This Cheesy Ground Beef & Rice Casserole is the ultimate comfort food—rich, creamy, and loaded with flavor. It combines seasoned ground beef, tender long-grain rice, and a velvety blend of cream of mushroom soup, sour cream, and cheddar cheese. The result is a bubbling, golden-topped casserole that’s both nostalgic and satisfying. Whether you’re prepping a weeknight dinner or planning a make-ahead freezer meal, this dish delivers every time. It’s pantry-friendly, endlessly customizable, and guaranteed to become a family favorite.
Ingredients:
For the Casserole:
- 1 lb ground beef
- 1½ tsp Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp butter
- ¾ cup diced onion
- 1 tbsp minced garlic
- 1¼ cups uncooked long-grain white rice
- 2½ cups beef broth
- 8 oz button mushrooms, sliced (optional but recommended)
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- ½ cup sour cream
- 2 cups shredded cheddar cheese, divided
Optional Add-ins:
- 1 cup frozen peas and carrots
- ½ tsp smoked paprika for depth
- ¼ tsp crushed red pepper flakes for a kick
Instructions:
- Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish and set aside. - Brown the Beef
In a large skillet or Dutch oven, cook the ground beef over medium-high heat until browned. Season with Italian seasoning, salt, and pepper. Once cooked, drain excess grease and set the beef aside. - Sauté the Aromatics
In the same skillet, melt the butter. Add diced onions and cook for 4–5 minutes until softened. Stir in garlic and cook for another minute until fragrant. - Cook the Rice
Add the uncooked rice to the skillet along with beef broth. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes. Add mushrooms (and frozen veggies if using), cover again, and cook for another 10 minutes. Do not stir during this time. - Let It Rest
Turn off the heat and let the rice sit, covered, for 10 minutes. This allows any remaining liquid to absorb and the rice to fluff up. - Mix the Casserole Base
Stir in the cooked ground beef, cream of mushroom soup, milk, sour cream, and half of the shredded cheese. Mix until everything is well combined and creamy. - Assemble & Bake
Transfer the mixture to your prepared casserole dish. Sprinkle the remaining cheese evenly over the top. Cover with foil and bake for 20 minutes. - Uncover & Finish
Remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted and bubbly with golden edges. - Serve & Enjoy
Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley or green onions for a fresh pop of color.
🌟 Tips & Variations:
- Make it spicy: Add diced jalapeños or a dash of hot sauce to the beef mixture.
- Switch the protein: Ground turkey or chicken works just as well.
- Add crunch: Top with crushed Ritz crackers or French fried onions before baking.
- Freezer-friendly: Assemble the casserole, cover tightly, and freeze before baking. When ready, thaw overnight and bake as directed.
This dish is a warm hug in casserole form—creamy, cheesy, and deeply satisfying. Want to pair it with a crisp salad or a tropical drink like your Fruity Tapioca Jelly? I’ve got pairing ideas ready whenever you are!