Cheesy Ground Beef and Rice Casserole is the kind of warm, comforting one‑dish meal that brings smiles to dinner time. This hearty casserole combines savory seasoned ground beef, tender rice, creamy sauce, mushrooms (or veggies of choice), and gooey melted cheddar — all baked together to golden perfection. It’s a practical, homey recipe that’s great for feeding a crowd or prepping ahead. Whether you’re a busy parent, a meal planner, or someone who loves cozy comfort food, this dish delivers big on flavor and simplicity.
Why You’ll Love This Cheesy Ground Beef and Rice Casserole
- All-in-one comfort — meat, starch, vegetables, and sauce baked together.
- Make‑ahead friendly — assemble ahead, refrigerate, then bake when you’re ready.
- Adaptable — swap mushrooms for mixed vegetables, or adjust cheeses to suit your tastes.
- Crowd pleaser — generous yield (9×13 size) makes it perfect for families or potlucks.
- Freezer friendly — leftovers freeze well for convenient future meals.
Ingredients
Here’s everything you need—feel free to adjust cheeses or vegetables to your liking:
- 1 lb ground beef (85% lean)
- 1½ tsp Italian seasoning
- Salt and pepper, to taste
- 3 Tbsp butter, divided
- ¾ cup onion, diced
- 1 Tbsp garlic, minced
- 2½ cups beef broth
- 1¼ cups uncooked long-grain white rice (not instant)
- 8 oz button mushrooms, sliced (washed)
- 10.5 oz condensed cream of mushroom soup
- ½ cup milk (any fat level)
- ½ cup sour cream
- 2 cups cheddar cheese, divided (1 cup + 1 cup)
Step‑by‑Step: How to Make Cheesy Ground Beef and Rice Casserole
- Preheat oven to 350 °F (175 °C).
- Brown the beef: In a large, heavy pot over medium-high heat, cook ground beef. Season with salt, pepper, and Italian seasoning as it browns.
- Drain grease, hold beef aside: Once cooked through, drain off excess fat. Transfer beef to a plate and loosely cover with foil.
- Sauté aromatics: In the same pot, melt 2 Tbsp butter. Add diced onion and cook ~5 minutes until softened. Add garlic and cook 1 more minute.
- Add liquid and rice: Pour in beef broth, and add the remaining butter (1 Tbsp) and uncooked rice. Stir gently to combine.
- Simmer covered: Bring to a boil, then reduce heat to low. Cover tightly and let simmer 10 minutes (do not stir).
- Add mushrooms: After 10 minutes, stir in the sliced mushrooms (or gently nestle them on top), re-cover, and cook an additional 5–10 minutes (or until rice is tender). Follow your rice package’s total cooking time guidelines.
- Rest (don’t stir): Remove from heat. With the lid on, let the pot sit undisturbed for 10 minutes so any bottom bits release.
- Combine with sauce & cheese: Return the cooked beef to the pot. Add cream of mushroom soup, milk, sour cream, and half (1 cup) of the shredded cheddar. Gently stir to combine.
- Transfer to baking dish: Lightly grease a 9×13-inch casserole dish. Pour the mixture into it and smooth evenly.
- Top & bake: Sprinkle the remaining 1 cup cheddar over the top. Cover the dish (with foil or lid) and bake for 20 minutes, until cheese is melted and bubbly.
- Serve warm, straight from oven.
Helpful Tips
- For best texture, do not stir the rice while cooking — stirring can make it gummy.
- Use long-grain white rice (not instant) to maintain structure.
- Let the casserole rest briefly after baking before serving (5 minutes) so it sets and slices more cleanly.
- Use sharp cheddar for more pronounced flavor, or a milder cheese if preferred.
- If your mushrooms give off a lot of water, drain some liquid before combining to prevent the dish from getting watery.
- To reduce mess, you can carry out the initial steps (browning beef and sautéing) in a skillet, then combine all in an oven‑safe pot or dish.
Substitutions and Variations
- No mushrooms? Replace them with 1–1½ cups of frozen peas, carrots, corn, or a blend.
- Different meat? Use ground turkey, chicken, or pork. You may need to adjust seasoning.
- Cream‑of‑soup alternative: If you prefer not to use canned soup, make a homemade version (like cream of chicken/mushroom) using butter, flour, broth, and milk.
- Rice alternatives: Use brown rice (increase cooking liquid and time) or wild rice blend—but test early doneness.
- Cheese options: Swap cheddar for Monterey Jack, Colby, or a blend. You can even sprinkle a little Parmesan on top for crispness.
- Low-fat version: Use lean ground meat, reduced-fat sour cream, low-fat milk, and moderate the cheese.
Storage Instructions
- Refrigerator: Cover the assembled (but unbaked) casserole and store up to 2 days. Bring to room temperature (~30 min) before baking; may need extra baking time (25–30 min).
- Cooked leftovers: Refrigerate in airtight containers for 3–4 days.
- Freezing: You can freeze either the unbaked assembled casserole (wrapped tightly) or baked leftovers. Freeze for up to 2–3 months. Thaw overnight in the fridge before reheating or baking.
- Reheating: Cover and bake at 350 °F until heated through (~20 min), or microwave individual portions.
Nutritional Information
Note: These are estimated values per serving (assuming ~8 servings). Actual values may vary based on ingredients chosen.
- Calories: ~ 450–500 kcal
- Protein: ~ 24–28 g
- Carbohydrates: ~ 35–40 g
- Fat: ~ 20–24 g
- Fiber: ~ 1–2 g
- Sodium: Depends heavily on broth and soup (could be high)
- Calcium (from cheese and dairy): moderate
For more precise values, plug in your specific brands into a nutrition‑calculator tool.
Serving Suggestions
- Serve with a crisp green salad (mixed greens, vinaigrette) to cut through richness.
- Add pickled vegetables or tangy coleslaw on the side.
- Warm dinner rolls, garlic bread, or crusty baguette complement the creamy texture.
- Garnish with chopped fresh parsley or chives for color and freshness.
Frequently Asked Questions About Cheesy Ground Beef and Rice Casserole
Q: Can I cook the rice separately?
Yes — if you prefer, cook the rice ahead of time. You’ll need about 3¾ cups of cooked rice. Then skip the beef broth step and simply stir the cooked rice into the beef mixture with sauce and cheese before baking.
Q: Can I use brown rice instead of white?
You can, but brown rice requires more liquid and longer cooking time (often 40–45 minutes). Adjust broth accordingly and make sure the rice is fully tender before baking.
Q: My casserole turned out watery — what went wrong?
Possible reasons: mushrooms released excess water, soup or milk was too thin, or the rice wasn’t drained well. To prevent this, drain mushrooms if needed, use thicker dairy or sour cream, and ensure proper resting so excess moisture is absorbed.
Q: Can I make this vegetarian?
Yes — replace ground beef with plant-based crumbles or cooked lentils. Use vegetable broth instead of beef broth.
Q: How do I get a nice golden cheese crust on top?
Uncover the casserole during the final 5 minutes of baking so the cheese can brown. You may even broil on low briefly, watching carefully to avoid burning.
Q: Will leftovers reheat well?
Yes — store in the refrigerator and reheat in the oven (covered, ~350 °F for 15–20 minutes) or microwave individual portions. You may want to add a splash of milk to loosen dryness.
Conclusion
Thank you so much for trying out my Cheesy Ground Beef and Rice Casserole! I hope it becomes one of your favorite go‑to comfort meals when you want something satisfying, flavorful, and hassle‑friendly. I absolutely love how the creamy sauce, tender beef, and melted cheddar come together — it feels like a warm hug on a plate. I especially appreciate that you can prep ahead, vary ingredients, and even freeze portions. May your cooking bring you joy and delicious results. Enjoy this dish, share with loved ones, and thank you for being part of my food‑loving community. Happy cooking, and bon appétit!
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Cheesy Ground Beef and Rice Casserole
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
Description
Cheesy Ground Beef and Rice Casserole is a creamy, family-approved comfort dish packed with seasoned beef, tender rice, cheddar cheese, and an easy homemade feel. Perfect for busy weeknights or freezer-friendly meal prep.
Ingredients
1 lb ground beef (85% lean)
1½ tsp Italian seasoning
Salt & pepper, to taste
3 Tbsp butter, divided
¾ cup diced onion
1 Tbsp minced garlic
2½ cups beef broth
1¼ cups uncooked long-grain white rice (not instant)
8 oz sliced button mushrooms
10.5 oz cream of mushroom soup
½ cup milk
½ cup sour cream
2 cups shredded cheddar cheese (divided)
Instructions
- Preheat oven to 350 °F (175 °C).
- Brown the beef: In a large, heavy pot over medium-high heat, cook ground beef. Season with salt, pepper, and Italian seasoning as it browns.
- Drain grease, hold beef aside: Once cooked through, drain off excess fat. Transfer beef to a plate and loosely cover with foil.
- Sauté aromatics: In the same pot, melt 2 Tbsp butter. Add diced onion and cook ~5 minutes until softened. Add garlic and cook 1 more minute.
- Add liquid and rice: Pour in beef broth, and add the remaining butter (1 Tbsp) and uncooked rice. Stir gently to combine.
- Simmer covered: Bring to a boil, then reduce heat to low. Cover tightly and let simmer 10 minutes (do not stir).
- Add mushrooms: After 10 minutes, stir in the sliced mushrooms (or gently nestle them on top), re-cover, and cook an additional 5–10 minutes (or until rice is tender). Follow your rice package’s total cooking time guidelines.
- Rest (don’t stir): Remove from heat. With the lid on, let the pot sit undisturbed for 10 minutes so any bottom bits release.
- Combine with sauce & cheese: Return the cooked beef to the pot. Add cream of mushroom soup, milk, sour cream, and half (1 cup) of the shredded cheddar. Gently stir to combine.
- Transfer to baking dish: Lightly grease a 9×13-inch casserole dish. Pour the mixture into it and smooth evenly.
- Top & bake: Sprinkle the remaining 1 cup cheddar over the top. Cover the dish (with foil or lid) and bake for 20 minutes, until cheese is melted and bubbly.
- Serve warm, straight from oven.
Notes
Use cooked rice to skip the broth step (need 3¾ cups cooked).
Swap mushrooms for peas, corn, or carrots.
Make ahead: Refrigerate up to 2 days before baking.
Freezes well before or after baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Casserole
Nutrition
- Serving Size: ~1.5 cups
- Calories: ~475 kcal
- Sugar: ~2 g
- Carbohydrates: ~38 g
- Protein: ~26 g