There’s something deeply comforting about a warm, cheesy casserole bubbling in the oven. Whether you’re cooking for a hungry family or stocking up for the week ahead, this Cheesy Ground Beef and Rice Casserole delivers pure nostalgia with minimal effort. It brings together ground beef, creamy soups, fluffy rice, and melted cheddar into a savory symphony that’s easy to prep, incredibly satisfying, and versatile enough to customize.
What makes it such a reliable staple? The layered flavor—from garlic-sautéed beef to tangy sour cream and that gooey cheese topping—paired with the low-maintenance prep, makes it the kind of recipe you’ll come back to again and again.
Why You’ll Love It
- One-dish dinner built on pantry items—no complex steps or specialty ingredients
- Rich and creamy, with balanced savory flavors from beef, cheese, and broth
- Feeds a crowd or makes excellent leftovers for lunches
- Fully adaptable—swap soups, add veggies, or experiment with seasoning
- Freezer-friendly and reheats beautifully
Ingredients (Serves 6)
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 2½ cups beef broth (or water + bouillon)
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10.5 oz) can cream of cheddar soup (or cream of chicken)
- 1½ cups shredded cheddar cheese
- ½ cup sour cream
- 1 tsp Worcestershire sauce
- ½ tsp paprika
- Salt and pepper, to taste
- Optional garnish: chopped parsley
Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
2. Brown the Beef
In a large skillet over medium heat, cook the ground beef with chopped onion until the meat is no longer pink. Drain excess grease. Add minced garlic and cook for another minute until fragrant.
3. Combine the Filling
In a large mixing bowl, stir together the beef mixture, uncooked rice, beef broth, cream of mushroom soup, cream of cheddar soup, sour cream, Worcestershire sauce, paprika, and salt and pepper.
4. Assemble the Casserole
Pour the mixture into the prepared baking dish. Smooth the top, then cover tightly with foil.
5. Bake Covered
Bake for 50–60 minutes, until the rice is tender and most of the liquid is absorbed.
6. Cheese Topping
Remove foil and sprinkle shredded cheddar evenly over the top. Return the dish to the oven, uncovered, for 10 minutes or until the cheese melts and turns bubbly.
7. Rest and Serve
Let the casserole rest for about 5 minutes before serving. Garnish with chopped parsley if desired.
Variations & Customizations
- Add vegetables like peas, chopped bell peppers, or mushrooms directly into the filling
- Swap ground beef for ground turkey or chicken for a lighter take
- Replace cream of cheddar with cream of chicken, or use a mixture for different textures
- Turn it Tex-Mex by using taco seasoning, substituting cheddar for Mexican-blend cheese, and topping with salsa or sour cream
- Make it gluten-free by choosing certified GF soups, broth, and rice
Storage Tips
- Refrigerator: Keep leftovers in an airtight container for up to 3–4 days
- Reheat: Warm individual portions in the microwave; add a splash of broth or milk to revive the creamy consistency
- Freezer: Portion out the casserole before baking or freeze leftovers for up to 2 months. Defrost in the fridge overnight and heat through in the oven
Final Thoughts
Cheesy Ground Beef and Rice Casserole is comfort food that never fails—warm, cheesy, and deeply satisfying with minimal fuss. Its flexibility makes it perfect for busy weeknights, relaxed weekends, or feeding a crowd with little effort. The combination of creamy soup, tender rice, flavorful beef, and cheddar’s rich pull promises to become a staple in your recipe rotation.
Fire up your oven and get ready to enjoy a cozy, effortless, and heartwarming hot meal—this casserole has all the charm of comfort food classics, with modern ease.
Cheesy Ground Beef and Rice Casserole
Ingredients
- 1 lb ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup uncooked long-grain white rice
- 2½ cups beef broth or water + bouillon
- 1 10.5 oz can cream of mushroom soup
- 1 10.5 oz can cream of cheddar soup (or cream of chicken)
- 1½ cups shredded cheddar cheese
- ½ cup sour cream
- 1 tsp Worcestershire sauce
- ½ tsp paprika
- Salt and pepper to taste
Optional garnish: chopped parsley
Instructions
Preheat & Prep
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
Brown the Beef
- In a large skillet over medium heat, cook the ground beef with chopped onion until the meat is no longer pink. Drain excess grease. Add minced garlic and cook for another minute until fragrant.
Combine the Filling
- In a large mixing bowl, stir together the beef mixture, uncooked rice, beef broth, cream of mushroom soup, cream of cheddar soup, sour cream, Worcestershire sauce, paprika, and salt and pepper.
Assemble the Casserole
- Pour the mixture into the prepared baking dish. Smooth the top, then cover tightly with foil.
Bake Covered
- Bake for 50–60 minutes, until the rice is tender and most of the liquid is absorbed.
Cheese Topping
- Remove foil and sprinkle shredded cheddar evenly over the top. Return the dish to the oven, uncovered, for 10 minutes or until the cheese melts and turns bubbly.
Rest and Serve
- Let the casserole rest for about 5 minutes before serving. Garnish with chopped parsley if desired.
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