Ground Beef and Rice Casserole | Easy Dinner Idea

Ground beef and rice casserole is the kind of dish that fills your kitchen with the rich aroma of savory beef, garlic, and melted cheddar — comforting and familiar. With its creamy texture, golden cheese topping, and hearty layers, this easy ground beef and rice casserole is a beloved classic that brings everyone back to the table. Whether you’re looking for a cheesy beef and rice bake for weeknight dinners, need something filling for a potluck, or just want to learn how to make beef and rice casserole like grandma used to, this recipe delivers cozy, crave-worthy results every time. Inspired by family gatherings and midwestern comfort food traditions, it’s simple, satisfying, and timeless. Ready to dig in? Let’s get cooking!

What Makes This So Irresistible

• Only one dish to clean – It’s a true one-pan meal, perfect for busy nights.
• Easy to make – No fancy equipment, no advanced skills — just real food and real comfort.
• Kid-friendly and freezer-friendly – Make it once, enjoy it again later.
• Melty, cheesy topping – Because everything is better with cheese.
• Customizable – Add veggies, switch the meat, or play with spice levels.
• Perfect for potlucks or meal prep – This cheesy beef and rice bake travels and reheats like a dream.

Ingredients for Cheesy Ground Beef and Rice Casserole

Here’s everything you need to make this ground beef and rice casserole tonight. Most are pantry staples — and I’ve included swaps in case you’re missing anything.

Main Ingredients:

• 1 lb ground beef (85% lean)
• 1 ½ tsp Italian seasoning
• Salt and pepper, to taste
• 3 tbsp butter, divided
• ¾ cup diced onions
• 1 tbsp minced garlic
• 2 ½ cups beef broth (follow rice package instructions for accuracy)
• 1 ¼ cups uncooked white long-grain rice (not instant)
• 8 oz sliced button mushrooms, washed
• 10.5 oz can cream of mushroom soup
• ½ cup milk (any kind — whole, skim, or even plant-based)
• ½ cup sour cream
• 2 cups shredded cheddar cheese, divided

Substitutions & Dietary Swaps:

• Ground turkey or chicken instead of beef for a leaner version.
• Brown rice or jasmine rice — but adjust liquid and cook time.
• Greek yogurt instead of sour cream for extra protein.
• Vegan cheese + plant-based milk for a dairy-free version.
• Cream of chicken or celery soup instead of mushroom.

Optional: Homemade Cream of Mushroom Soup Alternative

(Great for clean-eating or low-sodium diets)

Mix together:

• 1 tbsp butter
• 1 tbsp flour
• ½ cup milk
• ½ cup beef or veggie broth
• ½ cup finely chopped mushrooms

Sauté mushrooms in butter, whisk in flour, then slowly add liquids until thickened. Use in place of canned soup.

How to Make Cheesy Ground Beef and Rice Casserole – Step-by-Step

Let’s break it down so you can make this beef and rice casserole at home like a pro.

Step 1 – Preheat Oven & Prep Dish

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with cooking spray or a touch of butter.

Step 2 – Brown the Beef

In a large pot or deep skillet, sauté ground beef over medium-high heat. Season with salt, pepper, and Italian seasoning. Once browned, drain the grease, set the beef aside, and cover to keep warm.

Step 3 – Cook the Aromatics

In the same pot, melt 2 tablespoons of butter. Add the onions and sauté for about 5 minutes until soft. Stir in minced garlic and cook for 1 minute more until fragrant.

Step 4 – Cook the Rice

Pour in beef broth, the remaining tablespoon of butter, and uncooked rice. Stir, bring to a boil, then reduce to low heat. Cover and let simmer for 10 minutes.

Step 5 – Add Mushrooms & Simmer Again

After 10 minutes, add sliced mushrooms. Do not stir. Cover again and let simmer for another 5–10 minutes (based on rice package time). Let sit, covered, for another 10 minutes off heat.

Step 6 – Add the Creamy Goodness

Stir the cooked ground beef back into the pot. Add in:

• Cream of mushroom soup
• Milk
• Sour cream
• 1 cup of shredded cheddar cheese

Mix until fully combined and creamy.

Step 7 – Bake the Casserole

Transfer everything into the prepared casserole dish. Top with the remaining cheese. Cover with foil and bake for 20 minutes, or until hot and bubbly.

Step 8 – Let It Rest

Remove from oven, let rest 5 minutes, then serve hot and cheesy!

Pro Tips & Cooking Secrets

(Keyword: how to make beef and rice casserole successfully)

1. Don’t use instant rice – It’ll get mushy and overcooked.
2. Let the rice rest after simmering – It continues to absorb broth.
3. Sauté mushrooms first if you want a richer flavor.
4. Add frozen peas or carrots for a veggie boost.
5. Want crunch? Top with crushed Ritz crackers or French fried onions before baking.
6. Use a cast iron skillet to go stovetop-to-oven in one pan.
7. Make ahead: Assemble fully, refrigerate, and bake the next day.
8. Double the batch and freeze one casserole for later.
9. Don’t skip the foil cover — it helps the cheese melt evenly.
10. Let it sit before serving — everything settles and firms up a bit.

Variations & Substitutions

• Tex-Mex twist: Add taco seasoning, black beans, and use pepper jack cheese.
• Italian version: Use marinara instead of mushroom soup and mozzarella cheese.
• Low-carb option: Use riced cauliflower instead of white rice.
• Mushroom-free: Skip mushrooms and use cream of chicken soup instead.
• Spicy version: Add red pepper flakes, jalapeños, or hot sauce to the meat.

Best Ways to Serve Cheesy Ground Beef and Rice Casserole

• Weeknight dinner – Serve with steamed broccoli or a side salad.
• Potluck or party – Keeps well in a warm tray and serves a crowd.
• Meal prep – Divide into containers for easy reheating all week.
• Family gathering – Serve with garlic bread and roasted green beans.
• Comfort food night – Pair with mashed potatoes or mac and cheese for the ultimate indulgence.

Nutritional Information (per serving)

Calories: 435 kcal
Protein: 23g
Carbohydrates: 31g
Fat: 25g
Fiber: 2g
Sodium: 620mg

Storage & Reheating Guide

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Wrap cooled casserole tightly in foil + plastic wrap. Freeze for up to 3 months.
• Reheating:
  • Microwave: 1–2 minutes per portion.
  • Oven: Bake at 350°F, covered, for 20 minutes.
  • From frozen: Thaw overnight, then bake as above.

Got Questions? We’ve Got You Covered

1. Can I use instant rice?
   No — it becomes mushy. Use regular long-grain rice.
2. Can I make this ahead?
   Yes! Assemble and refrigerate up to 24 hours ahead.
3. Can I freeze it?
   Absolutely. Cool completely before freezing.
4. What’s the best cheese to use?
   Sharp cheddar melts well and adds flavor, but mozzarella or Colby work too.
5. Can I use ground turkey?
   Yes, it’s a leaner option and still delicious.
6. Can I skip the mushrooms?
   Definitely! The flavor still works without them.
7. Can I use cream of chicken instead?
   Yes — it adds a different but equally tasty flavor.
8. What pan size do I need?
   A standard 9×13” casserole dish works best.
9. Can I make it spicy?
   Yes — add red pepper flakes or hot sauce to taste.
10. What veggies go well with it?
    Broccoli, green beans, carrots, or even peas.
11. How many servings does this make?
    About 6–8 servings, depending on portion size.
12. Is it gluten-free?
    Use GF cream soup, flour, and rice to adapt it.
13. What kind of rice is best?
    Long-grain white rice is the safest bet.
14. Can I add beans?
    Yes! Black or pinto beans work well in Tex-Mex versions.
15. Can I bake it all at once instead of simmering the rice?
    It’s not recommended — stovetop simmering helps control the texture better.

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Your Turn in the Kitchen

Now that you know how to make the best ground beef and rice casserole, it’s time to bring the warmth and flavor home. Whether it’s for a midweek meal, a freezer stash, or just a comforting night in, this casserole never fails to satisfy.

🧀 What’s your favorite twist on cheesy beef and rice casseroles?

Share your twist in the comments and don’t forget to save this recipe for later!

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