If I had to name one dish that never fails to bring comfort to the table, it would be this cheesy ground beef and rice casserole. It’s the kind of meal that feels like home—warm, simple, and quietly satisfying. No fancy ingredients, no complicated steps, just honest, hearty food that fills your kitchen with a smell that makes everyone pause and say, “What’s cooking?”
This recipe came together one weeknight when I needed something that felt like a hug after a long day. You know those days when the fridge looks half-empty, and you’re too tired to make anything complicated? That’s exactly how this casserole was born. A little ground beef, some rice, a can of soup, and a handful of cheese—somehow, they turn into magic.
What I love most about this dish is how forgiving it is. You can use white or brown rice, cheddar or mozzarella, or even toss in leftover veggies hiding in the back of your fridge. It’s flexible, hearty, and it never disappoints.
A Simple Dish with Real Comfort
When you make this casserole, it’s not about perfection—it’s about ease. The beef sizzles in the pan, filling the air with that comforting aroma that feels like dinner is on its way. The rice softens just right, soaking up the savory broth and beef flavor. And then comes the best part: that layer of melted cheese on top that turns golden and bubbly in the oven.
It’s the kind of meal that doesn’t need a special occasion. Whether it’s a Tuesday night, a family gathering, or a quiet evening for two, this casserole fits right in. And leftovers? Honestly, it might taste even better the next day.
Why You’ll Love It
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Hearty and filling – Rice and beef together make a full meal in one dish.
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Budget-friendly – Made with simple ingredients you probably already have.
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Kid-approved – Cheesy, creamy, and mild in flavor—kids usually clean their plates.
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Make-ahead friendly – Assemble it earlier in the day and bake when ready.
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Customizable – Swap veggies, cheeses, or even add a little spice.
Ingredients
Here’s what you’ll need to make it. Nothing fancy—just pantry staples that come together beautifully.
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1 pound (450g) ground beef – Lean works best, but use what you have.
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1 small onion, finely chopped – Adds a subtle sweetness and depth.
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2 cloves garlic, minced – Because everything’s better with garlic.
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1 cup uncooked white rice – Long-grain works perfectly here.
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2 ½ cups beef broth – You can also use chicken broth or even water in a pinch.
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1 can (10.5 oz) cream of mushroom soup – Adds creaminess and flavor; you can substitute with cream of chicken.
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1 cup frozen mixed vegetables – Peas, carrots, corn—whatever you like.
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1 ½ cups shredded cheddar cheese, divided – Use sharp cheddar for the best flavor.
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1 teaspoon salt, or to taste.
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½ teaspoon black pepper.
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½ teaspoon paprika (optional, for a warm color and gentle kick).
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½ teaspoon dried thyme or Italian seasoning (optional, for extra aroma).
Directions
1. Brown the Beef
Start by heating a large skillet over medium-high heat. Add the ground beef, breaking it apart as it cooks. You’ll know it’s ready when the pink is gone, and the meat starts to develop those little browned bits—that’s where the flavor lives.
Drain off any excess fat, then toss in the chopped onion and garlic. Cook for another 2–3 minutes, stirring until fragrant. That smell? That’s the start of something good.
2. Combine Everything Together
Reduce the heat a little. Add the uncooked rice, beef broth, cream of mushroom soup, and your frozen vegetables. Stir well until everything is evenly mixed. It might look a bit soupy at this stage, but don’t worry—that’s exactly how it should be. The rice will absorb all that flavor as it bakes.
Season with salt, pepper, paprika, and thyme. Taste the mixture if you’d like—just to make sure the seasoning feels right to you. Adjust as needed; this dish loves a personal touch.
3. Bake Until Cozy and Bubbly
Pour the mixture into a lightly greased 9×13-inch baking dish. Cover it tightly with aluminum foil to help the rice steam while it cooks.
Bake at 375°F (190°C) for about 35 minutes. Then remove the foil, sprinkle 1 cup of cheese over the top, and bake for another 10–15 minutes, or until the cheese melts into a golden, bubbly layer of perfection.
If you like a little extra texture, let it sit under the broiler for a minute or two at the end—just until it starts to brown around the edges.
4. Rest Before Serving
Once it’s out of the oven, resist the temptation to dive in right away. Let the casserole rest for about 5–10 minutes. This helps the rice finish absorbing any remaining liquid and makes serving much easier. Plus, that brief wait makes the first bite even more rewarding.
Recipe Notes & Helpful Tips
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Rice matters: Long-grain white rice works best here because it stays fluffy and doesn’t clump. Brown rice will need a bit more liquid and a few extra minutes of baking time.
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Don’t skip the resting step: The casserole firms up as it cools slightly, which makes slicing or scooping it much neater.
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Make it ahead: You can prepare everything up to the baking step, cover the dish, and refrigerate for up to 24 hours. When ready to bake, just add an extra 10 minutes to the baking time.
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Cheese swaps: Monterey Jack, mozzarella, or even a mix of cheddar and pepper jack all taste amazing.
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Extra veggies: Fresh mushrooms, bell peppers, or spinach blend in beautifully if you want to boost the nutrition.
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A little kick: A pinch of chili flakes or a few dashes of hot sauce gives this dish a cozy warmth.
Storage and Reheating
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Freeze: This casserole freezes well! Once cooled, portion it out and freeze for up to 2 months.
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Reheat: Warm in the oven at 350°F (175°C) until hot, or reheat individual servings in the microwave. Add a splash of broth or water before reheating to keep it moist.
Serving Suggestions
This casserole already works as a full meal on its own, but it also pairs nicely with something fresh to balance the richness.
Here are a few easy ideas:
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A crisp green salad with a simple vinaigrette.
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Steamed broccoli or roasted green beans.
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A slice of crusty bread to scoop up every last bit.
If you’re serving for a gathering, try sprinkling a few green onions or chopped parsley over the top just before serving—it adds a lovely pop of color and freshness.
Making It Your Own
The beauty of this recipe lies in its flexibility. Every home cook puts their own spin on it, and that’s what makes it special. Sometimes I’ll toss in a handful of spinach that’s about to wilt, or I’ll swap the beef for ground turkey when I’m looking for something lighter. Once, I even used leftover rotisserie chicken instead of beef—it turned out so good I almost forgot the original version.
You can play around with flavors too. A spoonful of sour cream stirred in before baking gives it a richer texture. Or, if you’re a cheese lover, layer a bit of extra cheese between the beef and rice mixture before topping it—pure comfort.
When to Make This
Honestly, anytime you want something cozy, make this. It’s perfect for:
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Family dinners when everyone’s hungry and you don’t want to fuss.
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Potlucks where you need something crowd-pleasing and easy to transport.
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Meal prep days when you want leftovers that actually taste better the next day.
And if you ever find yourself cooking for someone who just moved, had a baby, or needs a little comfort—this is the dish to bring. It travels well and reheats beautifully.
Cheesy Ground Beef and Rice Casserole
Ingredients
- 1 lb 450g ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup uncooked long-grain white rice
- 2 ½ cups beef broth
- 1 can 10.5 oz cream of mushroom soup
- 1 cup frozen mixed vegetables
- 1 ½ cups shredded cheddar cheese divided
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika optional
- ½ tsp dried thyme or Italian seasoning optional
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook ground beef over medium-high heat until browned. Drain excess fat.
- Add onion and garlic; cook for 2–3 minutes until fragrant.
- Stir in uncooked rice, broth, cream of mushroom soup, vegetables, and seasonings. Mix well.
- Transfer mixture to a greased 9x13-inch baking dish. Cover with foil and bake for 35 minutes.
- Remove foil, sprinkle with 1 cup of cheese, and bake for 10–15 minutes more until golden and bubbly.
- Let rest for 5–10 minutes before serving. Top with remaining cheese if desired.
This cheesy ground beef and rice casserole isn’t trying to be fancy—it’s just good, honest food that fills your belly and warms your mood. Every spoonful carries that creamy, savory, perfectly cheesy flavor that somehow makes everything feel okay again.
It’s one of those recipes that remind you why home cooking matters—not because it’s perfect, but because it’s real. Simple ingredients, cooked with care, shared with people you love. That’s the kind of food that never goes out of style.
