CHEESY GROUND BEEF RICE CASSEROLE

Introduction:

This Cheesy Ground Beef Rice Casserole is the ultimate comfort food—hearty, satisfying, and incredibly easy to put together.

With tender ground beef, fluffy rice, a creamy mushroom base, and lots of melted cheddar cheese, it’s a crowd-pleaser the whole family will love.

Whether you’re feeding a hungry household on a busy weeknight or looking for a make-ahead meal to share, this casserole brings warmth and flavor to the table with minimal effort. Plus, it’s a great way to use up leftover rice!

CHEESY GROUND BEEF RICE CASSEROLE

Ingredients:

1 ½ pounds ground beef
2 cups cooked white rice
1 can (10.75 ounces) condensed cream of

mushroom soup
½ cup milk
1 ½ cups shredded cheddar cheese, divided
1 teaspoon Worcestershire sauce

¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper to taste

Directions:

Preheat oven to 350°F.
In a large skillet, cook ground beef over medium heat until no longer pink.

Drain off any fat.
In a large bowl, combine cooked ground beef,

cooked rice, cream of mushroom soup, milk, 1 cup of cheddar cheese, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.

Transfer mixture to a 9×13-inch baking dish.
Sprinkle remaining ½ cup of cheddar cheese over top of casserole.

Bake in preheated oven for 25 minutes, or until cheese is melted and casserole is hot and bubbly.

Preparation time: 15 minutes
Cooking time: 25 minutes

Total time: 40 minutes
Calories: ~390 kcal per serving
Servings: 6–8

How to Store:

Let the casserole cool to room temperature before storing.

Refrigerator: Transfer leftovers to an airtight container or cover the baking dish tightly with foil or plastic wrap. Store in the fridge for up to 4 days.

Freezer: For longer storage, place cooled casserole in a freezer-safe container or wrap portions tightly in foil and place in a freezer bag. Freeze for up to 3 months.

To Reheat:

From the fridge: Microwave individual portions for 1–2 minutes, or reheat in a 350°F oven covered with foil for about 15–20 minutes until heated through.

From frozen: Thaw overnight in the fridge before reheating, or bake from frozen at 350°F for about 45–60 minutes, covered, until hot and bubbly.

Variations:

Add Veggies: Stir in sautéed onions, bell peppers, corn, green beans, or spinach for extra flavor and nutrition.

Spicy Kick: Add a dash of hot sauce, taco seasoning, or chopped jalapeños to give the casserole a bit of heat.

Cheese Swap: Try mixing in Monterey Jack, Pepper Jack, or mozzarella for a different cheesy flavor.

Creamy Twist: Replace cream of mushroom with cream of chicken, celery, or cheddar soup depending on your preference.

Mexican-Style: Use taco-seasoned beef, add a can of diced tomatoes with green chilies, and top with crushed tortilla chips or sliced black olives.

Tips:

Make Ahead: Assemble the casserole earlier in the day, cover, and refrigerate. Bake when ready to serve—just add 5–10 extra minutes to the baking time.

Use Leftovers: This recipe is perfect for using leftover rice or even ground beef from taco night.

Don’t Overbake: To keep it creamy, remove from the oven as soon as it’s hot and bubbly.

For a Crispier Top: Uncover the casserole during the last 5 minutes of baking or broil briefly.

Nutritional Information

Per serving (based on 8 servings):

Calories: ~390 kcal

Protein: 21g

Fat: 23g