This one-pan Cheesy Ground Beef and Rice Casserole is my tried-and-true recipe for an ultra-creamy, crowd-pleasing dinner that comes together with simple pantry staples in under an hour.
Hey friend! Welcome to my kitchen. If you’re looking for an easy, cozy, and seriously delicious weeknight meal that your whole family will devour, you’ve come to the right place. This ground beef and rice casserole is the definition of comfort food—it’s beefy, cheesy, and the creamiest casserole ever, guaranteed to have everyone asking for seconds. Let’s get cooking!
Jump to Section
Key Takeaways
- One-Pot Wonder: Everything cooks together in one pot before baking, which means minimal cleanup. You’ve got to love that!
- Simple Pantry Ingredients: Made with affordable, everyday ingredients like ground beef, rice, cream of mushroom soup, and cheese.
- Make-Ahead & Freezer-Friendly: This casserole is perfect for meal prep! Assemble it ahead of time or freeze it for a busy day.
- Crowd-Pleasing Flavor: It’s a classic, savory dish that kids and adults adore, just like my one-pan hamburger casserole.
Why You’ll Love This Cheesy Ground Beef and Rice Casserole
- The Creamiest Casserole Ever: Honestly, the combination of cream of mushroom soup, milk, and sour cream makes this dish unbelievably creamy and comforting. It’s like a warm hug in a bowl!
- Rich, Savory Flavor: The seasoned ground beef, earthy mushrooms, and gooey melted cheese create an irresistible depth of flavor.
- Incredibly Easy to Make: No complicated steps here! If you can brown beef and simmer rice, you can master this simple one-pot meal.
- So Versatile: While I love the classic taste with mushrooms, you can easily customize it with other veggies you have on hand.
- Wholesome & Hearty: This casserole is packed with protein from the ground beef, which will keep you feeling full and satisfied long after dinner is over.
- That Cheesy Pull! We use a generous amount of cheddar that melts into a beautifully golden, bubbly topping. It’s what cheese dreams are made of, just like in our Million Dollar Spaghetti.
A Casserole Straight from the Heart
I swear, some recipes are more than just food; they’re memories. For me, this Cheesy Ground Beef and Rice Casserole is pure nostalgia. It reminds me of the big, bubbling casseroles my mom would make on busy school nights. The whole house would fill with the savory aroma of cooking beef and onions, and I just knew dinner was going to be good.
Over the years, I’ve put my own spin on her classic, perfecting the steps to get it just right. My goal was to create that same comforting feeling but in a simple, one-pot recipe that wouldn’t leave me with a mountain of dishes. This version is the result! It has all the soul-warming flavor of those childhood dinners but is streamlined for our busy, modern lives. It’s become a staple in my home, right alongside other comforting favorites like my cheesy ground beef and potatoes. It’s simple, reliable, and always a hit.
Ingredients for Cheesy Ground Beef and Rice Casserole
Here’s what you’ll need. The ingredients are simple, but together they create something truly special.
| Ingredient | Notes / Easy Substitutions |
|---|---|
| 1 lb. Ground Beef (85% lean) | Ground turkey or chicken would also work well. |
| 1.5 tsp Italian Seasoning | Or a mix of dried oregano, basil, and thyme. |
| Salt & Pepper | To taste. |
| 3 tbsp Butter, divided | For richness and sautéing. |
| ¾ cup Onions, diced | A yellow or white onion works best. |
| 1 tbsp Garlic, minced | Or about 1 teaspoon of garlic powder if you’re out of fresh. |
| 2 ½ cups Beef Broth | Use low-sodium if you prefer to control the salt level. |
| 1 ¼ cups Uncooked White Long-Grain Rice | Do not use instant or minute rice; it will get mushy. |
| 8 oz. Sliced Button Mushrooms, washed | Cremini mushrooms also work great for a deeper flavor. |
| 10.5 oz. Cream of Mushroom Soup | This is the secret to the ultra-creamy texture! |
| ½ cup Milk | Any kind works—whole, 2%, or even a non-dairy alternative. |
| ½ cup Sour Cream | Adds a wonderful creaminess and a slight tang. Full-fat plain Greek yogurt is a good substitute. |
| 2 cups Cheddar Cheese, divided | Freshly shredded sharp cheddar melts best. |
Try pairing this with my best classic meatloaf for an ultimate comfort food dinner.
Equipment Needed
- Large Pot or Dutch Oven: A heavy-bottomed pot is perfect for cooking everything evenly.
- 9×13-inch Casserole Dish: The standard size for a family-sized casserole.
- Silicone Spatula or Wooden Spoon: For browning the beef and stirring everything together.
- Cheese Grater: Freshly grated cheese melts so much better than the pre-shredded kind!
How to Make Cheesy Ground Beef and Rice Casserole Step-by-Step
- Preheat and Prep: First, get your oven preheating to 350°F.
- Brown the Beef: In a large pot over medium-high heat, brown the ground beef, mixing in the salt, pepper, and Italian seasoning as it cooks. Once it’s browned, drain the grease, transfer the beef to a plate, and cover it with foil.
- Sauté Aromatics: In the same pot, melt 2 tablespoons of butter. Add the diced onions and cook for about 5 minutes until they soften. Stir in the garlic and cook for one more minute until fragrant.
- Cook the Rice & Mushrooms: Add the beef broth, the remaining 1 tablespoon of butter, and the uncooked rice to the pot. Stir it all together, bring it to a boil, then reduce the heat to a simmer. Cover the pot tightly and cook for 10 minutes. Then, add the sliced mushrooms on top, replace the cover, and cook for another 5-10 minutes. Don’t stir the rice while it cooks!
- Let It Stand: Turn off the heat and let the pot stand, still covered, for 10 minutes without stirring. This is a key step—it lets any rice stuck to the bottom release easily.
- Make it Creamy: Add the cooked ground beef back into the pot. Stir in the cream of mushroom soup, milk, sour cream, and HALF of the cheddar cheese until everything is combined into a glorious, creamy mixture.
- Bake the Casserole: Transfer the mixture to a lightly greased 9×13 inch casserole dish. Top with the remaining cheese, cover, and bake for 20 minutes. Serve hot and enjoy the cheesy goodness!
My Expert Tips for the Best Results
- Don’t Stir the Rice! I know it’s hard to resist, but letting the rice cook and steam undisturbed is the secret to getting a perfect texture without it getting sticky or mushy.
- Shred Your Own Cheese: The pre-shredded bags of cheese have anti-caking agents that prevent them from melting as smoothly. Grating a block of sharp cheddar yourself is a small step that makes a huge difference.
- Let it Rest After Cooking: Both after the stovetop portion and after it comes out of the oven, letting the casserole rest for a few minutes helps it set up perfectly.
- Use Full-Fat Dairy: For the absolute creamiest result, use full-fat sour cream and milk. The richness really adds to the classic comfort food feel of this dish, similar to the sauce in my creamy oven-baked chicken thighs.
What to Serve With Cheesy Ground Beef and Rice Casserole
This is a hearty meal all on its own, but if you want to round it out, here are a few simple ideas:
- A simple green salad with a vinaigrette.
- Steamed or roasted vegetables like broccoli or green beans.
- Garlic bread or a crusty baguette for soaking up any extra sauce.
- For an amazing appetizer, try my crispy homemade onion rings. They are a family favorite!
Storing and Reheating Tips
Leftovers are fantastic! Store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave individual portions or place the casserole back in a 350°F oven until heated through. This casserole also freezes beautifully before or after baking.
Nutrition Facts
Serving Size: 1 serving (1/8th of casserole)
Servings Per Container: 8
| Amount Per Serving | |
|---|---|
| Calories | 520 |
| Calories from Fat | 288 |
| % Daily Value* | |
| Total Fat 32g | 49% |
| Saturated Fat 16g | 80% |
| Cholesterol 105mg | 35% |
| Sodium 950mg | 40% |
| Total Carbohydrate 34g | 11% |
| Dietary Fiber 2g | 8% |
| Protein 28g |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition information is estimated and may vary based on ingredients and cooking methods.
FAQs About Cheesy Ground Beef and Rice Casserole
Can this beef and rice casserole be made ahead of time?
Absolutely! You can assemble the entire casserole, cover it, and keep it in the fridge for up to 2 days before baking. Let it sit out for 30 minutes before baking, and you might need to add 5-10 minutes to the baking time.
What’s the best way to freeze and reheat this casserole?
For best results, let the casserole cool completely, then cover it tightly with both plastic wrap and foil. It will keep in the freezer for up to 3 months. Thaw it overnight in the fridge and bake at 350°F until hot and bubbly.
How do you keep the rice from getting mushy in a casserole?
The trick is to use long-grain white rice (not instant!) and not to stir it while it’s cooking on the stove. Letting it steam covered does the magic, keeping the grains distinct and perfectly tender.
Final Thoughts
I truly hope your family loves this Cheesy Ground Beef and Rice Casserole as much as mine does. It’s one of those recipes that just feels like home, you know? It’s perfect for a weeknight dinner, a potluck, or for bringing to a friend in need of a comforting meal.
When you make it, I’d love to see! Tag me on social media or leave a comment and a rating below. And if you’re looking for a perfect dessert to follow this up, you absolutely have to try my ultimate easy chocolate fudge cake!
Bookmark this and follow us on Facebook & Pinterest for even more recipes.
Happy cooking!
Karen
Cheesy Ground Beef and Rice Casserole
Ingredients
Method
- Preheat and Prep: Preheat oven to 350 degrees.
- Brown the Beef: In a large pot over medium-high heat, brown the ground beef, mixing in the salt, pepper, and Italian seasoning as it cooks. Once it’s browned, drain the grease, transfer the beef to a plate, and cover it with foil.
- Sauté Aromatics: In the same pot, melt 2 tablespoons of butter. Add the diced onions and cook for about 5 minutes until they soften. Stir in the garlic and cook for one more minute until fragrant.
- Cook the Rice & Mushrooms: Add the beef broth, the remaining 1 tablespoon of butter, and the uncooked rice to the pot. Stir it all together, bring it to a boil, then reduce the heat to a simmer. Cover the pot tightly and cook for 10 minutes. Then, add the sliced mushrooms on top, replace the cover, and cook for another 5-10 minutes. Do not stir the rice while it cooks!
- Let It Stand: Turn off the heat and let the pot stand, still covered, for 10 minutes without stirring. This is a key step—it lets any rice stuck to the bottom release easily.
- Make it Creamy: Add the cooked ground beef back into the pot. Stir in the cream of mushroom soup, milk, sour cream, and HALF of the cheddar cheese until everything is combined into a glorious, creamy mixture.
- Bake the Casserole: Transfer the mixture to a lightly greased 9×13 inch casserole dish. Top with the remaining cheese, cover, and bake for 20 minutes. Serve hot.