Cheesy Ground Beef and Rice Casserole

There’s something immediately comforting about a pan that fills the house with a warm, savory aroma—rich melted cheese mingling with browned beef and a whisper of garlic. The first forkful offers a contrast of textures: the gentle chew of rice, the succulent bite of seasoned beef, and the gooey stretch of cheddar that tugs with every lift. This casserole is the kind of food that sits comfortably on your table and in your memory.

If you enjoy cozy comfort-food variations, you might like a French-onion twist on this dish; see one version here: French onion ground beef and rice casserole (variation). Read on for the classic, crowd-pleasing recipe that will be your weeknight hero.

At a Glance

• Prep Time: 15 minutes
• Cook Time: 30 minutes (including baking)
• Total Time: 45 minutes
• Servings: 6 generous portions
• Difficulty Level: Easy — great for beginner cooks or busy families

Nutrition Highlights

Per serving (recipe yields ~6 servings). Values are approximate and calculated using typical ingredient nutrition profiles from USDA FoodData Central and common product labels; use this as a guide. For general dietary guidance, trusted sources such as the CDC and Mayo Clinic recommend balancing portion sizes and macronutrients to meet individual needs.

• Calories: ~400 kcal
• Protein: ~28 g
• Carbohydrates: ~20 g
• Fat: ~23 g
• Fiber: ~1–2 g
• Sodium: variable — typically 500–800 mg depending on the soup/cheese brands used

Notes: These estimates assume 1 lb (454 g) 90% lean ground beef, 2 cups cooked white rice, one 10.5 oz can condensed cream of mushroom soup, 1/2 cup whole milk, and 2 cups (about 8 oz) shredded cheddar cheese. If you use low-sodium soup or reduced-fat cheese, sodium and fat will be lower. For precise tracking, consult USDA FoodData Central or your product labels.

Why You’ll Love It

• Comfort in a casserole: This recipe delivers the classic aromas and textures of home-cooked comfort—creamy, savory sauce binds the rice and beef while cheese adds that irresistible gooey finish.
• Crowd-pleaser: It’s unfussy and scales easily for family dinners, potlucks, or weeknight batch cooking.
• Speed and simplicity: With minimal prep and straightforward assembly, you’ll have a hearty meal on the table in under an hour.
• Nostalgia: It evokes cozy family meals and warm gatherings—perfect for cool evenings, busy school nights, or when you want something reliably satisfying.

Step-by-Step Instructions

Ingredients

• 1 lb (450 g) lean ground beef (90% lean recommended)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• 2 cups cooked white rice (short- or long-grain)
• 1 can (10.5 oz / 298 g) cream of mushroom soup (or cream of chicken)
• 1/2 cup milk or beef broth (120 ml)
• 2 cups shredded cheddar cheese, divided (about 8 oz / 226 g)
• 1 tsp paprika
• Salt and freshly ground black pepper, to taste
• Optional garnish: chopped fresh parsley

Optional ingredients and substitutions

• Swap ground turkey or ground chicken for leaner protein (reduce fat).
• Use brown rice for extra fiber — note: brown rice may be chewier and slightly alter bake time.
• Substitute a low-sodium condensed soup and low-fat milk to reduce sodium and calories.
• Add 1 cup frozen mixed vegetables (peas, carrots, corn) for more fiber and color.
• For a creamier texture, stir in 1/4 cup sour cream before baking.

Preparation

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (or equivalent) baking dish.
2. Brown the beef: In a large skillet over medium heat, cook ground beef and diced onion until the meat is browned and the onion is soft, about 6–8 minutes. Break the meat into small pieces as it cooks. Drain excess fat if necessary.
3. Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant. Remove from heat.
4. Make the sauce: In a separate bowl, whisk together the cream of mushroom soup, milk or broth, paprika, salt, and pepper until smooth.
5. Assemble: In the prepared baking dish, combine the cooked rice, beef mixture, half the shredded cheese, and the sauce. Mix gently but thoroughly to combine.
6. Top and bake: Sprinkle the remaining cheese evenly on top. Cover with foil and bake for 20 minutes.
7. Finish baking: Remove the foil and bake an additional 10 minutes until the cheese is bubbly and golden.
8. Optional: Broil for 1–2 minutes for a crispy cheese topping — watch closely to prevent burning.
9. Serve: Garnish with chopped parsley if desired and serve hot.

Practical tips

• Avoid overmixing the rice with the sauce to prevent a gummy texture — fold gently until ingredients are just combined.
• If using leftover cold rice, break up clumps with a fork before mixing; it heats more evenly.
• Check cheese doneness by ensuring it bubbles and the center reaches a safe temperature (165°F/74°C) if serving to vulnerable eaters.
• If casserole seems dry, stir in 2–3 tablespoons extra milk or broth before the final bake.

Best Pairings

• Light sides: A simple green salad with a tangy vinaigrette cuts through the richness.
• Veg-forward: Steamed broccoli, roasted Brussels sprouts, or a crisp cucumber-and-tomato salad add color and nutrients.
• Bread: Warm dinner rolls or garlic bread make the meal extra cozy—perfect for mopping up any leftover sauce.
• Drinks: For evenings, a medium-bodied red wine (Merlot or Zinfandel) works well; for non-alcoholic, iced tea or a sparkling water with lemon cleanses the palate.

Storage Instructions

• Room temperature: Serve within 2 hours. Do not leave casserole at room temperature longer than recommended by food-safety guidelines.
• Refrigeration: Store in an airtight container in the refrigerator for 3–4 days. Reheat portions in the microwave or oven until piping hot.
• Freezer: Freeze in airtight, freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Reheat covered at 350°F (175°C) until warmed through.

Pro Tips & Tricks

• Cheese selection: Sharp cheddar gives bold flavor; a mix of cheddar and Monterey Jack provides great melting quality and creaminess.
• Texture cue: The center should be hot and the cheese bubbling—if the edges are hot but the center is cool, bake 5–10 minutes longer covered to avoid over-browning.
• Make-ahead: Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking — add a few extra minutes to bake time if starting from cold.
• Crisp top: For an evenly browned top without broiling, remove foil for the final 10–15 minutes so the cheese can brown gradually.

Creative Twists

• Tex-Mex version: Stir in 1 cup canned corn (drained), 1/2 cup salsa, 1 tsp ground cumin, and swap cheddar for pepper jack. Top with sliced jalapeños and cilantro.
• Cheesy mushroom and herb: Use cream of mushroom soup, add 1 cup sautéed mushrooms and 1 tsp fresh thyme, and finish with Gruyère instead of cheddar.
• Vegetarian swap: Replace ground beef with 2 cups cooked lentils or a plant-based crumbled beef substitute; use vegetable broth and a dairy-free cheese to make it vegan.
• Low-carb option: Substitute cauliflower rice (about 4 cups riced cauliflower) for rice and reduce baking time slightly; mix in extra veggies or mushrooms for bulk.

All Your Questions Answered

Q: Can I use brown rice instead of white rice?
A: Yes. Brown rice works fine but can be chewier and may require slightly more liquid or a longer bake if you’re using freshly cooked brown rice. Using pre-cooked brown rice from the day before helps.

Q: How can I reduce the sodium?
A: Choose a low-sodium (or no-salt-added) condensed soup, use reduced-sodium cheese, and season lightly with salt.

Q: My casserole turned out watery — what went wrong?
A: Likely too much liquid from soup or milk, or rice that was undercooked. Next time reduce milk by 1–2 tablespoons, drain excess liquid from cooked rice, or use a firmer rice.

Q: Can I double the recipe for a larger crowd?
A: Yes—double ingredients and bake in a larger or two separate dishes. Monitor bake time; larger depths may need extra 10–15 minutes covered, then uncovered to brown.

Q: What are good leftover uses?
A: Reheat and serve with a fresh salad, stuff into baked peppers for a new presentation, or top with a fried egg for brunch.

Conclusion

This Cheesy Ground Beef and Rice Casserole is dependable, comforting, and adaptable—perfect for weeknight dinners, potlucks, or when you want a warm, cheesy hug on a plate. Try the variations and share your results with friends and family; it’s the kind of recipe that improves every time you make it. For additional inspiration and a slightly different take on this classic, you can compare approaches in this easy version: Cheesy Ground Beef and Rice Casserole [+Video] – Oh Sweet Basil and another comforting entry here: Cheesy Ground Beef and Rice Casserole – The Cozy Cook. Enjoy — and don’t forget to tag your photos if you share!