This Cheesy Ground Beef Rice Casserole isn’t fancy, but oh boy, is it satisfying. Think savory ground beef, fluffy rice, a creamy dreamy sauce, and loads of melty cheese all baked together into a warm, comforting hug.
Let’s get cooking and fill your home with that irresistible aroma!
Why You’ll Love This Recipe:
Seriously, what’s not to love?
- Effortless Comfort: This is soul food that requires minimal fuss. Perfect for busy evenings.
- Quick to Table: From start to finish, you can have this bubbling goodness ready in under an hour.
- Flavor Explosion: The combination of well-seasoned beef, creamy soup, and sharp cheddar is pure deliciousness.
- Hearty & Filling: It’s a complete meal in one dish that will satisfy even the hungriest crowd.
- Kid-Approved: This mild, cheesy, and familiar flavor profile is a hit with picky eaters.
- Less Cleanup: My little chef’s trick helps minimize the dirty dishes!
Cheesy Ground Beef Rice Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Servings: 6-8
Equipment You’ll Need:
- A large skillet
- A 9×13 inch baking dish
- A sturdy spoon or spatula
- Measuring cups and spoons
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
Instructions:
- Get the Oven Ready: Preheat your oven to a cozy 350°F (175°C).
- Brown the Beef: Grab your large skillet and cook the ground beef over medium heat. Break it up as it cooks until there’s no more pink.
- Drain Off the Fat: Carefully tilt the skillet and drain away any excess fat.
- Warm the Sauce: Return the skillet with the beef to low heat (or just use the residual warmth). Pour in the condensed cream of mushroom soup, milk, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Give everything a good stir to combine and let it gently warm through for a couple of minutes. This step helps build flavor!
- Combine Everything: Now, add the cooked rice and 1 cup of the shredded cheddar cheese directly into the skillet with the beef and sauce mixture. Stir it all together until everything is well coated and evenly distributed.
- Into the Dish: Spoon the entire mixture from your skillet into a 9×13-inch baking dish. Spread it out evenly.
- Top it Off: Sprinkle the remaining ½ cup of shredded cheddar cheese all over the top of the casserole.
- Bake to Perfection: Pop the dish into your preheated oven and bake for 25 minutes, or until the cheese is beautifully melted and bubbly around the edges.
- Let it Rest: This is a chef’s secret! Let the casserole sit for 5-10 minutes after taking it out of the oven. This allows the flavors to settle and makes it easier to serve neatly.
- Serve and Enjoy: Dish it up warm and watch it disappear!
Chef’s Pro Tips
- Don’t Skip Warming the Sauce: That step where you warm the soup mixture in the skillet with the beef? It’s intentional! It wakes up the spices and helps the creamy base really meld with the beef before you even add the rice. Trust me, it makes a difference.
- Patience Pays Off (Resting Time): I know it’s tempting to dig in right away, but giving your casserole 5-10 minutes to rest outside the oven is key. It lets the flavors deepen and the casserole set up properly, so you get perfect scoops every time instead of a runny mess.
Cheesy Ground Beef Rice Casserole
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 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
Instructions
- Get the Oven Ready: Preheat your oven to a cozy 350°F (175°C).
- Brown the Beef: Grab your large skillet and cook the ground beef over medium heat. Break it up as it cooks until there’s no more pink.
- Drain Off the Fat: Carefully tilt the skillet and drain away any excess fat.
- Warm the Sauce: Return the skillet with the beef to low heat (or just use the residual warmth). Pour in the condensed cream of mushroom soup, milk, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Give everything a good stir to combine and let it gently warm through for a couple of minutes. This step helps build flavor!
- Combine Everything: Now, add the cooked rice and 1 cup of the shredded cheddar cheese directly into the skillet with the beef and sauce mixture. Stir it all together until everything is well coated and evenly distributed.
- Into the Dish: Spoon the entire mixture from your skillet into a 9×13-inch baking dish. Spread it out evenly.
- Top it Off: Sprinkle the remaining ½ cup of shredded cheddar cheese all over the top of the casserole.
- Bake to Perfection: Pop the dish into your preheated oven and bake for 25 minutes, or until the cheese is beautifully melted and bubbly around the edges.
- Let it Rest: This is a chef’s secret! Let the casserole sit for 5-10 minutes after taking it out of the oven. This allows the flavors to settle and makes it easier to serve neatly.
- Serve and Enjoy: Dish it up warm and watch it disappear!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
