Go Back
Cheesy Ground Beef and Rice Casserole Recipe
Ash Tyrrell

Cheesy Ground Beef and Rice Casserole Recipe

I made this cheesy ground beef and rice casserole on one of those busy evenings when I wanted comfort food without a sink full of dishes. From the first bite, I knew it was going to be a repeat recipe in my kitchen.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Ground beef – 1 pound use lean 85–90% beef so the casserole stays flavorful without excess grease; always drain after browning
  • Long-grain white rice – 1 cup uncooked (this rice cooks evenly and absorbs the creamy sauce perfectly; avoid instant rice to prevent mushiness)
  • Beef broth – 2 cups adds deep, savory flavor to the rice; low-sodium broth gives better control over salt levels
  • Cream of mushroom soup – 1 can 10.5 oz (creates the creamy base that binds everything together smoothly without overpowering the beef)
  • Milk – ½ cup loosens the soup and keeps the casserole creamy instead of thick or dry
  • Yellow onion – 1 small finely diced (adds mild sweetness and aroma; small pieces blend seamlessly into the casserole)
  • Garlic – 2 cloves minced (fresh garlic gives a warmer, richer flavor than powdered versions)
  • Cheddar cheese – 2 cups freshly grated (freshly grated cheese melts smoother and creamier than pre-shredded cheese)
  • Butter – 2 tablespoons adds richness and helps sauté the onion and garlic evenly
  • Italian seasoning – 1 teaspoon brings subtle herbal flavor that balances the creamy ingredients
  • Salt – ½ teaspoon or to taste (adjust based on broth and soup sodium levels)
  • Black pepper – ¼ teaspoon enhances savory flavor without overpowering the dish
  • Fresh parsley – 1 tablespoon chopped, optional (adds color and a fresh finish before serving)

Method
 

  1. Start by melting butter in a large skillet over medium heat. I add the diced onion and let it soften until translucent, then stir in the garlic just until fragrant. The ground beef goes in next, and I break it apart while cooking until it’s fully browned. Season with salt, pepper, and Italian seasoning, then drain any excess fat.
  2. In a saucepan, I gently warm the beef broth, cream of mushroom soup, and milk together. This step helps everything combine smoothly later. Stir until the mixture is creamy and well blended, without bringing it to a boil.
  3. In the baking dish, I combine the uncooked rice, cooked beef mixture, and creamy liquid. Everything gets stirred thoroughly so the rice is evenly distributed. At this point, I fold in about half of the shredded cheese for extra creaminess throughout.
  4. Cover the dish tightly with foil and bake in a preheated oven at 350°F (175°C). This allows the rice to cook fully and absorb all that flavor. After about 45 minutes, I remove the foil, sprinkle the remaining cheese on top, and bake uncovered until the cheese is melted and bubbly.
  5. Once it comes out of the oven, I let the casserole rest for about 5–10 minutes. This helps it set and makes serving easier. A little chopped parsley on top adds freshness before serving.

Notes

  • I always let the casserole rest before serving; it improves texture a lot.
  • Using freshly grated cheese makes the top melt beautifully.
  • I sometimes toast the rice lightly in butter before assembling for extra flavor.
  • If I want a crispier top, I broil it for 1–2 minutes at the end.