If you’re looking for a comforting, hearty dinner that pretty much guarantees smiles around the table, then this Cheesy Ground Beef and Rice Casserole Recipe is going to be your new best friend. I absolutely love how this dish brings together juicy seasoned beef, creamy mushroom goodness, tender rice, and melty cheddar cheese into one cozy casserole. When I first made this, I was amazed at how simple it was, yet how rich and satisfying every bite felt. Stick around, and I’ll share all my tips so you can nail it right from the start!
Why You’ll Love This Recipe
- One-Pot Magic: You cook most of this casserole right in one pot, making cleanup a breeze.
- Family Favorite: The cheesy, beefy flavors always get rave reviews from everyone at my dinner table.
- Perfect Weeknight Meal: It comes together quickly but tastes like you spent hours in the kitchen.
- Customizable Comfort: You can tweak ingredients easily, from mushrooms to cheese type, to suit your mood or pantry.
Ingredients You’ll Need
The combination of ground beef, rice, and cheese is such a classic comfort trio, but what really makes this casserole sing is the added mushrooms and creamy mushroom soup. These work together to keep every bite juicy and flavorful. When shopping, I like to grab fresh mushrooms instead of canned for better texture, and a good sharp cheddar to melt perfectly on top.
- Ground beef: I use 85% lean for just the right balance of flavor and fat to keep it juicy without too much grease.
- Italian seasoning: This adds a lovely herbal depth—feel free to boost it if you love those Mediterranean flavors.
- Butter: Divided, so you get a silky sauté with onions plus richness in your rice cooking.
- Onions: Diced, for that savory base that melts beautifully into the casserole.
- Garlic: Minced fresh garlic, because nothing beats that aromatic punch.
- Beef broth: This replaces water to cook the rice for a savory boost.
- Uncooked white long grain rice: Avoid instant rice here—it holds up better while baking and in the sauce.
- Button mushrooms: Fresh and sliced, I rinse them quickly under cold water to clean, then pat dry.
- Cream of mushroom soup: It makes the casserole creamy with a comforting mushroom flavor.
- Milk: Any kind works—whole or 2% gives a nice richness.
- Sour cream: Adds a subtle tang that balances the savory beef and cheese.
- Cheddar cheese: Sharp or mild, your call—I like to split the cheese so half melts inside and half browns on top.
Variations
One of the things I love about this Cheesy Ground Beef and Rice Casserole Recipe is that it’s a blank canvas for your tastes or what’s in your fridge. I’ve played around with a few different tweaks over the years!
- Add fresh veggies: Sometimes, I toss in chopped bell peppers or frozen peas when adding the mushrooms for a pop of color and nutrition.
- Cheese swaps: Feel free to use Monterey Jack, mozzarella, or a Mexican blend if cheddar isn’t your jam.
- Make it spicy: Adding a dash of chili powder or cayenne into the beef mixture can give it a lively kick that my family secretly loves.
- Use brown rice: For a nuttier flavor and added fiber, brown rice works well but may require a bit more liquid and time.
How to Make Cheesy Ground Beef and Rice Casserole Recipe
Step 1: Brown the Beef with Seasoning
Start by heating a large pot over medium-high heat, then add the ground beef. As it browns, sprinkle in salt, pepper, and Italian seasoning. I find stirring it occasionally helps break up the meat and ensures even cooking. Once browned, drain excess grease to keep the casserole from getting oily. Transfer the beef to a plate and cover it with foil—this keeps it warm while you prepare the rest.
Step 2: Sauté Onions and Garlic in Butter
In the same pot, melt 2 tablespoons of butter over medium heat. Toss in the diced onions and cook them until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant—you’ll notice the kitchen smelling amazing. This step builds the flavorful base that makes this casserole sing.
Step 3: Cook the Rice in Beef Broth
Pour in the beef broth along with the remaining tablespoon of butter, then stir in the uncooked rice. Bring this to a boil, then reduce the heat to a gentle simmer. Cover the pot tightly—you want to trap that steam. Let the rice cook for 10 minutes without stirring. Then, add the sliced mushrooms on top, re-cover, and cook for an additional 5 to 10 minutes, depending on your rice package instructions. Resist the urge to peek or stir; this helps your rice cook evenly without getting mushy.
Step 4: Let It Rest, Then Mix It All Together
After cooking, turn off the heat but keep the lid on. Let everything rest for 10 minutes—this standing time finishes off the cooking and allows any rice stuck to the bottom to loosen, preventing burning. Once rested, add the cooked ground beef back into the pot along with cream of mushroom soup, milk, sour cream, and half of your cheddar cheese. Stir gently to combine all those wonderful flavors.
Step 5: Bake It to Cheesy Perfection
Transfer the entire mixture to a lightly greased 9 x 13 casserole dish. Sprinkle the remaining cheddar cheese evenly on top. Cover the casserole with foil and pop it into a 350°F oven for about 20 minutes. This melts the cheese and warms everything through—you’ll want to serve it hot and bubbly!
Pro Tips for Making Cheesy Ground Beef and Rice Casserole Recipe
- Don’t Skip Resting: Letting the rice sit after cooking prevents it from being gummy and helps flavors meld beautifully.
- Use Fresh Mushrooms: They provide a better texture and richer mushroom flavor compared to canned.
- Choose the Right Rice: Long grain white rice holds its shape well—instant rice doesn’t work as well in this casserole.
- Avoid Stirring Rice Too Much: Keep the lid on and resist stirring while cooking to prevent a sticky mess on the bottom.
How to Serve Cheesy Ground Beef and Rice Casserole Recipe
Garnishes
I love sprinkling fresh chopped parsley or green onions on top right before serving—it brightens the dish and adds a lovely pop of color. A dollop of sour cream is also a nice touch for extra creaminess if you like.
Side Dishes
To round out the meal, I typically serve this casserole with a simple green salad dressed with a tangy vinaigrette or steamed green beans tossed with a little garlic butter. Roasted veggies like broccoli or carrots also pair beautifully and add a sweet crunch contrast.
Creative Ways to Present
For special occasions, I’ve served this casserole in individual ramekins topped with a sprinkle of extra cheese and broiled for a couple of minutes to create a beautifully golden crust. It makes the meal feel a little fancy while still staying homey and comforting.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and they usually last about 3-4 days. The casserole holds up nicely, though the texture softens a bit after refrigeration, which makes a great quick lunch the next day.
Freezing
This Cheesy Ground Beef and Rice Casserole Recipe freezes surprisingly well! I portion it into freezer-safe containers before baking, then thaw overnight in the fridge before baking as usual. Just add a few extra minutes to the bake time if thawed completely.
Reheating
To reheat leftovers, I cover the casserole with foil to keep it from drying out and warm it in a 350°F oven until heated through—about 15-20 minutes. You can also microwave single servings covered loosely with a microwave-safe lid or wrap for convenience.
FAQs
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Can I use different types of rice for this casserole?
Yes! While the recipe calls for long grain white rice for its firm texture and quick cooking time, you can use brown rice if you prefer—a bit more liquid and time will be needed. Avoid instant rice because it doesn’t hold up well in this bake.
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Is there a way to make this recipe lower in carbs?
Definitely! You can substitute cauliflower rice for the white rice to reduce carbs. Keep in mind cauliflower rice cooks faster and releases more moisture, so adjust the cooking time and broth quantities accordingly.
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Can I make this vegetarian?
Yes! Swap the ground beef for a plant-based ground meat alternative or cooked lentils, and use vegetable broth instead of beef broth. Ensure the mushroom soup and cheese are vegetarian-friendly as well.
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How can I prevent the rice from sticking to the bottom of the pot?
Make sure to use a heavy-bottomed pot and avoid stirring the rice while it cooks. Keeping the heat low and the lid tightly on allows steam to evenly cook the rice without burning the bottom.
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What other cheeses can I use besides cheddar?
Cheddar shines here, but Monterey Jack, mozzarella, Colby, or a blend work wonderfully too. Just choose cheeses that melt well to maintain that creamy and gooey texture.
Final Thoughts
This Cheesy Ground Beef and Rice Casserole Recipe has become one of those dishes I reach for when I want something that’s both simple and spectacular. My family goes crazy for it, and it’s usually requested on nights when I want to get dinner on the table fast without sacrificing flavor. I hope you enjoy making it as much as I do—it’s a cozy hug in casserole form, perfect for busy evenings or whenever you need a reliable crowd-pleaser. Give it a try and let me know how it turns out for you!
Print
Cheesy Ground Beef and Rice Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
A hearty and comforting cheesy ground beef and rice casserole made with savory Italian-seasoned ground beef, tender mushrooms, creamy mushroom soup, and melted cheddar cheese, all baked to perfection. This all-in-one dish combines simple pantry ingredients for a satisfying family meal with minimal fuss.
Ingredients
Ground Beef Mixture
- 1 lb. ground beef, 85% lean
- 1.5 teaspoons Italian seasoning
- Salt and pepper, to taste
Rice and Vegetables
- 3 tablespoons butter, divided
- ¾ cup onions, diced
- 1 tablespoon garlic, minced
- 2 ½ cups beef broth
- 1 ¼ cups uncooked white long grain rice (not instant rice)
- 8 oz. sliced button mushrooms, washed
Casserole Mix
- 10.5 oz. cream of mushroom soup
- ½ cup milk (any kind)
- ½ cup sour cream
- 2 cups cheddar cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole later.
- Brown Beef: In a large pot over medium-high heat, brown the ground beef. Season with salt, pepper, and Italian seasoning as it cooks. Once browned, drain excess grease, transfer the beef to a plate, and cover with foil to keep warm.
- Sauté Aromatics: In the same pot, melt 2 tablespoons of butter. Add diced onions and cook for 5 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
- Cook Rice: Add beef broth, remaining butter, and uncooked rice to the pot. Stir to combine and bring the mixture to a boil. Reduce heat to simmer, cover tightly, and cook for 10 minutes.
- Add Mushrooms: Add the sliced mushrooms to the pot, replace the cover, and cook for an additional 5 to 10 minutes or until the rice is tender according to the rice package instructions. Do not stir the rice during cooking.
- Rest Rice: Turn off the heat but keep the pot covered. Let it stand for 10 minutes to allow any rice stuck to the bottom to release and fully absorb liquid.
- Combine Casserole Ingredients: Add the cooked ground beef back into the pot along with cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Stir gently to combine all ingredients evenly.
- Assemble and Bake: Transfer the mixture into a lightly greased 9 x 13-inch casserole dish. Sprinkle the remaining cheddar cheese evenly on top. Cover the dish and bake for 20 minutes until hot and bubbly.
- Serve: Remove from the oven and serve warm for a delicious and comforting meal.
Notes
- For best results, do not stir the rice during cooking to prevent gumminess.
- You can cook the rice separately if preferred; then adjust broth quantity accordingly.
- Feel free to substitute sour cream with Greek yogurt for a tangier flavor.
- This recipe can be doubled and baked in a larger casserole dish if needed.
- Allow the casserole to rest 5-10 minutes after baking for easier slicing and serving.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
