When the craving for comfort food hits, few dishes are more satisfying than a warm, cheesy casserole. This Cheesy Ground Beef Rice Casserole is the kind of family-style meal that brings everyone to the table. Hearty, simple, and irresistibly creamy, it’s a classic baked dish that combines pantry staples and everyday ingredients into a crowd-pleasing favorite.
The base starts with well-seasoned ground beef and onions, cooked until perfectly browned and aromatic. Folded into this savory mixture is tender cooked rice, creamy mushroom soup, and rich cheddar cheese—all brought together with a touch of milk for that luscious, melt-in-your-mouth texture. Garlic powder and paprika infuse it with just enough flavor depth, while the final layer of golden baked cheese adds the perfect finishing touch.
This recipe is not only easy to prepare but also forgiving and endlessly adaptable. It’s a great way to use up leftover rice, and it can easily accommodate other ingredients like vegetables or alternate proteins. Whether you’re cooking for a weeknight dinner, preparing a potluck dish, or freezing meals ahead of time, this casserole fits the bill.
The entire dish bakes up beautifully in just under an hour, emerging from the oven bubbly and golden. It’s hearty enough to serve as a standalone meal, but also pairs wonderfully with a crisp side salad or a simple green vegetable for balance.
Servings and Timing:
- Serves: 6–8
- Ready in: 45 minutes
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- Salt and pepper to taste
- 2 cups cooked white rice
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups shredded cheddar cheese, divided
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Optional: chopped parsley for garnish
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, cook ground beef with diced onion until browned and fully cooked. Drain excess grease.
- Season the beef mixture with salt, pepper, garlic powder, and paprika. Stir to combine.
- In a large bowl, mix the cooked rice, cream of mushroom soup, milk, 1 1/2 cups of cheddar cheese, and the seasoned beef mixture until well blended.
- Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
- Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
- Bake uncovered for 20–25 minutes, or until hot, bubbly, and slightly golden around the edges.
- Garnish with chopped parsley if desired and serve warm.
Variations:
- Soup Swap: Use cream of cheddar, cream of chicken, or cream of celery soup for a flavor twist.
- Protein Boost: Add crumbled cooked bacon or substitute ground turkey for a lighter option.
- Veggie Add-Ins: Stir in cooked peas, mushrooms, broccoli florets, or corn for a nutritional boost.
- Tex-Mex Version: Add taco seasoning, black beans, and a can of diced green chiles, then top with pepper jack cheese.
Tips:
- Let the casserole rest for 5 minutes after baking before serving to help it set.
- Leftovers can be refrigerated for up to 4 days and reheat well in the microwave or oven.
- Freeze before baking for a make-ahead option—just thaw and bake when ready to serve.
- If using leftover rice, fluff it with a fork and warm slightly before mixing for better blending.
- For a crispy cheese crust, broil the casserole for the last 2–3 minutes of baking.
