This page shows a simple, tasty casserole you can make any night.

INTRODUCTION

Cheesy Ground Beef and Rice Casserole is a warm, easy meal. It uses ground beef, cooked rice, soup, and cheese. You mix the parts, bake, and eat. Many people like this dish because it is quick and fills the house with a good smell.

If you like simple meat and rice meals, you might also enjoy a simple beef and broccoli idea for another easy dinner choice.

This casserole is a good choice for families, busy weeknights, and potlucks. It makes a full pan that can feed a crowd or make good leftovers. The flavors are mild and friendly. You can change small things to fit what you have at home.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it is fast and kind. It uses easy parts you can find in the store. You do not need special tools. The dish cooks in one pan in the oven and it is very filling. The cheese on top melts and makes the meal feel warm and homey.

This recipe fits both simple and busy days. You can use cream of chicken or cream of mushroom soup. Both make a creamy sauce that binds the rice and beef. The paprika gives a soft, warm taste that is not strong. You can add peppers or green beans if you want more veg.

This meal is also great to make ahead and heat up later. It stays good in the fridge and in the freezer. If you like quick rice meals, you may also like some quick shrimp and rice ideas that cook fast and taste rich.

HOW TO MAKE Cheesy Ground Beef and Rice Casserole

This section gives a clear plan. Use simple steps and keep things ready before you start. The steps here match the list at the end. Read it once, then cook.

Start by preheating the oven. Cook the beef and onion in a pan. Drain the fat. Add garlic, then make the sauce in a bowl. Mix rice, beef, cheese, and sauce in the baking dish. Top with cheese, cover, and bake. Take off the foil to brown the top.

If you want more side ideas, try a warm potato dish like a slow-cooker version for a full plate. See a cheesy potato slow-cooker idea for a rich side to serve with this casserole.

EQUIPMENT NEEDED

9×13-inch baking dish (or similar)
Large skillet or frying pan
Mixing bowl
Wooden spoon or spatula
Measuring cups and spoons
Fork or spoon for serving
Knife and cutting board for onion and parsley

These tools are basic. Most homes have them. The baking dish size matters for cook time. Use a similar size if you do not have a 9×13.

Ingredients You’ll Need :

1 lb lean ground beef
1 small onion, diced
2 cloves garlic, minced
2 cups cooked white rice
1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
1/2 cup milk or beef broth
2 cups shredded cheddar cheese (divided)
1 tsp paprika
Salt and pepper to taste
Optional: chopped parsley for garnish

Keep the cheese ready and the rice cooked before you start. Cold rice from the fridge works fine. Use low-fat or full-fat soup. Use milk or broth to thin the sauce. The paprika adds color and mild taste.

STEP-BY-STEP INSTRUCTIONS :

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Brown the beef: In a large skillet over medium heat, cook ground beef and diced onion until the meat is browned and the onion is soft. Drain excess fat.
Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
Make the sauce: In a separate bowl, whisk together cream of mushroom soup, milk or broth, paprika, salt, and pepper.
Assemble: In the prepared baking dish, combine cooked rice, beef mixture, half the shredded cheese, and the sauce. Mix well to combine.
Top and bake: Sprinkle the remaining cheese evenly on top. Cover with foil and bake for 20 minutes.
Finish baking: Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
Optional: Broil for 2 minutes for a crispy cheese topping.
Serve: Garnish with chopped parsley if desired and serve hot.

These steps are simple and clear. You can change small things like the type of cheese or soup. If you make changes, keep an eye on the bake time. Cheese melts fast and you want a golden top, not burnt.

HOW TO SERVE Cheesy Ground Beef and Rice Casserole

Serve hot from the oven. A scoop on the plate is enough for one person. Add a fresh green salad to balance the rich texture. You can add steamed vegetables on the side for color and a vitamin boost.

To make the plate look nice, add a sprinkle of chopped parsley or sliced green onion. Let the casserole sit for five minutes before serving so it firms up. Use a wide spoon to lift good portions with melted cheese.

If you need a small side, buttered green beans or a bag salad work nice. For a heartier meal, add a warm bread roll. This casserole stands well with many sides.

STORAGE & FREEZING : Cheesy Ground Beef and Rice Casserole

Cool the casserole to room temperature before you store it. Put it in an airtight container or cover the baking dish with plastic wrap. It will last in the fridge for 3 to 4 days. Reheat in the oven at 350°F (175°C) until hot, about 15 to 20 minutes.

To freeze, let it cool well. Wrap the dish tightly with foil and plastic, or move into a freezer-safe container. It freezes well for up to 3 months. Thaw in the fridge overnight before reheating. For fast thawing, bake covered at 350°F until hot, then uncover to crisp the top.

If you like to keep warm stews with meals, you may enjoy a ready soup idea like the hearty crockpot beef soup for a change in weeknight food.

SERVING SUGGESTIONS

Fresh green salad with a light vinaigrette.
Steamed broccoli or green beans for a green side.
Garlic bread or warm rolls to soak sauce.
Pickled cucumbers or a small side of coleslaw for tang.
Sliced tomatoes with basil for a fresh bite.

Keep sides light to balance the creamy and cheesy main dish. The meal is filling, so small sides work best.

VARIATIONS

Swap the cream of mushroom soup for cream of chicken to change the flavor.
Use brown rice for a nutty taste; cook it first.
Add canned corn, peas, or chopped bell pepper for color and crunch.
Use ground turkey or chicken for a lighter version.
Stir in a cup of cooked mushrooms for deep flavor.
Mix in a little hot sauce or chili powder for mild heat.
Top with breadcrumbs and a little butter before baking for a crunchy top.

Small changes keep the meal fresh. Use what you have and what your family likes.

FAQs

Q: Can I use uncooked rice in this recipe?
A: It is best to use cooked rice. Uncooked rice needs more liquid and time. Use cooked rice to keep the bake time short.

Q: Can I make this without dairy?
A: Yes. Use dairy-free cheese and a dairy-free cream soup. You may need extra salt and a touch of oil for flavor.

Q: How can I make this spicier?
A: Add chopped jalapeño, cayenne, or hot sauce to taste. Start small and taste the sauce.

Q: Can I make this in a smaller dish?
A: Yes. If you use a smaller dish, the bake time may increase. Check that the center is hot before serving.

Q: Can I freeze single portions?
A: Yes. Use small containers or foil pans. Freeze and heat one portion at a time for easy meals.

MAKE-AHEAD TIPS FOR Cheesy Ground Beef and Rice Casserole

Make the beef mix and sauce a day before. Keep rice in the fridge. When ready, mix all parts in the dish and bake. For longer make-ahead, assemble and freeze the unbaked casserole. Thaw in the fridge the night before and bake the next day.

If you want to save time, brown the beef and mix the sauce in the morning. Keep the dish covered in the fridge. Bake when you come home for a hot dinner fast.

Conclusion

This Cheesy Ground Beef and Rice Casserole is simple to make and easy to love. It fills the home with a warm smell and gives you a full meal in one dish. For another version of this idea and more tips, see this recipe guide on Cheesy Ground Beef and Rice Casserole | Oh Sweet Basil. If you want a few more ways to make this kind of comfort food, check out the notes and tips on Cheesy Ground Beef and Rice Casserole – The Cozy Cook.

Cheesy Ground Beef and Rice Casserole

A warm, easy meal featuring ground beef, cooked rice, creamy soup, and melted cheese, perfect for families and busy weeknights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb lean ground beef
1 small onion, diced
2 cloves garlic, minced
2 cups cooked white rice Cold rice from the fridge works fine.
1 can cream of mushroom soup Or cream of chicken.
1/2 cup milk or beef broth Use to thin the sauce.
2 cups shredded cheddar cheese, divided Keep half for topping.
1 tsp paprika Adds color and mild taste.
to taste Salt and pepper
optional chopped parsley for garnish For serving.

Method

Preparation

Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
In a large skillet over medium heat, cook ground beef and diced onion until the meat is browned and the onion is soft. Drain excess fat.
Stir in the minced garlic and cook for 30 seconds until fragrant.
In a separate bowl, whisk together cream of mushroom soup, milk or broth, paprika, salt, and pepper.
In the prepared baking dish, combine cooked rice, beef mixture, half the shredded cheese, and the sauce. Mix well to combine.
Sprinkle the remaining cheese evenly on top. Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
Optional: Broil for 2 minutes for a crispy cheese topping.
Garnish with chopped parsley if desired and serve hot.

Notes

This casserole is perfect for families, potlucks, and busy weeknights. You can make it ahead and heat it up later. It can be stored in the fridge for 3-4 days or frozen for up to 3 months.