There’s something incredibly comforting about a hearty casserole bubbling away in the oven, filling your home with mouthwatering aromas. This Cheesy Ground Beef Rice Casserole is the epitome of comfort food – a delicious one-dish wonder that combines seasoned ground beef, fluffy rice, and a generous blanket of melted cheese.
Perfect for busy weeknights or weekend family dinners, this casserole strikes that ideal balance between convenience and satisfaction. It’s the kind of recipe that becomes a regular in your meal rotation, with everyone asking for seconds!
Why You’ll Love This
- One-pan meal that minimizes cleanup while maximizing flavor
- Budget-friendly ingredients that you likely already have on hand
- Kid-approved flavors that even picky eaters will enjoy
- Versatile recipe that can be customized with different vegetables or seasonings
- Makes excellent leftovers that taste even better the next day
Ingredients
- 1 pound ground beef (lean preferred, 85/15 or 90/10)
- 1 small onion, finely diced
- 2 cups cooked white rice (from about 3/4 cup uncooked)
- 1 can (10.5 ounces) cream of mushroom soup
- 2 cups shredded cheddar cheese, divided (1 1/2 cups for mixing, 1/2 cup for topping)
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter and set aside.
- Place a large skillet over medium heat. Add the ground beef and diced onion to the skillet, breaking up the meat with a wooden spoon or spatula as it cooks. Continue cooking until the beef is completely browned and the onions are soft and translucent, about 5-7 minutes. Drain off any excess grease from the pan.
- Return the drained beef and onion mixture to the skillet. Sprinkle with salt, pepper, garlic powder, and paprika. Stir well to distribute the seasonings evenly throughout the meat mixture. Cook for another minute to allow the spices to become fragrant.
- In a large mixing bowl, combine the cooked rice, cream of mushroom soup, milk, and 1 1/2 cups of the shredded cheddar cheese. Add the seasoned beef and onion mixture to the bowl. Stir everything together until all ingredients are well combined and evenly distributed.
- Pour the mixture into your prepared 9×13-inch baking dish, spreading it out evenly with a spatula. Make sure the surface is level for even cooking and presentation.
- Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole. This will create a delicious golden cheese crust as it bakes.
- Place the casserole in the preheated oven and bake uncovered for 20-25 minutes, or until the casserole is hot and bubbly throughout and the cheese on top is melted and just beginning to turn golden around the edges.
- For an extra crispy, golden cheese topping, switch your oven to the broiler setting for the final 2-3 minutes of cooking time. Watch carefully to prevent burning!
- Remove the casserole from the oven and let it rest for about 5 minutes. This brief resting period allows the casserole to set up slightly, making it easier to serve in neat portions. If desired, sprinkle with chopped fresh parsley for a pop of color and fresh flavor before serving.
Tips & Variations
- For a spicier version, add diced jalapeños or a dash of hot sauce to the mixture.
- Substitute ground turkey or chicken for a leaner option without sacrificing flavor.
- Mix in 1 cup of frozen corn or peas during the final simmer for added color and nutrition.
- For a Mexican-inspired twist, use taco seasoning instead of the individual spices and top with a dollop of sour cream before serving.
- Make it ahead: Prepare the casserole up to the baking step, refrigerate for up to 24 hours, then bake (adding 10-15 minutes to the baking time).
- For a creamier texture, stir in 1/2 cup of sour cream before transferring to the baking dish.
Serving Suggestions
This hearty casserole is practically a meal on its own, but a simple side salad with a light vinaigrette provides a refreshing contrast to the rich, cheesy main dish. For a complete comfort food experience, serve with warm garlic bread or buttery dinner rolls to soak up any delicious sauce.
If you’re feeding a crowd, consider setting up a toppings bar with sliced green onions, diced avocado, sour cream, and your favorite hot sauce so everyone can customize their portion.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This casserole freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For best results, reheat individual portions in the microwave with a sprinkle of water to prevent the rice from drying out.
- The casserole is done when the cheese is fully melted and beginning to brown at the edges.
FAQs
Can I use brown rice instead of white rice?
Yes, but you’ll need to adjust the cooking time. Brown rice typically requires about 10-15 minutes more simmering time and possibly 1/4 cup more liquid.
Can I make this casserole vegetarian?
Absolutely! Replace the ground beef with 2 cups of cooked lentils or a plant-based ground meat substitute, and use vegetable broth instead of beef broth.
My casserole seems too dry/wet. What went wrong?
Rice absorption can vary. If too dry, add a splash more broth before baking. If too wet, simmer uncovered for a few extra minutes to reduce liquid before assembling the casserole.
Can I use minute rice or pre-cooked rice?
Yes, but skip the simmering step. Instead, combine the cooked ingredients with 2 cups of pre-cooked rice and about 1/2 cup of broth to maintain moisture before baking.
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