Cheesy Ground Beef Rice Casserole: The Ultimate Comfort Food

There is nothing quite like a bubbling, hot casserole to bring the family together after a long day. This Cheesy Ground Beef Rice Casserole is the definition of comfort food—hearty, creamy, and packed with savory flavors that everyone loves. It combines juicy ground beef, tender rice, and a rich, cheesy sauce into one easy-to-make dish that requires minimal cleanup.

Perfect for busy weeknights, this recipe uses simple pantry staples to create a meal that tastes like it took hours to prepare. The combination of condensed cream soup and melted cheddar creates a luxurious texture, while the ground beef provides the protein punch needed to keep you full. Whether you are cooking for picky eaters or looking for a budget-friendly meal prep option, this casserole checks all the boxes.

Below, you will find everything you need to know to make this mouth-watering dish, from the ingredient list to expert tips for getting that perfect golden-brown cheese crust.

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Why You Will Love This Recipe

• Budget-Friendly: Uses affordable ingredients like rice and ground beef.
• Kid-Approved: The creamy, cheesy texture is a hit with children.
• Great for Leftovers: Reheats beautifully for lunch the next day.
• Customizable: Easy to sneak in veggies or swap cheeses.

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Ingredients

Gather these simple ingredients to get started. You likely have most of them in your kitchen already!

• 1 ½ pounds Ground Beef – Lean ground beef (85/15) works best for flavor without being too greasy.
• 2 cups Cooked White Rice – You can use leftover rice or instant rice; just ensure it is cooked before mixing.
• 1 can (10.75 ounces) Condensed Cream of Mushroom Soup – This forms the base of the savory sauce.
• 1 cup Shredded Cheddar Cheese – Sharp cheddar adds the best flavor profile.
• ½ cup Milk – To thin out the soup and make the sauce creamy.
• ½ cup Onion – Finely chopped for aromatic depth.
• 1 tsp Garlic Powder – For that essential savory kick.
• ½ tsp Salt – Adjust to taste.
• ½ tsp Black Pepper – Freshly cracked is best.
• 1 tbsp Fresh Parsley – Chopped, for garnish.

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Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch or 2-quart baking dish with non-stick spray or butter to prevent sticking.

2. Brown the Beef

In a large skillet over medium-high heat, cook the ground beef and chopped onion. Break up the beef with a wooden spoon as it cooks. Sauté until the beef is browned and the onions are soft and translucent (about 5-7 minutes). Drain any excess grease.

3. Create the Mixture

Reduce heat to low. Stir in the condensed cream of mushroom soup, milk, garlic powder, salt, and pepper into the skillet with the beef. Mix well until combined and slightly bubbly. Remove from heat.

4. Combine with Rice

Fold the cooked white rice into the beef mixture. Stir gently until the rice is evenly coated with the creamy sauce. Add half of the shredded cheddar cheese into the mixture and stir until melted.

5. Assemble the Casserole

Transfer the beef and rice mixture into your prepared baking dish. Spread it out into an even layer with a spatula.

6. Top and Bake

Sprinkle the remaining cheddar cheese generously over the top. Place the dish in the preheated oven and bake for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and slightly golden.

7. Garnish and Serve

Remove from the oven and let it sit for 5 minutes to set. Garnish with fresh chopped parsley for a pop of color before serving warm.

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Tips for the Best Casserole

Rice Texture: For the best texture, use day-old rice! It holds its shape better than freshly cooked rice, which can sometimes become mushy in casseroles.

• Cheese Matters: Grate your own cheese from a block if possible. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly.
• Spice It Up: Add a dash of Worcestershire sauce or soy sauce to the beef mixture for an extra umami boost.
• Broil Finish: If you like crispy, browned cheese spots on top, switch the oven to broil for the last 2-3 minutes of cooking—but watch it closely so it doesn’t burn!

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Variations and Substitutions

This recipe is incredibly versatile. Here are a few ways to make it your own:

• Vegetable Boost: Add a cup of frozen peas and carrots or corn to the mixture before baking to add nutrition and color.
• Soup Swap: Not a fan of mushroom soup? Cream of Chicken or Cream of Celery works just as well.
• Tex-Mex Twist: Swap the mushroom soup for cheddar cheese soup, add a can of drained diced tomatoes with chilies (Rotel), and top with Taco seasoning.
• Protein Swap: This works great with ground turkey or ground chicken for a lighter version.

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Storage and Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3-4 days.

Freezer: You can freeze the unbaked casserole. Assemble it in a foil pan, cover tightly, and freeze for up to 3 months. Thaw in the fridge overnight before baking.

Reheating: Microwave individual portions for 1-2 minutes, or reheat the whole dish in the oven at 350°F until warmed through.

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Frequently Asked Questions

Can I use brown rice instead of white rice?
Yes, absolutely! Brown rice adds a nutty flavor and more fiber. Just make sure the brown rice is fully cooked before adding it to the casserole, as it won’t cook much further in the oven.

Why is my casserole runny?
If the mixture seems too liquid, it might be because the rice wasn’t drained well, or too much milk was added. Let the casserole sit for 5-10 minutes after taking it out of the oven; it will thicken as it cools.

Enjoy this comforting Cheesy Ground Beef Rice Casserole with a side salad or steamed green beans for a complete meal!