Cheddar Ground Beef Rice Casserole
When it comes to cozy, no-fuss dinners, few recipes hit the spot quite like this Cheddar Ground Beef Rice Casserole. It’s creamy, cheesy, and hearty — everything a comfort meal should be. This dish brings together tender rice, savory ground beef, and melty cheddar cheese, all baked in a rich, creamy sauce that ties everything together beautifully.
Whether you’re feeding a hungry family, prepping meals for the week, or just craving something simple and satisfying, this casserole is a guaranteed crowd-pleaser. It’s one of those recipes that feels nostalgic — the kind of meal you might remember your mom or grandma pulling out of the oven on a chilly weeknight.
Cheddar Ground Beef Rice Casserole Ingredients
Ground beef – Use lean ground beef (80/20 or 85/15) for a rich flavor without excess grease.
Onion and garlic – These aromatics add depth and warmth to the dish. A small yellow onion works best.
Cooked rice – White rice gives the casserole a soft, comforting texture, but you can also use brown rice or even leftover rice from another meal.
Cream of mushroom soup – This adds creaminess and binds everything together. You can substitute cream of chicken for a slightly lighter flavor.
Milk or beef broth – Helps loosen the soup mixture and adds richness.
Cheddar cheese – Sharp cheddar gives the casserole its bold, cheesy flavor. You can also mix in Monterey Jack or mozzarella for extra meltiness.
Paprika, salt, and pepper – Simple seasonings that elevate the overall flavor without overpowering it.
Chopped parsley (optional) – For garnish and a touch of color.
How to Make This Cheesy Ground Beef and Rice Casserole
STEP 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
STEP 2: In a large skillet over medium heat, cook the ground beef and diced onion together until the beef is browned and the onion becomes soft and translucent. Drain off any excess grease to keep the casserole from becoming oily.
STEP 3: Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Garlic burns quickly, so keep a close eye on it.
STEP 4: In a medium mixing bowl, whisk together the cream of mushroom soup, milk or broth, paprika, salt, and black pepper. This forms the creamy sauce that coats the beef and rice.
STEP 5: In the prepared baking dish, combine the cooked rice, beef mixture, half of the shredded cheddar cheese, and the soup mixture. Stir everything together until it’s evenly mixed and coated in the sauce.
STEP 6: Sprinkle the remaining cheese evenly over the top. Cover the dish with foil and bake for 20 minutes.
STEP 7: Remove the foil and bake for an additional 10 minutes, or until the cheese on top is bubbly and golden brown. For a crispier cheese layer, broil for 1–2 minutes at the end, watching carefully to avoid burning.
STEP 8: Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired and enjoy warm.
Can I Use Uncooked Rice Instead of Cooked?
No — this recipe requires cooked rice because the short baking time won’t fully cook raw rice. However, if you prefer to start from uncooked rice, you can make a variation by increasing the liquid (using 1 ½ cups of broth instead of ½ cup) and covering tightly with foil to bake longer, around 50–55 minutes.
Can I Make This Casserole Ahead of Time?
Absolutely! This casserole is perfect for meal prep. You can assemble it up to a day ahead, cover tightly with foil or plastic wrap, and refrigerate until ready to bake. When baking from cold, add an extra 10 minutes to the covered bake time to ensure everything heats through evenly.
What Are the Best Cheese Options for This Recipe?
Sharp cheddar delivers the strongest flavor, but you can mix it with other cheeses for extra creaminess. Monterey Jack melts beautifully, mozzarella adds stretch, and Colby or pepper jack give it a flavorful twist. Use freshly shredded cheese if possible — it melts smoother than pre-shredded varieties.
Helpful Tips
- To keep the casserole from drying out, don’t overbake it. Once the cheese is melted and bubbly, it’s ready.
- Add vegetables like peas, corn, or diced bell peppers for extra color and nutrition.
- If you want a creamier texture, stir in a few tablespoons of sour cream before baking.
- Substitute ground turkey or chicken for a lighter version.
What to Serve with Cheddar Ground Beef Rice Casserole
This hearty dish pairs perfectly with a crisp green salad or roasted vegetables to balance its richness. Garlic bread or dinner rolls are also great sides to soak up any creamy sauce.
For a complete comfort meal, serve it with steamed broccoli or glazed carrots — both add a nice pop of color and freshness.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1–2 minutes or in a 350°F (175°C) oven for 15–20 minutes.
To freeze, let the casserole cool completely, then wrap tightly with plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
This Cheddar Ground Beef Rice Casserole is the kind of recipe that proves simple ingredients can make magic. Creamy, cheesy, and deeply comforting, it’s a dish that satisfies every craving — and guarantees there won’t be leftovers for long.
Cheddar Ground Beef Rice Casserole
Ingredients
- 1 cup milk or beef broth as preferred
- 2 cups cooked long-grain white rice
- 1 pound extra-lean ground beef
- 2 garlic cloves finely chopped
- 1 teaspoon ground paprika
- 1 small yellow onion finely diced
- 10.5- ounce can condensed cream of mushroom soup may substitute with cream of chicken
- 2 cups grated sharp cheddar cheese separated
- Salt and ground black pepper according to taste
- Fresh chopped parsley optional for garnish
Instructions
- Preheat the oven to 350°F (175°C) and lightly coat a 9×13-inch baking pan with nonstick spray or a thin layer of oil.
- Place a large skillet over medium heat. Add the ground beef and diced onion, cooking until the meat is fully browned and the onion is tender. Drain any excess grease.
- Incorporate the minced garlic into the skillet and sauté for about 30 seconds, just until aromatic.
- In a mixing bowl, whisk together the condensed soup, your choice of milk or broth, paprika, and a pinch of salt and pepper.
- Transfer the cooked rice, beef mixture, half of the shredded cheddar, and the prepared sauce into the greased baking dish. Stir until thoroughly combined and evenly distributed.
- Scatter the remaining cheddar cheese over the surface of the casserole. Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and return the dish to the oven for another 10 minutes, or until the cheese has melted and developed a golden-brown finish.
- Optionally, place under the broiler for 2 additional minutes for a crispier top layer.
- Sprinkle with chopped parsley if desired and serve immediately while hot.