If you’re searching for the perfect weeknight dinner that’s cozy, hearty, and irresistibly cheesy, this Cheesy Ground Beef and Rice Casserole is just what you need. Tender rice, seasoned ground beef, and a creamy cheese sauce bake together into a warm, satisfying dish that feels like a hug in a casserole dish. I first made this on a busy weeknight when I needed something filling with simple ingredients, and it quickly became a family favorite. The flavors meld together beautifully—the savory beef, melty cheese, and perfectly cooked rice create a rich, comforting meal that’s easy to love. It’s simple, budget-friendly, and ideal for feeding a crowd or enjoying leftovers the next day.
Why You’ll Love This Recipe
This casserole has everything you could want in a comfort meal—creamy, cheesy, meaty goodness that comes together with minimal effort. It’s made with everyday ingredients, requires little prep, and bakes up perfectly every time. You can assemble it ahead of time, refrigerate it, and just pop it in the oven when you’re ready. It’s the kind of dish that brings everyone to the table, from picky eaters to hearty appetites.
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Cheesy Ground Beef and Rice Casserole: The Ultimate Comfort Food Classic
- Total Time: 55 mins
- Yield: 6 servings
- Diet: Halal
Description
A comforting and satisfying Cheesy Ground Beef and Rice Casserole made with tender rice, seasoned ground beef, vegetables, and a rich creamy cheese sauce — perfect for busy weeknights or cozy family dinners.
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice (uncooked)
- 2 cups beef broth
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of chicken soup
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large skillet over medium-high heat, add olive oil and ground beef. Cook until browned, breaking it apart as it cooks. Drain any excess fat.
- Add diced onion and minced garlic to the skillet and cook for 2–3 minutes until softened and fragrant.
- Stir in uncooked rice, beef broth, cream of mushroom soup, cream of chicken soup, frozen vegetables, salt, pepper, and paprika. Mix until well combined.
- Transfer the mixture to the prepared baking dish and spread evenly. Cover tightly with aluminum foil.
- Bake for 35–40 minutes, or until the rice is tender and most of the liquid is absorbed.
- Remove foil, stir in 1 1/2 cups of the shredded cheddar cheese, then sprinkle the remaining 1/2 cup on top.
- Return to the oven uncovered for 5–10 minutes, until cheese is melted and bubbly.
- Garnish with chopped parsley and serve warm.
Notes
- For a little spice, add 1/2 teaspoon of chili powder or cayenne pepper.
- Use brown rice, but increase baking time by 15–20 minutes and add extra broth if needed.
- Substitute ground turkey or chicken for a lighter option.
- Leftovers reheat well in the microwave or oven with a splash of broth to keep it moist.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Each component of this casserole contributes to its creamy, cheesy perfection.
Ground beef – The flavorful base of the casserole. Use lean ground beef to avoid excess grease while keeping the dish rich and savory.
Rice – Long-grain white rice works best, absorbing all the delicious flavors from the beef and sauce. You can use brown rice for a heartier version, but adjust the cooking time.
Butter – Adds richness and helps sauté the onions for flavor depth.
Onion – Adds sweetness and aroma, building the foundation for the beef mixture.
Garlic – Freshly minced garlic enhances the savory flavor of the casserole.
Beef broth – Infuses the rice with deep, meaty flavor as it cooks.
Cream of mushroom soup – The secret ingredient that gives the casserole its creamy consistency. You can substitute with cream of chicken or cream of celery for variety.
Milk – Helps thin the soup and create a smooth, creamy sauce that coats every bite.
Cheddar cheese – The star of the show! Use freshly shredded cheddar for the best melt and flavor.
Paprika – Adds a hint of smokiness and color.
Salt and black pepper – Simple seasonings that balance and enhance the other ingredients.
Parsley (optional) – Adds a touch of freshness and color as a garnish.
Directions
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
In a large skillet, melt butter over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3 minutes. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
Stir in the uncooked rice, beef broth, cream of mushroom soup, milk, paprika, salt, and black pepper. Mix until everything is well combined.
Pour the mixture into the prepared baking dish and cover tightly with aluminum foil. Bake for 40–45 minutes, or until the rice is tender and the liquid has been absorbed.
Remove from the oven, stir gently, and sprinkle shredded cheddar cheese evenly over the top. Return to the oven, uncovered, and bake for another 10 minutes, until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 6–8 people generously.
Preparation time: 10 minutes
Cooking time: 55 minutes
Total time: 1 hour 5 minutes
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave with a splash of milk to keep it creamy. This casserole also freezes beautifully—store for up to 2 months and thaw overnight before reheating.
Variations and Customizations
Tex-Mex Casserole
Add taco seasoning, corn, and black beans for a spicy, Southwestern twist.
Broccoli Cheddar Version
Mix in steamed broccoli florets before baking for added color and nutrition.
Mushroom and Swiss Casserole
Swap cheddar for Swiss cheese and add sautéed mushrooms for a more savory, earthy flavor.
Bacon Cheeseburger Casserole
Top with crispy bacon pieces for a smoky, meaty upgrade.
Creamy Chicken and Rice Swap
Use shredded cooked chicken instead of ground beef for a lighter variation.
Spicy Kick
Add diced jalapeños or a few dashes of hot sauce to the mixture for heat.
Vegetable-Packed Option
Add peas, carrots, or bell peppers for extra color and texture.
Italian Style
Use Italian seasoning and mozzarella cheese for a Mediterranean flair.
FAQs
1. Can I use instant rice instead of regular rice?
Yes, but reduce the baking time to about 25–30 minutes, and adjust liquid slightly.
2. Can I make this casserole ahead of time?
Absolutely! Assemble it up to a day in advance and refrigerate until ready to bake.
3. Can I freeze it before baking?
Yes, assemble the casserole, cover tightly, and freeze for up to 2 months. Thaw before baking.
4. Can I use brown rice?
Yes, but you’ll need to increase the baking time by about 15–20 minutes and possibly add more broth.
5. What cheese melts best?
Sharp cheddar gives the best flavor and melt, but Colby Jack or Monterey Jack work well too.
6. How can I make it lighter?
Use lean ground beef, low-fat milk, and reduced-fat cheese or soup.
7. Can I use ground turkey or chicken?
Yes, both work great and make the dish a bit lighter.
8. How can I add more flavor?
Add Worcestershire sauce or a dash of soy sauce while cooking the beef for deeper umami flavor.
9. Why is my rice still firm?
It may need a little more time or liquid—add a few tablespoons of broth and continue baking, covered.
10. What should I serve with it?
A simple green salad, garlic bread, or roasted vegetables pair perfectly with this casserole.
Conclusion
This Cheesy Ground Beef and Rice Casserole is the epitome of comfort food—creamy, filling, and full of flavor. It’s a simple, dependable recipe that turns everyday ingredients into something truly satisfying. Whether you’re cooking for your family, meal-prepping for the week, or feeding a crowd, this casserole delivers every time. Serve it warm from the oven, let that melted cheese stretch with every bite, and enjoy a classic dish that never goes out of style.
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