This Cheesy Ground Beef Rice Casserole is pure weeknight comfort food. Savory seasoned ground beef, tender rice and a rich, creamy sauce all baked together under a blanket of melted cheddar cheese. It comes together with simple pantry staples and the whole family will be asking for seconds!
A Deliciously Easy Casserole Recipe
If you are looking for one of those dump-and-bake meals that tastes like you spent way more time on it than you actually did, this is your recipe. I make this at least twice a month because it is so simple and the leftovers are genuinely just as good the next day. It’s right up there with my Baked Ziti and Crock Pot Pork Chops when it comes to recipes my family requests on repeat. Serve it with a simple green salad and some Garlic Bread and dinner is done!
The magic here is in the creamy base. The rice cooks right in the casserole dish, soaking up all that beefy, savory flavor as it bakes. And that layer of bubbly, golden cheddar on top? That alone is reason enough to make this tonight.
Frequently Asked Questions
Can I use a different type of rice?
This recipe is written for long-grain white rice, which works best here. Brown rice has a much longer cooking time so I don’t recommend swapping it in without adjusting the liquid and baking time significantly. Instant rice is also not ideal because it can turn out mushy. Stick with regular long-grain white rice for the best results.
What can I use instead of cream of mushroom soup?
You can absolutely swap it for cream of chicken soup or cream of onion soup. Pretty much any cream soup your family enjoys is going to work here. I have a Homemade Cream of Mushroom Soup recipe if you prefer to go from scratch!
Can I use ground turkey instead of ground beef?
Yes, of course. Ground turkey or ground chicken works just fine. Want to add a little extra kick? Try mixing in some ground Italian sausage with the beef. That combo is really, really good.
Can I make this ahead of time?
You can assemble this the night before, cover tightly with foil and refrigerate. When you are ready to bake, just pull it from the refrigerator and bake as directed, adding an extra 10-15 minutes to the bake time since everything is starting from cold.
Can this be frozen?
Yes! This casserole freezes really well. Assemble it, cover it tightly to protect against freezer burn and it will keep for up to 3 months. Let it thaw overnight in the refrigerator before baking. It is a fantastic one to make in double batches — keep one and freeze one for a busy night!
How do I store leftovers?
Allow the casserole to cool completely, then transfer to a covered container and refrigerate. It will keep for up to 3 days. Reheat individual portions in the microwave or warm the whole dish (covered with foil) back in the oven at 325°F.
What if I want to add vegetables?
This recipe is very easy to customize! Diced bell peppers or onion can be added right in with the beef when you brown it. Frozen peas or corn can be stirred in before baking. It’s a great way to sneak in some extra nutrients for the family.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- ground beef — I like to use an 85/15 ground beef here. That little bit of fat is where all the flavor comes from. If you use a leaner cut like 90/10, you won’t have much grease to drain at all.
- onion — diced yellow onion adds a ton of savory flavor to the beef mixture. If you don’t like onion, you can leave it out and use a teaspoon of onion powder instead.
- garlic — freshly minced garlic or jarred minced garlic, whichever is easiest for you. Both work great.
- long-grain white rice — uncooked! The rice cooks right in the casserole and soaks up all that delicious flavor as it bakes.
- cream of mushroom soup — this is the base of the creamy sauce. Cream of chicken soup works just as well if that is what you have on hand.
- beef broth — I highly recommend low or no sodium beef broth here. The soup and cheese already bring plenty of salt to the party. You can always add more but you can’t take it out!
- sour cream — this makes the whole casserole extra creamy and rich. You can substitute with plain Greek yogurt if you prefer.
- Worcestershire sauce — just a splash gives the whole dish a deep, savory flavor that makes it taste like you really know what you are doing.
- garlic powder, onion powder, salt and pepper — simple seasonings that really pull everything together.
- shredded cheddar cheese — shred your own for the meltiest results, or use a good quality store-bought pre-shredded blend. A sharp cheddar gives you the most flavor.
- fresh parsley — totally optional but a little sprinkle of fresh parsley on top makes everything look really pretty and adds a fresh finish.
How to Make Cheesy Ground Beef Rice Casserole
Preheat your oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set it aside.
In a large skillet over medium-high heat, brown the ground beef along with the diced onion and garlic until the beef is fully cooked through. I like to leave the beef in slightly bigger chunks rather than breaking it up too small — it gives you a heartier bite in the final casserole. Drain off the excess grease and set the skillet aside.
In a large mixing bowl, whisk together the cream of mushroom soup, beef broth, sour cream, Worcestershire sauce, garlic powder, onion powder, salt and pepper until smooth and combined. Stir in the uncooked rice and the cooked ground beef mixture until everything is evenly distributed.
Pour the mixture into your prepared 9×13-inch baking dish and spread it out in an even layer. Cover the dish tightly with aluminum foil — I like to spray the inside of my foil with a little nonstick spray so it doesn’t stick to anything. Bake covered for 45 minutes.
Remove the foil and give the casserole a gentle stir to check that the rice is tender and has absorbed most of the liquid. Sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven, uncovered, and bake for another 15 minutes until the cheese is completely melted and starting to get those gorgeous golden, bubbly spots.
Let the casserole rest for about 5 minutes before serving. Sprinkle with fresh parsley if you’d like, and dig in!
Pro Tips for the Best Ground Beef Rice Casserole
- Seal that foil tightly. The steam trapped under the foil is what cooks the rice. If your foil has gaps, the liquid will evaporate too quickly and your rice may not cook through all the way. Press those edges down firmly.
- Shred your own cheese. Pre-shredded cheese is coated with anti-caking agents that can make it a little clumpy when melted. Freshly shredded cheddar melts beautifully and gives you that amazing stretchy, bubbly topping.
- Don’t skip the rest. Letting the casserole sit for 5 minutes after it comes out of the oven allows everything to set up properly. It will be much easier to serve and the rice will finish absorbing any remaining liquid.
- Low or no sodium broth is your friend. Between the canned soup, the Worcestershire and the cheese, there is already a good amount of sodium in this dish. Using a low-sodium beef broth keeps things from getting overly salty.
- Make it a double batch. This recipe is just as easy to make two of as it is to make one. Freeze the second one for a busy night and you will feel like the most organized person alive.
Cheesy Ground Beef Rice Casserole
Ingredients
Method
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large skillet over medium-high heat, brown 1 ½ lbs ground beef with the diced onion and 3 cloves minced garlic until fully cooked through. Drain excess grease.
- In a large mixing bowl, whisk together 1 can cream of mushroom soup, 2 cups beef broth, ½ cup sour cream, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt and ½ teaspoon black pepper until smooth.
- Stir in 1 ½ cups uncooked rice, 1 cup of the shredded cheddar and the cooked ground beef mixture until everything is well combined.
- Pour the mixture into the prepared baking dish and spread into an even layer. Cover tightly with aluminum foil (spray the inside of the foil with nonstick spray to prevent sticking).
- Bake covered at 350°F for 45 minutes.
- Remove foil and gently stir the casserole. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
- Return to the oven uncovered and bake for another 15 minutes until the cheese is fully melted and bubbly.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.
