This Cheesy Ground Beef and Rice Casserole is warm, creamy, and simple — a family-friendly one-dish meal that blends browned beef, tender rice, savory mushroom soup, and plenty of melted cheddar into a bubbly, golden-top comfort dinner. The texture is hearty and slightly saucy inside with a rich, cheesy crust on top. It’s easy because the components are quick: brown the beef and onion, mix with cooked rice and a creamy sauce, then bake for a short time. Serve with a crisp salad or steamed veggies for a full weeknight meal, or spoon onto a plate with pickled peppers for extra bite. If you like casseroles, you may also enjoy this similar cheesy ground beef potato casserole for another easy dinner option.

Why You’ll Love This Cheesy Ground Beef and Rice Casserole

Hands-off baking: once assembled, the oven does most of the work.
Deep, familiar flavors from beef, onion, garlic, and cheddar.
Creamy, saucy interior that stays moist thanks to the soup and milk or broth.
Quick to assemble with pantry staples and cooked rice.
Family-friendly and kid-approved — mild, cheesy, and filling.
Economical: uses simple, budget-friendly ingredients without losing taste.
Flexible: swap the soup, cheese, or rice to fit what you have on hand.
Great for leftovers — flavors blend and improve after a day in the fridge.

What Is Cheesy Ground Beef and Rice Casserole?

Cheesy Ground Beef and Rice Casserole is a classic comfort casserole made by combining browned ground beef and sautéed onion with cooked rice, a creamy condensed soup base, and shredded cheddar cheese. It bakes quickly until hot and bubbly, then gets a golden cheese top. The taste is savory and cheesy with a soft, slightly saucy rice texture and crisp edges where cheese browns. The cooking method is simple stovetop browning followed by short bake time in the oven, which makes this casserole ideal for busy weeknights, casual potlucks, and quick family dinners. The overall vibe is warm, filling comfort food that feels like home.

Ingredients for Cheesy Ground Beef and Rice Casserole

For the Base

1 lb lean ground beef (about 450 g)
1 small onion, diced
2 cloves garlic, minced

For the Rice

2 cups cooked white rice

For the Sauce

1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
1/2 cup milk or beef broth
1 tsp paprika
Salt and pepper to taste

For the Cheese Topping

2 cups shredded cheddar cheese (divided)

To Serve (Optional)

Optional: chopped parsley for garnish

Ingredient Notes (Substitutions, Healthy Swaps)

Soup choice: Use cream of chicken instead of cream of mushroom if you prefer a milder flavor. Either one works with equal measures.
Milk vs. broth: Milk gives a creamier casserole; beef broth lightens calories and reduces dairy. Use what you have.
Rice: White rice is used here. You can use brown rice, but it’s denser — use about 2–2½ cups cooked brown rice and expect slightly firmer texture.
Cheese: Sharp cheddar gives more tang; mild cheddar melts smoother. You can mix other melting cheeses (Colby, Monterey Jack) but keep total at 2 cups.
Lean beef: Use 90/10 or 85/15. For a lighter version, swap for ground turkey or chicken — the flavor will be milder, so adjust salt and paprika.
Low-sodium: Use low-sodium canned soup and low-sodium broth; taste and add salt sparingly.
Vegetarian option (optional): Replace ground beef with a plant-based beef substitute that browns similarly, or use cooked lentils for a budget-friendly meatless casserole.

Step-by-Step Instructions

Step 1 – Preheat and prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish so the casserole won’t stick.

Step 2 – Brown the beef and onion
In a large skillet over medium heat, cook 1 lb lean ground beef and the diced small onion until the beef is browned and the onion is soft. Break the meat into small pieces as it cooks. Drain any excess fat.
Visual cue: Meat should be fully browned with no pink remaining and onions translucent.

Step 3 – Add garlic
Stir in the 2 cloves minced garlic and cook for about 30 seconds until fragrant. Don’t let the garlic burn — it should smell bright and savory.

Step 4 – Make the sauce
In a separate bowl, whisk together the 1 can (10.5 oz) cream of mushroom soup (or cream of chicken), 1/2 cup milk or beef broth, 1 tsp paprika, and salt and pepper to taste. Mix until smooth.

Step 5 – Assemble the casserole
In the prepared baking dish, combine the 2 cups cooked white rice, the beef and onion mixture, half of the shredded cheddar cheese (1 cup), and the sauce. Mix well so the rice and beef are evenly coated.

Step 6 – Top and bake
Sprinkle the remaining 1 cup shredded cheddar cheese evenly over the top. Cover the dish with foil and bake at 350°F for 20 minutes.

Step 7 – Finish and brown
Remove foil and bake an additional 10 minutes until the cheese is bubbly and golden. Optional: Broil for 2 minutes for a crispy cheese topping — watch closely to avoid burning.
Pro cue: If the casserole still looks wet after baking, let it rest 5–10 minutes; it will thicken as it cools.

Pro Tips for Success

Drain fat: Drain excess fat after browning the beef to prevent a greasy casserole.
Rice texture: Use day-old cooked rice or well-cooled rice — it holds up better and won’t turn mushy.
Even layers: Stir the rice and beef thoroughly with the sauce so every bite is balanced.
Cheese timing: Reserve half the cheese for topping; this keeps the filling creamy and the top nicely browned.
Watch the broiler: Broiling only 1–2 minutes crisps the top — don’t walk away.
Season gradually: Because canned soup is salted, taste the mixed filling before adding more salt.
Reheat gently: Reheat in oven or microwave with a splash of milk or broth to revive creaminess.

Flavor Variations

Optional: Tex-Mex twist — add 1 tsp chili powder, 1/2 tsp cumin, and swap half the cheddar for Monterey Jack. Top with sliced jalapeños after baking.
Optional: Mushroom-forward — stir in 1 cup sliced cooked mushrooms with the beef for more mushroom flavor (if using cream of mushroom, this deepens the profile).
Optional: Green veggie boost — fold in 1 cup frozen peas or chopped frozen spinach (thawed and squeezed dry) before baking.
Optional: Bacon-style flavor without pork — add 1 tsp smoked paprika or a few drops liquid smoke to the sauce for smoky notes.
Optional: Creamy herb version — mix 1 tsp dried thyme or Italian seasoning into the sauce for a herby profile.
Optional: Low-carb swap — use cauliflower rice instead of white rice and bake slightly longer; texture will be different but still hearty.

Serving Suggestions

Serve with a crisp green salad dressed with lemon vinaigrette to cut the richness.
Pair with steamed broccoli or green beans for color and fiber.
Spoon onto plates and garnish with chopped parsley or scallions for freshness.
Offer hot sauce or pickled peppers on the side for those who want heat.
Bring to potlucks in the baking dish and keep warm in a low oven.
Turn leftovers into stuffed peppers: fill halved bell peppers with reheated casserole and bake until peppers soften.

Make-Ahead, Storage & Reheating

Make-ahead: Cook the beef and onion and prepare the sauce up to 1 day ahead. Combine with rice in the baking dish, cover, and refrigerate. Add cheese and bake when ready.
Storage: Cool the casserole to room temperature, cover tightly, and store in the refrigerator for up to 3–4 days.
Reheating (oven): Preheat to 350°F. Place casserole in oven, cover loosely with foil, and heat for 15–25 minutes until warmed through. Add a splash of milk or broth if it seems dry.
Reheating (microwave): Reheat individual servings on medium power in 1–2 minute bursts, stirring between sessions for even heat. Add a tablespoon of milk or broth if needed.
Texture changes: Rice will absorb sauce over time, making leftovers firmer. Add liquid and reheat gently to restore a creamier texture.

Storage and Freezing Instructions

Freezing whole casserole: You can freeze the assembled, unbaked casserole for up to 2 months. Cover tightly with plastic wrap and foil. Thaw overnight in the refrigerator before baking, then bake as directed, adding 10–15 minutes if still cold.
Freezing cooked leftovers: Store cooled, baked leftovers in airtight containers or freezer bags for up to 2 months. Thaw in refrigerator overnight before reheating.
If freezing is not recommended: If you prefer a fresher texture, consider freezing the cooked beef mixture and cooked rice separately to avoid mushy rice — then combine and bake after thawing.
Label and date containers so you use older items first.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 420 kcal | 25 g | 30 g | 20 g | 1.5 g | 650 mg

Estimates vary by brands and portions.

FAQ About Cheesy Ground Beef and Rice Casserole

Q: My casserole is too watery. What went wrong?
A: The most common cause is excess liquid from the sauce or uncooled rice. Drain any fat after cooking and use the amount of milk or broth listed. Let it rest after baking; it will thicken.

Q: How do I prevent the rice from getting mushy?
A: Use cooked, cooled rice (preferably day-old). Avoid adding extra liquid beyond the recipe. Stir gently—overmixing can break grains down.

Q: Can I bake this in a smaller or larger dish?
A: You can use a similarly shallow dish. If smaller, bake a few minutes longer; if larger, it may be done sooner. Keep an eye on cheese browning.

Q: Can I use ground turkey or chicken?
A: Yes. Ground turkey or chicken works; brown and season well. They are leaner, so add a touch more seasoning or savory spice if needed.

Q: How do I know when it’s done?
A: The cheese should be bubbly and lightly golden. Internal temperature should be hot throughout (about 165°F if checked). Rest 5 minutes before serving.

Q: Can I make this low-sodium?
A: Use low-sodium canned soup and low-sodium broth. Reduce added salt and taste the filling before seasoning more.

TastyInspo Notes

Finish with contrasting texture: a sprinkle of panko toasted in a little butter can add crunch when mixed with the final cheese layer (optional).
Brighten the plate: a squeeze of lemon over each serving adds a surprising lift to the rich flavors.
Fresh herbs: a small handful of chopped parsley or chives on top just before serving brightens aroma and color.
Cheese melt hack: shred your own cheddar from a block — it melts smoother than pre-shredded cheese with anti-caking agents.
Individual portions: bake in ramekins for neat single servings and slightly crisp edges on each portion.
Kid-friendly plating: top a child’s serving with extra cheese and cut into gentle scoops to make it fun.

Troubleshooting

Problem: Bland flavor. Fix: Taste the mixed filling before baking and add a pinch more salt, pepper, or paprika. A small splash of Worcestershire sauce (optional) also adds depth.
Problem: Overcooked, dry casserole. Fix: Stir in 1/4–1/2 cup milk or broth before reheating to restore moisture and cover while reheating.
Problem: Burns on bottom. Fix: Make sure to drain excess fat from the browned beef and use a greased dish; check oven temperature with an oven thermometer if you see repeated burning.
Problem: Cheese won’t melt smoothly. Fix: Use freshly shredded cheese from a block and let the casserole come to full temperature in the oven before finishing under broiler if needed.
Problem: Rice is undercooked. Fix: Ensure your rice was fully cooked before assembling. If rice is still firm after baking, cover and bake an extra 10–15 minutes with a little added liquid.
Problem: Too salty. Fix: Add unsalted cooked rice or a spoonful of plain yogurt/sour cream when reheating to balance saltiness for leftovers.

Final Thoughts

This Cheesy Ground Beef and Rice Casserole is reliable, easy, and crowd-pleasing — it brings together simple ingredients to make a filling, comforting meal with minimal hands-on time. It’s flexible enough to customize, forgiving for cooks of any skill level, and perfect for busy weekdays or relaxed weekend dinners.

Conclusion

If you want a quick visual guide and step-by-step video for a similar recipe, see Cheesy Ground Beef and Rice Casserole [+Video] – Oh Sweet Basil for extra tips and inspiration.