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Best Cheesy Ground Beef and Rice Casserole

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A hearty, cheesy casserole made with ground beef, rice, and a creamy sauce. Perfect for busy weeknights, this comforting dish comes together in about 45 minutes using simple pantry staples.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 cup uncooked white rice (long-grain or jasmine)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup beef broth (low-sodium preferred)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon dried thyme (optional)
  • 2 cups shredded cheddar cheese (sharp cheddar recommended)
  • ½ cup sour cream (full-fat)
  • ¼ cup milk (whole milk preferred)
  • ½ cup shredded mozzarella cheese (for topping, optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cook the rice: In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of uncooked white rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15-18 minutes until tender. Fluff with a fork and set aside.
  3. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it apart, until no longer pink. Drain excess fat, leaving about 1 tablespoon.
  4. Sauté the aromatics: Add the diced onion to the skillet with the beef and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Season the beef: Sprinkle salt, pepper, paprika, and dried thyme over the beef mixture. Stir well to coat.
  6. Combine the casserole base: In a large mixing bowl, combine the cooked rice, seasoned beef mixture, diced tomatoes (with juices), cream of mushroom soup, beef broth, and sour cream. Stir until well incorporated.
  7. Add half the cheese: Stir in 1 cup of shredded cheddar cheese.
  8. Transfer to baking dish: Pour the mixture into the greased baking dish and spread evenly. Tap the dish gently on the counter to settle.
  9. Top with remaining cheese: Sprinkle the remaining 1 cup of cheddar cheese over the top. If using mozzarella, sprinkle it on top of the cheddar.
  10. Bake covered: Cover the dish with aluminum foil and bake for 25 minutes.
  11. Bake uncovered: Remove the foil and bake for another 10-15 minutes, until the cheese is melted, bubbly, and golden brown around the edges. For a crispier top, broil for the last 2 minutes.
  12. Rest before serving: Remove from the oven and let rest for 5-10 minutes. Sprinkle with fresh parsley before serving.

Notes

For best results, slightly undercook the rice by a minute as it will finish cooking in the oven. Let the casserole rest for 5-10 minutes after baking to allow it to set. To make ahead, assemble without baking, cover, and refrigerate for up to 24 hours; add 10 minutes to covered baking time. To freeze, assemble completely but do not bake; wrap tightly and freeze for up to 3 months; thaw overnight in the refrigerator before baking.

Nutrition

Keywords: cheesy ground beef and rice casserole, ground beef casserole, rice casserole, easy weeknight dinner, comfort food, cheesy casserole, ground beef recipes

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