Ground Beef Rice Casserole Recipe

This ground beef rice casserole is the kind of dish that fills your home with the most comforting, inviting aroma and just makes everything feel right. Think of it as a warm hug in casserole form – with savory beef, creamy mushroom sauce, and melty cheese all nestled into tender rice. It’s the ultimate one-pan meal that doesn’t require much babysitting, making it perfect for busy weeknights or cozy weekends. Plus, it’s versatile enough for everyone in the family to enjoy, and it’s simple to customize with your favorite veggies or cheese. Let’s dive into this foolproof, crowd-pleasing recipe that I guarantee will earn a regular spot on your menu.

this RECIPE

My first experience with this casserole recipe 🥘

I still remember the first time I made this casserole on a chilly fall evening. I’d just gotten home from work, exhausted, and wanted something hearty but simple. Scanning my pantry, I found ground beef, some mushrooms, and a bag of rice – and this dish was born. I’ll never forget that first bite: the beef was savory and tender, the rice soaked up all those delicious flavors, and the cheese on top was perfectly gooey and golden. It tasted like something straight out of my mom’s kitchen, and I was instantly hooked. Now, it’s my go-to comfort recipe whenever I need a cozy meal without much fuss.

A bit of history: casseroles as a comfort classic

Casseroles have been a staple in American kitchens for generations, and for good reason! Traditionally, casseroles were a way to stretch ingredients by mixing protein, veggies, and carbs in one dish, often topped with something creamy or cheesy. They became particularly popular in the 1950s when canned soups became household staples, making it easier for home cooks to add flavor without a lot of fuss. This ground beef rice casserole combines all those nostalgic elements – creamy soup, savory meat, and gooey cheese – with a modern twist that makes it perfect for today’s home cooks.

Key ingredients and tips for the best results

Ground beef

Ground beef is the star of this dish, giving it that hearty, savory base. I recommend using 85% or 90% lean ground beef. This provides enough fat for flavor but not so much that the casserole becomes greasy. If you’re out of ground beef, you could substitute ground turkey or chicken, but keep in mind that these leaner meats will need a little extra seasoning.

Mushrooms

Button mushrooms or baby bellas add an earthy, meaty quality that complements the beef. If mushrooms aren’t your favorite, you could try zucchini or bell peppers for a bit of crunch. Fresh mushrooms will give you the best flavor, but canned mushrooms work in a pinch too.

Rice

Long-grain white rice is perfect here because it cooks up fluffy and separates nicely. Avoid using instant rice, which can get mushy in this recipe. If you’re looking for a healthier option, you can substitute brown rice, but it will need a longer cooking time (about 10-15 minutes more).

Cream of mushroom soup

Cream of mushroom soup is the secret to the casserole’s creamy texture. If you don’t have a can of soup on hand, you can make a quick substitute by mixing 1 cup of milk with 2 tablespoons of flour and cooking until thickened, then adding some sautéed mushrooms for flavor.

Cheddar cheese

Cheddar adds a sharp, tangy contrast to the creamy, savory casserole base. You can substitute mozzarella or Swiss if you prefer a milder cheese, but I find cheddar really amps up the flavor. Try to use freshly shredded cheese if possible – it melts better than pre-shredded.

Kitchen tools you’ll need

Skillet or large sauté pan

Since you’ll be cooking the ground beef, onions, and rice in the same skillet, a good non-stick or cast-iron skillet will make life easier. If you don’t have a large skillet, you can use a pot instead, but make sure it’s big enough to hold everything!

Casserole dish

A medium casserole dish (about 9×13 inches) is the perfect size for this recipe. If you’re halving the recipe, you can use an 8×8 dish instead. I recommend glass or ceramic, which heats evenly and keeps everything nice and warm.

Cheese grater

If you’re shredding your own cheese (highly recommended!), a good box grater will make quick work of it. Freshly shredded cheese melts better and gives a creamier texture to the casserole.

Step-by-step: my easy method for ground beef rice casserole

1. Preheat and prep

First, preheat your oven to 350ºF. A quick spritz of cooking spray on your casserole dish will save you a lot of cleanup later.

2. Brown the beef

Heat a large skillet over medium heat and add your ground beef. Sprinkle in the oregano, basil, garlic powder, salt, and pepper. Let the beef cook, stirring occasionally, until it’s browned and no longer pink. Remove it from the skillet and set it aside, draining any excess grease.

3. Sauté onions and garlic

In the same skillet, add 2 tablespoons of butter and let it melt. Toss in the chopped onions and cook until they’re soft and lightly browned, about 5 minutes. Add in the garlic and cook for just one more minute – any longer, and it can get bitter.

4. Add rice and broth

Pour in the beef broth, rice, and remaining tablespoon of butter. Give everything a good stir and bring the mixture to a boil. Once it’s bubbling, cover the skillet, turn the heat down to low, and let it simmer for about 15 minutes.

5. Add mushrooms and let stand

After 15 minutes, uncover the skillet and layer the mushrooms on top of the rice without stirring. Cover again and let it cook for another 5 minutes on low heat. This keeps the mushrooms tender without making the rice mushy.

6. Combine and transfer

Turn off the heat, remove the lid, and stir in the cooked ground beef, cream of mushroom soup, milk, sour cream, and 1 cup of shredded cheese. If your skillet isn’t big enough, transfer everything to a large mixing bowl to combine.

7. Bake and enjoy

Pour the mixture into your prepared casserole dish, top with the remaining cheese, and bake for 20-25 minutes, until the cheese is melted and bubbly. Garnish with some sliced green onions for a fresh pop of color and flavor.

Variations to try out!

Make it vegetarian

Swap the ground beef for lentils or a plant-based meat substitute. You’ll still get the hearty texture, and the dish will be just as satisfying.

Gluten-free option

Use a gluten-free cream of mushroom soup (or make your own with gluten-free flour) to make this dish gluten-free. It’s a simple swap that doesn’t compromise on flavor!

Spice it up

Add a pinch of red pepper flakes or a diced jalapeño to the ground beef for a little heat. It’s a great way to give the dish a bit of a kick.

Seasonal veggies

Try adding diced bell peppers, zucchini, or even spinach. Just add these veggies when you’re cooking the onions so they soften up nicely.

Different cheeses

While cheddar is classic, you can experiment with Monterey Jack for a bit of creaminess or add a sprinkle of Parmesan on top for extra flavor.

Serving and presentation ideas

This casserole is hearty enough to be a meal on its own, but if you’re feeding a crowd or want some variety, serve it with a simple green salad or some roasted vegetables. For a cozy touch, sprinkle a bit of chopped parsley or green onions on top right before serving. For a pop of freshness, serve with a side of pickled veggies or a bright, lemony coleslaw.

Perfect drink pairings

This dish pairs beautifully with a range of options. Try a sparkling lemonade or iced tea for a refreshing contrast to the rich flavors. In colder months, a warm apple cider or ginger tea would add a cozy, seasonal touch. Or, if you’re looking for something simple, a classic soda or even a tall glass of milk works well, especially if you’re serving this to kids.

Storage and reheating tips

Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, the microwave works well – just add a sprinkle of water or a bit of extra cheese on top to keep it from drying out. If you prefer the oven, reheat at 350ºF for about 15-20 minutes, covered with foil to prevent the cheese from over-browning.

Adjusting for different serving sizes

This recipe makes about 6 servings, but it’s easy to scale up or down. For a smaller household, you can halve the ingredients and use an 8×8 casserole dish. For a crowd, double everything and use two 9×13 pans. Just be sure to check the rice as it cooks – more rice might need an extra splash of broth.

FAQs

1. Can I use brown rice instead of white?
Yes, but brown rice will need a longer cooking time, about 10-15 minutes extra.

2. Can I make this casserole ahead of time?
Absolutely! You can prepare it up to the baking step, cover it, and refrigerate for up to a day. When ready to bake, add an extra 10 minutes to the baking time.

3. Can I freeze leftovers?
Yes, this casserole freezes well. Freeze in an airtight container for up to 2 months. Reheat from frozen at 350ºF until warmed through.

4. What’s a good substitute for cream of mushroom soup?
If you don’t have cream of mushroom soup, mix 1 cup of milk with 2 tablespoons of flour and cook until thickened, adding sautéed mushrooms if desired.

5. Can I make this dish dairy-free?
You can! Use a dairy-free cream soup, plant-based milk, and dairy-free cheese. Just keep in mind the flavor might be a bit different.

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