper to taste
• 1 Tbsp unsalted butter optional
• fresh parsley chopped for garnish

Equipment

• Large skillet
• 9×13 baking dish
• Mixing bowl
• Aluminum foil

Method

 

1. Preheat oven to 350 °F (175 °C) and grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, brown the ground beef until no longer pink, about 6–8 minutes; drain excess fat.
3. Add the chopped onion and cook 3–4 minutes until softened, then stir in the minced garlic and cook 1 more minute.
4. Season the beef mixture with Italian seasoning, paprika, salt and pepper; stir to coat.
5. Pour in the beef broth and bring to a gentle simmer, then stir in the uncooked rice; cover and reduce heat to low for about 10 minutes, until liquid is mostly absorbed.
6. In a separate bowl, whisk together the cream of mushroom soup, sour cream and milk until smooth.
7. Remove the skillet from heat and stir in the creamy mixture and 1 cup of shredded cheddar cheese until combined.
8. Transfer mixture into the prepared baking dish, sprinkle remaining 1 cup cheddar over the top, and dot with butter if desired.
9. Cover the baking dish with foil and bake for 25 minutes; remove foil and bake an additional 10–15 minutes until the cheese is bubbly and golden and the rice is tender.
10. Remove from oven, let rest for 5 minutes, garnish with chopped parsley and serve hot.

Notes

Feel free to customize cheese type, add vegetables like peppers or peas, and assemble ahead for baking later.

Tips for Best Results

• Choose the right rice: Long-grain white rice works well in many versions for its texture and predictable cooking time. Avoid using instant rice unless the recipe is written for it, since liquid ratios differ.
• Drain beef well: Removing excess grease prevents a soggy casserole and ensures the flavors shine.
• Shred your own cheese: Pre-shredded cheese often has anti-caking agents that hamper melting; freshly shredded cheddar melts smoother and binds better.
• Don’t skip the rest time: Letting it sit before digging in leads to better texture and less runny sauce.
• Add veggies if you like: Frozen peas, corn or mixed veggies can be stirred in for added texture and nutrition; just note that might require slightly more liquid or cooking time.
• Season carefully: Because condensed soups and broths already have salt, taste before adding extra salt.
• Make-ahead friendly: You can assemble ahead of time and refrigerate until ready to bake — just allow a few extra minutes of bake time if cold.

Variations & Customizations

• Vegetable boost: Mix in frozen peas, carrots, corn or chopped spinach for a colorful, slightly healthier version.
• Cheese swap: Use Monterey Jack, pepper jack, or a blend of cheddar + mozzarella for a different melt/ flavor profile.
• Soup swap: Instead of cream of mushroom, you can use cream of celery, cream of chicken or even a homemade white sauce.
• Spice it up: Add a pinch of smoked paprika, cayenne pepper or a splash of hot sauce to give the dish a bit of heat.
• Alternate grains: You could use brown rice, but you’ll need to adjust the liquid and likely increase cooking time.
• Ground meat swap: Ground turkey, chicken or pork work in place of beef — adjust seasoning accordingly.

Serving Suggestions

• Serve with a crisp green salad dressed simply (olive oil + lemon or vinaigrette) to balance the richness.
• A side of steamed or roasted vegetables (like broccoli, green beans or roasted carrots) pairs nicely.
• Garlic bread or dinner rolls are perfect for soaking up any remaining sauce.
• For leftovers, reheat in the oven or microwave — if it’s thickened too much, stir in a splash of broth or milk to loosen it.

Fun Facts & Context

Casseroles like this one are classic for good reason: they combine protein, grain and often dairy into one pan, making them efficient and hearty meals. The idea of mixing ground beef and rice has been around through variations of “hot dish” or “beef-rice bake” in the American Midwest. Adding a creamy soup base and cheese made them even more comforting and accessible for family dinners or potlucks.

FAQ

Can I use cooked rice instead of uncooked?
Yes — if you use already cooked rice, reduce the liquid slightly and shorten the bake time, as the rice won’t need to absorb as much.

Can this be made gluten-free?
Yes — you’ll need to use a gluten-free condensed soup and ensure your broth is gluten-free. The rice and beef are naturally gluten-free.

How many servings does this make?
Typically this size casserole yields about 6–8 servings depending on portion size.

How do I store leftovers?
Cover and refrigerate for up to 3 days. Reheat gently in the oven or microwave, adding a little liquid if it’s become too thick.

Can I freeze it?
Yes — after bake (or before bake, depending on recipe), you can freeze in an airtight container. Thaw overnight and reheat until bubbly and hot throughout.

Why You’ll Want to Make It Tonight

If you’re after a “go-to” meal that feels indulgent yet comes together with relative ease, this cheesy ground beef and rice casserole fits perfectly. You get the savory depth of beef, the satisfying chew of rice, and the indulgence of melty cheese—all in one dish. It’s ideal for busy evenings, for feeding a family, or when you want leftovers that taste just as good the next day.

Final Thoughts

One dish. One pan (plus one baking dish). Ground beef, rice, cheese. That’s the beauty of this casserole. It’s simple, satisfying and deeply comforting. Whether your week is busy, your guests are coming, or you’re just craving a hearty dinner you can set and forget, this casserole delivers. Customize it, make it yours, and serve it up with confidence.

Enjoy your cozy, cheesy, hearty meal!