Cheesy Ground Beef And Rice Casserole Recipe

Cheesy Ground Beef and Rice Casserole Recipe | Hearty & Delicious

I just made this cheesy ground beef and rice casserole Recipe for dinner last night — and honestly, it turned out even better than I imagined. As the beef browned and the onions softened, the cozy aroma filled the whole kitchen. By the time the cheese melted into a golden, bubbly layer, I knew I was about to enjoy something truly comforting.

Each spoonful tasted creamy, savory, and perfectly hearty. I couldn’t wait to write this recipe down for you, because it’s one of those simple meals that always satisfies. You could even enjoy a side dish like Spinach and Mushroom Quiche Recipe alongside for a vegetable boost.

Ingredients

Here’s what you’ll need (serves about 6):

• 1 lb ground beef (85% lean) — this gives great flavor with just the right amount of moisture.
• 1.5 teaspoons Italian seasoning — adds a warm, herby flavor that pairs beautifully with beef.
• Salt and pepper, to taste — essential for seasoning each layer of the casserole.
• 3 tablespoons butter, divided — allows the onions and rice to cook with rich flavor.
• ¾ cup diced onions — fresh onions give the casserole sweetness and depth.
• 1 tablespoon minced garlic — fresh garlic always creates the best aroma and taste.
• 2 ½ cups beef broth — gives the rice incredible flavor as it cooks.
• 1 ¼ cups uncooked long-grain white rice — long-grain rice cooks fluffy and separate; avoid instant rice because it becomes mushy.
• 8 oz sliced button mushrooms — fresh mushrooms add earthy flavor and a nice texture.
• 10.5 oz can cream of mushroom soup — brings creaminess and blends everything together.
• ½ cup milk — thins out the sauce and adds richness.
• ½ cup sour cream — adds tanginess and a smooth, velvety texture.
• 2 cups shredded cheddar cheese, divided — freshly shredded cheese melts better and creates a gooey top.

Note: serves approximately 6 people.

Variations

Make this recipe your own with easy swaps:

• Use ground turkey or chicken if you prefer a lighter version.
• Replace white rice with brown or jasmine rice, adjusting the cooking time accordingly.
• For a dairy-free version, use dairy-free milk, dairy-free sour cream, and vegan cheese.
• Substitute the cream of mushroom soup with any creamy soup you like — chicken, celery, or homemade versions work well.
• Add more vegetables such as peas, carrots, or corn for extra color and nutrition. You could also serve a refreshing Mixed Berry Smoothie with Almond Milk Recipe to complement the meal.
• For a spicy twist, mix in crushed red pepper, hot sauce, or chopped jalapeños.

Cooking Time

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour

Equipment You Need

• Large pot or deep skillet — for browning the beef and cooking the rice.
• 9×13-inch casserole dish — perfect for baking the casserole evenly.
• Mixing spoon or silicone spatula — helps blend ingredients gently without breaking the rice.
• Knife and cutting board — for prepping onions, garlic, and mushrooms.

How to Make Cheesy Ground Beef and Rice Casserole

Here’s how to bring everything together.

Brown the Meat and Sauté Aromatics

Start by browning the ground beef in a large pot over medium-high heat. Season it with salt, pepper, and Italian seasoning, then drain excess grease and set it aside.
In the same pot, melt some butter and sauté the diced onions until soft. Add garlic and cook just until fragrant to build a flavorful base.

Cook the Rice with Broth and Mushrooms

Pour in the beef broth along with the remaining butter. Add the uncooked long-grain rice and bring it to a boil. Reduce the heat, cover, and let it simmer for about 10 minutes.
Stir in the mushrooms, cover again, and continue simmering until the rice is fully cooked. Once done, turn off the heat and let the rice rest, covered, so it becomes fluffy and evenly cooked.

Combine Ingredients and Bake

Add the cooked beef back into the pot with the rice. Mix in the cream of mushroom soup, milk, sour cream, and half the cheese until everything is creamy and well combined.
Transfer the mixture into a greased casserole dish and top it with the remaining cheese. Cover and bake at 350°F for about 20 minutes, until hot and melted.

Additional Tips for Making This Recipe Better

Here are a few things I’ve learned from making this casserole myself:

• I always grate the cheese at home — it melts smoother and tastes fresher than packaged shredded cheese.
• I let the casserole rest for a few minutes before serving so it firms up just enough for clean scooping.
• I love topping it with chopped green onions or parsley to brighten the flavors.
• Sometimes I double the recipe and freeze half of it for an easy future dinner.

How to Serve Cheesy Ground Beef and Rice Casserole

Serve it warm with a simple side salad, steamed veggies, or crusty bread. Garnish with parsley, chives, or green onions for a pop of color. It also pairs wonderfully with roasted vegetables or a fresh cucumber salad to balance the creaminess.

Nutritional Information

Approximate values per serving:

• Calories: around 480
• Protein: about 33 g
• Carbohydrates: about 23 g
• Fat: about 28 g

Make Ahead and Storage

Make Ahead

You can assemble the casserole up to two days in advance. Keep it covered in the fridge, then bake when ready. Allow extra baking time if starting cold.

Freezing

This casserole freezes extremely well. Freeze before baking for up to three months. Thaw overnight in the fridge before baking.

Reheating

Leftovers store well for up to three days in the fridge. Reheat in the microwave or oven until warm and bubbly.

Why You’ll Love This Recipe

Here’s why this recipe is such a winner:

• It’s incredibly easy and uses simple, affordable ingredients you probably already have.
• The flavor is rich, creamy, and comforting — perfect for family dinners.
• You can customize it with different meats, veggies, and dairy options to suit your taste.
• It reheats beautifully, making it ideal for meal prep.
• It’s a crowd-pleaser that both kids and adults love.

Ben Carraoli

Cheesy Ground Beef And Rice Casserole Recipe

I just made this cheesy ground beef and rice casserole for dinner last night — and honestly, it turned out even better than I imagined. As the beef browned and the onions softened, the cozy aroma filled the whole kitchen.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef 85% lean — this gives great flavor with just the right amount of moisture.
• 1.5 teaspoons Italian seasoning — adds a warm herby flavor that pairs beautifully with beef.
• Salt and pepper to taste — essential for seasoning each layer of the casserole.
• 3 tablespoons butter divided — allows the onions and rice to cook with rich flavor.
• ¾ cup diced onions — fresh onions give the casserole sweetness and depth.
• 1 tablespoon minced garlic — fresh garlic always creates the best aroma and taste.
• 2 ½ cups beef broth — gives the rice incredible flavor as it cooks.
• 1 ¼ cups uncooked long-grain white rice — long-grain rice cooks fluffy and separate; avoid instant rice because it becomes mushy.
• 8 oz sliced button mushrooms — fresh mushrooms add earthy flavor and a nice texture.
• 10.5 oz can cream of mushroom soup — brings creaminess and blends everything together.
• ½ cup milk — thins out the sauce and adds richness.
• ½ cup sour cream — adds tanginess and a smooth velvety texture.
• 2 cups shredded cheddar cheese divided — freshly shredded cheese melts better and creates a gooey top.

Method

 

1. Start by browning the ground beef in a large pot over medium-high heat. Season it with salt, pepper, and Italian seasoning, then drain excess grease and set it aside.
2. In the same pot, melt some butter and sauté the diced onions until soft. Add garlic and cook just until fragrant to build a flavorful base.
3. Pour in the beef broth along with the remaining butter. Add the uncooked long-grain rice and bring it to a boil. Reduce the heat, cover, and let it simmer for about 10 minutes.
4. Stir in the mushrooms, cover again, and continue simmering until the rice is fully cooked. Once done, turn off the heat and let the rice rest, covered, so it becomes fluffy and evenly cooked.
5. Add the cooked beef back into the pot with the rice. Mix in the cream of mushroom soup, milk, sour cream, and half the cheese until everything is creamy and well combined.
6. Transfer the mixture into a greased casserole dish and top it with the remaining cheese. Cover and bake at 350°F for about 20 minutes, until hot and melted.

Notes

• I always grate the cheese at home — it melts smoother and tastes fresher than packaged shredded cheese.
• I let the casserole rest for a few minutes before serving so it firms up just enough for clean scooping.
• I love topping it with chopped green onions or parsley to brighten the flavors.
• Sometimes I double the recipe and freeze half of it for an easy future dinner.