Cheesy Ground Beef and Rice Casserole

If you’ve ever stared into the fridge at 5:42 p.m. like it personally offended you… hi, same. That’s exactly why Cheesy Ground Beef and Rice Casserole is such a weeknight lifesaver. It’s warm, filling, and the kind of dinner that makes everyone wander into the kitchen like, “What smells amazing?” (Spoiler: it’s you winning at dinner with minimal effort.)

This is the comfort-food casserole I lean on when life feels like one long to-do list and I need dinner to basically handle itself. Grab your skillet, grab your casserole dish, and let’s make cozy happen.

Why You’ll Love This Cheesy Ground Beef and Rice Casserole

• Fast + forgiving: Uses pantry staples and leftover rice like a champ.
• Family-approved comfort: Creamy, cheesy, beefy… what’s not to love?
• Perfect for busy nights: Brown, mix, bake, done. No culinary gymnastics required.
• Great leftovers: Tastes even better the next day (hello, lunch win).

Ingredients You’ll Need

Here’s what makes this casserole a reliable “everybody eats” kind of meal:

• Ground beef (lean 85% or 90%) – Enough flavor without swimming in grease. If you’re using a higher-fat beef, just drain well after browning.
• Onion – Adds savory sweetness once it cooks down. Yellow or white works best.
• Garlic – Fresh minced garlic is ideal, but garlic powder works in a pinch (about ½ teaspoon).
• Cooked white rice (2 cups) – Leftover rice is perfect and helps keep the texture from turning mushy. Long grain, jasmine, or even brown rice all work.
• Cream of mushroom soup – The classic creamy casserole base. You can swap cream of chicken if that’s what your pantry is cheering for.
• Milk or beef broth – Milk makes it richer; broth adds deeper savory flavor. Use what you’ve got.
• Cheddar cheese (sharp is best) – Bold, melty, and exactly what a casserole wants. Monterey Jack or Colby are great partners too.
• Paprika – Adds a little warmth and color. Smoked paprika makes it taste like you tried extra hard (no one has to know you didn’t).
• Salt + pepper – Season thoughtfully, especially if your soup or broth is already salty.

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Cheesy Ground Beef and Rice Casserole

Step 1: Brown the beef

In a large skillet over medium heat, cook the ground beef and onion until the beef is browned and the onion is soft. Drain any excess fat (your casserole will thank you). Add minced garlic and cook about 30 seconds, just until fragrant.

Step 2: Combine the sauce

In a large bowl, whisk together:

• Cream of mushroom soup
• Milk or beef broth
• Paprika
• Salt and pepper

You’re aiming for smooth and creamy—like the casserole version of a comfy sweatshirt.

Step 3: Mix and assemble

Stir the cooked rice and half the shredded cheese into the beef mixture. Pour in the sauce and mix until everything is well combined. Transfer to a greased 9×13 casserole dish.

Step 4: Top and bake

Sprinkle the remaining cheese over the top. Cover with foil and bake at 350°F (175°C) for 20 minutes. Remove foil and bake 10 more minutes, until bubbly and melty.

Optional (but very tempting): Broil for 2 minutes to get that golden, slightly crisp cheese top. (This is the “everybody suddenly appears” moment.)

Cooking Tips (Because Life Is Real)

• Leftover rice = best rice. Freshly cooked rice can be a bit steamy and soft, which can make casseroles lean mushy. Day-old rice holds up beautifully.
• Don’t skip draining the beef. Even lean beef releases some fat, and too much can make the casserole heavy.
• Want it extra cheesy? Add a little more cheese into the mix and on top. I won’t tell.
• Sauce too thick? Add a splash more milk or broth. If it looks “too creamy,” that’s not a problem—that’s a promise.
• Sneak in veggies: Stir in peas, diced bell peppers, or chopped spinach. It’s still comfort food… just wearing a tiny vegetable hat.

A Little Real-Life Note From My Kitchen

I’ve made this Cheesy Ground Beef and Rice Casserole on the kind of weeks where everything feels loud—appointments, emails, laundry multiplying like it has a social life. The first time I tossed it together, it was honestly just me trying to use up rice and a lonely can of soup. But when it came out bubbly and golden, my kitchen smelled like a cozy hug, and dinner suddenly felt… manageable.

That’s the magic I love about casseroles: they don’t ask much of you, but they give a lot back.

FAQs About Cheesy Ground Beef and Rice Casserole

Cozy Nights Made Easy

If your weeknights are chaotic, your family is hungry right now, and you want a dinner that feels like comfort without the stress—this one’s for you. Cheesy Ground Beef and Rice Casserole is warm, hearty, and wonderfully simple, the kind of meal that makes the whole house feel calmer (or at least quieter for a few bites).

Make it once, and it just might become your “backup plan” that everyone actually gets excited about—because nothing says home like a bubbly pan of cheesy goodness.

Keep the Cozy Going: More Easy Dinner Wins

• If you loved this comfy bake, you’ll probably also enjoy Crockpot Hamburger Potato Casserole (a hearty, hands-off dinner) for those nights when you want classic comfort without hovering over the stove.
• Craving another “dump, stir, bake” kind of vibe? Try Low Carb Bacon Cheeseburger Casserole (big flavor, weeknight easy) when you want all the cheeseburger goodness in casserole form.
• If rice is your family’s love language (same), you’ll want Crockpot Cheesy Chicken Broccoli Rice (creamy, cozy, and kid-friendly) for a no-fuss meal that practically makes itself.
• And when you need a full week of “what’s for dinner?” solved, bookmark The Best Crockpot Recipes for Busy Weeknights (easy ideas you’ll actually use)—future-you will be so grateful.

If you make this Cheesy Ground Beef and Rice Casserole, I’d love to hear how it turned out—please leave a quick review and tap your star rating ⭐⭐⭐⭐⭐ below!

Cheesy Ground Beef and Rice Casserole

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• Author: Mounia
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Cheesy Ground Beef and Rice Casserole is creamy, cozy, and loaded with melty cheddar—an easy family dinner made with simple pantry staples and leftover rice.

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Ingredients

Scale 1x2x3x

• 1 lb lean ground beef (85%–90%)

• 1 small yellow onion, diced

• 2 cloves garlic, minced

• 1 can (10.5 oz) cream of mushroom soup

• 1 cup milk or beef broth

• 2 cups cooked white rice (about 1 cup uncooked)

• 2 cups sharp cheddar cheese, shredded (about 8 oz), divided

• 1 tsp paprika (smoked paprika optional)

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

• Optional garnish: chopped parsley

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Instructions

1. Preheat & prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.

2. Brown the beef: In a large skillet over medium heat, cook ground beef and onion until browned and onion is soft. Drain excess grease. Add garlic and cook 30 seconds.

3. Make the sauce: In a large bowl, whisk together cream of mushroom soup, milk (or broth), paprika, salt, and pepper.

4. Mix it up: Add cooked rice and 1 cup shredded cheddar to the beef mixture. Pour in the sauce and stir until combined.

5. Assemble: Spread mixture into the prepared casserole dish. Top with remaining 1 cup cheddar.

6. Bake: Cover with foil and bake 20 minutes. Uncover and bake 10 minutes more, until bubbly and melted.

7. Optional broil: Broil 1–2 minutes for a golden cheesy top (watch closely!).

Notes

Leftover rice works best (it helps prevent a mushy casserole).

Soup swap: Cream of chicken soup works great too.

Meat swap: Ground turkey or chicken is a lighter option—season a bit more.

Make-ahead: Assemble, cover, refrigerate up to 24 hours, then bake (add 5–10 minutes if cold).

Freezing: Freeze baked or unbaked, tightly wrapped, up to 2–3 months. Thaw overnight in the fridge before baking/reheating.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1/6 of casserole (about 1½ cups)
• Calories: 432 kcal
• Sugar: 2 g
• Sodium: 580 mg
• Fat: 26 g
• Saturated Fat: 14 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.3 g
• Carbohydrates: 21 g
• Fiber: 1 g
• Protein: 27 g
• Cholesterol: 93 mg