Cheesy Ground Beef and Rice Casserole

You know those nights when you’re exhausted but still want something hearty and satisfying? That’s when my cheesy ground beef and rice casserole saves the day. This one-dish wonder has been my weeknight hero for years – ever since my oldest was in kindergarten and I needed something fast, filling, and guaranteed to get cleaned plates at dinner.

What I love most (besides the minimal cleanup) is how the creamy rice soaks up all that beefy goodness while the cheese forms this gorgeous golden crust on top. It’s the kind of comfort food that makes everyone come running when they smell it baking. My secret? I always make a double batch because leftovers disappear fast – whether it’s my husband sneaking midnight snacks or the kids packing it for lunch the next day.

This recipe couldn’t be simpler – just brown some beef, stir everything together, and let the oven do the work. In about an hour, you’ve got a complete meal that tastes like you spent all day in the kitchen. Trust me, once you try this cheesy ground beef and rice casserole, it’ll become your new go-to just like it did for me! Check out more of my favorite recipes on Pinterest!

Why You’ll Love This Cheesy Ground Beef and Rice Casserole

This casserole has become my family’s favorite for so many reasons – let me tell you why it’ll become yours too:

• One pan wonder: From browning the beef to baking it all together, you’ll only dirty a skillet and baking dish – my kind of cleanup!
• Easy pantry staples: I always have these ingredients on hand for last-minute dinner emergencies.
• Crowd-pleasing comfort: That golden cheese crust makes everyone come running to the table.
• Perfect leftovers: It reheats like a dream, tasting even better the next day (if there’s any left!).

Seriously, this recipe checks all the boxes for busy weeknights when you want something hearty without the hassle. If you are looking for other hearty dinner ideas, you might enjoy my biscuit vegetable pot pie casserole recipe.

Ingredients for Cheesy Ground Beef and Rice Casserole

Here’s everything you’ll need to make this cozy casserole – I’ve learned through trial and error that these exact measurements and prep steps make all the difference:

• 1 lb lean ground beef (85/15): The slight fat content keeps it juicy without being greasy – trust me, I’ve tried leaner and it dries out.
• 1 cup uncooked long-grain white rice (not instant!): That fluffy texture only comes from regular rice – instant turns mushy in the bake time.
• 1 medium onion, finely diced: I like mine in small pieces so they melt into the dish – no one complains about “too much onion” this way.
• 2 cloves garlic, minced: Fresh is best here – that jarred stuff just doesn’t give the same depth of flavor.
• 1 can (10.5 oz) cream of mushroom soup: The secret sauce that makes everything creamy without extra work.
• 1 cup whole milk: Skim milk works in a pinch, but whole gives that rich, velvety texture we love.
• 1 cup shredded sharp cheddar cheese: Always shred your own – pre-shredded has anti-caking agents that make it melt weird.
• 1 tsp salt + ½ tsp black pepper: Basic but essential – I usually add an extra pinch of pepper because we like it zesty!

See? Nothing fancy – just good, honest ingredients that come together into something magical. Now let’s get cooking! You might also like my recipe for cheesy taco pinwheels if you’re looking for another cheesy dish.

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this casserole! Here’s what I always grab from my kitchen:

• 9×13-inch baking dish: My trusty Pyrex works perfectly every time
• Large skillet: For browning that beef to perfection
• Measuring cups & spoons: Precision matters for the rice-to-liquid ratio
• Wooden spoon: My favorite for scraping up all those tasty browned bits
• Aluminum foil: Essential for that first baking stage

See? Just basic tools you probably already have – now let’s make some magic!

How to Make Cheesy Ground Beef and Rice Casserole

Okay, let’s get cooking! This is where the magic happens – turning simple ingredients into that cozy, cheesy goodness we all love. Follow these steps and you’ll have a perfect casserole every time.

Browning the Ground Beef

First things first – preheat that oven to 350°F (175°C) so it’s ready when we are. Now, grab your trusty skillet and let’s brown the beef over medium heat. I like to break it up with my wooden spoon as it cooks – you want nice small crumbles, not big chunks. When it’s about halfway done (you’ll see some pink bits left), toss in those diced onions and garlic. Oh, that smell is heavenly already!

Keep stirring until the beef is fully browned and the onions turn translucent – about 5-7 minutes total. Here’s my secret: tilt the skillet and spoon out any excess fat (but leave about a tablespoon for flavor). Too much grease makes the casserole soggy, and nobody wants that!

Layering the Casserole

Now for the easy part! In the same skillet (why dirty another bowl?), stir in the uncooked rice, cream of mushroom soup, milk, salt, and pepper. Mix it all together until the rice is evenly coated – it’ll look a bit soupy, but don’t worry, the rice will soak it all up in the oven.

Pour this beautiful mixture into your greased 9×13 baking dish and smooth it out evenly. Here’s where I always sneak a taste of the spoon – quality control, you know! Cover the dish tightly with aluminum foil – this creates steam to cook the rice perfectly.

Baking and Adding Cheese

Pop that foil-covered dish into your preheated oven and set the timer for 45 minutes. When the timer dings, carefully remove the foil (steam alert!) – the rice should be tender and most of the liquid absorbed. Now for the best part – sprinkle that glorious shredded cheddar evenly over the top!

Return the casserole to the oven, uncovered this time, for about 15 minutes. You’ll know it’s ready when the cheese is bubbly and starting to turn golden in spots. Resist the urge to dig in immediately – let it rest for 5 minutes so everything sets up perfectly. Then serve up that cheesy, beefy, ricey goodness and watch the smiles appear!

Tips for the Perfect Cheesy Ground Beef and Rice Casserole

After making this casserole more times than I can count, I’ve picked up some foolproof tricks to make it absolutely perfect every single time:

• Rest before serving: I know it’s tempting to dive right in, but waiting those 5 minutes after baking lets everything set up so you get neat slices instead of a cheesy landslide.
• Shred your own cheese: Those pre-shredded bags are handy, but the anti-caking powder makes the melt all wrong. A quick minute with the box grater makes all the difference!
• Rice matters: Long-grain white rice holds up best – instant turns to mush and brown rice needs way more liquid and time.
• Watch the fat: I learned the hard way – draining most (but not all!) of the beef fat keeps it flavorful without being greasy.
• Oven spots: If your cheese isn’t browning evenly, just pop it under the broiler for 30 seconds – works like a charm!

These little touches take this from good to “can I get the recipe?” amazing! If you need a side dish, try my recipe for perfect classic coleslaw recipe.

Variations on Cheesy Ground Beef and Rice Casserole

One of my favorite things about this recipe is how easily you can switch it up! Here are some delicious twists I’ve tried over the years:

• Protein swap: Ground turkey works great for a lighter version – just add an extra tablespoon of butter to keep it moist.
• Veggie boost: Toss in a cup of frozen peas or diced carrots with the rice – they cook perfectly in the bake time.
• Soup switch: Not a mushroom fan? Cream of chicken or celery soup works just as well!
• Cheese change-up: Try pepper jack for some kick or mozzarella for extra stretch.

The possibilities are endless – make it your own! For another great dinner option, check out my easy honey chipotle salmon recipe.

Serving Suggestions

This cheesy casserole is practically a meal on its own, but I love pairing it with a crisp green salad or some garlic bread to soak up all that creamy goodness. For portion sizes, I usually cut it into 6 generous squares – perfect for hungry appetites! If you’re serving kids or lighter eaters, you might stretch it to 8 portions.

Storing and Reheating Your Casserole

Here’s the beautiful thing about this casserole – it might taste even better the next day! Let it cool completely, then cover tightly and refrigerate for up to 4 days. When reheating, I always use the oven (350°F for about 20 minutes) – it keeps that perfect texture much better than the microwave. Pro tip: sprinkle a little extra cheese on top before reheating for that fresh-baked look!

Cheesy Ground Beef and Rice Casserole FAQs

I get asked about this recipe all the time – here are answers to the most common questions that pop up when making this cheesy ground beef and rice casserole:

Can I use brown rice instead of white rice?

Oh honey, I tried this once and learned my lesson! Brown rice needs way more liquid and bake time, so it doesn’t work as a straight swap. If you’re determined, you’d need to par-cook the rice first and adjust the milk – but honestly? The texture just isn’t the same. Stick with long-grain white rice for that perfect fluffy result.

How can I make this gluten-free?

Easy fix! Just use gluten-free cream of mushroom soup (Pacific and Progresso both make great versions) and double-check your other ingredients. Everything else is naturally gluten-free – even the cheese (though some pre-shredded brands add wheat-based anti-caking agents, so shred your own to be safe).

Can I prepare this ahead and bake later?

Absolutely! I often assemble everything up to the baking step, cover tightly, and refrigerate overnight. Just add 5-10 minutes to the bake time since it’s going in cold. Perfect for those crazy days when you want dinner ready to pop in the oven!

Why does my rice sometimes come out mushy?

This happened to me too – turns out oven temperatures can vary wildly! If your rice is mushy, try reducing the milk by 1/4 cup next time. Also, make sure you’re using regular long-grain rice (not instant or minute rice) – that’s the biggest culprit I’ve found.

Can I freeze this casserole?

You bet! Bake it completely, let it cool, then wrap it tightly in foil before freezing for up to 3 months. To reheat, thaw overnight in the fridge, then bake at 350°F until heated through (about 30 minutes). The texture stays surprisingly good – just add a little fresh cheese on top before the final reheat!

Nutritional Information

Just so you know, these numbers are estimates – actual values can vary based on your exact ingredients. But here’s the scoop per serving (about 1/6 of the casserole):

• 420 calories – hearty but not crazy
• 22g fat (10g saturated) – that’s the cheese and beef working their magic
• 24g protein – keeps you full for hours
• 32g carbs – mostly from that fluffy rice

Not bad for a meal that tastes this indulgent, right? Everything in moderation, friends! If you are looking for a side dish that pairs well with beef, consider my recipe for crispy baked sweet potato fries recipe.

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