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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.
Table of Contents
- Cheesy Ground Beef and Rice Casserole
- What’s in This Ground Beef Casserole Recipe?
- How to Make Hamburger and Rice Casserole Without Canned Soup
- What Rice to Use in Casseroles?
- Can I Use Brown Rice?
- What Vegetables are Good in a Casserole?
- Do I Need to Cover a Casserole with Foil?
- Why Didn’t My Rice Cook?
- What Should I Serve with Hamburger and Rice Casserole?
- Best Recipes For Picky Eaters
- Why You Will Love This Recipe
- Storage Tips
- Super Easy Ground Beef Recipes:
- Watch How This is Made…
- Cheesy Ground Beef and Rice Casserole Recipe
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. I get loads of emails about our fabulous buttermilk pancakes too…have you tried those?! Total comfort food just like this casserole.
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 cheesy ranch chicken casserole!
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. You’re basically making a roux. 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 it becomes a thickened creamy sauce. Add in your seasonings and you’ve got condensed soup!
- We have purposely kept the seasonings in this pretty bland so that it’s kid friendly, so if you want more flavor, this is the time to add it. You could add garlic powder, onion powder, salt and pepper, thyme, basil, oregano, etc.
- 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.
- Place the baking dish in a preheated oven and bake for around 90 minutes, then top with cheese and return to the oven until the cheese has melted.
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 (Minute 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.
Can I Use Brown Rice?
Yes, but I honestly have never tried it. Brown rice soaks up a lot more liquid and will need longer to cook. I’d add an additional 1/2 cup of water and probably another 1/2 hour of cooking time.
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 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 recipe!
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.
Why You Will Love This Recipe
This recipe doubles perfectly to a 9×13 baking dish if you need to feed a larger crowd.
We also have recipes on the blog for making this casserole lower carb with cauliflower rice or in the Instant Pot if you need dinner in a hurry. We have also created a Mexican inspired version too!
Casseroles are pure comfort food and this recipe is no different. It is loved by everyone!
We provide instructions for making this recipe a variety of ways depending on how much time you have and how “from scratch” you want it to be.
Storage Tips
Leftovers of this recipe will keep in the refrigerator in an airtight container for 3-4 days.
This casserole stores wonderfully in the freezer and it will keep for up to 3 months. Let the casserole cool completely and place in a freezer safe container.
If the casserole is frozen, allow it to thaw in the fridge overnight (or at least all day) before reheating it in the oven. Place it in a baking dish and reheat at 325 degrees for 15-20 minutes or until hot and bubbly through the middle.
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.
Watch How This is Made…
Cheesy Ground Beef and Rice Casserole
Ingredients
Quick Recipe
- 1 Can Cream of Mushroom Soup
- 1 Cup Long Grain White Rice, uncooked
- 2 Cups Water
- 1 Cup Carrots, sliced
- 1/2-1 Pound Ground Beef, cooked
- Cheddar or Colby Jack Cheese, sliced about 9 pieces
Semi Homemade
- 1 Cup Long Grain White Rice, uncooked
- 2 Cups Water
- 1/2 to 1 Pound 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
From Scratch
- 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 Pound Ground Beef, cooked
- 1 Cup Carrots, sliced
- Cheddar or Colby Jack Cheese, sliced, about 9 slices
- 1 Cup Long Grain White Rice, uncooked
Instructions
Quick Recipe
- Heat the oven to 350 degrees and spray an 8×9" baking dish with nonstick spray.
- Stir together the soup, rice, water, carrots, and beef.1 Can Cream of Mushroom Soup, 1 Cup Long Grain White Rice, 2 Cups Water, 1 Cup Carrots, 1/2-1 Pound Ground Beef
- Place in the baking dish and bake for 90 minutes.
- Top with cheese slices and bake a few more minutes or until melted.Cheddar or Colby Jack Cheese
Semi Homemade
- Heat the oven to 350 degrees and grease an 8×9″ baking dish.
- Whisk together the water, mushroom gravy, and milk.2 Cups Water, Pacific Foods Mushroom Gravy, 1/2 Cup Milk
- Add the mushroom mix, rice, cooked beef and carrots to a bowl and stir to combine.1 Cup Long Grain White Rice, 1/2 to 1 Pound Ground Beef, 1 Cup Carrots
- Dump into an 8×9″ 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.Colby Jack or Medium Cheddar Cheese
From Scratch
- In a medium pan over medium heat, add the butter and melt.3 Tablespoons Unsalted Butter
- Whisk in the onion, garlic and mushrooms.1/4 Cup Onion, 1 Clove Garlic, 1/2 Cup White Button Mushroom
- Add the flour, whisking continually and cook for 30-60 seconds.3 Tablespoons Flour
- Add the cream and broth and cook until thick.1/2 Cup Cream, 1/2 Cup Chicken Broth
- Season and remove from heat.1/4 teaspoon Freshly Ground Black Pepper, Salt
- Heat the oven to 350 and spray an 8×9″ baking dish with nonstick spray.
- Place the cream mixture, rice, water, beef and carrots into the dish and stir to combine.2 Cups Water, 1/2-1 Pound Ground Beef, 1 Cup Long Grain White Rice, 1 Cup Carrots
- Bake for 90 minutes, add the cheese and bake for a few more minutes or until melted.Cheddar or Colby Jack Cheese
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Such a good casserole to warm us up on a cold and snowy night.
Thank you Jill! So glad you enjoyed it!
I want to try this ground beef and rice recipe to give to someone. It would need to be frozen. Is this possible? Do I cook, then freeze or at what point do I stop preparing and freeze? Thanks!
Hi Julie! Yes, this recipe freezes great. Make it as written except don’t add the cheese. Let it cool completely and then wrap in plastic wrap and foil. When you are ready to make it, warm it up in the oven and add the cheese for the last few minutes of baking.
I made this from scratch, put in the oven in a cast iron pan (with a lid on) for 30mins and it was done! A little bland, but a sprinkle of smoked paprika and a good tsp of salt fixed that- i grated on some cheddar and some red leicester cheese, another 10mins in the oven to melt and my gosh, it was amazing! The kids didnt notice the mushroom, and I also added sliced half moon zucchini too. Thankyou so much for a quick and cheap weeknight dinner!
Sounds so delicious! I’m glad you enjoyed the recipe! Thank you for the feedback Ellen!
I didn’t realize how long the recipe was and I read the comments and came across yours and it SAVED ME! I bumped my oven up to 400 for another 15 minutes (After 30 at 350) and then added the cheese. It was perfect!
Thank you for the feedback Tami!
Like Stel, I used basmati rice in mine. It was good! Nice base recipe to flavor up however you want. I only had frozen mushrooms. A good hack to use frozen mushrooms (or corn or anything else) to add the flour in last. I started with a bit of butter to sizzle some garlic, then added the heavy cream and frozen mushrooms. Once it simmered, I mixed 1/3 cup of milk with 2 TB of flour (I use GF) then stired it in and kept stiring for 5 minutes. It thickens up really nice this way! I also used frozen veggie mix and covered the casserole to reduce cook time to about 65 mins. Thanks for sharing a good recipe!
Hi Helene! Thank you so much for all the tips! This is great feedback!
I’ve made this recipe twice now (currently have the second round going in the oven!).
The recipe is a good jumping off point for a quick and easy meal. I did a sort of hybrid between the quick recipe and the semi-homemade.
I sauteed about half a large onion, the ground beef and a couple of cloves of minced garlic. Seasoned with the recommendations from other comments of crushed red pepper flakes, italian seasoning and a bit of smoked paprika (I like the colour it gives, plus who doesn’t love paprika?) and a good bit of salt and pepper. To me, “season to taste” has always meant just the addition of salt and pepper to preference, not what is essentially all the flavour of a dish – so that was a bit weird, but whatever, it’s not hard to figure out what additions would be good that you also have on hand.
I like to whisk the mushroom soup with the water first to avoid clumps, then add in the carrots and onions, stir to mix everything and then layer in the beef (add all the juices from the pan as well). Bake for 90 mins and add the cheese a bit before it’s done – easy dinner!
I did use basmati this time around so I’m curious to see how that turns out.
Thank you so much for the feedback Stel! I’m totally with you on the paprika! It is in so many of our recipes! Thank you for taking time to leave your tips and insights!
Thank you for another quick, easy and delicious recipe. Love your recipes and stories about your family. Have a good evening.
Thank you so much Jill! You support means everything to us!
I cooked my jasmine rice in a pressure cooker with beef stock, while I sautéed green onion and carrots in butter. When carrots were almost tender I added hamburger and browned it all together. Added small can mushroom, can of condensed mushroom soup, and almost a can of milk. Baked 20 minutes to set, added cheese until melty . Awesome recipe!
Thank you Kelly! I love how you improvised to make it work for you!
The reason rice might not cook is
High altitude.
Thank you! Great tip!
Question: If you use the quick recipe do you first reconstitute the soup?
Hi Susan! No, you just you the soup straight from the can.
Looking for recipes with rice I could make more diabetes-friendly with brown rice and decided to try this one. I used the from scratch version since I also want to avoid the wheat, soy and sodium in condensed soups. I really appreciate that you provide that option. I used regular 2% milk and it was fine, just watch that it doesn’t cook too hot and fast or it could curdle. Added a LOT more spice — Italian blend, chili powder and lemon pepper — and used a mix of brown rice, wild rice and lentils that my local grocery carries in bulk. I used the same amount of liquid that the recipe calls for and threw in some frozen corn with the carrots. I don’t know how regular white rice isn’t dried to a crisp after 90 minutes. I checked after 60 mins and it was almost there. Added grated cheese to the top and with another 20 minutes it was perfect.
Thank you so much for leaving feedback for us! I love how you took this recipe and totally made it your own!
This is my second time coming back for this recipe. The first time I made it because I was searching for what I could do with the few ingredients I had in the house before pay day. This time I am back just because my family loved the recipe so much. I doubled the recipe last time to make sure we would have plenty of left overs and it worked perfectly. Really delicious and comforting.
By the way, I really loved all the details and beautful photos you included and had no issue finding the actual recipe. After having gotten lost in the comment section, I have to say, some of the commenters are beyond obnoxious, not your post layout.
Thanks for the delicious recipe!
Thank you so so much Elizabeth! So glad this was a hit for your family and thank you so much for your support!