Cheesy Ground Beef and Rice Casserole
Cheesy Ground Beef and Rice Casserole is a hearty one-pan bake with seasoned beef, tender rice, and a creamy cheese sauce that feeds six for under $15.
This casserole has three parts: browned beef, rice that cooks right in the sauce, and a cheese layer that goes on at the end. One skillet, one baking dish, and about fifty minutes from fridge to table.
The rice is the part people get wrong. Long-grain white rice works because it soaks up the sauce without turning to paste. Instant rice and brown rice do not behave the same way here, so save those for another night.
It feeds six without a side dish, and the leftovers reheat better than most baked pasta. That is the whole pitch.
About the Ingredients
1 lb (450 g) ground beef, 80/20 lean
The 80/20 ratio gives you enough fat to brown properly. Ground turkey or ground chicken works too, but add a tablespoon of oil to the pan first since they are leaner.
1 cup (200 g) long-grain white rice, uncooked
Long-grain is the one to use. Jasmine works. Do not swap in instant rice, which turns mushy, or brown rice, which needs more liquid and a longer bake.
1 small yellow onion, diced (about 1 cup)
A white onion or two shallots work the same. Frozen diced onion is fine, no need to thaw it first.
2 cloves garlic, minced
Jarred minced garlic saves time here. Use about 1 teaspoon if you go that route.
1 can (10.5 oz / 298 g) condensed cream of mushroom soup
Cream of chicken or cream of celery both work. For a from-scratch version, melt 2 tablespoons butter, whisk in 2 tablespoons flour, then 1 cup milk and 1 cup sauteed mushrooms.
1 1/2 cups (360 ml) low-sodium beef broth
Chicken broth is a fine substitute. If you only have regular broth, skip the added salt in the seasoning step.
1 can (14.5 oz / 411 g) diced tomatoes, drained
Drain them well or the rice gets soupy. A cup of frozen mixed vegetables is a good swap if you want more color.
2 cups (225 g) shredded cheddar cheese, divided
Sharp cheddar gives more flavor than mild. Monterey Jack, Colby, or a Mexican blend all melt well. Shred it yourself if you can, since pre-shredded cheese is coated and melts less smoothly.
1 tsp Worcestershire sauce
Soy sauce works in a pinch. It adds the savory depth that makes the beef taste like more than plain ground meat.
1 tsp smoked paprika, plus salt and pepper to taste
Regular paprika is fine. A half teaspoon of dried oregano is a nice addition if you have it.
Step-by-Step Instructions
1. Heat the oven and prep
Set a rack in the middle of the oven and heat it to 375 F (190 C). Grease a 9×13 inch baking dish with butter or cooking spray.
2. Brown the beef
Heat a large skillet over medium-high heat. Add the beef and let it sit undisturbed for 4 to 5 minutes, then break it up and cook another 3 to 4 minutes until no pink remains. Spoon off the excess fat, leaving about a tablespoon in the pan.
3. Soften the onion
Add the onion to the skillet and cook 4 minutes until it turns translucent. Stir in the garlic and cook 30 seconds, just until it smells fragrant. Do not let the garlic brown or it turns bitter.
4. Build the sauce
Stir in the soup, broth, drained tomatoes, Worcestershire sauce, smoked paprika, salt, and pepper. Bring it to a simmer, then take the pan off the heat.
5. Add rice and cheese
Stir in the uncooked rice and 1 cup of the shredded cheddar. The mixture will look wet, and that is correct. The rice needs that liquid to cook.
6. Bake covered
Pour everything into the baking dish and spread it level. Cover tightly with foil and bake 35 minutes at 375 F (190 C).
7. Add the cheese top
Pull the dish out and take off the foil. Scatter the remaining 1 cup of cheddar over the top. It should look bubbly at the edges already.
8. Finish uncovered
Return it to the oven uncovered for 10 to 15 minutes, until the cheese melts and the edges bubble. The center should read 165 F (74 C) on an instant-read thermometer. Let it rest 10 minutes before serving.
Delicious Variations
Taco version
Swap the mushroom soup for a can of cream of chicken, add a packet of taco seasoning with the broth, and top with Monterey Jack and crushed tortilla chips.
Mushroom and Swiss
Use cream of mushroom soup, replace the cheddar with 2 cups shredded Swiss, and stir in 8 ounces of sliced sauteed mushrooms with the onion.
Italian bake
Use Italian sausage instead of beef, add a teaspoon of dried oregano, and finish with 1 cup mozzarella and 1/4 cup grated Parmesan.
Pro Tips
How to Store Cheesy Ground Beef and Rice Casserole
Refrigerator
Cool it, cover the dish or transfer to airtight containers, and refrigerate up to 4 days. The rice firms up cold, which is normal.
Freezer
Freeze portions in airtight containers up to 3 months. Freeze before adding the final cheese layer if you can, then add cheese when you reheat.
Reheating
Microwave single portions covered for 2 to 3 minutes, stirring once. For the whole dish, cover with foil and warm at 350 F (175 C) for 20 to 25 minutes. Add a splash of broth if it looks dry.
Frequently Asked Questions
Q: Can I use instant rice instead of long-grain?
No, not in this recipe. Instant rice is already cooked and turns to mush after 45 minutes in the oven. If instant rice is all you have, cut the broth to 1 cup and bake covered for only 20 minutes.
Q: Why is my rice still crunchy after baking?
The foil seal was probably loose, or the rice was old. Cover it tightly, add 1/4 cup hot broth, and bake another 10 to 15 minutes. Bite a grain to check rather than trusting the timer.
Q: Can I make this ahead of time?
Yes, assemble it up to 24 hours ahead and keep it covered in the fridge. Add 10 extra minutes to the covered bake time since it starts cold. Do not add the top cheese layer until the last 10 minutes.
Q: Can I use brown rice?
Brown rice needs about 45 minutes covered and roughly 1/2 cup more liquid. It works, but the texture comes out chewier and the total bake runs closer to an hour.
Q: What can I use instead of cream of mushroom soup?
Cream of chicken, cream of celery, or a homemade white sauce all work. For homemade, melt 2 tablespoons butter, whisk in 2 tablespoons flour, then stir in 1 cup milk and 1 cup sauteed mushrooms.
Brown the beef, stir everything together, and let the oven do the rest. One skillet and one baking dish to wash, and dinner is handled. Dinner's done. Go put your feet up.
Cheesy Ground Beef and Rice Casserole – Easy One-Pan Dinner
Cheesy Ground Beef and Rice Casserole is a hearty one-pan bake with seasoned beef, tender rice, and a creamy cheese sauce that feeds six for under $15.
🧂 Ingredients
- 1 lb (450 g) ground beef, 80/20 lean
- 1 cup (200 g) long-grain white rice, uncooked
- 1 small yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 can (10.5 oz / 298 g) condensed cream of mushroom soup
- 1 1/2 cups (360 ml) low-sodium beef broth
- 1 can (14.5 oz / 411 g) diced tomatoes, drained
- 2 cups (225 g) shredded cheddar cheese, divided
- 1 tsp Worcestershire sauce
- 1 tsp smoked paprika, plus salt and pepper to taste
📋 Instructions
- 1Heat the oven and prep — Set a rack in the middle of the oven and heat it to 375 F (190 C). Grease a 9×13 inch baking dish with butter or cooking spray.
- 2Brown the beef — Heat a large skillet over medium-high heat. Add the beef and let it sit undisturbed for 4 to 5 minutes, then break it up and cook another 3 to 4 minutes until no pink remains. Spoon off the excess fat, leaving about a tablespoon in the pan.
- 3Soften the onion — Add the onion to the skillet and cook 4 minutes until it turns translucent. Stir in the garlic and cook 30 seconds, just until it smells fragrant. Do not let the garlic brown or it turns bitter.
- 4Build the sauce — Stir in the soup, broth, drained tomatoes, Worcestershire sauce, smoked paprika, salt, and pepper. Bring it to a simmer, then take the pan off the heat.
- 5Add rice and cheese — Stir in the uncooked rice and 1 cup of the shredded cheddar. The mixture will look wet, and that is correct. The rice needs that liquid to cook.
- 6Bake covered — Pour everything into the baking dish and spread it level. Cover tightly with foil and bake 35 minutes at 375 F (190 C).
- 7Add the cheese top — Pull the dish out and take off the foil. Scatter the remaining 1 cup of cheddar over the top. It should look bubbly at the edges already.
- 8Finish uncovered — Return it to the oven uncovered for 10 to 15 minutes, until the cheese melts and the edges bubble. The center should read 165 F (74 C) on an instant-read thermometer. Let it rest 10 minutes before serving.
