Cheesy Ground Beef and Rice Casserole: Easy to whip up using pantry ingredients. You’ll surely love this quick dinner recipe!
This cheesy ground beef and rice casserole is a filling weeknight meal. A complete dinner with beef, and cheesy rice casserole. This easy recipe is a delicious way to use up the ground beef you have tucked away in the fridge or freezer. The best part is the ingredients are pretty simple. You’ll likely have them on hand. And you’ll never run out of substitution options!
This casserole is a great freezer meal. You can make this in advance and keep it in the fridge or freeze it. I love to have this on my family’s rotation.
What You Need To Make This Cheesy Ground Beef and Rice Casserole
- Ground beef, 85% lean
- Italian seasoning
- Salt/Pepper
- Butter
- Onions
- Garlic
- Beef broth
- Uncooked white long-grain rice, (not instant rice)
- Button mushrooms
- Milk – use any kind
- Sour cream
- Cheddar cheese
Steps To Make Cheesy Ground Beef and Rice Casserole
Step 1: In a large pot, cook the ground beef until browned.
Step 2: As the beef cooks, stir in the salt, pepper, and Italian seasonings. If needed, drain the excess grease. Keep the beef aside and tent with foil.
Garlic:
Step 3: To the pot, add the butter and diced onions. Cook until tender. Toss in the garlic and cook for another minute.
Uncooked white long-grain rice:
Step 4: Pour in the beef broth, then add the butter and rice. Decrease the heat to a simmer and tightly cover the pot.
Step 5: Let everything simmer for 10 minutes before adding the mushrooms. Put the lid back on. DO NOT STIR. Cook for another 5 to 10 minutes (see the package directions on how to cook the rice).
Step 6: Turn off the heat but keep the lid on. Allow the rice to stand for 10 minutes.
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Step 7: Then, add the ground beef along with the cream of mushroom soup, sour cream, milk, and cheese. Gently stir using a silicone spatula until combined.
Cream of mushroom soup:
Cheddar cheese:
Step 8: Transfer everything to a greased casserole dish and top with the remaining cheese.
Sprinkle the remaining cheese on top.
Step 9: Bake for 20 minutes at 350 degrees oven.
Frequently Asked Questions
Can I use different varieties of rice?
Yes. Although, I recommend long-grain rice for a creamier consistency. Regular grain rice is also great as this has higher nutritional value and better flavor. DO NOT USE Minute Rice.
Can I make this casserole ahead?
You can assemble this casserole in advance and keep it in the fridge for up to 2 days before baking.
You can also freeze this (unbaked) to use another day. Let the frozen casserole defrost in the fridge overnight. Thirty minutes before baking, let this sit out at room temperature. Tent and bake for 25 to 30 minutes at 350 degrees F.
How to store?
Place any leftovers in an airtight container and store them in the fridge for up to 3 days or freeze them for up to 3 months.
For a quick lunch, reheat the frozen leftovers in the microwave.
Or defrost in the fridge and bake until heated through at 350 degrees oven, covered.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Ground Beef and Rice Casserole
Ingredients
- 1 tbsp garlic minced
- 1 pound ground beef 85% lean
- 1.5 tsp Italian seasoning
- 3 tbsp butter divided
- ¾ c. onions diced
- 2 ½ c. beef broth
- 8 ounces sliced button mushrooms washed
- ½ c. milk any kind
- 10.5 ounces cream of mushroom soup
- ½ c. sour cream
- 2 c. cheddar cheese divided
- 1 ¼ c. uncooked white long-grain rice (not instant rice)
- Salt/Pepper
Instructions
- Set the oven to 350 degrees.
- In a large pot over medium-high heat, cook the ground beef until browned. As the beef cooks, stir in the salt, pepper, and Italian seasonings.
- After draining the grease, transfer the beef to a plate and tent with foil.
- In the now-empty pot, melt 2 tbsp butter. Once melted, add the diced onions and sauté for about 5 minutes until tender.
- Add the garlic, stir, and cook for another minute.
- Pour in the beef broth and add the butter and rice. Mix well. Bring everything to a boil, then decrease it to a simmer. Tightly cover the pot and cook for 10 minutes more.
- Add the mushrooms and put the lid back on. Cook for additional 5 to 10 minutes. (See package directions for the exact cooking time) DO NOT STIR.
- Turn off the heat, leaving the lid on. Allow the casserole to stand for 10 minutes.
- After 10 minutes, stir in the ground beef, cream of mushroom soup, milk, sour cream, and half of the cheese.
- To a lightly greased 9 x 13-inch casserole dish, transfer the mixture and sprinkle with the rest of the cheese. Tent and bake in the preheated oven for 20 minutes.
Notes
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I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
