Can I use ground turkey or chicken instead of beef?

Absolutely. Ground turkey or chicken works great for a lighter version. Just season a bit more generously since they’re milder than beef.

Can I swap the cream of mushroom soup?

Yes! Cream of chicken is a super easy swap. If you’re not a canned soup fan, you can make a quick homemade version with a roux, broth, and mushrooms.

What’s the best cheese for this casserole?

Sharp cheddar is the classic, but you can mix it with Monterey Jack or Colby for extra meltiness. Freshly grated cheese melts smoother than pre-shredded, but either works.

How do I store leftovers?

Store in an airtight container in the fridge for 3–4 days . Reheat in the microwave or oven until warmed through.

Yep. Let it cool completely, then wrap tightly and freeze for up to 2–3 months . Thaw overnight in the fridge and bake until hot and bubbly.

8 Easy Cheesy Ground Beef and Rice Casserole Delights

Name: Cheesy Ground Beef and Rice Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 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

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.

Ingredients

Scale

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

Preheat & prep: Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
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.
Make the sauce: In a large bowl, whisk together cream of mushroom soup, milk (or broth), paprika, salt, and pepper.
Mix it up: Add cooked rice and 1 cup shredded cheddar to the beef mixture. Pour in the sauce and stir until combined.
Assemble: Spread mixture into the prepared casserole dish. Top with remaining 1 cup cheddar.
Bake: Cover with foil and bake 20 minutes. Uncover and bake 10 minutes more, until bubbly and melted.
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