Cheesy Ground Beef and Rice Casserole – A Creamy Family Favorite
There’s something timeless about a bubbling casserole dish coming out of the oven on a cool evening. The edges crisp and golden, the cheese gooey and stringy, and the smell of something hearty and homey wafting through the kitchen. This Cheesy Ground Beef and Rice Casserole is exactly that kind of recipe—the one that feels like home.
It’s simple, satisfying, and has that old-fashioned comfort baked right in. Perfect for busy weeknights or when you want to feed a hungry family with minimal effort, this dish turns humble pantry staples into something that feels like a warm hug on a plate.
If you grew up on casseroles, this will taste like nostalgia. If you didn’t, this is the one that’ll convert you. Creamy rice, savory beef, and melty cheese come together in a one-pan wonder that’s equal parts easy and indulgent. It’s budget-friendly, filling, and endlessly adaptable—a true American classic that never goes out of style.
Ingredients:
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice (uncooked)
- 2 cups beef broth
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley, for garnish
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
- Cook the beef mixture: In a large skillet over medium heat, add olive oil. Once hot, cook the diced onion until soft and translucent, about 3 minutes. Add garlic and sauté for 30 seconds. Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess grease.
- Add seasonings: Stir in paprika, salt, and black pepper. Mix well so the spices coat the beef evenly.
- Combine the base: In a large mixing bowl, combine the browned beef mixture with uncooked rice, cream of mushroom soup, and beef broth. Stir until everything is evenly mixed.
- Assemble the casserole: Pour the mixture into your prepared baking dish. Spread it out evenly, then cover with foil.
- Bake: Bake for 45–50 minutes, or until the rice is tender and most of the liquid has been absorbed. Remove the foil.
- Add cheese: Sprinkle the shredded cheddar cheese evenly across the top and return to the oven, uncovered, for another 10 minutes, or until the cheese is melted and bubbly.
- Rest and serve: Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley for color and freshness.
Tips & Tricks:
- Cook time varies by rice: If using brown rice, increase the baking time by 15–20 minutes and add an extra ½ cup of broth.
- Make it extra creamy: Stir in ¼ cup of sour cream or a splash of heavy cream before baking.
- One-pan shortcut: Use an oven-safe skillet to brown the beef, then mix in the rest of the ingredients right in the pan to skip the transfer step.
- Spice it up: Add a pinch of red pepper flakes or diced green chilies for a little kick.
Cheesy Ground Beef and Rice Casserole
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook onion in olive oil until translucent. Add garlic and sauté for 30 seconds.
- Add ground beef and cook until browned; drain excess grease.
- Stir in paprika, salt, and black pepper.
- In a mixing bowl, combine beef mixture, uncooked rice, soup, and broth.
- Pour into dish, cover with foil, and bake 45–50 minutes.
- Remove foil, top with cheese, and bake 10 more minutes until bubbly.
- Let rest 5 minutes before serving. Garnish with parsley.
Notes
Variations:
- Mexican-Style: Replace cream of mushroom with salsa or Rotel tomatoes and top with a mix of cheddar and Monterey Jack cheese.
- Broccoli Cheddar Beef Bake: Add a cup of chopped cooked broccoli to the mixture for a veggie boost.
- Creamy Chicken and Rice Swap: Substitute the beef with cooked chicken and use cream of chicken soup for a lighter take.
- Tex-Mex Twist: Mix in black beans and corn, season with taco spices, and top with jalapeño slices.
Serving Suggestions:
Serve this casserole with a simple green salad, roasted vegetables, or buttery garlic bread. It’s a complete meal on its own but pairs beautifully with crisp sides that balance the richness.
If you’re entertaining, garnish with extra parsley and serve straight from the dish—it looks rustic and inviting, the way comfort food should.
Storage Information:
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1–2 minutes.
To freeze, let the casserole cool completely, then wrap tightly in foil and freeze for up to 3 months. Reheat from frozen (covered) at 375°F until hot, about 45 minutes.
FAQ:
Q: Can I use instant rice?
A: You can, but reduce the baking time to about 25–30 minutes and use slightly less broth (1½ cups).
Q: Can I make this ahead?
A: Yes! Assemble the casserole up to a day ahead, cover tightly, and refrigerate. Bake as directed when ready.
Q: Can I add vegetables?
A: Definitely—peas, carrots, bell peppers, or corn all work wonderfully.
Q: What cheese works best?
A: Sharp cheddar gives a bold flavor, but you can also use mozzarella for extra gooeyness or pepper jack for a hint of spice.
History / Fun Facts:
The cheesy ground beef and rice casserole traces its roots back to the post-war 1950s, when canned soups and casseroles became staples of American home cooking. These one-dish meals were designed to stretch ingredients, reduce cleanup, and deliver comfort during busy times.
Over the years, this casserole earned a place on countless dinner tables. It’s the kind of recipe passed down through generations, often scribbled on old notecards or tucked in community cookbooks. Each family has its twist—some add vegetables, others double the cheese—but the heart of the recipe stays the same: warm, creamy, cheesy satisfaction.
It’s not fancy, but it’s the kind of meal that reminds you what comfort food is supposed to be—simple, satisfying, and made with love.
