Cheesy Ground Beef and Rice Casserole

This Cheesy Ground Beef and Rice Casserole is the ultimate comfort food, offering a perfect balance of creamy, cheesy goodness and hearty beef. With seasoned ground beef, tender rice, and a rich sauce, this dish is baked to perfection and topped with gooey cheese, making it an instant family favorite.

Why You’ll Love This Recipe

This Cheesy Ground Beef and Rice Casserole is rich, comforting, and packed with flavor. Here’s why you’ll want to try it:

• Rich and Comforting: The creamy, cheesy texture combined with hearty beef and rice makes this the ultimate comfort food.

• One-Pot Simplicity: With minimal prep and just one pot before baking, cleanup is a breeze.

• Family-Friendly: This casserole is a crowd-pleaser that both kids and adults will enjoy.

• Budget-Friendly Ingredients: Made with pantry staples like ground beef, rice, and cream of mushroom soup, this dish is affordable yet satisfying.

• Make-Ahead & Freezer-Friendly: Perfect for meal prepping or freezing leftovers for an easy future meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tbsp garlic, minced

• 1 pound ground beef, 85% lean

• 1.5 tsp Italian seasoning

• 3 tbsp butter, divided

• ¾ cup onions, diced

• 2 ½ cups beef broth

• 8 ounces sliced button mushrooms, washed

• ½ cup milk (any kind)

• 10.5 ounces cream of mushroom soup

• ½ cup sour cream

• 2 cups cheddar cheese, divided

• 1 ¼ cups uncooked white long-grain rice (not instant rice)

• Salt and pepper, to taste

Directions

1. Preheat the oven to 350°F (175°C).

2. In a large pot over medium-high heat, cook the ground beef until browned. Season with salt, pepper, and Italian seasoning while it cooks.

3. Once the beef is browned, drain the excess grease and transfer the beef to a plate. Tent with foil to keep warm.

4. In the same pot, melt 2 tbsp butter. Add the diced onions and sauté for about 5 minutes, until tender.

5. Add the minced garlic to the pot and cook for another minute, stirring constantly.

6. Pour in the beef broth, and add the butter and rice. Stir to combine, then bring the mixture to a boil.

7. Add the mushrooms, cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Stir until the mixture is well combined and creamy.

8. Return the cooked beef to the pot and mix everything together.

9. Transfer the mixture into a greased 9×13-inch baking dish and spread it out evenly.

10. Top the casserole with the remaining cheddar cheese.

11. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

Servings and Timing

• Servings: 6-8 servings

• Prep Time: 15 minutes

• Cook Time: 40 minutes

• Total Time: 55 minutes

Variations

• Add Veggies: You can add vegetables like peas, carrots, or spinach for extra nutrition and flavor.

• Ground Turkey or Chicken: Substitute ground beef with ground turkey or chicken for a lighter version.

• Spicy Version: Add some chopped jalapeños or a pinch of cayenne pepper for a spicy kick.

Storage/Reheating

• Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: You can freeze this casserole for up to 3 months. Allow it to cool completely, then cover tightly with foil or plastic wrap before freezing.

• Reheating: To reheat, cover the casserole with foil and bake in a preheated 350°F (175°C) oven for about 20-25 minutes, or until heated through. You can also reheat individual portions in the microwave.

FAQs

1. Can I use instant rice for this recipe?

No, it’s best to use uncooked long-grain rice for this casserole, as instant rice may not absorb the liquid properly.

2. Can I substitute the cream of mushroom soup?

Yes, you can substitute the cream of mushroom soup with cream of chicken soup or a homemade white sauce for a different flavor profile.

3. Can I make this casserole ahead of time?

Yes, this casserole can be prepared a day ahead. Just assemble it, cover, and refrigerate. When you’re ready to bake, cook as directed, adding a few extra minutes if it’s cold from the fridge.

4. Is this casserole spicy?

No, this recipe is not spicy, but you can add cayenne pepper or chopped jalapeños if you like some heat.

5. Can I use other types of cheese?

Yes, feel free to experiment with different cheeses like mozzarella, Monterey Jack, or a cheese blend for a different flavor.

6. How can I make this casserole lighter?

You can use ground turkey, reduced-fat cheese, and light cream of mushroom soup to make this dish a bit lighter.

7. Can I cook this casserole in a slow cooker?

Yes, you can. After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 3-4 hours.

8. Can I freeze this casserole before baking?

Yes, you can freeze the casserole before baking. Cover it tightly and freeze for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and bake as directed.

9. How do I know when the casserole is done?

The casserole is done when the cheese is golden and bubbly, and the rice is fully cooked and tender.

10. Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by using gluten-free cream of mushroom soup and ensuring your beef broth is gluten-free.

Conclusion

This Cheesy Ground Beef and Rice Casserole is a simple, hearty dish that brings comfort and flavor to any meal. With just a few ingredients, you can create a satisfying dinner that the whole family will love. Whether you’re making it for a busy weeknight or preparing it in advance for an easy meal later, this casserole will become a go-to favorite in your recipe repertoire.