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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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So I made this for the first time and I have a picky husband who hates mushrooms, so I changed out the mushroom gravy for a homemade caramelized onion gravy. Oh my goodness!! Thank you so much for posting this recipe!! Amazing, I will definitely be trying the chicken version very soon!! 🙂
Erin, thank you so much! I’m so glad you enjoyed!
We want to boost up the rice and vegetable quantity to feed more people. I plan to use 2 cups uncooked rice and 3 cups of water (I find 4 cups gets too watery). We also plan to add a jar of mushrooms, and some frozen peas along with the carrots. We figure by using a full pound of ground beef, cream of mushroom soup, and the above mentioned additions, we will fill a 9 X 13 casserole dish and still cook for 90 minutes. Does all this sound feasible? And good?
Sounds great to me!
We make something very similar. We use ground chuck with a chopped onion that we brown together. We then add a can of Cr of Mushroom soup to it and put that into a 9 x 13 pan. Take a container of Bob Evans Garlic Mashed Potatoes (or make your own), heat according to the directions on the package. Add 4 oz of cream cheese to the potatoes and mix until melted into the potatoes. Spread the potatoes over the meat mixture in the pan and top with your favorite cheese. Bake in a 350 degree oven for 30-45 minutes until bubbly and cheese is melted and starting to brown. Try it with the potatoes and let me know how you like it.
Absolutely delicious!! Thank you for taking the time out and sharing this wonderful recipe. Made it today for lunch and my hubby loved it!!!!
I’m so glad. Thank you so much Lori!
I will echo all of the comments about the water. If substituting cream of mushroom soup has nothing to do with the amt of water, please remove that part about the water from the note. The way it is written implies you need to add another 2 cups of water plus the soup which does not make sense. And the soup is 10 oz and the gravy is 13.9 oz so why not add 1/2 cup water or keep the milk for added liquid? Otherwise looks tasty!
Hi Nicole, I appreciate the comment, however for a while we took out the part about the water and we got slammed with emails from readers that only used the can of soup and no water. And I mean, multiple emails every day for over a month. It was too hard to keep up with. I have it written in a new way and hopefully people will take the time to read slowly and it will make sense. Unfortunately there are too many people that haven’t ever cooked and it’s just too confusing for them. I’m sorry. Thanks so much for the compliment on it looking good though!
I am laughing so hard right now because I was making this tonight for dinner and had no regular rice on hand (we normally us basmati rice for everything but it is much slower to cook) and so I grabbed a box of Zatarans and figured what the heck. Popped it in the oven, started reading through the comments and realized I wasn’t as creative as I thought. Can’t wait to sit down and eat this tonight!!
It’s such a dang good idea! I hadn’t done it so you thought up more than I did!
Hello, I have made this before and ate it that night!! GREAT DISH! But what I am wondering can I make it and freeze it or make and bake the next day? Also wondering if you have ever added corn or greanbeans, Which would be best?! Thanks!!
Hi Jennifer,
I’m not sure about freezing it as I’ve never frozen rice, but if you do just wait until baking again to add the cheese. If you make it and want to bake it the next day you should be fine, but check the rice to make sure it didn’t absorb too much of the liquid. We love adding extra veggies like broccoli, corn etc so any work.
i have a ? for you what can i use instead of mushroom gravy or soup cant have mushrooms love to try this recipe but dont know what i can use any ideas thanks
Hi Heather,
In the post there’s a link in the post for our green bean casserole where you can make a cream sauce from scratch and use that. You can easily skip the mushrooms as well.
Absolutely love this recipe. I use ground turkey & Zatarain’s New Orleans Yellow Rice it’s so good and adds so much flavor.
Ashley, I am having a total moment here, I cannot believe I didn’t think to use that rice! Thank you for the idea!
Still not clear on the liquid!
2cups water + rice
2cups water+ canned soup
Omit milk
for a total of 4 CUPS WATER
Because when you say “omit all other ingredients” it’s very confusing.
Help please we’re making 20 batches of this for our Homeless ministry and really need to get it right 🙂
Cheryl, I’m not sure where the confusion is. It would just be one can of soup, 2 cups of water, the rice, meat and carrots. Sorry, hope that helps.
Thank you
I made this recipe for dinner tonight. I used the recipe for the cream of mushroom soup (minus mushrooms) link you provided for your green bean casserole. This dish was a huge hit with my family. The only thing I did differently was add a bit more of everything because I wanted to use up the 1.5 lbs of ground beef I had in the fridge. We’re putting it on the rotation. Thank you!
I secretly leave out the mushrooms alllll the time 😉