A comforting casserole combining ground beef, white rice, creamy mushroom soup, and melted cheddar cheese. It’s a simple, hearty dish I always count on when I want something cozy, filling, and family‑friendly. Whether I’m feeding a hungry crowd or just want leftovers for the next day, this casserole checks all the boxes for a satisfying meal.
Why You’ll Love This Recipe
I love how incredibly easy this casserole is to pull together. Everything goes into one dish, which makes cleanup a breeze. The beef brings savory richness, while the rice absorbs all the creamy goodness from the soup and milk. I top it with a layer of melted cheese that turns golden and bubbly in the oven — pure comfort. It’s also incredibly flexible, so I can mix in vegetables or swap out the meat depending on what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef (80/20 blend)
1 cup uncooked white rice
1 onion, diced
2 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese
1 cup milk
1 tsp salt
½ tsp black pepper
1 tbsp olive oil
Directions
I preheat the oven to 350 °F (175 °C).
In a skillet, I heat the olive oil over medium heat and cook the ground beef until it’s nicely browned.
I add the diced onion and minced garlic, letting them cook until they’re softened and fragrant.
Then I stir in the uncooked rice, cream of mushroom soup, milk, salt, and pepper.
I transfer everything into a greased casserole dish and smooth the surface evenly.
Covering it tightly with foil, I bake it for 45 minutes.
After removing the foil, I sprinkle shredded cheese over the top and bake it uncovered for another 15 minutes until the top is golden and bubbly.
I let the casserole rest for 5 minutes before serving to allow everything to settle.
Servings and timing
This recipe makes 6 generous servings. It takes about 15 minutes to prep and a total of 1 hour and 15 minutes to cook from start to finish. That means I can have a full, homemade dinner on the table in under an hour and a half.
Variations
I like to change things up based on what I have in the fridge. Sometimes I use ground turkey instead of beef for a leaner option. Adding vegetables like peas, carrots, or bell peppers works great to sneak in more nutrients. I’ve even tried it with brown rice — just make sure to adjust the liquid and cook time accordingly. For a little heat, I stir in a pinch of crushed red pepper or chopped jalapeños.
Storage/Reheating
Leftovers keep really well. I store them in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I just microwave a portion or warm it in the oven at 350 °F until heated through. If it seems a bit dry, I add a splash of milk or broth to bring back the creaminess.
FAQs
How can I make this casserole ahead of time?
I prepare everything up to the baking step, then cover and refrigerate it for up to a day. When I’m ready to bake, I let it sit at room temperature for about 20 minutes before putting it in the oven.
Can I freeze this casserole?
Yes, I freeze it before baking. I wrap the dish tightly in foil and freeze for up to 2 months. When baking from frozen, I add 15–20 extra minutes of bake time.
What kind of cheese works best?
Cheddar is my go-to for its sharp flavor and melting ability, but I’ve also used Monterey Jack or a blend of cheeses for extra flavor.
Can I use brown rice instead of white?
Yes, but I make sure to adjust the cook time and add a bit more liquid since brown rice takes longer to cook.
How do I make it gluten-free?
I swap out the regular cream of mushroom soup for a gluten-free version and double-check that all other ingredients are certified gluten-free.
Conclusion
This cheesy ground beef and rice casserole is my idea of comfort food done right. It’s easy, flexible, and packed with flavors the whole family enjoys. Whether I’m making it for a weeknight dinner or meal prepping for later, I know it’ll always hit the spot.
