Easy Cheesy Ground Beef and Rice Casserole

Craving pure, unadulterated comfort food that warms you from the inside out? Look no further than this incredibly satisfying Cheesy Ground Beef Rice Casserole. It’s the kind of classic, no-fuss dish that brings back cozy memories and pleases just about everyone at the table. Imagine savory ground beef mingled with fluffy rice, all enveloped in a rich, creamy sauce and topped with a glorious layer of melted cheddar cheese. This simple, hearty bake comes together quickly using pantry staples, making it an absolute lifesaver for busy weeknights. For a guaranteed crowd-pleaser that’s both budget-friendly and delicious, this Cheesy Ground Beef Rice Casserole recipe is destined to become a beloved staple in your home kitchen.

Why This Recipe Works (And Why You’ll Love It!)

• Ultimate Comfort Food: Warm, cheesy, savory – checks all the boxes!

• Simple Ingredients: Uses common pantry staples you likely have on hand.

• Quick & Easy: Minimal prep and straightforward assembly.

• Family-Friendly: A guaranteed hit with both kids and adults.

• Budget-Friendly: Makes economical ground beef and rice go a long way.

• Customizable: Easy to adapt with veggies, different cheeses, or spices.

Ingredients:

• 1 ½ pounds Ground Beef (80/20 or 85/15 lean-to-fat ratio recommended for flavor)

• 1 small Yellow Onion, finely diced (Optional, but highly recommended for flavor – see Notes)

• 1-2 cloves Garlic, minced (Optional, but highly recommended for flavor – see Notes)

• 2-3 cups Cooked White Rice (Measured after cooking; use 2 cups for meatier, 3 cups for heartier. Leftover rice works great!)

• 1 can (10.75 oz / ~305g) Condensed Cream of Mushroom Soup (See Variations for alternatives)

• ½ cup Milk (Whole or 2% preferred; up to 3/4 cup for a creamier result, see Notes)

• 1 ½ cups Shredded Cheddar Cheese (Medium or Sharp recommended), divided (Approx. 6 oz)

• 1 teaspoon Worcestershire Sauce

• ¼ teaspoon Garlic Powder (Use only if NOT using fresh garlic)

• ¼ teaspoon Onion Powder (Use only if NOT using fresh onion)

• ½ teaspoon Salt (or to taste, adjust based on soup’s saltiness)

• ¼ teaspoon Black Pepper (freshly ground preferred)

• Optional additions: See Variations section (e.g., bell peppers, corn, peas)

• Optional Garnish: Chopped fresh parsley or sliced green onions

Equipment Needed:

• Large Skillet (for browning beef)

• Large Mixing Bowl

• 9×13 inch Baking Dish (glass or ceramic preferred)

• Spatula / Large Spoon

Preparation:

• Step 1: Preheat Oven & Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with butter, cooking spray, or a thin layer of oil. Set aside. Greasing helps prevent sticking and makes cleanup easier.

• Step 2: Cook Aromatics (If Using): If using fresh onion, heat a large skillet over medium heat. Add a teaspoon of oil (if needed, depending on beef fat content). Add the diced onion and cook, stirring occasionally, for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. If not using fresh aromatics, proceed to Step 3.

• Step 3: Brown the Ground Beef: Add the ground beef to the skillet (with the cooked onions and garlic, if used). Increase heat slightly to medium-high. Cook the beef, breaking it apart with a spoon or spatula, until it is completely browned and no longer pink.

• Step 4: Drain Excess Grease: Carefully tilt the skillet and spoon off any excess grease accumulated from cooking the beef. Or, transfer the cooked beef to a colander lined with paper towels briefly. Removing excess fat prevents the casserole from being overly greasy.

• Step 5: Combine Casserole Ingredients: In a large mixing bowl, add the cooked (and drained) ground beef mixture, the cooked rice (2 or 3 cups, depending on preference), the can of condensed cream of mushroom soup, the milk (start with 1/2 cup), 1 cup of the shredded cheddar cheese, the Worcestershire sauce, salt, pepper, and the garlic powder/onion powder (only if you did not use fresh).

• Step 6: Mix Thoroughly: Stir all the ingredients together gently but thoroughly with a large spoon or spatula until everything is evenly combined and coated in the creamy sauce. Taste here and adjust salt and pepper if needed, remembering the soup and cheese add saltiness.

• Step 7: Transfer to Baking Dish: Pour or spoon the beef and rice mixture into the prepared 9×13 inch baking dish. Spread it out into an even layer using your spoon or spatula.

• Step 8: Top with Remaining Cheese: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the entire surface of the casserole.

• Step 9: Bake Until Hot & Bubbly: Place the baking dish in the center of the preheated oven. Bake for 25 to 30 minutes. The casserole is ready when it’s heated through, bubbling gently around the edges, and the cheese topping is completely melted, gooey, and possibly slightly golden in spots.

• Step 10: Rest Before Serving: Carefully remove the casserole from the oven. Let it rest on a wire rack or heatproof surface for 5-10 minutes before serving. This allows the casserole to set slightly, making it easier to scoop and serve neat portions.

• Step 11: Garnish and Serve: If desired, sprinkle chopped fresh parsley or sliced green onions over the top for a pop of color and freshness. Serve warm.

Variations of  this

Easy Cheesy Ground Beef and Rice Casserole : 

• Add Vegetables: Stir in 1 cup of steamed or sautéed vegetables along with the other ingredients in Step 5. Good options include:

  • Frozen peas or corn (thawed)

  • Diced sautéed bell peppers (any color)

  • Sliced sautéed mushrooms (cook with the beef)

  • Steamed broccoli florets (chopped small)

  • Drained canned diced tomatoes or Rotel (for a Tex-Mex twist, may need less milk)

• Change the Soup: Swap Cream of Mushroom for Cream of Celery, Cream of Chicken, or even Cheddar Cheese soup for different flavor profiles.

• Cheese Variations: Use different cheeses like Colby Jack, Monterey Jack, a Mexican blend, or even add a layer of Provolone under the cheddar. A sprinkle of Parmesan on top adds salty kick.

• Spice It Up: Add a pinch of red pepper flakes, a dash of smoked paprika, or 1/2 teaspoon of Italian seasoning to the mixture.

• Topping Twists: Add a crunchy topping along with or instead of some cheese, like crushed Ritz crackers or buttered breadcrumbs sprinkled over before baking.

• Different Protein: Substitute ground turkey, ground chicken, or even plant-based ground crumbles for the ground beef.

Cooking Notes:

• Fresh vs. Powdered Aromatics: Using fresh onion and garlic (Step 2) provides a significantly deeper, more rounded flavor than powders alone. Highly recommended if time permits.

• Rice Matters: Use previously cooked and slightly cooled rice. Using hot, freshly cooked rice can sometimes make the casserole gummy. Leftover rice is perfect! Remember 2 cups cooked is less rice-heavy, 3 cups is heartier.

• Creaminess Adjustment: The amount of milk needed can vary slightly based on how moist your cooked rice is. Start with 1/2 cup; if the mixture seems very thick/stiff, add another 1/4 cup. A splash of beef broth can also be used instead of extra milk.

• Don’t Overbake: Bake just until heated through and bubbly. Overbaking can dry out the casserole.

• Condensed Soup: Use it straight from the can; do not add water as you would when making soup.

• Salt Levels: Be mindful of salt added, as condensed soup and cheese are already salty. Taste the mixture (if comfortable doing so with cooked beef) before adding to the dish, or be conservative with added salt.

Serving Suggestions:

• Simple Side Salad: A crisp green salad with a light vinaigrette cuts through the richness.

• Steamed Vegetables: Green beans, broccoli, or asparagus provide color and nutrition.

• Bread: Serve with crusty bread, dinner rolls, or garlic bread for soaking up any extra sauce.

• Garnishes: Fresh parsley, green onions, or even a dollop of sour cream on top.

Tips for Success:

• Brown Beef Well: Develop good flavor by properly browning the beef.

• Drain Fat Thoroughly: Prevents a greasy end result.

• Use Room Temp Rice (if possible): Very cold rice might require slightly longer baking time to heat through evenly.

• Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents and doesn’t melt as smoothly as block cheese you shred yourself (though pre-shredded is fine for convenience).

• Make-Ahead: Assemble the casserole completely (but don’t bake), cover tightly, and refrigerate for up to 24 hours. Let sit at room temp for 30 minutes before baking (may need an extra 5-10 minutes in the oven).

• Freezing: Baked and cooled casserole can be frozen (well-wrapped) for up to 2-3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until hot (30+ minutes), or microwave individual portions. Texture may change slightly upon reheating. You can also freeze unbaked (wrap well); thaw in fridge then bake as directed (may need longer).

Prep Time: 15 minutes (longer if cooking rice fresh)
Cook Time: 25-30 minutes
Total Time: 40-45 minutes (plus rice cooking time if needed & resting time)

Nutritional Information (Estimated):

• Calories: ~400-450 kcal

• Protein: ~25-30 g

• Sodium: ~600-750 mg (Highly variable)

  • Sugar: ~2-4 g

  • Fat: ~25-30 g

  • Saturated Fat: ~12-15 g

  • Unsaturated Fat: ~10-13 g

  • Trans Fat: ~1-2 g

  • Carbohydrates: ~20-25 g

  • Fiber: ~1-2 g

  • Cholesterol: ~80-100 mg

  • (Disclaimer: Nutritional information is an estimate only and varies based on specific ingredients (beef fat %, soup brand, cheese type, rice amount), serving size, and optional additions.)

   

FAQs (Frequently Asked Questions):

• Q1: Can I use brown rice instead of white rice?

  • A: Yes, absolutely. Cook the brown rice according to package directions first. The texture will be slightly chewier, and it adds fiber.

• Q2: Can I make this without condensed soup?

  • A: Yes, you can make a homemade white sauce (béchamel) instead. Melt 3 tbsp butter, whisk in 3 tbsp flour, cook 1 min. Gradually whisk in 1.5 cups milk + 0.5 cup beef broth. Simmer until thickened. Season well and add cheese. This requires more effort but avoids canned soup.

• Q3: Is this recipe gluten-free?

  • A: Not as written. Condensed soups often contain wheat. Worcestershire sauce may contain gluten. To make it gluten-free, use a certified GF condensed soup (or homemade sauce with GF flour), certified GF Worcestershire sauce, and ensure no gluten contaminants. Rice and beef are naturally GF.

• Q4: My casserole seems dry. What can I do?

  • A: You might need slightly more liquid next time (increase milk to 3/4 cup). Ensure you didn’t overbake it. For leftovers, add a splash of milk or broth when reheating.

• Q5: Can I assemble this in advance?

  • A: Yes! Assemble fully, cover tightly, and refrigerate for up to 24 hours. Let sit out for 30 mins before baking, possibly adding 5-10 mins baking time.

• Q6: Can I double this recipe?

  • A: Yes, but you’ll need a very large (lasagna-sized) pan or two 9×13 dishes. Baking time might need to be slightly increased.

This Easy Cheesy Ground Beef and Rice Casserole is the definition of simple, satisfying comfort food. It’s warm, hearty, cheesy, and incredibly easy to throw together, making it a lifesaver on busy nights and a guaranteed family favorite. With readily available ingredients and plenty of room for customization, this recipe is destined to become a regular in your meal rotation. Enjoy the pure comfort and deliciousness in every bite!)