I bake tender rice mixed with savory ground beef, creamy sauce, and melted cheese to create a hearty, crowd-pleasing casserole. It’s a comforting, all-in-one meal perfect for busy weeknights.

Ground Beef and Rice Casserole

Why You’ll Love This Recipe

I love how this casserole combines pantry staples into a flavorful dish with minimal effort. Whether I go from-scratch or use pantry shortcuts like canned soup, it’s comforting, customizable, and reliably delicious—plus, leftovers heat beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion, diced
Garlic, minced
Long-grain white rice (uncooked)
Mushrooms or mixed veggies (optional)
Beef broth
Cream of mushroom soup (or homemade creamy sauce)
Sour cream or milk
Shredded cheddar or Colby Jack cheese
Butter or olive oil
Salt, pepper, Italian seasoning or taco seasoning (optional)

Directions

I preheat the oven to 350 °F and grease a baking dish.
I brown ground beef in a skillet with diced onion, garlic, salt, pepper, and any herbs until the meat is cooked and fragrant.
If using, I toss in mushrooms or other veggies and cook briefly until softened.
I stir in uncooked rice, beef broth, cream of mushroom soup (or homemade sauce), sour cream or milk, and half the cheese—mixing until combined.
I spread everything into the prepared baking dish, top with the remaining cheese, and bake uncovered for about 25–30 minutes until bubbly and cheese is melted.
I optionally broil for 1–2 minutes at the end for a golden, crispy cheese top.

Servings and timing

Servings: 6–8 portions
Prep time: ~15 minutes
Cook time: ~50–60 minutes (including baking)
Total time: ~1 hour to 1 hour 15 minutes

Variations

From-scratch sauce: I whisk butter, flour, and milk or cream to make a roux instead of using canned soup.
Veggie boost: I stir in carrots, peas, corn, or mushrooms along with beef.
Spice it up: I use taco seasoning instead of Italian for a Tex-Mex twist; topped with cilantro, avocado, or jalapeños.
Gluten-free: I swap to gluten-free broth and flour or cornstarch for thickening.
Protein swap: I substitute ground turkey, chicken, or plant-based meat for a lighter option.

Storage/reheating

I let the casserole cool, then store it in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the oven at 350 °F for 10–15 minutes or in the microwave, adding a splash of broth if needed. It also freezes well—thaw overnight, then bake until bubbly.

FAQs

Can I skip browning the beef?

I don’t recommend it—browning adds rich flavor and texture. But if I’m really short on time, I’ll toss raw ground beef with spices in the casserole and bake longer.

Do I have to cook the rice first?

No—I use uncooked long-grain rice. It absorbs the sauce while baking. Quick-cook rice doesn’t work well; brown rice requires more liquid and baking time The Spruce Eats.

Can I prep this ahead?

Absolutely—I’ll assemble the casserole, cover it, and refrigerate up to 2 days before baking. I just add 10–15 extra minutes in the oven, bake covered first, then uncover to melt the cheese .

How do I get a golden cheese top?

I sprinkle extra cheese on top at the end and broil for 1–2 minutes, watching closely to avoid burning .

Is this gluten-free?

Yes—so long as I use gluten-free soup, broth, and thickener. Otherwise, I replace cream of mushroom with a homemade roux using gluten-free flour or cornstarch.

Conclusion

I find this Ground Beef and Rice Casserole to be a go-to comfort dish—filling, flavorful, and flexible. Whether I’m cooking from scratch or using shortcuts, it’s reliably satisfying with minimal fuss. I hope it brings warmth and ease to your meals just like it does to mine!