Cheesy Ground Beef and Rice Casserole

There’s a moment when the oven door opens and the room fills with a warm, cheesy aroma that wraps around you like a favorite blanket — that’s the magic of this Cheesy Ground Beef and Rice Casserole. Imagine spooning into a bubbling, golden top: the crusty cheddar gives way to a creamy, savory interior where tender browned beef meets pillowy rice, punctuated by sweet onion and a whisper of garlic. The texture is a comforting contrast: crisp, molten cheese above and a hearty, silky filling below.

This is the kind of recipe that makes weeknights feel indulgent without fuss and transforms potlucks or family dinners into instant crowd-pleasers. It’s equally perfect for cozy nights in, easy make-ahead lunches, or a comforting dish to bring to a neighbor. If you want a starting point to customize or compare variations, you can also view this classic casserole recipe for inspiration: Cheesy Ground Beef and Rice Casserole.

At a Glance

• Prep Time: 15 minutes
• Cook Time (oven baking): 30 minutes (plus a few minutes to brown beef)
• Total Time: ~45 minutes
• Servings: 6 generous portions
• Difficulty Level: Easy — great for beginner cooks and busy families

Dietary Insights

Nutritional values below are estimates calculated from ingredient totals using USDA FoodData Central and typical product nutrition labels; actual values will vary with specific brands and substitutions. Use low-sodium or reduced-fat products to adjust totals.

Estimated nutrition per serving (1 of 6):

• Calories: ~435 kcal
• Protein: ~32 g
• Total Carbohydrates: ~22 g
  • Dietary Fiber: ~1.5 g
  • Sugars: ~3–4 g
• Total Fat: ~24 g
  • Saturated Fat: ~11–13 g
• Sodium: ~700–900 mg (varies widely; use low-sodium condensed soup to reduce)

These estimates align with USDA nutrient data for ground beef, rice, cheese, milk, and common condensed soups. For precise tracking, weigh ingredients and check specific product labels or consult USDA FoodData Central.

Why You’ll Love It

• Comfort food done simply: Melty cheese and savory beef are comfort classics, and combining them with rice makes the dish both filling and familiar.
• Time- and budget-friendly: Uses pantry staples and a single baking dish — low cost, high satisfaction.
• Crowd-pleasing versatility: Serve it for weeknight dinners, bring it to potlucks, or prepare a casserole the night before for effortless hosting.
• Nostalgia factor: The flavors are reminiscent of home-cooked meals, great for conjuring family memories or creating new traditions.

How to Make Cheesy Ground Beef and Rice Casserole

Ingredients

• 1 lb lean ground beef (90% lean recommended)
• 1 small onion, diced (about 3/4 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)
• 1 tsp paprika
• Salt and freshly ground black pepper, to taste
• Optional: chopped parsley for garnish

Optional ingredients and substitutions

• Use cooked brown rice (2 cups) for added fiber and a nuttier flavor.
• Swap ground turkey or chicken for leaner protein.
• Use low-sodium condensed soup or a homemade sauce (see tips below) to cut sodium.
• For a creamier texture, stir in 1/2 cup sour cream or plain Greek yogurt.
• Add vegetables (e.g., 1 cup frozen peas and carrots, or 1 cup diced bell pepper) for color and nutrition.

Directions

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, add the ground beef and diced onion. Cook, breaking the meat up, until the beef is browned and the onion is soft (about 6–8 minutes). Drain any excess fat.
3. Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant — don’t let it burn.
4. Make the sauce: In a separate bowl, whisk together the cream of mushroom soup, milk or broth, paprika, and a pinch of salt and pepper until smooth.
5. Assemble: In the prepared baking dish, combine the cooked rice, beef mixture, and half (1 cup) of the shredded cheddar cheese. Pour the soup mixture over the top and stir gently to combine evenly.
6. Top and bake: Sprinkle the remaining 1 cup of cheese evenly over the casserole. Cover the dish with foil and bake for 20 minutes.
7. Finish baking: Remove the foil and bake an additional 10 minutes, until the cheese is bubbly and lightly golden.
8. Optional crisp top: For a golden-brown, crispy cheese finish, broil for 1–2 minutes — watch closely to avoid burning.
9. Serve: Let rest 5 minutes, garnish with chopped parsley if desired, and serve hot.

Practical tips

• Avoid overmixing rice into the sauce; fold gently to keep rice texture intact.
• If using leftover rice straight from the fridge, loosen it with a fork before folding in to prevent clumping.
• Check doneness by ensuring cheese is bubbling and casserole is heated through to the center (internal temperature ~165°F / 74°C).
• For a lower-sodium meal, replace canned soup with homemade roux-thinned milk and mushroom mixture, or use low-sodium canned soup.

If you want a close cousin to this dish with a slightly different seasoning profile and naming, see this alternative cheesy hamburger rice casserole for ideas: cheesy hamburger rice casserole.

Best Pairings

• Simple sides: A crisp green salad with a tangy vinaigrette cuts through the richness.
• Veg-forward: Steamed broccoli, roasted Brussels sprouts, or a medley of sautéed green beans.
• Comfort combo: Warm dinner rolls or crusty bread to mop up any creamy sauce.
• Beverage pairings: A medium-bodied red wine (like Merlot) or an amber ale complements the savory beef, while iced tea or a lightly spiced chai works well for family-friendly meals.
• Breakfast twist: Leftover squares are excellent reheated and topped with a fried egg for a hearty brunch.

Storage Instructions

• Room temperature: Do not leave the casserole at room temperature more than 2 hours (1 hour if ambient temperature >90°F / 32°C). Bacteria grow quickly at room temperature.
• Refrigeration: Store in an airtight container for 3–4 days. Reheat individual portions in the microwave or the oven (covered at 350°F until warm).
• Freezer: Freeze in airtight containers or tightly wrapped in foil for up to 3 months. Thaw overnight in the refrigerator before reheating. For best texture after freezing, add a splash of milk when reheating to restore creaminess.

Chef’s Advice

• Cheese choices: Sharp cheddar yields a tangier bite; a mild cheddar or a mix with Monterey Jack melts smoother. For extra depth, fold in 1/2 cup grated Parmesan.
• Rice texture: Slightly undercook rice by a minute if using fresh-cooked; it will finish cooking in the oven and avoid becoming mushy.
• Browning adds flavor: Don’t rush the browning of the beef — a little caramelization on the meat and onions adds savory complexity.
• Make-ahead: Assemble the casserole fully, cover, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the covered baking time if chilled.
• Salt carefully: Because canned soup and cheese add sodium, taste and adjust seasoning conservatively.

Creative Twists

1. Tex‑Mex Casserole

   • Add 1 packet (2 tbsp) taco seasoning when browning the beef, substitute black or pinto beans (1 cup cooked), stir in 1 cup corn, and top with pepper jack or a blend of cheddar and Monterey Jack. Garnish with cilantro and lime wedges.

2. Vegetarian / Protein‑Rich Lentil Version

   • Swap ground beef for 2 cups cooked brown or green lentils (or a plant-based crumble) and use vegetable broth and dairy or plant-based cheese. Add extra mushrooms and bell peppers for umami.

3. Cauliflower Rice, Low‑Carb Option

   • Replace cooked white rice with 4 cups cooked cauliflower rice (lightly sautéed) and reduce cheese to 1½ cups for a lower-carb, lower-calorie casserole. Use lean ground turkey if desired.

4. Gluten‑Free Comfort

   • Verify the condensed soup is labeled gluten-free or make a simple gluten-free roux with cornstarch and broth in place of canned soup. All other ingredients here are naturally gluten-free.

Frequently Asked Questions

Q: Can I use leftover cooked rice?
A: Yes — leftover chilled rice works well. Break up clumps with a fork so it distributes evenly.

Q: My casserole seemed watery after baking — how do I prevent that?
A: Avoid adding excess liquid. Use milk rather than extra broth, drain fat from the beef, and don’t overcook the rice before assembling. Let the casserole rest 5–10 minutes after baking to let excess moisture absorb.

Q: How can I make this healthier?
A: Use lean ground turkey, low-fat cheese, low-sodium soup, and brown rice. Adding extra vegetables (peas, carrots, spinach) boosts fiber and nutrients.

Q: Can I freeze single portions?
A: Yes — freeze in individual airtight containers for quick meals. Thaw overnight in the refrigerator and reheat in the microwave or oven.

Q: Is there a dairy-free version?
A: Substitute a dairy-free cream soup (or make a cashew-based cream), use plant-based milk, and switch to a vegan shredded cheese or nutritional yeast for savory flavor.

Conclusion

This Cheesy Ground Beef and Rice Casserole is a dependable weeknight hero and a nostalgic crowd-pleaser — creamy, cheesy, and comforting without fuss. Try the base version, then make it your own with one of the suggested twists. When you bake a pan, come back and share your tweaks and photos so we can build a community of reliable, delicious weeknight recipes together.