Cheesy Ground Beef and Rice Casserole

Cheesy Ground Beef and Rice Casserole

There’s something immediately comforting about a casserole sliding out of the oven: the savory, browned edges; the steam that carries warm mushroom-and-beef aroma through the kitchen; the first forkful where creamy, savory sauce meets tender rice and a stretchy, golden blanket of cheddar. This Cheesy Ground Beef and Rice Casserole is exactly that kind of food — a sum of familiar textures and tastes that feels like a hug on a plate. It’s hearty without fuss, cheesy without being cloying, and the subtle earthiness from the cream-of-mushroom base makes each bite feel both homey and satisfying.

This dish is perfect when you want dinner ready without babysitting the stove: weeknight comfort, potluck contributions, or a cozy weekend supper. It reheats beautifully, so it’s ideal for make-ahead meals or feeding a crowd on a chilly evening. And because it uses pantry-friendly staples, it’s a dependable go-to when you want something warm, filling, and undeniably comforting.

Dish Snapshot

• Prep Time: 15 minutes (plus cooking rice if not already cooked)
• Cook Time: 30–35 minutes (20 minutes covered, 10–15 minutes uncovered)
• Total Time: 45–50 minutes
• Servings: 6
• Difficulty Level: Easy — great for beginner cooks and busy families

Nutrition Information

Nutrition per serving (approximate; recipe yields 6 servings)

• Calories: ~435 kcal
• Protein: ~32 g
• Carbohydrates: ~21 g
• Fat: ~24 g
• Sodium: ~515 mg

These values are estimates based on ingredient nutrition data from USDA FoodData Central and typical product labels (for example, condensed soups and shredded cheddar). Exact values will vary by the specific brands and ingredient choices (leanness of beef, low-sodium soup, reduced-fat cheese, etc.). For reliable guidelines on daily nutrient targets and portion guidance, resources such as the U.S. Department of Agriculture (USDA) FoodData Central and the Mayo Clinic provide evidence-based information.

Why You’ll Love It

This casserole hits a sweet spot between comfort and convenience. Flavor-wise, the browned beef and onion provide a savory base; garlic and paprika add warmth; cream-of-mushroom brings a silky, umami-rich sauce; and cheddar pulls it all together with melty, golden goodness. Emotionally, casseroles have a way of invoking family dinners and cozy gatherings — they’re meant to be shared and to create memories. Practically, it’s quick to assemble, uses mostly pantry or fridge staples, and is forgiving — perfect for busy weeknights, potlucks, or any time you want a warm, nostalgic meal with minimal fuss.

Preparation Guide

Ingredients

• 1 lb lean ground beef (90% lean recommended)
• 1 small onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 2 cups cooked white rice (about 1 cup uncooked)
• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
• 1/2 cup milk or beef broth
• 2 cups shredded cheddar cheese, divided (about 8 oz / 224 g)
• 1 tsp paprika
• Salt and pepper to taste
• Optional: chopped parsley for garnish

Optional ingredients and substitutions

• Use ground turkey or chicken to reduce saturated fat.
• Swap in brown rice (2 cups cooked) for more fiber — allow for a bit more moisture or bake a few extra minutes.
• Use low-sodium condensed soup and/or low-fat milk to cut sodium and calories.
• Substitute 1 cup mozzarella + 1 cup cheddar for a milder, stretchier top layer.
• Add a cup of frozen mixed vegetables (thawed) for color and extra veggies.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Brown the beef: In a large skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is soft, about 6–8 minutes. Drain excess fat.
3. Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Make the sauce: In a separate bowl, whisk together the cream of mushroom soup, milk or broth, paprika, salt, and pepper until smooth.
5. Assemble: In the prepared baking dish, combine cooked rice, beef mixture, and half the shredded cheese. Pour the soup mixture over and mix well to combine evenly.
6. Top and bake: Sprinkle the remaining cheese evenly on top. Cover with foil and bake for 20 minutes.
7. Finish baking: Remove foil and bake an additional 10 minutes until cheese is bubbly and starting to brown.
8. Optional finish: Broil for 1–2 minutes to achieve a crispier cheese topping—watch carefully to avoid burning.
9. Serve: Garnish with chopped parsley if desired and serve hot.

Practical tips

• If your rice is freshly cooked and still very wet, pat it dry a bit or let it cool to avoid a soggy casserole.
• Avoid overmixing once you add the cheese on top — you want pockets of melted cheese rather than a uniformly dense texture.
• Check doneness by ensuring the casserole is bubbly around the edges and the cheese is melted and golden.
• If using a lower-fat protein or milk, taste the sauce before baking and adjust salt/pepper or add a splash of Worcestershire for depth.

Best Pairings

• Simple sides: A crisp green salad (vinaigrette cuts the richness) or steamed broccoli.
• Vegetables: Roasted Brussels sprouts or green beans tossed with lemon and garlic.
• Bread: Warm dinner rolls, crusty bread, or garlic toast for mopping up sauce.
• Drinks: For casual dinners, pair with iced tea or a crisp beer; for gatherings, a medium-bodied red wine like Merlot complements the beef and cheddar.
• Breakfast remix: Spoon reheated casserole over a fried egg for a hearty brunch bowl.

Storage Instructions

• Room temperature: Serve hot within 2 hours; do not leave perishable food out at room temperature longer than this.
• Refrigeration: Store cooled leftovers in an airtight container for 3–4 days.
• Freezer: Freeze portions in freezer-safe containers or heavy-duty freezer bags for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat in the oven at 350°F (175°C) covered until heated through (20–25 minutes for a casserole portion), or microwave individual portions until piping hot. Add a splash of milk if the casserole has dried during storage.

Chef’s Advice

• Browning builds flavor: Take time to properly brown the beef and soften the onions — that fond (browned bits) on the pan adds savory depth.
• Cheese placement matters: Mixing some cheese into the filling ensures creamy pockets; reserving some for the top gives a caramelized, appealing crust.
• Texture balance: If you like a creamier interior, add an extra 1/4 cup milk; if you prefer a firmer bake, cut back slightly or use a little less rice.
• Salt carefully: Condensed soup and cheese both contribute sodium — taste the assembled mixture before adding much extra salt.
• Fresh herbs: Stir in a tablespoon of chopped fresh thyme or oregano for a brighter profile.

Creative Twists

1. Mexican-inspired: Replace cream of mushroom with a can of cream of chicken + 1/2 cup salsa, swap paprika for cumin and chili powder, stir in a can of drained black beans, and top with pepper jack cheese. Garnish with cilantro and lime wedges.
2. Veggie-forward (vegetarian): Use plant-based ground meat or crumbled tempeh, swap cream of mushroom for a creamy mushroom sauce made from sautéed mushrooms and a roux, and double the vegetables (bell peppers, zucchini, spinach).
3. Low-carb variant: Replace rice with cauliflower rice (about 4 cups cauliflower rice) and reduce milk slightly; watch for faster moisture release from cauliflower and bake briefly to avoid sogginess.
4. Creamy mushroom upgrade: Sauté extra fresh mushrooms with thyme and fold them into the beef mixture for a deeper mushroom flavor and more texture.

Recipe Q&A

Q: Can I make this ahead of time?
A: Yes — assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add an extra 5–10 minutes to the covered baking time if baking from cold.

Q: Can I use instant rice?
A: Yes. If using instant rice, follow package directions for cooking, then pat it slightly dry before mixing into the casserole to prevent excess moisture.

Q: How do I reduce sodium or calories?
A: Use low-sodium condensed soup, reduced-fat cheese, leaner ground meat (or ground turkey), and low-fat milk to lower both sodium and calories.

Q: What if my casserole is too dry after baking?
A: Stir in a few tablespoons of milk or broth, cover, and warm in the oven for 5–10 minutes to let moisture redistribute.

Q: Can I double the recipe?
A: Yes — use two 9×13 pans or a larger casserole dish and adjust baking time slightly. If baking a deeper dish, allow an extra 10–15 minutes covered.

Conclusion

I hope this Cheesy Ground Beef and Rice Casserole becomes one of your go-to comfort meals — simple to make, satisfying to eat, and perfect for sharing. If you’d like another take on this classic, check out the original inspiration and variations at Oh Sweet Basil’s Cheesy Ground Beef and Rice Casserole or explore a cozy, family-friendly version at The Cozy Cook’s ground beef and rice casserole. Try the recipe, tweak it to your taste, and share your photos or tips — I’d love to hear how you made it your own.

Cheesy Ground Beef and Rice Casserole

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• Author: recipechangegmail-com
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: None

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Description

This comforting casserole combines savory ground beef, cream of mushroom soup, and melty cheddar cheese over tender rice, perfect for weeknight dinners or potlucks.

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Ingredients

Scale 1x2x3x

• 1 lb lean ground beef (90% lean recommended)
• 1 small onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 2 cups cooked white rice (about 1 cup uncooked)
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk or beef broth
• 2 cups shredded cheddar cheese, divided (about 8 oz / 224 g)
• 1 tsp paprika
• Salt and pepper to taste
• Optional: chopped parsley for garnish

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Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, cook the ground beef and diced onion until browned and softened, about 6–8 minutes. Drain excess fat.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. In a separate bowl, whisk together the cream of mushroom soup, milk or broth, paprika, salt, and pepper until smooth.
5. In the prepared baking dish, combine cooked rice, beef mixture, and half the shredded cheese. Pour the soup mixture over and mix well to combine evenly.
6. Sprinkle the remaining cheese evenly on top. Cover with foil and bake for 20 minutes.
7. Remove foil and bake an additional 10 minutes until cheese is bubbly and starting to brown.
8. Garnish with chopped parsley if desired and serve hot.

Notes

For a creamier interior, add an extra 1/4 cup milk. You can also substitute ground turkey or chicken for a leaner option.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 435
• Sugar: 2g
• Sodium: 515mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 85mg