Picky eaters are going to love this Cheesy Ground Beef and Rice Casserole. Mom called it busy day casserole because it’s a quick and easy dinner.
Cheesy Ground Beef and Rice Casserole
Alright, this Cheesy Ground Beef and Rice Casserole recipe is definitely not my norm, but it is who I am and it happens to be a recipe that I get a crazy amount of emails about. A long time ago (and seriously, check out the picture and you’ll laugh your heart out at how little I knew about food photography), I posted a recipe called Busy Day Casserole and it has been one of my top recipes for years now. It never disappears from the most viewed recipes. In fact, a lot of our hamburger recipe ideas are our top recipes. You can find them all here.
People love this cheesy ground beef and rice casserole, and while it’s totally simple I know why. This quick and easy dinner idea with ground beef and melted cheese is in fact the cure for all picky eaters. It’s very dependent on you for the seasoning so for picky eaters it’s perfect, but if you want more flavor season it well or add in more vegetables. If you wanted to try something similar, but with chicken, try this!
read more: Looking for easy casserole recipes? Try our Pork Chop Casserole with Rice next!
What’s in This Ground Beef Casserole Recipe?
The ingredients you’ll need for this ground beef and rice recipe will vary depending on whether you want to make this casserole completely from scratch, semi-homemade, or if you’d rather throw together something really quickly (i.e. use a few shortcuts).
If you have the time and energy, I highly recommend making this casserole recipe with ground beef from scratch. Don’t let the longer ingredients list fool you, I bet you already have most of them on hand already!
To make this cheesy beef and rice casserole completely from scratch, you’ll need some butter, onion, garlic, flour, cream, chicken broth, veggies, cheese, white rice, ground beef, and water. Oh, and salt and pepper, of course!
If you’re looking for a simpler hamburger recipe idea, the quicker version of this casserole (which is noted in the recipe card below) uses canned condensed soup, veggies, ground beef, cheese, and rice. Pick whichever version of this beef and rice casserole you have time to make — I know you won’t always have time for the from-scratch version!
How to Make Hamburger and Rice Casserole Without Canned Soup
When you read through the from-scratch recipe for this ground beef casserole, you’ll notice that I use my own mixture for the liquid instead of cream of mushroom soup. You can do either, we just don’t cook with cream of anything soup at our house anymore, but it is what I grew up with, so I wanted you to have all of the versions.
- To make this ground beef casserole recipe, you’ll first need to prepare the homemade canned soup. Making a homemade canned soup is actually quite easy. You’ll need some butter, flour for thickening, milk or cream and seasoning to taste. If you’re making a from scratch canned soup with mushrooms, just add those in too!
- Start by whisking the melted butter and onion or mushrooms with the flour in a hot pot until it clumps up. Next, add in the liquid and whisk, while boiling until thickened. Add in your seasonings and you’ve got condensed soup!
- To finish making this casserole recipe, simply combine the soup mixture with the rice, water, browned ground beef, and veggies in a greased baking dish.
- Bake for around 90 minutes, then top with cheese and return to the oven until the cheese has melted.
What Vegetables are Good in a Casserole?
This Cheesy Ground Beef and Rice Casserole is a great casserole to add any veggies you’d like, but we recommend broccoli, peas, corn or even green beans.
Do I Need to Cover a Casserole with Foil?
This Cheesy Ground Beef and Rice Casserole does not need to be covered with foil to bake. I know it seems like it will, especially as you see that rice start to cook, but it’s just fine as is. In fact I really like the top and sides to get a very slight crispness as it adds so much flavor and texture to this hamburger and rice casserole. You can tent with foil if you can’t resist.
Why Didn’t my Rice Cook?
If your casserole finishes cooking and you find yourself asking why didn’t my rice cook in my beef rice casserole, well I’m guessing you used the wrong rice, or your oven didn’t hold a constant heat. There’s plenty of moisture and time, so there’s no reason this casserole wouldn’t bake up perfectly.
What Should I Serve with Hamburger and Rice Casserole?
The beauty of this easy ground beef recipe is that it’s a full meal all by itself. You get carbs from the rice, protein from the beef, and fiber and extra nutrients from the veggies.
But if you’re trying to bulk up this meal or have a little extra time on your hands, you may want to consider pairing your serving of beef and rice casserole with a simple salad or sauteed veggies. Really though, you don’t need a side for this easy ground beef and rice recipe!
What Rice to Use in Casseroles?
Long grain, white rice is the best rice to use in casseroles as it doesn’t become sticky or mushy when baked. You cannot use quick rice in this ground beef casserole unless you adjust the liquid according to package directions and cook the carrots completely before mixing it all together
Best Recipes For Picky Eaters
The cheese is also a little different only because again, we don’t really buy medium cheddar cheese, we usually get Colby Jack and since they are so similar I don’t mind using it, either one will work though. This Cheesy Ground Beef and Rice Casserole is something that even as a food blogger I totally love to eat and the kids do too. It’s one of the best recipes for picky eaters. It’s something really simple on their little palates and it has cheese which is always a good thing.
So, to my sweet momma who had to put up with my picky little self, thanks for this delicious Cheesy Ground Beef and Rice Casserole recipe that is feeding people everywhere. I say you’re famous for it now. You didn’t know you’d end up famous did you?
Super Easy Ground Beef Recipes:
- Mexican Ground Beef and Rice Casserole
- Shepherd’s Pie
- One-Skillet Enchilada Ground Beef Casserole
- 30 Minute Skillet Beef Pot Pie
- Cheesy Enchilada Chili
- Taco Pinwheels
- World’s Best Chili (Made in an Instant Pot!)
- Instant Pot Taco Soup
- Easy Sloppy Joes
- Teriyaki Piña Colada Burger
- Southern Pimento Cheeseburgers
You can find all of our beef recipes here.
Cheesy Ground Beef and Rice Casserole
- 1 Can Cream of Mushroom Soup
- 1 Cup Long Grain White Rice, uncooked
- 2 Cups Water
- 1 Cup Carrots, sliced
- 1/2-1 lb Ground Beef, cooked
- Cheddar or Colby Jack Cheese, sliced about 9 pieces
- 1 Cup Long Grain White Rice, uncooked
- 2 Cups Water
- 1/2 to 1 lb Ground Beef, cooked, depending on preference
- 1 cup Carrots, sliced
- Pacific Foods Mushroom gravy 13.9 ounces
- 1/2 cup Milk
- Colby Jack or Medium Cheddar Cheese for topping
- 3 tablespoons Unsalted Butter
- 1/4 cup Onion, minced
- 1 clove Garlic , minced
- 1/2 cup White Button Mushroom, minced
- 3 tablespoons Flour
- 1/2 cup Cream
- 1/2 cup Chicken Broth
- 1/4 teaspoon Freshly Ground Black Pepper
- Salt to Taste
- 2 Cups Water
- 1/2-1 lb Ground Beef, cooked
- 1 Cup Carrots, sliced
- Cheddar or Colby Jack Cheese, sliced- about 9 slices
- 1 Cup Long Grain White Rice, uncooked
- Heat the oven to 350 degrees and spray an 8x9" baking dish with nonstick spray.
- Stir together the soup,rice, water, carrots, and beef.
- Place in the baking dish and bake for 90 minutes.
- Top with cheese slices and bake a few more minutes or until melted.
- Heat the oven to 350 degrees and grease an 8x9" baking dish.
- Whisk together the water, mushroom gravy, and milk.
- Add the mushroom mix, rice, cooked beef and carrots to a bowl and stir to combine.
- Dump into an 8x9" baking dish and bake, uncovered for 90 minutes.
- Add slices of cheese and return to the oven for another couple of minutes or until the cheese is melted.
- In a medium pan over medium heat, add the butter and melt.
- Whisk in the onion, garlic and mushrooms.
- Add the flour, whisking continually and cook for 30-60 seconds.
- Add the cream and broth and cook until thick.
- Season and remove from heat.
- Heat the oven to 350 and spray an 8x9" baking dish with nonstick spray.
- Place the cream mixture, rice, water, beef and carrots into the dish and stir to combine.
- Bake for 90 minutes, add the cheese and bake for a few more minutes or until melted.
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Great recipe! Made the scratch version for dinner yesterday, and it was delicious! My picky toddler loved it too! Today we enjoyed leftovers. I used an 8×8 Pyrex dish, and I didn’t have any issues with the rice drying out. I put foil over the top around the 30 minute mark just in case. While I could have cooked for the full 90 minutes, the rice seemed cooked at around the 75 minute mark, so I took it out. Thanks for the great recipe!
Yay! We love to hear that! Thank you for the feedback Julina!
Thank you for the great recipe. We really enjoyed it. Instead of cooking it in the oven I put it all in the rice cooker and it was easy and turned out great.
Awesome! So glad you enjoyed it!
Scrolled this page for about three minutes, and never found the recipe. Literally not worth any more time if I would have to look this long for a recipe every time my screen blacks out. So ridiculous. Do you not have kids or something?
You made it to the section to leave a comment which is actually past the recipe card! So you scrolled right by it. You can also always click the print recipe button and it opens the just the recipe in another screen. I do that all the time when I’m making recipes using my phone.
I had no problem finding the recipe and it surely did not take me 3 minutes. I think your comment was rude and unnecessary!! This recipe look’s and sounds delicious. I can’t wait to make it for my family, thank you for sharing it!! 😀
I have the casserole in the oven at the moment. I have been reading the comments on how well it cooked for others. I learned to stir the rice as it’s cooking. The first time I stirred the casserole, the rice was staring to stick to the bottom of the pan with liquid on top. Now it’s all evenly cooking. I can’t wait until it’s done!
How was the finished product??
So I tried this receipe and was so excited, then I pulled it out of the oven and all of the meat & soup had floated to the top and burned while my rice was perfectly cooked!
What?! That is a first for me! I don’t have any idea what would have caused that but I’m sorry it didn’t turn out!
Do you live in a high elevation location? Just wondering if high elevation might have caused separation?
Great recipe, very yummy! Any suggestions for other ways to use the left over Miso paste? Marinade? Make into another type of sauce? Ideas??? It’s too good to not use up!
I’m confused. It calls for an 8 x 9″ baking dish? And it’s 8 servings with no other side? Do you mean an 8 x 8 with 4 – 6 servings? Or a 13 x 9 with 8 servings? If it’s truly an 8 x 9 pan any idea where to buy that size?
We have an actual 8×9″ baking dish which is a really odd size. An 8×8 or 9×9 will work just fine. And it is really hearty so it makes about eight 1 cup servings.
Are the times to cook the same if I double it?
Hi Amber! Yes, same cook time!
Where can I find this recipe,?
It is down at the bottom of the post. Here is the link to the printable recipe: https://ohsweetbasil.com/wprm_print/recipe/50997
How should I adjust cooking time if I use ground bison?
No change to the cooking time needed! Enjoy!
Easy and delicious! I had a container of Trader Joe’s portobello mushroom condensed soup and I added a sprinkling of peas. Everybody loved it and it was so easy to throw together! Thank you!!
Yummmm…I love the thought of adding peas! Thank you for the feedback!
Hi! I made this tonight and it’s back in the oven now with cheese on top. I think we must have a super fast oven because this seemed done in 45 min, but I stirred it and left it in. Just took it out to add cheese, and actually added a little beef broth because it seemed dry. Smells amazing though and should be done soon! This seems great on it’s own, or as a base to add your own touch. Thanks for the recipe!
Thanks Meghan! How was it? Was your rice uncooked when you started baking? Did you use long grain white rice? I hope it turned out delicious!
I Mouse, Anon
The content layout on this page is truly horrible. I suspect it is only intended to increase dwell time metrics.
That said, I lost interest in this recipe because I had to scroll way too far to get to it.
I still can’t find the flipping recipe!!! I agree this layout is obnoxious.
Here’s a link to the printable recipe: https://ohsweetbasil.com/wprm_print/recipe/50997
I agree! I kept thinking.. where’s the dang recipe? Usually links to other recipes come at the end.. I don’t like this layout at all but I still want to try this recipe. I work throughout the evening so these casseroles are a God send for my family.
I love love love this recipe. I can get my kids to eat all there vegetables with this dish. Thanks so much for sharing!
Yay!! That is one reason we love it too! Thank you for taking time to leave a comment!
I only have Goya brand medium grain white rice. If I want to use that rice instead, how should I adjust the recipe time in oven to make sure the rice is cooked? Or should I try to cook the rice a bit before adding to the oven?
Hi Shelby, that should work just the same. No changes needed. Enjoy!
Can I turn this into a freezer meal? Would I freeze it before baking it or after? Thanks so much for this recipe, I have a husband who takes the trophy for the “most picky eater” award and I can’t wait to get the thumbs up I have a feeling will surely come from him when he tries it. 😉👍
Yes absolutely! Cook it completely without the cheese, and then allow it to cool completely. Then freeze it. Put the cheese on it and warm it up in the oven. Please let us know if it passes the picky husband test!
Thank you for the recipe! I am making this dish tonight for a freezer meal! What would you recommend for the reheating instructions? You wrote previously to warm it in the oven, but at what temperature and how long?
Hey Christine! You can warm it up in the oven for about 15 or 20 minutes on 300 or in the microwave. You might want to add a little bit of water to keep it from drying out. A tablespoon or two will be great.
Hello I tried this recipe tonight and it was really yummy! The recipe was easy to follow and turned out very good
Thank you Heather! I’m so glad you enjoyed it!
Wow!!!! Made this delicious dish for my hubby and he absolutely loved it!! So delicious. Thanks so much 😊
I’m so glad you enjoyed it! It is a staple in our house!! Thank you for the feedback Lindsey!
Great recipe loved it! Ground beef is one of my favorites and we needed a change from hamburgers! Really easy to make and a excellent recipes mine’s came out great wasn’t dry so the next time I make it’s really gone be off the hook thank you for this awesome dish can’t wait to tell all my homegirls! Thanks again#OHSWEETBASIL#Mexican cheesy ground beef & rice casserole!!#Awesome!!!
Thank you!! So glad you enjoyed it!
Wow! Thanks for the 3 different versions. I try to cook from scratch but sometimes life happens. So you having done the short cutting for me is such a sweet gift! Thank you! Stumbled onto your site by accident. But I think I’m coming back. I bookmarked you. 😊
Hurray!! Welcome Melissa! You said it perfectly…life happens and sometimes you just need to get dinner in the oven in a hurry! Be sure to follow us on Instagram (@ohsweetbasil) and Facebook!
I noticed in the picture the casserole looks like it’s topped with a spice? Is that parsley? I didn’t see one one in the instructions or ingredient list. I’m making this tomorrow. Looks delicious!
Yes, chopped fresh parsley. It’s optional but we love it like that!
My family loves a similar dish, except we add a can of Rotel tomatoes. You will need to reduce the water since the tomatoes have liquid in them.
Yum! I love the sound of that!
Thank you for sharing this dish recipe. I might have to wait to try making it tomorrow. Not your fault but I had searched for a “quick simple something different to make with hamburger” and only noticed after trying to get thru to your recipe in the simplifued view on my Android in vain, that it takes 90 minutes or more to cook! Then I went back to search engine noticed I had omitted the word “quick” from my search! However your recipe is right up the household that I cook for alley. 🙂 … And I have all the ingredients in the house… Perhaps I can stall the hungry crowd with cheese and crackers. lol
Oh yes…it is quick because you aren’t making your own cream of mushroom soup, but it does take 90 minutes to bake. Hope you enjoy it!
I have a question about the Cheesey ground beef and rice quick recipe. Do I fry to ground beef before I put it into the skillet or put it in raw?
Yes, cook it first.
Robert M Whipple
I wonder if you could use low sodium beef broth instead of water?
Absolutely! Give it even more flavor!
Oh my word! All I gotta say is Thank you! I have 3 teens and this is one dinner that I got a smile from everyone! Can you please just give your mom a hug for me!
I will and it will make her day!! Thanks for the feedback Natalie!
I used the quick method and it dried out super fast. What adjustments can be made? I added more water.
Yikes! There shouldn’t be any possible way it dried out with that much soup and liquid unless it was too close to the heat in the oven.
Mine did the same thing. I added an extra soup can of water.
Can I use caned veggies?
second time making it. this time I added cut up onion and garlic powder to the meat as I cooked it, I think it will add flavor. love this dish.
Yum! Great additions!
i dont know what went wrong i used a 10.5 oz (i think)of condensed cream of mushroom and added fresh broccoli for my veggie and i even thought maybe i should stir it a few times while baking but i didnt because thats not on the directions and now i regret it same thing happened as a few others commented the rice was all at the bottom the meat broccoli and sauce was at the top and over cooked and dried out i added some milk when i took it out to put the cheese on to try to get some sauce/ wetness to it maybe ill try to add another soup can if i try again to get some more sauce and flavor i added flavor to the meat when cooking and to the dish after cooking and kinda seemed bland but maybe thats why its for picky eaters ??? anyone else have that problem any tips to fix it looks like it should be amazing id like to do it right. i mean no disrespect just need help to make it the right way.. any tips on the top and bottom being cooked different should i stir it while cooking or lower oven temp? im not a good cook lol so im clueless
I’m not sure what happened here. Did you stir it all together before baking it? It’s impossible for everything to separate because the rice absorbs the liquid. It just needs to be stirred before baking it.
I’m so glad to have found this recipe. I think this will be great to make with just a tweak hear and there to keep it flavorful and still have reduced carbs (brown rice instead of white), using green veggies to make it ok for a pre diabetic. Not really counting calories as much as carbs.
Also, sorry about the negative comments you have had to endure when you are trying to offer a really good thing. You have made it clear numerous times that recipe can be seasoned to taste, as well as the amount of time to leave it in the oven. Bless you.
Thank you Edward! It comes with the territory, so it’s all good! I hope you enjoy this dish! We sure love it in our family!
Oh my goodness! This was so delicious🤤! My 2 kiddos loved it💙 I switched it up a bit and added pepperoni to the top! We ate the entire pan in less than 24 hours!(that was mostly me lol) Please keep these great recipes coming and THANK YOU!
Hurray! Love hearing this! And I love the addition of the pepperoni! My kids would be all over that!
I recently made this (using the quick option). When I make something for the 1st time, I usually follow the recipe, as I did with this one. I thought it was pretty good, though a bit bland. I will make it again, but next time I will add some fresh chopped mushrooms and onions – and it definitely needs some salt and pepper. I also put some hot sauce on mine (not in the recipe, but on the plate) and that was a plus also.
Those sound like excellent additions!!
I am new here and can’t wait to explore all of your recipes.
Welcome! Happy exploring! If I can ever help or answer any questions, please let me know!
Can I use Uncle Ben’s Original Converted Rice?
If I wanted to double the recipe what size pan would I use? I have six kids and I dont believe that will be enough. Lol!
Six kids!! You are my hero! I would double it and make it in a 9×13!
Hi, your photos are so bright! I also like to photograph food!
Thank you so much Maggie! I’ve been working hard to take better pictures, so that means a lot!
For the quick recipe, what size can of cream I’d mushroom? I have a small one and then a big one? Thanks!
The small can…10.5oz. Enjoy!
OMG, thank you!! I’ve been looking for a good recipe for a creamed rice casserole, and this was perfect actually… Also what was amazing is that I did all of it in one pot, cooking the mince first then adding the veggies then liquid &soup then raw rice, give it a mix and pop it in the oven… Easy ans quick and definitely delicious
This is exactly why we called it busy night casserole when I was growing up! So glad you enjoyed it!
Did you cooked the beef first?
Hello Carrian, I literally just discovered your blog! I would like to double this recipe using the quick method. Can I use a 9 x 13 pan? It looks absolutely delicious and I know my family will love it.I love to cook and am always on the hunt for easy and new recipes.:)
Yes absolutely!! Enjoy!
Made this tonight on the fly. I did the quick version. We added red pepper, onion, and fresh garlic to the mix as well. It only took 35 mintues for everything to cook through. We also used the conventional oven setting. Can’t wait to dig in and try it! 🙂
Yay! Thanks for the feedback Troy! I hope you enjoyed it! Love the addition of the red pepper!
Should the Cheesy Ground Beef Rice Casserole be covered while baking for 90 minutes? I would think it would dry out if not?
It actually bakes perfectly uncovered, but it can be covered too and turns our great! We just like the top to get a little crispy!
This was just what I was looking for tonight, a quick easy meal to use what little food I had left in the kitchen. Made it SUPER fast by using already made rice cups (2 cups take 1.5 min to heat in the microwave). Also drained a can of green beans and used that. Heated the whole thing in the microwave for 2 minutes, then added cheese and popped in the oven for 5 min. It was great!!
Now that is the way to make a quick meal! I love it! Thank you for the comment Jane!
So after reading a good majority of the comments, I decided to make this a little easier. I pre cooked the rice then mixed the rice and with the can of cream of mushroom soup and a can of water. Then added the frozen vegetables and the meat, mixed all of it together in the casserole dish and baked that at 375 for 30 minutes covered, then added the cheese to the top and baked for another 15 minutes uncovered. Everything turned out perfect!
Love to hear it! Thanks Mindy!
Kayla L Blackmon
Do you have to use cream of mushroom cause I only have the ground beef cheese and rice???
You will need some sort of “cream of” soup or it won’t turn out right. It will be too dry.
“quick and easy” … “Bake for 90 minutes”…
Thanks for the misleading headline. I guess we are having frozen pizzas tonight instead
Quick and easy doesn’t always mean you don’t have to plan ahead a little. All the ingredients come together super fast and then you just throw it in the oven! Simple and everyone will love it! Now you have everything you need to make it another night! Hope you enjoy it!
If you make this recipe COOK THE RICE! I followed this recipe to a T and the rice is hard as heck! Such a failed dinner tonight 😒 can’t eat a meal with hard rice!
Hi Charie! I’m so sorry you rice didn’t cook properly! We have never had that problem with it baking in the oven for 90 minutes. Did you use brown right or bake it for less time by chance? There’s not way the rice shouldn’t cook after 90 minutes. That’s very frustrating!
I made the quick recipe except I used green beans instead of carrots and brown rice instead of white. I had my doubts, but it turned out beautifully. Even my little sisters liked it (I served it with ketchup as insurance🙂)! Thank you so much!
Hahaha…what is it with kids and ketchup?! Thank you for taking time to leave a comment! So glad this was a hit in your house!
I have a son who has issues with tastes and textures. We omitted the cheese from his portion and added sriracha sauce and he ate!!! It was a dream come true for me!! Thank you!
This is exactly how I felt when my picky eaters gobbled it up! So glad it was a hit for your family!!
I doubled this recipe and I forgot to cook the meat first! I don’t know what I was thinking!! Is this ok? I don’t know if we should eat it or not?!?!
Oh boy! I think it should be fine, but be sure to check the meat super well!
We did the same thing, waiting to see how it turns out. Last time I browned the meat first and it was awesome, everyone loved it.
Hi! Do you know if I can make this and freeze it?
From scratch recipe?
And your teriyaki chicken?
We are moving and I wat to make some meals ahead!
Yes, both recipes freeze great. For the cheesy ground beef casserole, cook the rice completely rather than freezing it uncooked. Also don’t freeze it with the cheese. Add the cheese on top right before cooking. For the Teriyaki Chicken casserole, freeze exactly as it. We like to add an extra drizzle of teriyaki sauce to it right before eating. Enjoy and good luck with the move!
For the quick recipe for the beefy cheese and rice casserole, does the rice have to be cooked first? The semi-homemade says “uncooked rice,” but the quick one just says rice.
Still uncooked for the quick recipe! Thanks for pointing that out! i’ll go in and fix it!
I accidentally added the cheese when I first put it in the oven instead of waiting until the end of the cooking time. Now what??
It should be ok, but just keep your eye on it. If it starts to get too done on top, cover it with foil.
I’m guessing if you want to do it super quick instead of cooking for 90 minutes, cook the rice, cook the carrots, cook the meat, mix it all together on the stove and heat it up a bit. Then throw it in the casserole dish and top it with cheese to melt in the oven. That’s how I usually get my “casseroles” done a little quicker.
Yes, that would cut down on the bake time, but the prep time would increase quite a bit. I guess it depends on what your day looks like! Enjoy!
Your style of cooking is right up my alley and speaks to my heart! Thank you for all the lovely recipes!
Thank you Becky! That just made my day…seriously! We would love to hear what you think about the recipes you try! Xoxo!
I made the quick recipe and put in onions carrots and Bell pepper and 4 cheese Mexican blend and it was outstanding. This will be a go to Winter meal for us!
Yay! I love finding new meals that can become go-to meals! So happy you enjoyed it!
Is there really 1,135 calories in one serving? Or is that for the whole pan?
That seems crazy high! Let me look into it!
90 minutes! Dang! I wish I would have noticed this before I put it all together. I ready the intro “quick and easy”. Yep, quick to prep but not quick overall. I’m hoping my just-home-from-football-practice and super hungry son is distracted enough by his phone to not notice how long dinner is taking to cook. Thanks for the recipe though. Hope it’s tasty.
So instead of using regular rice and chicken broth I used the chicken rice of Roni. Browned the rice, then add the season packet to cream of mushroom and milk. Then added it all to ground beef. What you think the outcome will be? 😂😂
Sounds delicious to me! How was it?
For the Quick Recipe does the rice need to be cooked before mixing it all together or just mix it all together an the rice will cook as it bakes?
The rice cooks as it bakes!
Hi! This looks really good. I love that it can be seasoned to taste and still include the picky eaters.
I just want to clarify… You first refer to using mushroom SOUP and then, you say Pacific Foods Mushroom GRAVY can be used instead. Is that right? I just want to get it straight in my mind before I start making this!
Thank you for sharing the recipe!!
Hi, there are three different recipes to use. If you make the quick version it’s a soup, semi homemade is the gravy.
Used the quick recipe but instead of water I used 1 cup chicken broth instead of water ( 1 cup of water, 1 chicken bouillon Cube) and added fresh garlic, minced onion, and little salt and pepper to taste, not too much salt because the chicken bouillon cube has a lot of salt so no need to add more and used frozen mixed veggies instead of just carrots. It’s a family favorite even for my picky eaters who don’t like veggies very easy on a busy night!
Forgot to put I cook the fresh minced onion, garlic, pepper, little salt to ground beef while cooking it
Yeah!!! We love to hear that! And your personal touch on this recipe sound delicious!!
Thanks for a great sounding recipe. Have a quick question. I have a 8×8″ dish. Would that work? What modifications, if any, would I need to make? I’m going into surgery in a few days and need easy dinners my no-cook family can put together. Thanks so much.
I forgot to add, if doubling the recipe, can I use a 9×13″ pan, or should I stick with 2 8×8″ dishes? Thanks again.
And 8×8 pan should work great and doubling it works perfectly in a 9×13! Best wishes with your surgery!
Charla R Youngblood
I have made this, with just a couple changes. Did not have carrots at the time so I used a can of green beans and also added a can of hot Rotel sauce to spice up just a bit. Loved it. So simple and quick to make. Will make with carrots the next time.
Ooooooh, your version sounds delicious!!
Can I make it with Long grain Brown rice?
Making this tonight!!! Looks so good!
Yesssss!! How did it go? It is a staple at our house!
I am baking this recipe as I am typing this comment. Thank you so much for sharing your recipe. I was late making dinner tonight and after reading through your post I knew this was gonna be good. I love casseroles!! I will come back later to tell you how we enjoyed it!!
Oh yay! Thank you so much! We would love to hear what you thought!
Are the carrots raw or precooked prior to mixing in & putting in the oven?
hi Rachael, you can use either, but we have been preferring par steamed carrots lately.
In the from scratch recipe is the rice supposed to be cooked or uncooked
All of the recipes are for uncooked regular (not instant) rice.
I followed this recipe exactly as listed and it sucked to say the least. This is not a good recipe! Don’t make this! Waste of time andmoney.
Hi George, did you season things well? This is a picky eaters recipe meant for families who want quick, easy and not a flavor explosion as so many like things a little less overwhelming in flavor. I can see how that might not be right for others, but adding more seasoning or different veggies quickly solves that issue
Donna S Hutson
I agree–I followed the quick recipe exactly and this was dry and tasteless. Maybe it should only be cooked for an hour instead of an hour and a half but I’m not going to waste good ingredients trying it again. Hoped it would be good.
One really, really important step is to season to taste. Just plain salt totally changes a recipe. Also, it’s way more liquid than could ever lead to dry rice. Hmmmm, I’m wondering if it was possibly quick rice instead of long grain?
I made the scratch version and I found it to be way too dry and it had too much rice. It needs more flavor. Probably won’t make this again. Sorry!
Hi Janet, did you stick to all of the measurements? There’s more liquid than is normally used for rice so it for sure shouldn’t be dry. The seasoning should also be to taste when you’re making the condensed soup so if it lacked seasoning you’ll just want to add more salt and pepper, or any seasoning is great. 🙂
What can use in place of the carrots?
Hi, You can use most veggies like corn, peas, onions, or even broccoli
What about rice in a bag if that is all you have
Like instant rice? You’ll want to adjust according to those package directions.
Elvie Hinson Burns
The cheesy rice and beef recipe looks amazing. It is funny my daughter went to this little Spanish store and came home with a plate of ground beef and white rice dish and it was so good. So on the internet I go to find a similar recipe and there is yours could it be made without the cheese and maybe a different sauce. I am going to definitely do your first.
[email protected]. Thank you
That’s awesome! Best of luck, it’s a good one!
I’m pretty sure what your daughter had was picadillo. If so it’s nothing like this casserole.. it’s a cuban dish that’s quick, easy and tastes amazing. You can Google it for a recipe, a bunch will come up
That sounds really good, I need to try it!
I accidently bought mushroom soup instead of gravy. Can it still be used as a substitute?
Hi Naomi, it is mushroom soup you want, so you bought the right thing. 🙂
Is it the long grain rice that needs the entire 90 minutes? I have had it in the oven for 30 minutes so far. The veggies were very frozen so I microwave-steamed them for 4 minutes which was good. Otherwise, it would have had too much water from the melted ice. The meat is already cooked. So, will the rice still be hard if I don’t do the entire 90 minutes?
It’s just regular, long grain or Jasmine rice in this recipe. Short or quick cook rice will not bake up the same.
In the quick recipe do u cook the meat first like u do in the other ones ?
Nvm just saw it lol duh hahah
haha, it’s Monday 😉
Im hoping to make this work. It fits my needs tonight, big time! But…. all I have is Jasmine rice. Can I use frozen mixed veggies in the quick version? Do I change the liquid?
absolutely! You don’t need more water, the veggies are great just thrown in.
Any idea if this could be made in the slow cooker instead??
I haven’t thought of that but I don’t see why not! I’ll start testing the recipe!
I made this tonight and it was delicious! I added a crushed beef bullion cube, garlic powder, and onion powder to the mix. I made this one other time and it was bland, the extra seasoning made a big difference. The cook time in oven for me was 45 -50 minutes and the rice was perfectly cooked.
Ham recipie do good. Its a keeper😀
Can you make it ahead with rice and freeze?
Hi Karen, The rice tends to absorb the liquid so instead we completely cook it except the cheese and freeze that and it works really well
Are we mixing the rice uncooked for quick recipe??
The rice is always uncooked first no matter which method. 🙂
This recipe looks great and I love how versatile it can be so I decided to try it tonight for dinner. Because of the size of my family I decided to double the recipe but now I am a little panicked/worried because after combining everything for the doubled recipe I realized I don’t have a baking pan large enough for it all to fit in. So I had to put part of it in another dish and now I am concerned that neither pan will turn out because the measurements for mail my the liquids aren’t per the recipe. Any suggestions?
Btw I also added extra mixed veggies, chopped onion, and some of our favorite seasonings. Other than that I followed the quick recipe
Ohhhh love that addition!
You should have been ok baking them separate as long as the liquid was equal
I really enjoyed this recipe. Very easy to prepare.
I seasoned my beef with a touch of garlic salt, Worcestershire and hot sauce.
I only used about a quarter cup of minced carrot’s, a few minced potatoes, one can of mushroom soup, 3 tble spoons of butter, and 1/2 tsp of minced garlic. My cheeses where American, Italian and quesadilla. I used them generously. After I melted my cheese, I broiled the top just enough to brown them.
In reading some comments, I found that some folks don’t read their recipes in full before cooking.
Oh, what a great idea to use quesadilla cheese too!
Thank you for the recipe. I wonder how it would be with Cream of celery soup instead of muchroom.
Oh it’s so good! We’ve done that!
I made this and it turned out super duper dry. 🙁 it was tasty, just dry. For future reference, should I have covered it during cooking for the first 90 minutes?
Hmmm, with that amount of water and soup there shouldn’t be any dryness at all. Was the liquid correct?
I did have the right amounts of liquid but I’m wondering if maybe my pan size was too big and the 90 minutes was too long. 🤷🏻♀️ So I’m trying it again tonight and baking it covered. I’m going to check it at 60 minutes and go from there. 🙂 Thanks!
How interesting! Hope it goes well tonight!
In the quick version of this recipe, is the rice uncooked? It doesn’t specify. Thanks.
This is a great recipe. I noticed people saying it is bland in the comments. Try adding a packet of onion soup mix and that will give great flavor without the need for extra salt. Also after the ground beef is almost done add diced celery, onion, and bell pepper to sautee before draining the fat off. I doubled the recipe but instead of putting 2 cans of cream of mushroom soup i did 1 can of creamed corn and 1 can cream of mushroom. Sharp cheddar and a sprinkle of parmesan on top should also kill the blandness
Yes, you can add anything to make it your style. That’s the best part!
Hi, I was wondering if we cpuld use Jasmine rice that is all we have.
It won’t be exactly the same but it definitely works in a pinch!
I would love to try this recipe, but I am not a mushroom fan by any means – is there an alternative I could use instead of the cream of mushroom soup?
Definitely! You can do cream of chicken or if you make it from scratch just leave out the mushrooms.
I made the from scratch recipe and it was very bland. It smelled great while cooking so I was pretty disappointed when I tasted it. I wouldn’t describe this as “quick” considering it takes 90 minutes in the oven after prepping. It’s not something I can whip together after work. I stirred it after 45 minutes in the oven, then checked it again after another 30 minutes. I’m glad did because had I cooked it for the full 90 minutes it would have been overcooked. I took it out of the oven and let the cheese melt while it rested on top the stove. If I make it again I’ll add more spices and veggies because it’s way too bland.
Yes, it’s a picky eater recipe but as long as you’ve seasoned it the recipe shouldn’t be bland not should it over cook at 90 minutes. Did you by chance use quick cooking rice? And definitely try adding more veggies, that’s my favorite!
This is great if you like really bland food. If not, add salt, pepper and onion to the mixture before baking.
It’s definitely one for picky eaters like we talk about in the post, now I just have to have more seasonings since growing out of that but our children aren’t there yet, haha!
Do you think this could be assembled in the morning and left in the fridge for my husband to throw in the oven later in the day? Afraid it might do something to the texture.
Hi Bonnie, I’ve done that without it going too mushy.
This is a great recipe and my entire family loved it! I think the nutritional information is incorrect though. I think it may be listed as the total for the entire casserole – not per serving?
Do you add all ingredients raw to the easy version including the carrots and beef?
The meat is always cooked first. 🙂
Why? … I don’t get this point and is why I am reading the comments. That adds to the overall time to make (and is not accounted for in the instructions) and if in the oven for 90 min, should cook along with the rice. This is similar to my mom’s stuffed grape leaves – and she combines the meat and rice and they cook together. – Thx!
I also like string beans in it
I’ve only got 10 minute rice. Do you think it would be best to reduce the time to say 45 minutes so the rice doesn’t get over cooked? I’ve already made you’re recipe once and really enjoyed!! This time I’m stuck having to make modifications because I’ve run out of rice and my baby is getting up nap too early.
Oh darn, I hate when the babies do that! You certainly can and yes, reduce the baking time by half and then check on it often. You’ll need less liquid as well in most cases so just check the box.
Just stumbled across your post. As a chef and a teacher I love the way you provide 3 ways with methods for each. I can see there’s lots of love in your kitchen!
That’s incredibly kind of you. Thank you so much for taking the time to leave such a positive comment. Thanks!
Thanks for this! Everyone loved it. I used ground turkey instead of beef because that’s what we had, and I made celery soup instead of mushroom because my daughter won’t eat mushrooms. I also had no heavy cream, so I made some by whipping together butter and milk. I cooked the rice first (parboiled rice) because I evidently don’t read directions so well, but fortunately it wasn’t mushy. I’m not the cook in our family, so I’m quite proud of myself! AND now I know how to make cream of soups!
I’m totally laughing because you sound like me. So many times I’ve finished something in a recipe only to realize it totally was not what I was supposed to do, haha. I’m so glad it all turned out and I will be trying it with celery next time!
I love this for 2 reasons! It is made from scratch so I can avoid the high sodium of canned soups, It is made the way Mom made it so I know it will be good. Oh, 3 reasons, I have been looking for a way to make my own condensed soups so with this recipe as a base I am all set.
I’m so glad! Thanks Lauralie!
Hi, I really like how you give different versions of this recipe! It looks delicious and I will be trying this soon! Thanks for sharing 🙂
Thank you! I hope it helps!