Cheesy Ground Beef and Rice Casserole sits in that sweet spot between old‑school hamburger casserole and modern one‑pot comfort food. The beef adds savoriness and richness, the rice stretches everything into a full, filling meal, and the creamy base keeps each bite saucy instead of dry.
Many recipes also fold in vegetables—like mushrooms, peas, carrots, or mixed frozen veggies—so the casserole delivers protein, starch, and a built‑in veg component in every scoop. Once topped with a thick layer of cheddar and baked, it comes out of the oven as a golden, bubbly pan that can be carried straight to the table and served from the dish, making it perfect for family dinners, potlucks, or casual company.
This style of casserole is also extremely forgiving and customizable. You can swap the type of rice (with some timing tweaks), change up the vegetables, lean heavier into creaminess with sour cream or cream cheese, or add a Southwestern spin with chili powder and tomatoes. Because it reheats and freezes well, it’s a smart choice when you want to cook once and eat multiple times, or when you’re stocking the freezer for busy nights.
Equipment
- Large deep skillet or Dutch oven (oven‑safe if you want fewer dishes)
- 9×13‑inch baking dish (if not using an oven‑safe skillet)
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Foil for covering during baking
Ingredients
The exact amounts vary slightly by recipe, but a classic Cheesy Ground Beef and Rice Casserole typically uses:
- 1–1½ pounds ground beef
- 1 small onion, finely diced
- 2–3 cloves garlic, minced
- 1 cup long‑grain white rice (uncooked), or 2 cups cooked rice in shortcut versions
- 2–3 cups beef broth or stock (enough to cook the rice)
- 1–2 cans (10.5 ounces each) cream of mushroom or cream of celery soup (or one of each)
- ½–1 cup sour cream or milk for extra creaminess (optional but common)
- 1–2 cups shredded cheddar cheese, divided (some mixed into the casserole, some on top)
- 1–2 cups vegetables, such as sliced mushrooms, peas, carrots, or frozen mixed vegetables
Seasonings:
- 1 teaspoon Italian seasoning or dried herb blend (optional)
- ½–1 teaspoon garlic powder
- ½ teaspoon onion powder (if you like extra depth)
- ½–1 teaspoon paprika (some recipes use smoked paprika)
- Salt and black pepper, to taste
Ranch‑style variations swap part of the seasoning for a packet of ranch mix, which gives a tangy, herby twist to the base.
Step‑by‑Step Instructions
1. Brown the beef and build flavor
Set a large deep skillet or Dutch oven over medium‑high heat and add the ground beef and diced onion. Cook, breaking the meat apart with a spoon, until the beef is fully browned and the onion has softened and turned translucent. If there is a lot of excess fat, drain or spoon off most of it so the finished casserole isn’t greasy. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Season the beef mixture with salt, pepper, garlic powder, onion powder if you’re using it, paprika, and Italian seasoning. Let the spices toast briefly in the hot fat, stirring to coat the meat; this step helps bloom their flavor so the casserole tastes deeper and more savory. At this point, some recipes also add sliced mushrooms and sauté them with the beef so their moisture cooks off and they take on a bit of color.
2. Cook the rice in broth
Add the uncooked rice directly to the skillet with the beef mixture and stir so the grains are coated in the seasoned fat for extra flavor. Pour in the beef broth, stirring to combine, and scrape along the bottom of the pan to loosen any browned bits. Bring the mixture up to a gentle boil, then reduce the heat to low, cover, and let it simmer until the rice is tender and most of the liquid is absorbed; this usually takes around 15–20 minutes for long‑grain white rice.
If you’re using an already‑cooked rice approach or instant rice, you would skip this long simmer and instead aim for just warming: the broth or water amount is reduced, and the rice is folded in along with the soup and other ingredients before baking. But in the one‑pot method, cooking the rice in the same pot as the beef means the grains soak up beefy flavor from the start and saves you an extra pan.
Check the rice at the 15‑minute mark; if it’s still firm and there is little liquid left, add a small splash more broth and continue to cook, covered, until tender. Once the rice is done, turn off the heat and let it sit for a few minutes with the lid on to finish steaming and fluffing.
3. Stir in the creamy components
When the rice is tender and most of the liquid is absorbed, stir in the cream soup and any sour cream or milk you’re using. Fold the mixture together until the rice and beef are coated in a thick, creamy sauce. At this stage, some recipes also add frozen peas or mixed vegetables, which will warm through in the oven without turning to mush.
Sprinkle about half of the shredded cheddar into the skillet and stir until it starts to melt into the hot mixture. The cheese will help thicken the casserole and make it extra gooey throughout instead of only cheesy on top. Taste and adjust seasoning—since the soup and cheese add salt, you may just need a bit more pepper or garlic powder now.
If your skillet is oven‑safe and large enough, you can simply smooth the top and bake right in the same pan. Otherwise, transfer the mixture to a greased 9×13‑inch baking dish, spreading it into an even layer and pressing gently into the corners.
4. Top with cheese and bake
Once the beef and rice mixture is in your baking vessel, sprinkle the remaining cheddar evenly over the top. You can add a little extra cheese if you like a very thick, cheesy cap, or mix in a small amount of Parmesan for a sharper finish and better browning.
Cover the dish loosely with foil and bake at about 350°F (175°C) for 15–20 minutes, or until the casserole is hot all the way through and the cheese is thoroughly melted. Remove the foil for the last 5–10 minutes to let the top brown slightly; if your oven runs cool or you like a deeper golden color, you can bump the heat up a bit or briefly broil at the very end, watching closely so the cheese doesn’t burn.
When the cheese is melted and bubbling and the edges of the casserole look slightly set, take it out of the oven and let it rest for about 5–10 minutes. This resting time helps the casserole firm up just enough that it scoops more neatly and the layers don’t slide apart on the plate.
Variations and Flavor Twists
Cheesy Ground Beef and Rice Casserole is versatile and easy to spin in different directions:
Ranch style: Stir a packet of ranch seasoning into the beef and rice mixture and use a bit of sour cream for tang. The ranch herbs and spices add a zesty, familiar flavor that pairs well with the cheese and beef.
Mexican‑inspired: Use chili powder, cumin, and smoked paprika in place of Italian seasoning, add a can of diced tomatoes with green chiles, and top with a blend of cheddar and Pepper Jack. You can also swap some of the broth for tomato sauce or salsa.
Veggie‑heavy: Increase the amount of mixed vegetables, or add broccoli florets, bell pepper strips, or spinach. Just be sure to sauté or steam any veg that release lots of water, like mushrooms or spinach, before adding them to avoid thinning the sauce too much.
Creamier: Increase the sour cream or add a few ounces of cream cheese to the mixture for a richer, more decadent texture. This makes the casserole closer to a “crack‑style” bake.
Lighter: Use lean ground beef, reduced‑fat cream soup, and part‑skim cheese, and lean more heavily on vegetables to balance the richness. You can also reduce the total cheese slightly and add extra broth for a looser, stew‑like consistency.
Serving and Storage
Cheesy Ground Beef and Rice Casserole is substantial enough to be the main event. Serve big scoops with a simple green salad or steamed or roasted vegetables—such as green beans, broccoli, or carrots—to add freshness and color to the plate. Garlic bread or dinner rolls are optional but always welcome if you want to stretch the meal or feed extra‑hungry eaters.
Leftovers keep very well. Let the casserole cool to room temperature, then cover the dish tightly with foil or transfer portions to airtight containers and refrigerate for up to 3–4 days.
To reheat a large portion, cover with foil and warm in a 325°F (165°C) oven until hot in the center; remove the foil for the last few minutes to freshen up the top. Individual servings can be reheated in the microwave, and if the rice has absorbed a lot of sauce, stirring in a small splash of milk or broth before heating helps return some creaminess.
This casserole also freezes well. For best results, bake it, cool completely, then portion into freezer‑safe containers or wrap the whole dish tightly before freezing. Thaw overnight in the refrigerator and reheat gently until warmed through.
The rice and beef hold their texture, and the creamy, cheesy base prevents it from drying out—making Cheesy Ground Beef and Rice Casserole a reliable option for make‑ahead comfort meals whenever you need them.
