Cheesy Ground Beef and Rice Casserole Recipe

If you’re craving a hearty, comforting dinner that blends cheesy goodness with savory flavors, you have to try this Cheesy Ground Beef and Rice Casserole Recipe. It’s one of those dishes I turn to when I want something warm and filling but still easy enough for a busy weeknight. The rich, melty cheese combined with juicy ground beef and tender rice just hits the spot every single time — and trust me, your family will be asking for seconds (and maybe thirds!).

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Ingredients You’ll Need

Every ingredient in this Cheesy Ground Beef and Rice Casserole Recipe works together to deliver that perfect balance of savory, creamy, and cheesy. I always make sure to pick fresh mushrooms and use a good quality cheddar cheese — it really makes a difference!

• Ground beef: I recommend 85% lean for the best flavor and juiciness without too much grease.
• Italian seasoning: This adds a lovely herby note that nicely complements the beef and mushrooms.
• Butter: Divided so you can sauté onions and enrich the rice cooking liquid for extra flavor.
• Onions: Dice them finely so they melt into the dish rather than standing out — you’ll get a nice sweetness.
• Garlic: Fresh minced garlic is a must; it really wakes up the whole casserole.
• Beef broth: Use low-sodium if possible — it’s the cooking liquid for the rice and adds depth.
• Uncooked white long grain rice: Not instant rice — the texture here is important for the final dish.
• Button mushrooms: I wash and slice them thin; they bring great earthiness and texture.
• Cream of mushroom soup: This creamy base ties everything together.
• Milk: Any kind works; it loosens the soup and adds smoothness.
• Sour cream: Makes the casserole tangy and creamy — you won’t want to skip it.
• Cheddar cheese: Divided so some melts inside and some tops the casserole for that golden, bubbly finish.

Variations

This casserole is like a blank canvas — I love tweaking it depending on what I have around or the season. You can make it your own easily while keeping that cozy vibe.

• Swap the Mushrooms: I’ve tried adding chopped bell peppers or spinach instead of mushrooms for a fresh twist — both work great and add vibrant color.
• Use Different Cheeses: Monterey Jack or mozzarella can give it a milder, stretchier melt if cheddar feels too sharp for you.
• For a Lighter Version: I sometimes use ground turkey instead of beef and swap sour cream for Greek yogurt — still creamy but a bit leaner.
• Make it Spicy: A pinch of red pepper flakes or a dash of hot sauce mixed in lifts the flavors if you like a little kick.

How to Make Cheesy Ground Beef and Rice Casserole Recipe

Step 1: Brown the Beef and Season It Well

Start by browning your ground beef over medium-high heat in a large pot. I like to sprinkle in salt, pepper, and Italian seasoning as it cooks so the flavors have a chance to meld right away. Be sure to drain off the excess grease once it’s browned to keep the casserole from getting too heavy, and then cover the beef on a plate to keep it warm while you move on.

Step 2: Sauté Onions and Garlic for Depth

In that same pot, melt 2 tablespoons of butter and add the diced onions. Cooking them slowly for about five minutes softens them and brings out their natural sweetness — this is a little flavor magic I uncovered that makes all the difference. Add the minced garlic and cook it for just a minute so it doesn’t burn but releases its aroma.

Step 3: Cook the Rice with Broth and Mushrooms

Pour in your beef broth, add a tablespoon more of butter, and stir in the uncooked rice. Bring the mixture to a boil, then reduce it to a simmer and cover tightly. Let this cook for 10 minutes without stirring — seriously, no peeking or poking! This step is key so the rice cooks evenly and doesn’t get mushy. After 10 minutes, stir in the sliced mushrooms and cook covered for another 5 to 10 minutes, following your rice package instructions. When the rice is tender, turn off the heat but leave the lid on for 10 minutes so any stuck rice softens up and everything finishes cooking in the steam.

Step 4: Mix in Creamy Ingredients and Cheese

Gently fold your browned ground beef back into the pot along with the cream of mushroom soup, milk, sour cream, and half of the cheddar cheese. Mixing everything while the rice’s still warm helps all those flavors blend beautifully. This is where the creamy, cheesy magic really happens.

Step 5: Bake Until Bubbling and Golden

Transfer the whole mixture into a lightly greased 9×13 casserole dish — this makes for easy serving and perfect portioning. Sprinkle the remaining cheese evenly on top, cover the dish, and bake at 350°F for about 20 minutes until it’s heated through and the cheese on top is melted and bubbly. If you want a golden crust, you can uncover it for the last 5 minutes of baking.

How to Serve Cheesy Ground Beef and Rice Casserole Recipe

Garnishes

I love sprinkling chopped fresh parsley or chives on top to brighten up the rich and cheesy casserole — it adds a pop of color and fresh flavor that balances the meal. Sometimes a squeeze of lemon juice or a side of sliced avocado can be surprisingly good too!

Side Dishes

My go-to sides with this casserole are always crisp green beans or a simple mixed green salad with a light vinaigrette. Roasted veggies like Brussels sprouts or carrots pair really well too if you want something warm and hearty alongside.

Creative Ways to Present

For special occasions, I sometimes scoop this casserole into individual ramekins and top with extra cheese and a sprinkle of paprika for a colorful presentation. It feels fancy but is still totally approachable and comforting. Another fun idea is serving it in phyllo cups or stuffed baked potatoes for a unique twist.

Make Ahead and Storage

Storing Leftovers

I store leftover casserole in an airtight container in the fridge for up to 3 days. When I portion it out right after it cools, it reheats so nicely without drying out.

Freezing

This recipe freezes beautifully — I let it cool completely, then freeze in meal-sized containers. When I’m ready to eat, I thaw overnight in the fridge for best texture and flavor retention.

Reheating

I like to reheat leftovers covered in the oven at 350°F, which keeps the cheese melty and the casserole moist without turning it rubbery like a microwave sometimes does. If I’m in a hurry, I zap it briefly in the microwave, but oven reheat is my favorite.

FAQs

Final Thoughts

I absolutely love how this Cheesy Ground Beef and Rice Casserole Recipe comes together with minimal fuss but maximum comfort. It’s the kind of meal that feels like a hug after a long day and that I’m always happy to share with friends and family. Once you try it, I bet it will become one of your go-to dishes too — perfect for busy nights, potlucks, or anytime you want something reliably delicious. Give it a go, and don’t forget to let me know how it turns out!

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