This is one of those recipes that I’m almost embarrassed to share because it’s so simple, but then I remember how much my family loves it. My mom used to make this when we were kids and she was having one of those crazy busy days. She’d just throw everything in a pan and an hour later we had dinner.
I swear this casserole has magical powers when it comes to picky eaters. My kids will actually clean their plates when I make this, which is saying something. It’s basically comfort food in a baking dish – ground beef, rice, cheese, and not much else. Sometimes the simplest things are the best, you know?
The funny thing is, I get more questions about this recipe than almost anything else I make. People want to know if they can use brown rice, what vegetables work best, why their rice didn’t cook – all the stuff that comes up when you’re trying to make dinner happen on a busy Tuesday night.
What Goes in This Thing?
Really not much, which is why it works so well. Ground beef, white rice, some vegetables (I use carrots but you can throw in whatever), cheese, and something creamy to hold it all together. You can use cream of mushroom soup from a can if you want to keep it super simple, or make your own creamy base if you’re feeling ambitious.
I usually just grab whatever cheese I have in the fridge. Cheddar works great, but so does Colby Jack or really any melty cheese you like. The kids don’t care as long as there’s plenty of it.
Different Ways to Make It
Here’s the thing – you can make this as easy or as fancy as you want. Some nights I literally just open a can of soup and mix everything together. Other times when I have more energy, I’ll make my own cream sauce with butter, flour, and milk. Both ways taste good, just depends on what kind of day you’re having.
If you’re going the easy route, just use canned soup. If you want to make it from scratch, you basically make a simple white sauce and add some mushrooms or onions for flavor. Takes a few extra minutes but it’s not hard.
Questions Everyone Asks:
What kind of rice should I use? Long grain white rice. Don’t use the quick-cooking stuff or it’ll turn to mush. Regular white rice works perfectly.
Can I use brown rice? Probably, but you’ll need more liquid and longer cooking time. I’ve never tried it so I can’t promise it’ll work the same way.
Do I have to cover it with foil? Nope. I actually like leaving it uncovered because the edges get a little crispy, which is the best part.
What if my rice doesn’t cook? You probably used the wrong type of rice or your oven temperature was off. There’s plenty of liquid in there, so it should work fine.
What to Serve With It
Honestly? Nothing. This is a complete meal already. You’ve got your protein, your carbs, your vegetables (if you added them), and cheese. That’s dinner right there.
If you’re feeling fancy you could make a salad, but most nights we just eat this by itself and call it good.
Storing Leftovers
This keeps in the fridge for about three days. When you reheat it, just stick it in the microwave or throw it back in the oven until it’s hot. Add a splash of milk if it looks dry.
You can also freeze this for a few months. Just let it thaw completely before you reheat it, otherwise it gets weird.
This recipe has saved my dinner so many times. It’s one of those things that looks like you put effort in but really didn’t take much work at all. Perfect for when you need to feed people but don’t want to think too hard about it.
Cheesy Ground Beef and Rice Casserole
This is my go-to recipe when I need something easy that everyone will actually eat. One pan, simple ingredients, and it feeds a crowd. My mom used to make this on busy days and now it’s become one of our family favorites too.
Prep Time: 10 mins
Cook Time: 1 hour 30 mins
Total Time: 1 hour 40 mins
Serves: 6-8 people
What You Need
Easy Version:
- 1 can cream of mushroom soup
- 1 cup long grain white rice (uncooked)
- 2 cups water
- 1 cup sliced carrots
- 1 pound ground beef (cooked and drained)
- 8-10 slices cheese (cheddar or whatever you like)
From Scratch Version:
- 3 tablespoons butter
- 1/4 cup diced onion
- 1/2 cup diced mushrooms
- 3 tablespoons flour
- 1/2 cup cream or milk
- 1/2 cup chicken broth
- Salt and pepper
- 1 cup long grain white rice (uncooked)
- 2 cups water
- 1 pound ground beef (cooked and drained)
- 1 cup sliced carrots
- 8-10 slices cheese
How to Make It
Easy Version:
- Heat oven to 350°F. Spray an 8×9 inch baking dish with cooking spray.
- Mix the soup, rice, water, carrots, and cooked ground beef in the baking dish.
- Cover and bake for 90 minutes.
- Top with cheese slices and bake a few more minutes until cheese melts.
From Scratch Version:
- Heat oven to 350°F. Grease an 8×9 inch baking dish.
- In a pan, melt butter over medium heat. Add onion and mushrooms, cook until soft.
- Stir in flour and cook for a minute. Slowly add cream and broth, stirring until thick. Season with salt and pepper.
- Mix the cream sauce, rice, water, beef, and carrots in the baking dish.
- Bake for 90 minutes, then top with cheese and bake until melted.
Notes
Don’t use quick-cooking rice or it’ll get mushy. Regular long grain white rice works best. You can add other vegetables like peas, corn, or green beans if you want.
Calories: About 320 per serving
