Cheesy Ground Beef and Rice Casserole – The Ultimate Comfort Food Recipe
When the craving for comfort food strikes, nothing hits the spot quite like a Cheesy Ground Beef and Rice Casserole. It’s hearty, cheesy, and absolutely satisfying—a dish the whole family will love. This casserole is not just a weeknight dinner hero, it’s also versatile enough to take to potlucks, family gatherings, or serve as a cozy Sunday dinner.
This recipe is perfect because you can make it semi-homemade using pantry staples, or go completely from scratch with fresh ingredients. Either way, you’ll end up with a golden, bubbly casserole packed with flavor.
On my About Me page, I often share how recipes like this remind me of family meals growing up—simple ingredients, budget-friendly, and always made with love. This dish fits perfectly into that tradition, while giving you the flexibility to adjust it to your taste and lifestyle.
Why You’ll Love This Recipe
Comforting & Satisfying – Creamy sauce, melty cheese, and hearty rice make this the perfect feel-good dish.
Customizable – You can make it semi-homemade, fully from scratch, or add your own twist.
One-Pan Wonder – Everything bakes together for minimal cleanup.
Budget-Friendly – Uses simple, affordable ingredients you probably already have in your kitchen.
Family Favorite – Even picky eaters love cheesy casseroles!
Ingredients You’ll Need
You can prepare this casserole in three different ways: classic canned version, semi-homemade, or from scratch.
Classic Version
1 Can Cream of Mushroom Soup
1 Cup Long Grain White Rice, uncooked
2 Cups Water
1 Cup Carrots, sliced
½–1 Pound Ground Beef, cooked
Cheddar or Colby Jack Cheese, sliced (about 9 pieces)
Semi-Homemade Version
1 Cup Long Grain White Rice, uncooked
2 Cups Water
½–1 Pound Ground Beef, cooked
1 Cup Carrots, sliced
1 (13.9 oz) carton Pacific Foods Mushroom Gravy
½ Cup Milk
Colby Jack or Medium Cheddar Cheese, for topping
From Scratch Version
3 Tablespoons Unsalted Butter
¼ Cup Onion, minced
1 Clove Garlic, minced
½ Cup White Button Mushroom, minced
3 Tablespoons Flour
½ Cup Cream
½ Cup Chicken Broth
¼ teaspoon Freshly Ground Black Pepper
Salt, to taste
2 Cups Water
½–1 Pound Ground Beef, cooked
1 Cup Carrots, sliced
1 Cup Long Grain White Rice, uncooked
Cheddar or Colby Jack Cheese, sliced (about 9 slices)
How to Make Cheesy Ground Beef and Rice Casserole
Step 1: Prep the Beef
Cook the ground beef in a skillet over medium-high heat until browned. Drain any excess grease.
Step 2: Cook the Base
For the classic version, mix the rice, water, carrots, cream of mushroom soup, and ground beef in a large bowl.
For the semi-homemade version, combine the rice, water, carrots, mushroom gravy, milk, and ground beef.
For the from scratch version, melt butter in a pan, sauté the onion, garlic, and mushrooms, then stir in the flour. Slowly whisk in the cream and broth to make a homemade sauce. Add this to the rice, water, carrots, and beef.
Step 3: Assemble
Pour the mixture into a greased 9×13-inch baking dish. Spread evenly.
Step 4: Bake
Cover with foil and bake at 375°F (190°C) for 45–50 minutes, until the rice is tender.
Step 5: Add Cheese
Remove foil, layer cheese slices on top, and return to the oven for 5–10 minutes, or until cheese is melted and bubbly.
Step 6: Serve & Enjoy
Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Pro Tips for Success
Use freshly grated cheese for a creamier melt.
Brown the beef with a pinch of paprika and onion powder for extra flavor.
Add veggies like peas, corn, or green beans to boost nutrition.
Make ahead: Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.
For creamier texture, substitute some of the water with milk or chicken broth.
Recipe Variations
Tex-Mex Style – Add taco seasoning, black beans, corn, and top with pepper jack cheese.
Italian-Inspired – Swap cream of mushroom for marinara and mozzarella.
Spicy Kick – Stir in a little hot sauce or diced jalapeños.
Vegetarian Option – Replace beef with sautéed mushrooms, lentils, or plant-based crumbles.
What to Serve With Cheesy Ground Beef and Rice Casserole
A crisp green salad with vinaigrette
Steamed broccoli or roasted asparagus
Garlic bread or dinner rolls
A glass of red wine or iced tea for balance
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly in foil and freeze for up to 3 months.
Reheating: Bake at 350°F (175°C) until warmed through, or microwave single portions.
Frequently Asked Questions
Can I use brown rice? Yes, but increase the liquid and cooking time by about 20 minutes.
Can I make this ahead of time? Absolutely. Assemble it the night before, refrigerate, and bake the next day.
What’s the best cheese to use? Cheddar and Colby Jack melt beautifully, but mozzarella, Monterey Jack, or even Gouda work great.
Can I double the recipe? Yes! Just use a larger casserole dish and add 10–15 minutes to the baking time.
Nutrition Facts (Per Serving, based on 8 servings)
Calories: 365 kcal
Carbohydrates: 32 g
Protein: 21 g
Fat: 18 g
Saturated Fat: 9 g
Cholesterol: 65 mg
Sodium: 620 mg
Fiber: 2 g
Sugar: 4 g
Calcium: 210 mg
Iron: 2.5 mg
Conclusion
This Cheesy Ground Beef and Rice Casserole is the definition of comfort food—warm, cheesy, and soul-soothing. Whether you’re making the quick version with canned soup, the semi-homemade shortcut, or going all-in with the from-scratch sauce, this casserole is a guaranteed family favorite.
It’s versatile, hearty, and easy enough for weeknights while still special enough for gatherings. Save this recipe for those nights when you want something delicious, filling, and full of love.
Cheesy Ground Beef and Rice Casserole – The Ultimate Comfort Food Recipe
Ingredients
- Classic Version
- 1 can cream of mushroom soup
- 1 cup long-grain white rice uncooked
- 2 cups water
- 1 cup carrots sliced
- ½ –1 lb ground beef cooked
- Cheddar or Colby Jack cheese sliced (about 9 pieces)
- Semi-Homemade Version
- 1 cup long-grain white rice uncooked
- 2 cups water
- ½ –1 lb ground beef cooked
- 1 cup carrots sliced
- 13.9 oz Pacific Foods Mushroom Gravy
- ½ cup milk
- Colby Jack or medium Cheddar cheese for topping
- From-Scratch Version
- 3 tbsp unsalted butter
- ¼ cup onion minced
- 1 clove garlic minced
- ½ cup white button mushrooms minced
- 3 tbsp flour
- ½ cup cream
- ½ cup chicken broth
- ¼ tsp freshly ground black pepper
- Salt to taste
- 2 cups water
- ½ –1 lb ground beef cooked
- 1 cup carrots sliced
- Cheddar or Colby Jack cheese sliced (about 9 slices)
- 1 cup long-grain white rice uncooked
Instructions
- Preheat oven: Set oven to 350°F (175°C).
- Cook beef: In a skillet, cook ground beef until browned. Drain excess fat.
- Combine ingredients:
- Classic: Mix soup, rice, water, carrots, and cooked beef.
- Semi-homemade: Mix rice, water, beef, carrots, mushroom gravy, and milk.
- From-scratch: In a saucepan, melt butter and sauté onion, garlic, and mushrooms until tender. Stir in flour to make a roux. Slowly whisk in cream and broth until smooth. Season with salt and pepper. Mix with rice, water, beef, and carrots.
- Assemble casserole: Transfer mixture to a greased 9×13 baking dish. Cover with foil.
- Bake: Bake for 40 minutes. Remove foil, add cheese slices on top, and bake uncovered for 5–10 more minutes, until cheese melts and bubbles.
- Serve: Let rest 5 minutes before serving.
Notes
- Swap carrots with peas, corn, or broccoli for variety.
- For extra flavor, stir in ½ tsp paprika or Italian seasoning.
- Leftovers store well in the fridge for up to 3 days.
