Cheesy Ground Beef Rice Casserole
Ingredients
Main Ingredients
- 1 lb ground beef (about 85% lean) Provides enough fat for flavor without being greasy.
- 1.5 teaspoons Italian seasoning For seasoning the beef.
- to taste Salt and black pepper To season to preference.
- 3 tablespoons butter, divided For cooking.
- 3/4 cup diced onions Adds flavor and sweetness.
- 1 tablespoon minced garlic Enhances the overall flavor.
- 2.5 cups beef broth For cooking the rice.
- 1.25 cups uncooked white long-grain rice Not instant; for fluffiness.
- 8 oz sliced button mushrooms Can be substituted with mixed vegetables.
- 1 can (10.5 oz) cream of mushroom soup Can substitute with other cream soups.
- 1/2 cup milk (any kind) Whole milk recommended for richness.
- 1/2 cup sour cream Adds creaminess; can substitute with Greek yogurt.
- 2 cups shredded cheddar cheese, divided For the casserole and topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish and set it aside.
- In a large, heavy pot over medium-high heat, crumble in the ground beef. Season with salt, pepper, and Italian seasoning. Brown the beef fully, then drain off any excess grease and cover to keep warm.
- Return the pot to the stove and reduce the heat to medium. Melt 2 tablespoons of butter, add the diced onions, and cook for about 5 minutes until softened. Add the minced garlic and cook for 1 minute more.
- Pour in the beef broth, add the remaining tablespoon of butter and uncooked rice. Stir and bring to a boil, then reduce the heat to simmer, covering the pot tightly.
- Let the rice cook, covered, for about 10 minutes. Quickly lift the lid to scatter the sliced mushrooms over the top without stirring. Cover immediately and cook for another 5–10 minutes until rice is tender.
- Turn off the heat and leave the lid on for 10 minutes to allow the rice to finish steaming.
- Remove the lid, fluff the rice with a fork, and add the cooked ground beef, cream of mushroom soup, milk, sour cream, and half of the shredded cheddar cheese. Fold everything together until well combined.
- Transfer the mixture to the prepared casserole dish, spreading it out evenly. Sprinkle the remaining cheddar cheese on top.
- Cover the dish with foil and bake for about 20 minutes, until hot throughout and the cheese is melted. Remove the foil for the last few minutes for a golden top if desired.
Notes
Cheesy Ground Beef and Rice Casserole is one of those old-school comfort dinners that feels like it came straight out of a cozy family kitchen. Tender rice, savory ground beef, mushrooms, and plenty of melted cheddar are all bound together in a creamy sauce made with sour cream and cream of mushroom soup. You cook everything in one pot, then finish it off in the oven so it bakes into a bubbly, golden casserole that’s perfect for busy weeknights or make-ahead meals.
Why you’ll love this dish
This casserole hits that perfect balance of easy and satisfying: the ingredients are simple, pantry-friendly, and affordable, but the final result tastes like you fussed over it for hours. Cooking the rice in beef broth in the same pot you used to brown the meat builds tons of flavor with very little effort. It also reheats and freezes well, so you can make it once and get several comforting meals out of it.
“It’s inexpensive, creamy, and filling—and my family keeps going back for seconds. Leftovers never last long.”
How this recipe comes together
The whole recipe is designed so you prep everything in one pot before transferring to a baking dish. First you brown and season the ground beef, then use the same pot to sauté onions and cook the rice in flavorful beef broth. Mushrooms go in near the end so they steam and stay tender. Once the rice is done, you stir the beef back in with cream of mushroom soup, milk, sour cream, and cheese, then top with more cheese and bake until hot and melty.
What you’ll need
Key ingredients
- 1 lb ground beef (about 85% lean)
- 1½ teaspoons Italian seasoning
- Salt and black pepper, to taste
- 3 tablespoons butter, divided
- ¾ cup diced onions
- 1 tablespoon minced garlic
- 2½ cups beef broth
- 1¼ cups uncooked white long-grain rice (not instant)
- 8 oz sliced button mushrooms, washed
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk (any kind)
- ½ cup sour cream
- 2 cups shredded cheddar cheese, divided
Ingredient notes and substitutions
Using 85% lean ground beef gives you enough fat for flavor without making the casserole greasy. Long-grain rice (not minute rice) cooks up fluffy and creamy—instant rice tends to turn mushy and won’t hold up as well. If you’re not a fan of mushrooms, you can swap them for frozen peas, carrots, or corn. Whole milk will give the richest texture, but any milk works, and you can substitute plain Greek yogurt for some or all of the sour cream if needed.
Step-by-step instructions
The cooking process explained
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish and set it aside.
In a large, heavy pot over medium-high heat, crumble in the ground beef. Season with salt, pepper, and Italian seasoning as it cooks. Brown the beef fully, then drain off any excess grease. Transfer the cooked beef to a plate and cover it to keep warm.
Return the pot to the stove and reduce the heat to medium. Melt 2 tablespoons of butter, then add the diced onions. Cook for about 5 minutes, stirring occasionally, until the onions are softened and lightly translucent. Add the minced garlic and cook for about 1 minute more, just until fragrant.
Pour in the beef broth and add the remaining tablespoon of butter and the uncooked long-grain rice. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot tightly.
Let the rice cook, covered, for about 10 minutes. Without stirring, quickly lift the lid and scatter the sliced mushrooms over the top. Replace the lid immediately and cook for another 5–10 minutes, or until the rice is tender and most of the liquid is absorbed (check your rice package for exact timing).
Turn off the heat, leave the lid on, and let the pot stand undisturbed for 10 minutes. This rest time allows any rice stuck to the bottom to release and finish steaming.
Remove the lid and gently fluff the rice with a fork. Add the cooked ground beef back into the pot along with the cream of mushroom soup, milk, sour cream, and about half of the shredded cheddar cheese. Use a silicone spatula to fold everything together until well combined and creamy.
Transfer the mixture to the prepared casserole dish, spreading it out in an even layer. Sprinkle the remaining cheddar cheese over the top.
Cover the dish with foil and bake for about 20 minutes, or until the casserole is hot throughout and the cheese is melted. If you’d like a more golden top, remove the foil for the last few minutes or briefly switch the oven to broil, watching carefully.
Best ways to enjoy it
Serve generous scoops of this cheesy ground beef and rice casserole on warm plates with a simple vegetable side—green beans, broccoli, or a crisp salad pair really well. It’s hearty enough to stand alone as a main, but a slice of crusty bread or garlic toast is a nice bonus for soaking up the creamy sauce. This is also a great potluck dish: it travels well and stays warm longer than many pasta dishes.
Storage and reheating tips
Leftovers keep well, which makes this recipe great for meal prep. Store cooled casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave, adding a splash of milk or broth if the rice looks a little dry. For larger portions, cover and reheat in a 325°F (165°C) oven until warmed through.
You can also freeze the casserole. Either freeze the whole baked dish (well wrapped) or portion leftovers into freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator, then reheat in the oven or microwave until hot in the center.
Helpful cooking tips
Pro chef tips
- Don’t stir the rice as it cooks. Stirring can break the grains and make the texture gummy instead of fluffy.
- Letting the rice stand covered after cooking helps any stuck bits release from the bottom of the pot without scraping.
- Season the beef generously as it browns; this is your first chance to build flavor.
- If your casserole looks a bit thick when you mix everything together, add a splash more milk or broth before baking to keep it creamy.
Creative twists
Recipe variations
- Swap the mushrooms for frozen mixed vegetables (corn, peas, carrots) for a more colorful, kid-friendly version.
- Use ground turkey or chicken instead of beef for a lighter take.
- Add diced bell peppers when you cook the onions for extra sweetness and color.
- Try a blend of cheeses like mozzarella, Monterey Jack, or Colby Jack instead of all cheddar for a different flavor and melt.
- For a crunchy top, sprinkle buttered breadcrumbs or crushed crackers over the cheese before baking.
Common questions
Can I make this casserole ahead of time?
Yes. You can assemble the casserole completely, cover it tightly, and refrigerate for up to 2 days. When you’re ready to bake, let it sit at room temperature for about 30 minutes, then bake at 350°F (175°C) for 25–30 minutes, or until hot and bubbly.
Can I use brown rice?
You can, but you’ll need to adjust the liquid and cooking time according to the package instructions, since brown rice typically needs more broth and a longer simmer. It will give the casserole a slightly nuttier flavor and a firmer texture.
Do I have to use cream of mushroom soup?
No. If you don’t like mushrooms or want a different flavor, you can substitute cream of chicken, cream of celery, or another condensed cream soup. You can also use a homemade cream soup substitute if you prefer to avoid canned versions.
Why shouldn’t I use instant rice?
Instant rice cooks much faster and absorbs liquid differently, which can lead to a mushy, overcooked casserole. Long-grain rice holds its structure better and gives you a creamier, more satisfying texture.