There’s something deeply comforting about a warm, cheesy casserole bubbling in the oven. Whether you’re cooking for a hungry family or meal prepping for the week ahead, this easy ground beef and rice dish has all the qualities of a go-to comfort food—rich, satisfying, and incredibly simple to prepare. It uses pantry staples and delivers a hearty, flavorful dinner with minimal effort.

I discovered this recipe during one of those hectic weeknights when time was tight and the fridge was looking sparse. With some ground beef, leftover rice, and a couple of cans from the pantry, this cheesy casserole came together in under an hour—and it was an instant hit at the table. It’s one of those dishes you find yourself making again and again because it checks all the boxes: budget-friendly, quick, filling, and delicious.

The flavors are familiar but never boring. The creamy texture from the melted cheese and the satisfying bite of the beef and rice combination make each spoonful irresistible. It’s kid-approved, freezer-friendly, and endlessly customizable to suit what you have on hand. If you’re looking for a meal that pleases picky eaters and saves you from dinner stress, this one is a must-try.

Whether you’re cooking on a tight schedule or just craving a nostalgic, home-cooked casserole, this dish is bound to make it onto your regular meal rotation. Serve it with a side salad or steamed veggies, and dinner is done.

Why You’ll Love This Recipe

• One-pan convenience: Minimal dishes and easy cleanup.

• Perfect for meal prep: Reheats beautifully for lunches or busy nights.

• Customizable: Swap ingredients based on what’s in your fridge.

• Crowd-pleasing: Ideal for potlucks, parties, or picky eaters.

• Budget-friendly: Uses inexpensive pantry and fridge staples.

Ingredient Notes

• Ground beef: Use lean ground beef for less grease, or regular for a richer flavor.

• Cooked rice: White rice works great, but you can use brown rice or even a wild rice blend.

• Cheddar cheese: Shredded sharp cheddar brings bold, melty flavor. Mix in mozzarella for a gooier texture.

• Cream of mushroom soup: Acts as the creamy base. Substitute with cream of chicken or homemade white sauce.

• Onion and garlic: Boost the savory base flavors. Dice finely for even distribution.

• Beef broth: Adds moisture and deepens the flavor of the rice and meat.

• Seasonings: Salt, pepper, paprika, and dried parsley keep it simple but tasty.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. Brown the ground beef in a large skillet over medium heat. Add chopped onions and garlic and cook until soft and fragrant. Drain excess fat if needed.

3. Stir in seasonings, cooked rice, cream of mushroom soup, and beef broth. Mix until well combined and creamy.

4. Fold in half of the shredded cheese, then transfer the mixture into the prepared baking dish.

5. Top with remaining cheese, spreading evenly across the surface.

6. Bake uncovered for 25–30 minutes, or until bubbly and golden around the edges.

7. Let it cool for 5–10 minutes before serving. Garnish with parsley or green onions if desired.

FAQs

Can I make this ahead of time?
Yes! Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking.

Can I freeze it?
Absolutely. Once baked and cooled, portion into freezer-safe containers. Reheat in the oven or microwave until hot.

Can I use raw rice instead of cooked rice?
For this recipe, cooked rice is recommended. If using raw rice, you’d need to adjust the liquid and baking time significantly.

Can I make this without canned soup?
Yes, you can replace it with a homemade roux-based white sauce (butter, flour, milk, and broth).

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze cooled portions for up to 2 months.

• Reheating: Reheat individual servings in the microwave or reheat the entire dish in the oven at 350°F until warmed through.

Easy Variations and Substitutions

• Vegetarian version: Use plant-based ground meat and vegetable broth.

• Spicy twist: Add diced green chiles, jalapeños, or a sprinkle of cayenne.

• Veggie-packed: Stir in frozen peas, corn, or diced bell peppers before baking.

• Different cheeses: Try Monterey Jack, Colby, or a Mexican blend for a twist on flavor.

• Healthier swap: Use brown rice and ground turkey for a lighter option.

Cheesy Ground Beef and Rice Casserole

There’s something deeply comforting about a warm, cheesy casserole bubbling in the oven. Whether you’re cooking for a hungry family or meal prepping for the week ahead, this easy ground beef and rice dish has all the qualities of a go-to comfort food—rich, satisfying, and incredibly simple to prepare.

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Prep Time: 15minutes minutes

Cook Time: 1hour hour

Servings: 6

Ingredients

• 1 lb ground beef
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 cup long grain white rice uncooked
• 2 ½ cups beef broth or water + bouillon
• 1 10.5 oz can cream of mushroom soup
• 1 10.5 oz can cream of cheddar soup (or cream of chicken as substitute)
• 1 ½ cups shredded cheddar cheese
• ½ cup sour cream
• 1 tsp Worcestershire sauce
• ½ tsp paprika
• Salt and pepper to taste
• Chopped parsley for garnish optional

Instructions

• Preheat Oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
• Brown the Beef:
• In a large skillet over medium heat, cook ground beef and chopped onion until beef is no longer pink. Drain excess grease. Add garlic and cook for 1 more minute.
• Combine Ingredients:
• In a large bowl, mix cooked beef mixture with uncooked rice, beef broth, cream of mushroom soup, cream of cheddar soup, sour cream, Worcestershire sauce, paprika, salt, and pepper.
• Assemble Casserole:
• Pour the mixture into the prepared baking dish. Cover tightly with foil.
• Bake:
• Bake covered for 50–60 minutes, or until the rice is tender. Remove foil.
• Add Cheese:
• Sprinkle shredded cheddar evenly on top. Return to oven uncovered for 10 minutes, or until cheese is melted and bubbly.
• Serve:
• Let it rest for 5 minutes before serving. Garnish with chopped parsley if desired.