Ground Beef Rice Casserole Recipe

Ground beef rice casserole is one of those classic comfort dishes that feels like a warm hug on a chilly evening. This recipe is loaded with savory flavors, gooey cheese, and a satisfying blend of rice and ground beef that makes it a complete meal in one dish. I first stumbled upon this dish when I was craving something hearty and filling but didn’t want to spend hours in the kitchen. Since then, it’s become a go-to weeknight dinner that always gets rave reviews from the family!

If you’re looking for a casserole that’s simple to prepare but tastes like you’ve been simmering flavors together for hours, this is the recipe for you. Not only is it incredibly comforting, but it’s also versatile—you can customize it with different cheeses, add vegetables, or even switch up the protein. Let’s dive in and get cooking!

this RECIPE

A cozy one-pan meal for chilly evenings 🍂

There’s something magical about a dish that comes together in one skillet and then bakes to bubbly perfection in the oven. This ground beef rice casserole checks all those boxes. It’s a mix of juicy ground beef, tender mushrooms, and fluffy rice, all coated in a creamy, cheesy sauce that will have everyone scraping the dish clean. The best part? It’s an affordable recipe that stretches ingredients to feed a crowd. Plus, with only about 20 minutes of hands-on time, you can prep it and still have time to relax!

My first encounter with ground beef rice casserole

I’ll never forget the first time I tried this casserole. I was visiting a friend for a casual dinner, and as soon as I walked in, the aroma of seasoned beef, garlic, and melting cheese hit me like a wave. When she brought the dish out of the oven, bubbling hot with golden cheese on top, I knew I was in for a treat. The first bite was everything I hoped for: savory, cheesy, and perfectly comforting. I immediately begged her for the recipe, and after a few tweaks, I now have my own version that I make every chance I get!

Where did casseroles like this come from?

Casseroles have been a staple of American kitchens since the early 20th century, and it’s no wonder why—they’re economical, easy to prepare, and delicious. Casseroles gained popularity as a way to combine inexpensive ingredients like rice, pasta, or potatoes with some type of protein, often topped with cheese or a creamy sauce to hold everything together. Variations of beef and rice casseroles can be found in different cultures around the world, but the American twist often includes a can of condensed soup, a trick from the 1950s that made meals even easier to throw together. Over time, people have modified and enhanced these recipes with fresh ingredients, but the heart of the dish remains the same: comfort and convenience.

Let’s talk ingredients: building layers of flavor

Each ingredient in this casserole plays a role in creating that crave-worthy flavor and texture combo.

• Ground beef: I prefer using 85% lean ground beef for this recipe. It has enough fat to add flavor without making the dish greasy. If you’re out of ground beef, you can swap in ground turkey or chicken for a lighter option.
• Onions and garlic: These aromatics add a depth of flavor that’s essential in any savory dish. I always keep a stash of onions and garlic on hand because they’re a quick way to add complexity.
• Beef broth: The broth helps cook the rice and infuses it with a rich, savory taste. You could substitute chicken broth in a pinch, though it will have a slightly different flavor profile.
• Rice: Long-grain white rice is my choice here because it stays fluffy and doesn’t clump together. Brown rice works too, but you’ll need to increase the cooking time.
• Mushrooms: Button mushrooms or baby bellas add an earthy flavor that complements the beef. If you’re not a fan, you can skip them or try bell peppers instead.
• Cream of mushroom soup: This adds creaminess and ties all the flavors together. If you’re looking to avoid canned soup, I’ll share a simple homemade substitute below!
• Cheddar cheese: Medium cheddar brings the perfect balance of sharpness and meltiness. Feel free to experiment with mozzarella, Monterey Jack, or even pepper jack if you want a little kick.

Must-have kitchen tools (and helpful substitutes)

• Large skillet: A large non-stick or cast iron skillet is ideal for browning the beef and cooking the onions and rice. If you don’t have a big enough skillet, you can transfer everything to a mixing bowl later.
• Casserole dish: A 9×13-inch dish works perfectly for this recipe. If you’re halving the recipe, an 8×8-inch dish will do just fine.
• Wooden spoon or spatula: For breaking up the ground beef and stirring everything together. A sturdy spoon is especially helpful for mixing in the cheese and sour cream.

Step-by-step: let’s make this casserole!

1. Start by browning the beef

Preheat your oven to 350°F. Grab your large skillet, add a little cooking spray or oil, and warm it over medium heat. Crumble in the ground beef, then sprinkle with oregano, basil, garlic powder, and a pinch of salt and pepper. Cook until browned and no longer pink, breaking up any clumps as it cooks. Once done, transfer the beef to a plate and drain any excess grease from the skillet.

2. Sauté the onions and garlic

In the same skillet, add 2 tablespoons of butter and let it melt over medium heat. Toss in the chopped onions and cook until they’re soft and just starting to brown, about 5 minutes. Add the chopped garlic and cook for another minute. The smell at this stage is incredible—garlicky, buttery goodness!

3. Cook the rice

Add the beef broth, rice, and the remaining tablespoon of butter to the skillet. Stir everything together, bring it to a boil, then reduce the heat to low. Cover and let the rice simmer for 15 minutes. Don’t peek! After 15 minutes, uncover and add the sliced mushrooms on top of the rice. Cover again and let it cook on low for another 5 minutes to soften the mushrooms.

4. Combine everything together

Turn off the heat and remove the lid. Add the cooked ground beef, cream of mushroom soup, milk, sour cream, and 1 cup of shredded cheese to the skillet. Gently mix until everything is well combined. If your skillet isn’t big enough, transfer everything to a large mixing bowl and stir it there.

5. Bake to bubbly perfection

Spray a 9×13-inch casserole dish with cooking spray, then pour in your beef and rice mixture. Sprinkle the remaining cheese on top and pop it in the oven for 20-25 minutes, or until the cheese is melted and bubbly.

6. Garnish and serve

Top with sliced green onions for a bit of color and freshness. Let the casserole sit for a few minutes before digging in—this helps it set a bit so it’s easier to scoop.

Variations to try (because everyone loves options!)

• Make it veggie-loaded: Add diced bell peppers, carrots, or even spinach for extra color and nutrients.
• Switch up the protein: Ground turkey or chicken work well if you’re looking for a lighter option. Or, use crumbled sausage for a bit of spice!
• Gluten-free option: Use a gluten-free condensed soup or make your own by combining milk and cornstarch until thickened.
• Dairy-free twist: Substitute dairy-free cheese and sour cream alternatives, and use a plant-based milk like almond or oat.

Serving suggestions and presentation tips

For an extra touch, serve this casserole with a side of steamed green beans or a fresh garden salad to add some crunch and color to your plate. I also like to sprinkle a bit of fresh parsley on top for a pop of green. If you’re hosting, serve it right from the casserole dish and let everyone help themselves!

What to drink with ground beef rice casserole

This casserole pairs wonderfully with a light red wine, like a Pinot Noir or Merlot, which complements the beef without overpowering it. If you’re in the mood for something lighter, an ice-cold beer, like a pale ale, works well too. For non-alcoholic options, a sparkling water with a slice of lemon is refreshing alongside the rich, cheesy casserole.

Storing and reheating leftovers

This casserole keeps well in the fridge for up to 4 days. To reheat, just pop a portion in the microwave for 1-2 minutes, or reheat the entire dish in the oven at 350°F for about 15 minutes. If it looks a little dry, a splash of milk before reheating will bring back some of the creaminess.

Adjusting for different serving sizes

This recipe makes about six servings, but you can easily scale it up or down. For a smaller batch, halve the ingredients and bake in an 8×8-inch dish. For a crowd, double everything and use a large baking dish—just watch your baking time as it may need a few extra minutes.

Troubleshooting tips

• If the casserole is too dry: Add a splash of milk or more cheese before baking.
• If the rice isn’t cooked through: Make sure to cover the skillet while simmering and avoid lifting the lid too often.
• If it’s too salty: Use low-sodium broth, and be cautious with additional salt in the seasoning.

FAQs

Q: Can I use brown rice instead of white?
A: Yes, but brown rice takes longer to cook. You may need to add more broth and cook it for an additional 10-15 minutes.

Q: Can I make this casserole ahead of time?
A: Absolutely! Prepare the casserole up to the baking step, cover, and refrigerate. When ready, bake as directed, adding an extra 10 minutes if it’s cold from the fridge.

Q: What can I substitute for cream of mushroom soup?
A: Try making a simple homemade version with milk, flour, and butter, or use cream of chicken soup for a different flavor.

Q: Can I freeze this casserole?
A: Yes, it freezes well! Let it cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight and reheat in the oven.

Q: What cheese works best for this casserole?
A: Cheddar is classic, but Monterey Jack or even Gruyere would be delicious!

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