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Cheesy Ground Beef and Rice Casserole

A cozy, melty classic that combines browned beef, tender rice, and a rich layer of cheese, perfect for weeknight dinners or festive gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef lean or regular; swap for ground turkey or plant-based crumbles for a lighter or vegetarian twist.
  • 1 medium onion, finely chopped caramelize a bit longer for sweeter depth.
  • 2 cloves garlic, minced feel free to add an extra clove if you love garlicky warmth.
  • 1 cup long-grain white rice, uncooked use brown rice for a healthier option (increase cook time and liquid).
  • 2 cups beef broth or chicken/vegetable broth; broth gives more flavor than water.
  • 1 can (10.5 oz) cream of mushroom soup swap for cream of chicken or a homemade white sauce for fresher taste.
  • 1 cup frozen peas and carrots (optional) add bell peppers or corn for a colorful twist.
  • 1 cup shredded cheddar cheese plus 1/2 cup for topping; try a cheddar and Monterey Jack blend for extra melty richness.
  • 2 tablespoons butter olive oil works if you prefer.
  • 1 teaspoon Worcestershire sauce optional, but it adds a lovely savory lift.
  • Salt and pepper to taste.
  • Fresh parsley for garnish (optional).

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
  2. In a large skillet over medium heat, melt butter until it shimmers. Add the chopped onion and cook for 4–5 minutes until softened and fragrant.
  3. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Season with salt, pepper, and Worcestershire sauce.
  4. Stir in the minced garlic and cook for 30 seconds until aromatic. Add the uncooked rice and stir to coat it in the buttery, beefy mixture.
Cooking
  1. Pour in the beef broth and cream of mushroom soup, stirring until smooth. Fold in the frozen peas and carrots if using. Bring the mixture to a gentle simmer, cover, and cook for 12–15 minutes until the rice has absorbed most of the liquid but is still slightly firm.
  2. Remove the skillet from heat and stir in 1 cup of shredded cheddar until fully incorporated and creamy.
  3. Transfer the mixture to the prepared baking dish, top with the remaining 1/2 cup cheddar, and cover with foil.
  4. Bake for 15 minutes covered, then remove the foil and bake another 10 minutes until the top is bubbly and golden.
  5. Let rest for 5 minutes before serving.

Notes

This casserole can be assembled up to a day ahead and refrigerated before baking. Toasting the rice briefly before simmering adds a nutty depth. Letting the casserole rest after baking allows it to set and slice cleanly.