Cheesy Ground Beef and Rice Casserole is the ultimate comfort food in a single baking dish. It’s loaded with tender ground beef, fluffy rice, creamy sauce, and gooey melted cheese, all baked to perfection. This easy dinner idea is a hit with both kids and adults, making it perfect for busy weeknights, potlucks, or whenever you need a no-fuss, hearty meal that fills everyone up.
What Makes This Dish Special?
This casserole combines pantry staples into one warm, satisfying meal. The seasoned ground beef adds richness, while the rice gives it body. Cream of mushroom or cream of chicken soup creates the creamy base, and melty cheese ties it all together. It’s budget-friendly, freezer-safe, and perfect for feeding a crowd or making ahead.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 6
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 cup uncooked white rice
- 2 cups beef broth or water
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1 ½ cups shredded cheddar cheese, divided
- 1 tbsp olive oil
- Optional garnish: chopped parsley or green onions
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
2. Brown the Ground Beef
In a large skillet over medium heat, add olive oil and sauté the onion until soft, about 3–4 minutes. Add garlic and cook for another 30 seconds. Add ground beef and cook until no longer pink. Drain excess fat.
3. Season and Combine
Stir in paprika, Italian seasoning, salt, and pepper. Add uncooked rice, cream soup, beef broth, and 1 cup of shredded cheese. Mix everything until evenly combined.
4. Transfer to Baking Dish
Pour the beef and rice mixture into the prepared casserole dish and spread evenly.
5. Bake Covered
Cover the dish with foil and bake for 30 minutes.
6. Add Cheese and Finish Baking
Remove foil, sprinkle the remaining ½ cup of cheese on top, and bake uncovered for an additional 10 minutes, until the cheese is melted and bubbly.
7. Serve Hot
Let the casserole rest for 5 minutes before serving. Garnish with parsley or green onions, if desired.
Variations
- Tex-Mex Style: Add taco seasoning, black beans, and corn.
- Spicy Kick: Add diced green chilies or a pinch of cayenne pepper.
- Veggie Boost: Stir in peas, bell peppers, or chopped spinach.
- Creamier Version: Add ½ cup sour cream or cream cheese to the mixture before baking.
Equipment You’ll Need
- Large skillet
- Mixing spoon or spatula
- Casserole dish (9×13)
- Aluminum foil
Nutritional Information (Approx. Per Serving)
- Calories: 420
- Protein: 22g
- Carbohydrates: 28g
- Fat: 25g
- Fiber: 2g
- Sugar: 3g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheat: Microwave individual portions or reheat in the oven at 350°F until warmed through.
- Freezing: Let the casserole cool completely, then wrap and freeze for up to 2 months. Thaw overnight before reheating.
My Cooking Experience
This casserole is a staple in my kitchen for its simplicity and comforting flavor. It’s one of those dishes that tastes even better the next day. I’ve prepped it ahead for potlucks and even doubled the batch to freeze for future meals. The cheesy top and creamy filling never disappoint.
Conclusion
Cheesy Ground Beef and Rice Casserole is everything you need in a comforting, hearty meal. Easy to make with simple ingredients, it’s sure to become a family favorite. Perfect for make-ahead dinners, leftovers, or sharing with guests—it’s cheesy, meaty, and absolutely satisfying.
cheesy ground beef and rice casserole
Ingredients
Method
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
- In a large skillet over medium heat, add olive oil and sauté the onion until soft, about 3–4 minutes. Add garlic and cook for another 30 seconds. Add ground beef and cook until no longer pink. Drain excess fat.
- Stir in paprika, Italian seasoning, salt, and pepper. Add uncooked rice, cream soup, beef broth, and 1 cup of shredded cheese. Mix everything until evenly combined.
- Pour the beef and rice mixture into the prepared casserole dish and spread evenly.
- Cover the dish with foil and bake for 30 minutes.
- Remove foil, sprinkle the remaining ½ cup of cheese on top, and bake uncovered for an additional 10 minutes, until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving. Garnish with parsley or green onions, if desired.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheat: Microwave individual portions or reheat in the oven at 350°F until warmed through.
- Freezing: Let the casserole cool completely, then wrap and freeze for up to 2 months. Thaw overnight before reheating.
