Cheesy Ground Beef Rice Casserole (Print-Friendly Version)
Perfect for busy spring dinners or at potlucks, this cheesy ground beef and rice casserole layers savory beef, creamy mushroom soup, and sharp cheddar for ultimate comfort. One to keep handy.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
1 1/2 pounds ground beef
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2 cups cooked white rice
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1 can (10.75 ounces) condensed cream of mushroom soup
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1/2 cup whole milk
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1 1/2 cups shredded cheddar cheese, divided
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1 teaspoon Worcestershire sauce
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Salt, to taste
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Black pepper, to taste
# How to Make It:
01 -
Preheat oven to 350°F. Lightly grease a 9 by 13-inch baking dish.
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In a large skillet over medium heat, cook ground beef until completely browned, crumbling with a spoon. Drain excess fat.
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In a large mixing bowl, stir together cooked ground beef, cooked rice, condensed cream of mushroom soup, milk, 1 cup of shredded cheddar cheese, Worcestershire sauce, salt, and pepper until thoroughly combined.
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Pour the mixture into the prepared baking dish and spread evenly.
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Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the surface.
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Bake at 350°F for 25 to 30 minutes or until hot, bubbly, and the cheese has melted with a golden edge.
# Extra Suggestions:
01 -
For a vegetable boost, add cooked peas, carrots, or broccoli before baking.
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For a spicy kick, incorporate a pinch of cayenne pepper or diced jalapeños into the filling.
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Swap ground turkey or chicken for a leaner option. Monterey Jack or mozzarella can be used instead of cheddar.
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To make gluten-free, use certified gluten-free soup and check the Worcestershire sauce ingredients.
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Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in microwave or oven until heated through.
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Instant rice may be substituted; reduce liquid slightly and monitor the texture closely.
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Brown rice may replace white rice if fully cooked.