If you’re craving a comforting, cheesy dinner that’s both satisfying and easy to make, you’ve got to try this Cheesy Ground Beef and Rice Casserole Recipe. I absolutely love how this dish comes together—melty cheese, tender mushrooms, and fluffy rice all cozying up with seasoned ground beef. It’s one of those recipes that feels like a warm hug from the inside out, perfect for weeknights or feeding a hungry family. Stick with me here—I’ll walk you through all the tips and tricks to get it just right.
Why You’ll Love This Recipe
- One-Pot Wonder: You cook most of it right in the pot, saving time and cleanup.
- Flavor-Packed: Italian seasoning and garlic season the beef perfectly for big flavor.
- Comfort Food Classic: The best mix of cheesy, creamy, and hearty ingredients everyone loves.
- Perfect for Leftovers: Tastes even better the next day, making it great for meal prep.
Ingredients You’ll Need
This dish uses simple, classic ingredients that come together in a comforting meal. When shopping, look for fresh mushrooms and good-quality ground beef to really boost the flavor.
- Ground Beef: I use 85% lean for the best balance of flavor and moisture without excess grease.
- Italian Seasoning: This blend adds a wonderful herbaceous depth—don’t skip it!
- Butter: Dividing it helps get both the beef and rice mixture cooking perfectly rich.
- Onions: Diced onions soften up to give a mild sweetness that blends beautifully.
- Garlic: Fresh minced garlic really wakes up the dish.
- Beef Broth: Using broth instead of water adds savory goodness to the rice.
- Uncooked White Long Grain Rice: Make sure it’s not instant rice because the cooking method depends on it.
- Sliced Button Mushrooms: Fresh ones add texture and an earthy flavor that balances the cheese.
- Cream of Mushroom Soup: It’s the secret weapon for creaminess and cohesion.
- Milk: Any kind works to add creaminess without heaviness.
- Sour Cream: I love that tang and extra creaminess it brings.
- Cheddar Cheese: Sharp cheddar melts into this casserole for that gooey cheesy magic.
Variations
I love that this Cheesy Ground Beef and Rice Casserole Recipe is so easy to tweak based on what you have or your cravings. Don’t be afraid to make it your own!
- Add Veggies: I sometimes toss in chopped bell peppers or spinach for some fresh color and extra nutrients.
- Go Spicy: Adding a pinch of red pepper flakes or a splash of hot sauce gives it a fun kick that my family adores.
- Cheese Swap: Try mixing in mozzarella or pepper jack for a different melt and flavor profile.
- Low-Carb Version: Simply swap the rice for cauliflower rice and adjust liquid accordingly—I’ve had great results!
How to Make Cheesy Ground Beef and Rice Casserole Recipe
Step 1: Brown the Ground Beef with Seasonings
Start by heating your pot over medium-high heat and adding the ground beef. I like to season it right away with salt, pepper, and Italian seasoning so those flavors infuse as it browns. Cook until no pink remains, breaking up the meat as you go. A little tip: don’t rush this step—browned beef with good seasoning is the backbone of your casserole’s flavor. Once cooked, drain the grease and set the beef aside on a plate covered with foil to keep warm.
Step 2: Sauté Onions and Garlic
In the same pot (no need to wash it out—you want all that beef flavor left behind), melt 2 tablespoons of butter. Toss in your diced onions and cook for about 5 minutes until they’re soft and translucent. Then add the minced garlic and sauté for just another minute to avoid burning it. This combo adds a mild sweetness and aroma that makes the whole dish sing.
Step 3: Cook the Rice in Broth
Pour in your beef broth, add the remaining butter, and stir in the uncooked rice. Bring everything to a boil, then immediately reduce the heat and cover tightly. Let it simmer for 10 minutes without stirring—that’s important! After 10 minutes, add the mushrooms to the pot, cover again, and cook for another 5-10 minutes, checking your rice package instructions for exact timing. Once done, turn off the heat and let it stand, covered, for 10 minutes to finish steaming. This no-stir method keeps the rice perfectly fluffy and prevents mushiness.
Step 4: Combine and Bake
Gently fold the cooked ground beef back into the pot along with the cream of mushroom soup, milk, sour cream, and half of your cheddar cheese. Stir everything until well combined and creamy. Transfer this mixture to a lightly greased 9×13-inch casserole dish. Sprinkle the remaining cheese on top, cover with foil, and bake in your preheated 350°F oven for 20 minutes until bubbly and golden on top. Serve hot, and get ready for some happy sighs.
Pro Tips for Making Cheesy Ground Beef and Rice Casserole Recipe
- Don’t Stir the Rice: I learned this the hard way—stirring breaks up the rice and makes it mushy, so trust the process and let it steam undisturbed.
- Use Fresh Mushrooms: Fresh button mushrooms add the perfect texture and earthy flavor; canned just won’t do the same.
- Cover While Baking: Covering the casserole during baking keeps it moist and melty, but remove foil in the last few minutes if you want that crisp cheese topping.
- Drain the Beef Well: Excess grease can make the casserole soggy—draining the beef helps keep the texture just right.
How to Serve Cheesy Ground Beef and Rice Casserole Recipe
Garnishes
I love to sprinkle fresh chopped parsley or green onions on top for a bright color contrast and a little fresh bite. Sometimes a dollop of sour cream right on top adds a creamy tang that’s just irresistible.
Side Dishes
This casserole pairs beautifully with a crisp green salad or steamed veggies like broccoli or green beans. For a cozy dinner, I often serve it with garlic bread to mop up every cheesy bit.
Creative Ways to Present
For family gatherings, I like to bake this casserole in individual ramekins for a pretty, personalized touch. Another fun idea is layering it in a clear glass dish so guests can see those layers of beef, rice, cheese, and mushrooms – it’s almost too pretty to eat (but not quite!).
Make Ahead and Storage
Storing Leftovers
After it cools, I cover any leftovers tightly with foil or transfer them to an airtight container and keep them in the fridge for up to 3 days. It holds together well and the flavors deepen overnight.
Freezing
I’ve frozen this casserole both before and after baking with great success. Just be sure to let it cool first, then wrap it well to prevent freezer burn. Thaw overnight in the fridge before reheating for best texture.
Reheating
Reheat leftovers covered in the oven at 350°F until warmed through, about 20 minutes. You can also microwave single portions, but cover loosely to avoid drying out. Adding a splash of milk or water helps bring back some creaminess.
FAQs
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Can I use instant rice in this Cheesy Ground Beef and Rice Casserole Recipe?
It’s best to avoid instant rice here because the recipe relies on cooking the long grain rice slowly in broth with the beef and mushrooms. Instant rice cooks much faster and could end up mushy or undercooked when baked.
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Can I make this recipe gluten-free?
Yes! Just be sure to use a gluten-free cream of mushroom soup and confirm your beef broth is gluten-free as well. Most other ingredients are naturally gluten-free.
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Can I cook the rice separately?
Absolutely! If you prefer, cook the rice in advance and skip using broth in the casserole pot. Just be sure to use about 3 ¾ cups of cooked rice to keep the texture balanced when mixing with the beef and other ingredients.
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What type of cheese works best in this recipe?
Sharp cheddar cheese is my go-to because it melts beautifully and gives that classic cheesy flavor. But feel free to experiment with Monterey Jack, mozzarella, or pepper jack for different flavors and melty textures.
Final Thoughts
This Cheesy Ground Beef and Rice Casserole Recipe has become one of those staples in my kitchen—the kind you turn to when you want something hearty, satisfying, and straightforward. I love how everything melds together, especially knowing it’s all doable in one pot before popping it into the oven. If you give it a try, I bet you’ll find it quickly becomes a family favorite too. Trust me, your future self will thank you on those busy weeknights!
Print
Cheesy Ground Beef and Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Cheesy Ground Beef and Rice Casserole is a hearty and comforting dish combining seasoned ground beef, tender rice, mushrooms, and creamy cheese baked to perfection. Preparing the base in one pot enhances flavors and simplifies cleanup, while baking the casserole creates a bubbly, golden cheese topping perfect for a family meal.
Ingredients
Meat and Seasoning
- 1 lb. ground beef, 85% lean
- 1.5 teaspoons Italian seasoning
- Salt and pepper, to taste
Vegetables & Aromatics
- 3/4 cup onions, diced
- 1 Tablespoon garlic, minced
- 8 oz. sliced button mushrooms, washed
Dairy and Sauces
- 3 Tablespoons butter, divided
- 10.5 oz. cream of mushroom soup
- 1/2 cup milk, any kind
- 1/2 cup sour cream
- 2 cups cheddar cheese, divided
Grains and Liquids
- 2 1/2 cups beef broth
- 1 1/4 cups uncooked white long grain rice (not instant rice)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s ready once the casserole assembly is complete.
- Brown the Ground Beef: In a large pot over medium-high heat, cook the ground beef until browned, seasoning with salt, pepper, and Italian seasoning as it cooks. Drain and set aside covered.
- Sauté Onions and Garlic: Using the same pot, melt 2 tablespoons of butter. Add diced onions and cook about 5 minutes until softened, then add minced garlic and cook another minute to release aromas.
- Cook the Rice: Pour in beef broth, remaining butter, and uncooked rice. Stir to combine, bring to a boil, then reduce to a simmer. Cover tightly and cook for 10 minutes.
- Add Mushrooms and Finish Cooking Rice: Add sliced mushrooms to the pot, cover again, and cook for an additional 5-10 minutes without stirring. Turn off the heat and let stand covered for 10 minutes to finish absorbing liquid and release any stuck rice.
- Mix Casserole Ingredients: Return the cooked ground beef to the pot with the rice mixture. Stir in cream of mushroom soup, milk, sour cream, and half of the cheddar cheese until everything is evenly combined.
- Transfer and Top: Lightly grease a 9×13 inch casserole dish. Pour the mixture into the dish and evenly sprinkle the remaining cheddar cheese on top.
- Bake: Cover the casserole and bake in the preheated oven for 20 minutes until cheese is melted and bubbly.
- Serve: Remove from oven and serve warm for a delicious, filling meal.
Notes
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth instead of beef broth.
- If preferred, cook rice separately and add 3¾ cups cooked rice instead of using uncooked rice and broth.
- To make it extra creamy, feel free to add an additional 1/4 cup sour cream or cream cheese to the casserole mixture.
- Ensure the casserole dish is well greased to prevent sticking and make serving easier.
- Leftovers store well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1/6th of casserole
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
