Cheesy Ground Beef and Rice Casserole Recipe
Cheesy Ground Beef and Rice Casserole is a hearty, comforting American classic that’s easy to prepare using pantry staples. This creamy casserole combines browned ground beef, long grain rice, savory mushrooms, and a rich mixture of cream of mushroom soup, sour cream, and cheddar cheese. It’s cooked partially on the stovetop then baked to bubbling, cheesy perfection. Ideal for a family-friendly main dish that’s both filling and flavorful.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Meat and Seasoning
- 1 lb. ground beef (85% lean)
- 1.5 teaspoons Italian seasoning
- Salt, to taste
- Black pepper, to taste
Vegetables and Aromatics
- ¾ cup onions, diced
- 1 tablespoon garlic, minced
- 8 oz. sliced button mushrooms, washed
Liquids and Dairy
- 2 ½ cups beef broth
- 3 tablespoons butter, divided
- 10.5 oz. cream of mushroom soup
- ½ cup milk (any kind)
- ½ cup sour cream
Grains and Cheese
- 1 ¼ cups uncooked white long grain rice (not instant)
- 2 cups cheddar cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the casserole later.
- Brown Ground Beef: In a large pot over medium-high heat, brown the ground beef. Season with salt, pepper, and Italian seasoning as it cooks. Once fully browned, drain grease and transfer the beef to a plate, covering it with foil to keep warm.
- Sauté Onions and Garlic: In the same pot, melt 2 tablespoons of butter. Add the diced onions and sauté for about 5 minutes until softened. Then add the minced garlic and cook for another minute to develop flavors.
- Add Broth, Butter, and Rice: Pour in the beef broth along with the remaining tablespoon of butter and add the uncooked rice. Stir to combine all ingredients evenly.
- Simmer Rice: Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot tightly and cook for 10 minutes without stirring.
- Add Mushrooms: Add the sliced mushrooms to the pot. Re-cover and continue cooking for an additional 5 to 10 minutes, referring to the rice package for exact cooking time. Avoid stirring the rice at this stage.
- Let Stand: Turn off the heat and keep the pot covered. Let the rice stand undisturbed for 10 minutes. This resting step helps any rice stuck to the pot bottom to release effectively.
- Combine Casserole Ingredients: Return the cooked ground beef to the pot. Stir in cream of mushroom soup, milk, sour cream, and half of the cheddar cheese until everything is well combined.
- Transfer to Baking Dish: Lightly grease a 9 x 13 inch casserole dish. Pour the rice and beef mixture into the dish and spread evenly. Sprinkle the remaining cheddar cheese on top.
- Bake: Cover the casserole and bake in the preheated oven for 20 minutes until the cheese on top is melted and the casserole is hot throughout. Serve immediately.
Notes
- For variation, substitute mushrooms with frozen peas, carrots, and/or corn to add different textures and flavors.
- If you prefer to avoid canned condensed soups, you can use a homemade cream of chicken soup as an alternative.
- Make Ahead: You can assemble the casserole but skip baking it. Let it cool, cover tightly, and refrigerate for up to 2 days before baking.
- The unbaked casserole freezes well for 2–3 months. Cool completely, cover tightly, freeze, then thaw in the fridge 24–48 hours before baking.
- To bake from refrigerated: allow casserole to sit 30 minutes at room temperature, then bake covered at 350°F for 35-40 minutes until hot and cheese is melted.
