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Cheesy ground beef and rice casserole in a white baking dish with fluffy rice, savory beef, melted cheddar cheese, and parsley garnish.

Cheesy Ground Beef and Rice Casserole

This Cheesy Ground Beef and Rice Casserole is creamy, comforting, and filled with fluffy rice, savory beef, and melty cheddar cheese. It’s one of those easy family dinners my daughter and I love making together, perfect for busy weeknights and freezer-friendly for later.
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Course: Dinner
Cuisine: American
Keyword: beef and rice dinner, Cheesy Ground Beef and Rice Casserole, easy family casserole, freezer-friendly casserole, ground beef rice bake
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 6 servings
Calories: 520kcal
Cost: $15

Equipment

  • 1 9×13-inch baking dish Lightly greased to prevent sticking
  • 1 Large Skillet For browning the ground beef evenly
  • 1 Large mixing bowl Makes it easier for little helpers to stir safely
  • 1 Wooden spoon Gentle on cookware and perfect for kids to help
  • 1 Aluminum foil Essential for steaming the rice properly

Ingredients

For the Casserole Base

  • 1.5 pounds ground beef 80/20 blend for best flavor
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1.5 cups long-grain white rice uncooked
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 can (10.5 oz) cream of chicken soup
  • 2 cups beef broth
  • 1 cup water
  • 1 cup frozen mixed vegetables optional
  • 2 tablespoons butter cut into small pats
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon paprika
  • Salt and black pepper to taste

For the Topping

  • 2.5 cups shredded sharp cheddar cheese
  • 0.5 cup shredded mozzarella cheese optional, for extra creaminess
  • Fresh parsley chopped (optional garnish)

Instructions

  • Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  • In a large skillet, cook the ground beef and onion over medium-high heat until browned and crumbly, about 6–8 minutes. Add the garlic and cook for 30 seconds. Drain fat and season with salt and pepper.
  • In a large mixing bowl, combine the cooked beef mixture with uncooked rice, soups, broth, water, frozen vegetables, Worcestershire sauce, garlic powder, onion powder, and paprika. Mix well.
  • Pour mixture into the prepared baking dish and spread evenly. Dot with small pats of butter across the top.
  • Cover tightly with foil and bake for 60–70 minutes, until the rice is tender and liquid mostly absorbed.
  • Remove foil and sprinkle cheddar and mozzarella cheese over top. Return to oven uncovered and bake 10–15 minutes until melted and bubbly.
  • Let rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.

Notes

  • This casserole freezes beautifully. Cool completely, wrap tightly, and freeze for up to 3 months.
  • For a creamier version, stir in ½ cup sour cream before baking.
  • Brown rice can be used, but add ½ cup extra liquid and 20 more minutes of bake time.
  • Leftovers keep well in the fridge for 3–4 days and taste even better the next day.

Nutrition

Serving: 320g | Calories: 520kcal | Carbohydrates: 42g | Protein: 29g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 95mg | Sodium: 780mg | Potassium: 420mg | Fiber: 3g | Sugar: 4g | Vitamin A: 320IU | Vitamin C: 4mg | Calcium: 260mg | Iron: 4mg