Easy Homemade Cheesy Ground Beef and Rice Casserole (Traditional Comfort Food)

There’s something about the smell of a warm casserole coming out of the oven that immediately takes me back to family dinners and cozy Sundays. Cheesy Ground Beef and Rice Casserole is one of those classic, feel-good dishes that always makes the house feel like home. It’s the sort of recipe you make for a weeknight dinner when you want comfort without fuss, or for a Sunday family meal when everyone shows up hungry.

This casserole is an easy, traditional one-dish meal that combines savory ground beef, tender rice, and melty cheese into a satisfying, budget-friendly dinner. It’s perfect for busy families, meal prep, or bringing to potlucks.

🧂 Ingredients:

• 1 lb (450 g) ground beef (80/20 or leaner if preferred)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice, uncooked (or 3/4 cup brown rice)
• 1 cup frozen mixed vegetables (carrots, peas, corn) — optional but great for color and nutrients
• 1 can (14.5 oz / 410 g) diced tomatoes, drained (or 1 cup fresh diced tomatoes)
• 2 cups beef broth (or low-sodium broth)
• 1 can (10.5 oz) condensed cream of mushroom or cream of celery soup (or 3/4 cup plain Greek yogurt + 1/2 cup milk for a fresher swap)
• 1 cup shredded cheddar cheese, plus 1/2 cup extra for topping (or use a mix: cheddar + Monterey Jack)
• 1 tsp Worcestershire sauce (optional)
• 1 tsp Italian seasoning (or 1/2 tsp oregano + 1/2 tsp basil)
• 1/2 tsp smoked paprika (optional)
• Salt and black pepper to taste
• 2 tbsp olive oil or butter (for sautéing)
• Fresh parsley or chopped scallions for garnish (optional)

Notes:

• For quicker prep, use 2 cups cooked rice (reduce liquid in recipe—see Tips & Variations).
• Swap the condensed soup for a homemade white sauce if you prefer.

👩‍🍳 Directions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch (or similar) baking dish with a little oil or nonstick spray.
2. In a large skillet over medium heat, add 2 tbsp olive oil. Sauté the diced onion for 3–4 minutes until softened. Add garlic and cook 30 seconds more until fragrant.
3. Add the ground beef to the skillet. Brown, breaking it up with a spoon, until no pink remains (about 6–8 minutes). Drain excess fat if needed. Tip: leave a little fat for flavor, or use a paper towel to blot excess.
4. Stir in the drained diced tomatoes, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper. Cook 2 minutes to let flavors marry.
5. Add the uncooked rice and frozen vegetables to the skillet, stirring to coat the rice with the beef mixture.
6. Pour in the beef broth and the condensed soup (or yogurt-milk blend). Bring to a gentle boil, then reduce heat to low and simmer for 10–12 minutes, stirring occasionally, until the rice has absorbed some liquid but is still a bit firm (it will finish cooking in the oven). Tip: For brown rice, par-cook for 20 minutes or use fully cooked brown rice and reduce oven time (see variations).
7. Remove from heat and stir in 1 cup shredded cheese until melted and combined. Taste and adjust seasoning.
8. Transfer the mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup cheese evenly over the top.
9. Cover the dish tightly with foil and bake in the preheated oven for 25–30 minutes. Remove foil and bake an additional 8–10 minutes until cheese is bubbly and slightly golden.
10. Let the casserole rest for 5–10 minutes before serving. Garnish with chopped parsley or scallions if desired.

Serving size: serves 6–8.

💡 Tips & Variations:

• Make it low-carb: Substitute cauliflower rice for the rice and cook until tender. Reduce bake time to 15–20 minutes.
• Brown rice option: Use 1 cup uncooked brown rice, but par-cook it (simmer in broth for ~20 minutes) before combining, or increase initial simmer time and bake covered 35–40 minutes.
• Use leftover/cooked rice: If you have 2 cups cooked rice, skip the simmer step—mix everything together, transfer to baking dish, top with cheese, and bake 20–25 minutes.
• Vegetarian/Vegan swap: Replace ground beef with cooked lentils or plant-based crumbles, use vegetable broth, and swap cheese for vegan cheese or a cashew cream.
• Gluten-free: Most ingredients are naturally gluten-free—just confirm your condensed soup and broth are GF or use homemade alternatives.
• Healthier option: Use lean ground turkey or chicken, add a cup of spinach or kale, and swap half the cheese for low-fat or flavorful Parmesan to keep richness with less fat.
• Slow cooker method: Brown beef and sauté aromatics, then add everything (with uncooked rice) to slow cooker. Cook on low for 3–4 hours or high for 1.5–2 hours until rice is tender. Add cheese at the end.
• Freezing & storage: Cool completely, then store in an airtight container for up to 4 days in the fridge. For freezing: assemble in a freezer-safe dish (without final cheese topping), freeze up to 3 months. Thaw overnight in fridge, top with cheese, and bake at 350°F for 30–40 minutes until heated through.
• Reheating: Reheat individual portions in microwave (1–2 minutes) or oven at 350°F covered for 15–20 minutes.

Serving suggestions:

• Crisp green salad with vinaigrette, steamed broccoli, or roasted Brussels sprouts.
• For a heartier meal, serve with garlic bread or a warm baguette.

🩺 Health & Lifestyle Tie-in
This casserole packs protein from the ground beef and fiber if you add vegetables—great for satisfying hungry households and supporting muscle repair. Choosing lean meats, adding veggies, and swapping to whole-grain rice can boost nutrients without sacrificing comfort.

Small changes like cooking at home and batch-prepping meals can add up—saving both time and money. Eating more homemade, balanced meals can help prevent costly health issues down the road, which ties into overall financial well-being (fewer urgent care visits, lower long-term health costs).

❤️ Conclusion
If you try this Cheesy Ground Beef and Rice Casserole, I’d love to hear how it turned out—drop a comment, share a photo, or tag me on social. It’s one of those dishes that only gets better with slight tweaks, so make it your own and enjoy the cozy comfort. Happy cooking!

P.S. If you liked this recipe, pin it for later or sign up for my newsletter for more easy, family-friendly dinners and budget-saving meal ideas.

Cheesy Ground Beef and Rice Casserole

A comforting and easy one-dish meal featuring ground beef, rice, and cheese, perfect for busy families or potlucks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef (80/20 or leaner if preferred)
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice, uncooked (or 3/4 cup brown rice)
• 1 cup frozen mixed vegetables (optional but great for color and nutrients)
• 1 can (14.5 oz / 410 g) diced tomatoes, drained (or 1 cup fresh diced tomatoes)
• 2 cups beef broth (or low-sodium broth)
• 1 can (10.5 oz) condensed cream of mushroom or cream of celery soup (or 3/4 cup plain Greek yogurt + 1/2 cup milk for a fresher swap)
• 1 cup shredded cheddar cheese plus 1/2 cup extra for topping
• 1 tsp Worcestershire sauce (optional)
• 1 tsp Italian seasoning (or 1/2 tsp oregano + 1/2 tsp basil)
• 1/2 tsp smoked paprika (optional)
• Salt and black pepper to taste
• 2 tbsp olive oil or butter (for sautéing)
• Fresh parsley or chopped scallions (for garnish, optional)

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a little oil or nonstick spray.
2. In a large skillet over medium heat, add olive oil. Sauté the diced onion for 3–4 minutes until softened. Add garlic and cook for 30 seconds more until fragrant.
3. Add the ground beef to the skillet. Brown, breaking it up with a spoon, until no pink remains (about 6–8 minutes). Drain excess fat if needed.
4. Stir in the drained diced tomatoes, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper. Cook for 2 minutes to let flavors marry.
5. Add the uncooked rice and frozen vegetables to the skillet, stirring to coat with the beef mixture.
6. Pour in the beef broth and the condensed soup. Bring to a gentle boil, then reduce heat to low and simmer for 10–12 minutes, stirring occasionally, until the rice has absorbed some liquid but is still a bit firm.
7. Remove from heat and stir in 1 cup melted cheese until combined. Taste and adjust seasoning.
8. Transfer the mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup cheese evenly over the top.
9. Cover the dish tightly with foil and bake for 25–30 minutes. Remove foil and bake an additional 8–10 minutes until cheese is bubbly and slightly golden.
10. Let the casserole rest for 5–10 minutes before serving. Garnish with parsley or scallions if desired.

Notes

For quicker prep, use 2 cups cooked rice, reduce liquid in recipe. Swap condensed soup for homemade white sauce if preferred. Variations include low-carb substitutions and slow cooker methods.