Warm up your evenings with Cheesy Ground Beef and Rice Casserole, a hearty, comforting dish that’s perfect for family dinners. This savory casserole combines tender ground beef, creamy rice, and melty cheddar cheese, all baked to bubbly perfection in just 35 minutes. Ideal for busy weeknights or cozy gatherings, this ground beef rice casserole recipe is a crowd-pleaser that’s both easy and delicious.
Why You’ll Love Cheesy Ground Beef and Rice Casserole
- Comforting Flavors: Savory beef, creamy sauce, and cheesy goodness in every bite.
- Quick and Simple: Ready in about 35 minutes with pantry staples.
- Family-Friendly: Loved by kids and adults alike.
- Customizable: Add veggies or spices to make it your own.
- Great for Leftovers: Perfect for meal prep or freezing.
Ingredients for Cheesy Ground Beef and Rice Casserole
Here’s what you need for this ground beef rice casserole recipe (serves 4–6):
- 1 lb (450g) ground beef
- 1 cup (200g) cooked white rice
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup (50g) shredded cheddar cheese, plus extra for topping
- ¼ cup (60g) sour cream
- ½ tsp (2g) garlic powder
- ½ tsp (3g) kosher salt, or to taste
- ¼ tsp black pepper, or to taste
- 1 small onion, finely chopped (optional)
Equipment
- 9×9-inch or 2-quart casserole dish
- Large skillet
- Mixing bowl
- Spatula
- Measuring cups and spoons
Ingredient Tips
- Use lean ground beef (85/15) to minimize grease.
- Cream of mushroom soup adds richness; cream of chicken or celery can substitute.
- Cooked white rice is standard, but leftover rice works great.
- Sour cream adds creaminess; Greek yogurt can be used for a tangier flavor.
- Add an onion for extra depth, or skip for simplicity.
Directions for Cheesy Ground Beef and Rice Casserole
Let’s whip up this ground beef rice casserole recipe—easy, hearty, and full of flavor!
Cook the Beef
I preheat the oven to 350°F (175°C) and grease a 9×9-inch casserole dish. In a large skillet over medium heat, I brown 1 lb ground beef, breaking it up with a spoon, for 5–7 minutes. If using, I add 1 chopped onion halfway through cooking. I drain excess fat and let the beef cool slightly.
Mix the Filling
In a large mixing bowl, I combine the cooked beef, 1 cup cooked rice, 1 can cream of mushroom soup, ½ cup shredded cheddar cheese, ¼ cup sour cream, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp pepper. I stir until everything is well blended, creating a creamy mixture.
Assemble and Bake
I spread the mixture evenly in the greased casserole dish. For extra cheesiness, I sprinkle an additional ¼ cup shredded cheddar on top. I bake for 20–25 minutes until the casserole is bubbly and the cheese is melted and golden.
Serve
I let the casserole rest for 5 minutes, then serve hot, scooping generous portions onto plates.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4–6
- Calories: ~350 kcal per serving (based on 6 servings)
- Macros per Serving: 25g carbs, 18g protein, 20g fat, 1g fiber
Variations
Try these twists on this recipe:
- Veggie Boost: Add 1 cup frozen peas, corn, or diced bell peppers, inspired by LaylaCooks’ Mexican Street Corn Brussels Sprouts.
- Cheese Swap: Use mozzarella or pepper jack for a different flavor.
- Spicy Twist: Mix in ½ tsp chili powder or diced jalapeños for heat.
- Grain Swap: Substitute rice with quinoa or brown rice for a nuttier texture.
- Creamy Add-In: Stir in ¼ cup cream cheese for extra richness.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a refreshing drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light side.
- Enjoy with LaylaCooks’ Pumpkin Scones for a cozy meal.
Storage
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I microwave individual portions for 1–2 minutes or bake at 350°F (175°C) for 10–15 minutes until warmed through. To freeze, I assemble the casserole (unbaked), cover tightly with foil, and freeze for up to 3 months. I thaw overnight in the fridge and bake as directed, adding 5–10 minutes if needed.
Serving Tips
- Presentation: Serve in the casserole dish for a cozy, family-style vibe.
- Garnish: Sprinkle with chopped parsley or green onions for a pop of color.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast for a hearty side.
- Portion Size: 1 scoop ( ~
1–1½ cups) per person.
- Occasions: Ideal for weeknight dinners, potlucks, or casual gatherings.
FAQs
Can I use ground turkey instead of beef?
Yes, ground turkey is a leaner option and works great.
What can I use instead of cream of mushroom soup?
Try cream of chicken soup or a homemade creamy base with milk and mushrooms.
Can I make this ahead of time?
Yes, assemble the night before, refrigerate, and bake the next day; add 5–10 minutes if baking from cold.
Can I make this vegetarian?
Replace beef with lentils or black beans and use cream of celery soup.
Can I use leftover rice?
Absolutely, leftover rice is perfect for this recipe.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Cheesy Ground Beef and Rice Casserole is a comforting, hearty dish that brings warmth to any table. This ground beef rice casserole recipe blends savory beef, creamy rice, and melty cheese for an easy, satisfying meal. Try this recipe and make weeknights delicious!
Cheesy Ground Beef and Rice Casserole
Ingredients
- 1 lb 450g ground beef
- 1 cup 200g cooked white rice
- 1 can 10.5 oz cream of mushroom soup
- ½ cup 50g shredded cheddar cheese, plus extra for topping
- ¼ cup 60g sour cream
- ½ tsp 2g garlic powder
- ½ tsp 3g kosher salt, or to taste
- ¼ tsp black pepper or to taste
- 1 small onion finely chopped (optional)
Instructions
Cook the Beef
- I preheat the oven to 350°F (175°C) and grease a 9x9-inch casserole dish. In a large skillet over medium heat, I brown 1 lb ground beef, breaking it up with a spoon, for 5–7 minutes. If using, I add 1 chopped onion halfway through cooking. I drain excess fat and let the beef cool slightly.
Mix the Filling
- In a large mixing bowl, I combine the cooked beef, 1 cup cooked rice, 1 can cream of mushroom soup, ½ cup shredded cheddar cheese, ¼ cup sour cream, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp pepper. I stir until everything is well blended, creating a creamy mixture.
Assemble and Bake
- I spread the mixture evenly in the greased casserole dish. For extra cheesiness, I sprinkle an additional ¼ cup shredded cheddar on top. I bake for 20–25 minutes until the casserole is bubbly and the cheese is melted and golden.
Serve
- I let the casserole rest for 5 minutes, then serve hot, scooping generous portions onto plates.
Notes
- Feel free to add vegetables like peas or bell peppers for added nutrition and flavor.
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