Cheesy Ground Beef and Rice

Nothing comforts quite like a bubbling casserole fresh from the oven and this cheesy ground beef and rice casserole is a weeknight staple that checks all the boxes. It is cozy and satisfying yet lets you make the most of pantry basics.

When my sons both went through picky phases this was the one dish that never got turned down and I still keep the fixings on hand for nights when I need something easy but crowd-pleasing. I started making this after a hectic soccer night years ago and it has stuck around because it always hits the spot and never leaves us with leftovers for long. The blend of creamy soups and gooey cheese makes every bite just as good as the last.

Gather Your Ingredients

• Ground beef: adds savory heartiness use lean beef for less grease
• Onion: brings depth and a gentle sweetness yellow or white work best choose a firm specimen with papery skin
• Garlic powder: gives a mellow garlicky flavor without overpowering
• Salt and black pepper: essential basics for big flavor
• Cream of mushroom soup: adds creaminess and a subtle earthy taste look for a low sodium or organic option when possible
• Cream of cheddar soup: brings a sharp cheesy finish check the can for bright color and thick texture
• Cooked white rice: bulks up the dish and soaks up all the flavor I recommend using day-old rice for best results
• Shredded cheddar cheese: provides melty richness grate your own for optimal melt and taste
• Milk: loosens everything up and ensures a creamy finish whole or 2 percent both work
• Worcestershire sauce: is optional but it enhances the beefy flavor with a tangy background
• Cooking spray or oil: keeps everything from sticking you will want a light coating for easy cleanup

How to Make It

Prepare the Baking Dish:

Spray your baking dish lightly with cooking spray or oil and make sure you cover all the corners so nothing sticks. Set the dish aside within reach.

Brown the Beef and Onion:

Place a large skillet on medium heat and add your ground beef and chopped onion. Use a wooden spoon to break up the beef while you cook. Continue cooking and stirring for about 7 to 8 minutes until the beef is evenly browned and the onion turned soft. Carefully drain off extra grease so your casserole does not end up too oily.

Season the Mixture:

Sprinkle in the garlic powder salt and black pepper. Toss in Worcestershire sauce now if you want to use it. Stir everything together so all the seasoning coats the meat evenly.

Mix It All Together:

Grab your biggest mixing bowl and combine the cooked beef mixture with the cream of mushroom soup cream of cheddar soup cooked rice milk and one cup of the shredded cheddar cheese. Use a spatula or big spoon to mix until you see no obvious streaks and everything looks evenly incorporated.

Assemble the Casserole:

Spoon the mixture into your prepared casserole dish and use the back of your spoon to spread it into an even layer from corner to corner so it bakes up nicely.

Top with Cheese:

Evenly sprinkle the remaining half cup cheddar cheese all over the top. The more evenly you cover the casserole the more evenly the cheese will melt and bubble in the oven.

Bake to Perfection:

Slide the dish uncovered into your preheated oven and bake for 25 to 30 minutes. You are watching for the cheese to get melty and golden and the casserole to become bubbly at the edges. Remove and let it cool ten minutes before cutting in. This helps the slices hold together.

Cheddar cheese brings the most comfort to this dish and reminds me of family movie nights when everyone would rush to the kitchen at the first smell of bubbly cheese. My youngest always requests the crispy edge pieces for extra cheese pulls.

Flavor Boosters

This casserole is ideal for make ahead meals. Once baked let it cool completely and store tightly wrapped in the fridge for up to four days. To reheat just cover the pan with foil and warm in a moderate oven until heated through adding a splash of milk if needed to keep things creamy.

Serving Suggestions

Serve this hearty casserole with a simple green salad or some steamed broccoli for a colorful plate. I also like to tuck it into a tortilla wrap for a next day lunch. Adding a little hot sauce on top is always a hit in my house.

Creative Twists

Feel free to swap in ground turkey or ground chicken for a lighter version. A blend of mozzarella and cheddar cheese creates extra gooeyness. Cream of chicken soup works in place of mushroom if someone in your family does not care for earthy flavors.

This casserole brings together all that is good about family dinner. Leftovers reheat well and if you prep everything ahead you are never more than thirty minutes away from hot cheesy comfort on the table.

Common Questions About This Recipe

→ Can I substitute brown rice for white rice?

Yes, cooked brown rice can be used for a nuttier flavor and added fiber. Ensure it's fully cooked before mixing.

→ Is it possible to make this ahead of time?

Absolutely. Assemble the dish, cover, and refrigerate. Bake just before serving for best results.

→ What cheese works best for this casserole?

Cheddar brings sharp flavor and creamy texture. Feel free to try Monterey Jack or Colby for variations.

→ How can I make this dish lighter?

Use leaner ground beef, reduced-fat cheese, and low-sodium soups for a lighter option.

→ Can leftovers be frozen?

Yes. Cool completely, portion, and freeze in airtight containers. Reheat thoroughly before serving.