If you’re looking for a cozy, satisfying dinner that’s just bursting with comfort and cheesy goodness, you’re absolutely going to love this Cheesy Ground Beef and Rice Casserole Recipe. I discovered this dish on a busy weeknight when I needed something that felt homemade but didn’t require hours in the kitchen—and wow, it totally delivered. This casserole is a wonderful one-pot wonder that combines tender ground beef, creamy mushrooms, and perfectly cooked rice all baked under a blanket of melty cheddar cheese. Stick with me, and I’ll walk you through every step so your version comes out just right.
Why You’ll Love This Recipe
- One-Pot Convenience: You start cooking everything in the same pot, which means less mess and quicker cleanup.
- Family-Pleaser: My family goes crazy for this casserole – it’s hearty, cheesy, and totally kid-friendly.
- Customizable Comfort: You can easily swap out mushrooms or seasonings to match your taste or whatever you have on hand.
- Perfect Make-Ahead Meal: It reheats wonderfully, so it’s great for leftovers or meal prep.
Ingredients You’ll Need
The ingredients in this Cheesy Ground Beef and Rice Casserole Recipe work beautifully together to create layers of flavor and texture—from the savory ground beef to the creamy mushroom soup and gooey cheddar cheese on top. When shopping, fresh mushrooms and good-quality cheddar really make a difference here.
- Ground beef: I used 85% lean for a good balance of juiciness without too much grease.
- Italian seasoning: Adds a simple herb blend that brightens up the beef without overpowering.
- Butter: Divided use—melting and sauteing the onions, plus adding richness to the rice cooking liquid.
- Onions: Diced small to soften quickly and blend seamlessly into the casserole.
- Garlic: Minced—because garlic just elevates everything, right?
- Beef broth: Used to cook the rice and infuse it with meaty flavor instead of just water.
- Long grain white rice: Important to use real, uncooked rice here—not instant—to get that perfect texture.
- Button mushrooms: Fresh and sliced, they add earthiness and moisture.
- Cream of mushroom soup: For creamy richness without any extra fuss.
- Milk: Any kind works, adds to the creaminess when mixed with the soup.
- Sour cream: A scoop makes the casserole luxuriously creamy and tangy.
- Cheddar cheese: Sharp or mild—depends on your cheese preference! Dividing the cheese lets you mix some inside and get a golden cheesy top.
Variations
I love how flexible this cheesy ground beef and rice casserole recipe is—you can tweak it easily to fit your mood or dietary needs. Feel free to experiment and make it your own!
- Swap the mushrooms: I once tried it with chopped bell peppers and zucchini instead—super colorful and delicious.
- Make it spicy: Adding red pepper flakes or a dash of hot sauce gives it a nice kick my family actually requests now and then.
- Dairy-free option: Use coconut milk and dairy-free cheese substitutes; it still comes out creamy and satisfying.
- Use brown rice: Just adjust the cooking time and broth amount according to the rice package; I like the nuttier flavor it adds.
How to Make Cheesy Ground Beef and Rice Casserole Recipe
Step 1: Brown the Beef and Season
Start by heating a large pot over medium-high heat and browning your ground beef. As it cooks, sprinkle in salt, pepper, and the Italian seasoning. This seasoning blend really kicks up the flavor without extra effort. Once browned, drain any excess grease—this keeps the casserole from getting too greasy—and set the beef aside covered with foil to stay warm. I find covering with foil helps keep the meat juicy without overcooking it.
Step 2: Sauté Aromatics and Begin Rice Cooking
Using the same pot (no need to dirty another dish!), melt 2 tablespoons of butter and add the diced onions. Cook them for about 5 minutes until they soften up and start to turn translucent—that’s where the flavor builds up. Add minced garlic and cook for just one more minute to release that amazing aroma.
Step 3: Cook the Rice in Beef Broth
Pour in the beef broth along with the remaining tablespoon of butter, then stir in the uncooked rice. Bring this to a boil, then reduce the heat to a gentle simmer and cover tightly. This step is key—you want the steam trapped so the rice cooks perfectly without stirring. After 10 minutes, add the sliced mushrooms on top (don’t stir), cover again, and cook another 5 to 10 minutes depending on your rice package instructions.
Step 4: Let the Rice Rest
Turn off the heat and leave the lid on the pot for 10 more minutes. This resting time lets the rice finish absorbing moisture and prevents it from sticking to the bottom—patience here really pays off!
Step 5: Combine Ingredients and Transfer to Baking Dish
Next, return the cooked ground beef to the pot along with cream of mushroom soup, milk, sour cream, and half the cheddar cheese. Stir everything gently until combined. The mixture will be creamy and full of flavor. Then, transfer it all to a lightly greased 9×13 casserole dish and sprinkle the remaining cheese evenly over the top.
Step 6: Bake to Melty Perfection
Cover the casserole dish with foil and bake in your preheated 350°F oven for 20 minutes. When you remove it, you’ll have a bubbly, golden layer of cheese that makes the dish irresistible. Let it cool for a few minutes before serving—you’ll thank me later!
Pro Tips for Making Cheesy Ground Beef and Rice Casserole Recipe
- Don’t Stir the Rice While Cooking: I learned this the hard way—stirring releases starch and can make your casserole gluey instead of fluffy.
- Use Sharp Cheddar for Flavor: Mixing mild and sharp cheddar gives the right balance of meltiness and tang.
- Cover Tightly During Cooking: A tight lid traps steam, which is what cooks the rice perfectly without drying it out.
- Drain the Ground Beef Well: Reduces grease in the casserole and keeps the texture just right.
How to Serve Cheesy Ground Beef and Rice Casserole Recipe
Garnishes
Right before serving, I sprinkle a little fresh chopped parsley or green onions on top to brighten the dish with a burst of color and freshness. Sometimes I add a dollop of sour cream on the side for extra creaminess, especially if you want to amp up the comfort factor.
Side Dishes
This casserole is pretty filling on its own, but I love pairing it with a simple green salad tossed with vinaigrette or some roasted veggies like green beans or broccoli for a well-rounded meal. Garlic bread or warm dinner rolls are perfect if you want to keep the cozy vibes going.
Creative Ways to Present
For holidays or when friends come over, I like to bake this casserole in individual ramekins for cute personal servings. It also makes for great leftovers if you want easy lunches for the next day. Adding a sprinkle of paprika or layering extra cheese for a crusty top makes it extra special for guests.
Make Ahead and Storage
Storing Leftovers
I usually let the casserole cool completely, then cover it tightly with foil or a lid and store it in the fridge. It keeps well for up to 3-4 days. When I reheat, it still tastes fresh and cheesy—perfect for a quick dinner.
Freezing
I’ve frozen this casserole successfully by wrapping it tightly in plastic wrap and aluminum foil. When it’s time to eat, I thaw it overnight in the fridge and then bake it covered until warmed through. It’s a great make-ahead option for busy weeks!
Reheating
To keep the casserole from drying out when reheating, I cover it with foil and warm it in a 350°F oven for about 15-20 minutes. I find the texture stays just as creamy as the first day.
FAQs
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Can I use instant rice for this casserole?
It’s best to avoid instant rice for this recipe because it cooks differently and can become mushy when baked. Long grain white rice ensures you get the perfect fluffy texture that holds up well after baking.
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Can I make this recipe vegetarian?
Absolutely! You can swap the ground beef for a plant-based meat substitute or use extra mushrooms and veggies. Use vegetable broth instead of beef broth for the rice, and keep the dairy ingredients or substitute as desired.
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How can I make this casserole ahead of time?
Prepare the casserole through step 5, then cover and refrigerate for up to 24 hours before baking. This is great for busy days when you want to save time in the kitchen.
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Can I use different cheeses?
Yes! Cheddar is classic, but mixing in mozzarella, Monterey Jack, or even pepper jack can add fun flavor twists and gooey texture.
Final Thoughts
This Cheesy Ground Beef and Rice Casserole Recipe has become one of my absolute go-to comfort dishes because it’s easy, forgiving, and packed with flavor that appeals to just about everyone. When I first made it, I was amazed at how something so simple felt like a special home-cooked meal. I hope you enjoy making it as much as I do—and that it becomes a family favorite in your house too!
Print
Cheesy Ground Beef and Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Cheesy Ground Beef and Rice Casserole is a comforting and hearty one-pot meal that combines seasoned ground beef, tender rice, mushrooms, and a creamy cheese sauce. With a blend of Italian seasoning and cheddar cheese, this casserole is perfect for a family dinner and offers a satisfying balance of flavors and textures.
Ingredients
Meat and Seasoning
- 1 lb. ground beef, 85% lean
- 1.5 teaspoons Italian seasoning
- Salt and Pepper, to taste
Vegetables and Aromatics
- ¾ cup onions, diced
- 1 Tablespoon garlic, minced
- 8 oz. sliced button mushrooms, washed
Dairy and Broth
- 3 Tablespoons butter, divided
- 2 ½ cups beef broth
- 10.5 oz. cream of mushroom soup
- ½ cup milk, any kind
- ½ cup sour cream
- 2 cups cheddar cheese, divided
Grains
- 1 ¼ cups uncooked white long grain rice (not instant rice)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the casserole later.
- Brown the ground beef: In a large pot over medium-high heat, cook the ground beef until browned. Season with salt, pepper, and Italian seasoning as it cooks. Drain the excess grease, transfer the beef to a plate, and cover with foil to keep warm.
- Sauté onions and garlic: Melt 2 tablespoons of butter in the same pot. Add diced onions and cook for about 5 minutes until softened. Stir in minced garlic and cook for 1 more minute to release flavor.
- Combine broth, butter, and rice: Add beef broth, the remaining 1 tablespoon of butter, and uncooked rice to the pot. Stir well to combine all ingredients.
- Simmer the rice: Bring the mixture to a boil, then reduce heat to a simmer. Cover tightly and cook without stirring for 10 minutes.
- Add mushrooms and continue cooking: Add the sliced mushrooms to the pot, replace the cover, and cook for an additional 5 to 10 minutes (follow rice package instructions for precise timing). Do not stir during this process.
- Let rice rest: Turn off the heat, keep the pot covered, and let the rice sit undisturbed for 10 minutes. This allows any rice stuck to the bottom to release.
- Mix casserole ingredients: Add the cooked ground beef back into the pot along with cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Stir gently to combine all ingredients evenly.
- Prepare for baking: Transfer the mixture to a lightly greased 9 x 13-inch casserole dish. Spread evenly and top with the remaining cheddar cheese.
- Bake the casserole: Cover the casserole and bake in the preheated oven for 20 minutes until heated through and cheese is melted. Serve hot and enjoy!
Notes
- For best results, use uncooked white long grain rice, not instant rice.
- You can cook rice separately and use 3¾ cups of cooked rice if preferred, skipping the beef broth step.
- Do not stir the rice while it is simmering to ensure perfect texture.
- Mushrooms add moisture; ensure rice is properly cooked before adding them.
- This casserole can be customized with other cheeses or added vegetables as desired.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg
