This cheesy ground beef and rice casserole is easy to make and full of flavor. It combines ground beef, rice, cream of mushroom soup, and melted cheddar for a comforting meal everyone will enjoy. Perfect for busy nights or meal prep.
Why We Love This Cheesy Ground Beef and Rice Casserole Recipe
This casserole isn’t just easy—it’s deliciously satisfying and adaptable. You can appreciate the convenience of combining all your ingredients in one pot, baking it to melty perfection, and serving up something that everyone will ask for again. The flavors blend together beautifully, giving you that slow-cooked taste without needing hours in the kitchen.
What makes this dish a standout is the contrast of textures and flavors. The beef gives it a savory depth, while the mushrooms add an earthy tone. Cream of mushroom soup, sour cream, and milk bind everything together into a creamy, cohesive dish that’s only made better by a generous sprinkle of cheddar cheese. It’s one of those recipes that tastes like home.
If you’re looking for a way to stretch your grocery budget without sacrificing taste or comfort, this casserole checks all the boxes. It also reheats well, making it a fantastic option for lunches and leftovers.
Ingredients about Cheesy Ground Beef and Rice Casserole
- 1 lb. ground beef (85% lean)
- 1.5 teaspoons Italian seasoning
- Salt and pepper to taste
- 3 tablespoons butter, divided
- 3/4 cup diced onions
- 1 tablespoon minced garlic
- 2 1/2 cups beef broth
- 1 1/4 cups uncooked white long grain rice (not instant)
- 8 oz. sliced button mushrooms
- 10.5 oz. cream of mushroom soup
- 1/2 cup milk (any kind)
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese, divided
How to Make Cheesy Ground Beef and Rice Casserole Directions
Start by preheating your oven to 350 degrees. This ensures your casserole will bake evenly once it’s assembled and ready to go.
Begin by browning the ground beef in a large pot over medium-high heat. While it cooks, season the beef with salt, pepper, and Italian seasoning. Once browned, drain off any excess grease and transfer the beef to a plate. Cover it with foil to keep it warm while you prepare the other ingredients.
Using the same pot, melt 2 tablespoons of butter over medium heat. Add the diced onions and sauté them for about 5 minutes, or until softened. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Now, pour in the beef broth, add the remaining tablespoon of butter, and stir in the uncooked rice. Stir everything together, bring it to a boil, then reduce the heat to a simmer. Cover the pot tightly with a lid and let it cook undisturbed for 10 minutes.
After 10 minutes, lift the lid and scatter the sliced mushrooms over the top of the rice. Do not stir. Replace the lid and continue cooking for another 5 to 10 minutes, depending on your rice package’s specific instructions. It’s crucial that you avoid stirring the rice while it’s cooking, as this helps preserve its texture.
Once the rice is cooked, turn off the heat and let the pot sit, covered, for another 10 minutes. This resting time allows any rice at the bottom to loosen up naturally and absorb the remaining steam.
Now, it’s time to combine everything. Add the cooked beef back into the pot. Stir in the cream of mushroom soup, milk, sour cream, and half of the shredded cheddar cheese. Mix everything until it’s creamy and well combined.
Transfer the mixture to a lightly greased 9×13-inch casserole dish. Sprinkle the remaining cheddar cheese over the top. Cover the dish with foil and bake for 20 minutes. When it comes out, you’ll have a bubbling, golden-topped casserole ready to serve.
How to Serve Cheesy Ground Beef and Rice Casserole
Serving this casserole is simple, but you can add a few thoughtful touches to make it extra special. Spoon generous portions directly onto plates or shallow bowls. The creamy texture and cheesy top make it a meal that can stand on its own, but pairing it with a fresh green salad or steamed vegetables adds a pop of color and balance.
You can also offer simple sides like garlic bread, roasted broccoli, or sautéed green beans to round out the plate. For a little heat, try serving it with a few dashes of hot sauce or a sprinkle of crushed red pepper flakes.
If you’re serving a crowd or hosting a potluck, this casserole travels well and can be kept warm in a covered dish. You can even cut it into clean squares once it sets slightly, making it ideal for a buffet-style spread.
Expert Tips: Cheesy Ground Beef and Rice Casserole
- Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents that affect how smoothly it melts. Shred your own cheddar for a creamier texture.
- Cook the rice correctly: Avoid stirring the rice during cooking. Stirring can cause it to become mushy or sticky. Letting it rest after cooking helps with fluffiness.
- Don’t skip the seasoning: Ground beef gets a lot of flavor from Italian seasoning, salt, and pepper. Taste and adjust as needed before assembling the casserole.
- Make it ahead: This dish can be prepped a day or two in advance. Store it in the fridge covered, and bake it when you’re ready. Let it sit at room temperature for about 30 minutes before baking.
- Add veggies: If mushrooms aren’t your favorite, you can swap them out for frozen peas, diced carrots, or corn. Just fold them in before transferring to the baking dish.
How to Store Cheesy Ground Beef and Rice Casserole
Leftovers store wonderfully, which makes this dish great for weekly meal prep. Let the casserole cool completely, then cover it tightly with foil or transfer to an airtight container. It will keep in the refrigerator for up to 4 days.
To reheat, microwave individual portions or place in a covered oven-safe dish and warm at 325 degrees until heated through. For longer storage, you can freeze portions in airtight containers for up to three months. Thaw overnight in the fridge before reheating.
Variation of Cheesy Ground Beef and Rice Casserole
This recipe is highly flexible, making it easy to tailor to your preferences. Here are a few variation ideas:
- Tex-Mex Style: Add taco seasoning instead of Italian herbs, mix in a can of drained black beans, and top with pepper jack cheese.
- Vegetable Boost: Fold in chopped spinach, zucchini, or bell peppers before baking for extra nutrition.
- Different Proteins: Ground turkey or ground chicken can be swapped for beef for a lighter version.
- Creamy Base Swap: If you don’t want to use canned soup, try a homemade roux with broth and milk thickened with flour and butter.
- Cheese Swap: Try mozzarella or Monterey Jack instead of cheddar, or use a blend for extra flavor.
FAQ
What kind of rice works best for this casserole?
Use white long grain rice, not instant. Instant rice cooks too quickly and may turn mushy.
Can I make this dish without mushrooms?
Yes, feel free to omit mushrooms or substitute with another vegetable like peas or corn.
Is it okay to use ground turkey instead of beef?
Absolutely. Ground turkey or chicken are great leaner alternatives.
How do I prevent the casserole from drying out?
Make sure to cover the casserole while baking and don’t overcook it. Keeping the rice moist with the right ratio of liquid is key.
Can this casserole be frozen?
Yes, it freezes well. Cool completely, portion out, and store in freezer-safe containers.
Can I use brown rice?
You can, but the cooking time and liquid amount will need to be adjusted. Brown rice takes longer and needs more liquid.
How long does it keep in the fridge?
Stored properly, it stays good for about 4 days in the refrigerator.
Can I make it vegetarian?
You can omit the beef and use extra veggies or a meat substitute like lentils or plant-based ground.
Cheesy Ground Beef and Rice Casserole
Equipment
- Large Pot
- 9×13-inch Casserole Dish
- Skillet
Ingredients
- 1 lb. ground beef (85% lean)
- 1.5 teaspoons Italian seasoning
- Salt and pepper to taste
- 3 tablespoons butter divided
- 3/4 cup diced onions
- 1 tablespoon minced garlic
- 2 1/2 cups beef broth
- 1 1/4 cups uncooked white long grain rice (not instant)
- 8 oz. sliced button mushrooms
- 10.5 oz. cream of mushroom soup
- 1/2 cup milk any kind
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese divided
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, brown the ground beef over medium-high heat. Season with salt, pepper, and Italian seasoning. Drain excess grease and keep warm.
- In the same pot, melt 2 tablespoons of butter over medium heat. Add diced onions and sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute.
- Pour in beef broth, add the remaining butter, and stir in uncooked rice. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
- After 10 minutes, place sliced mushrooms on top of the rice without stirring. Cover and cook for an additional 5-10 minutes until rice is tender.
- Remove from heat and let sit, covered, for another 10 minutes.
- Add the cooked beef back into the pot along with cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Mix until well combined.
- Transfer the mixture to a greased 9×13-inch casserole dish. Sprinkle remaining cheddar cheese on top. Cover with foil and bake for 20 minutes.
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