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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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Is it possible to use boil in bag instant rice instead of long grain rice? If so, how will that affect the overall baking time and liquid requirements? Just curious. Thanks!
Hi Melissa, I’ve never used boil in bag instant rice so unfortunately I’m afraid to give any advice on it. I’ll have to experiment a little or if you do please keep me posted!
Do you use brown rice, or white rice? Can I use brown rice?
We use white rice, if you use brown please allow for additional baking time as it does take a little longer. 🙂
If I use cream of mushroom do I ommit the milk? This looks really yummy. I hope to try tonight!
Yes, so it would be the rice, meat, carrots, and then 1 can of soup and 2 cups of water, mix, bake, and then add the cheese at the end. Enjoy!
found this recipe and your website/blog today at 4pm and was thrilled. something easy with ingredients on hand and my daughter loved it! she comes home each night from hs volleyball starving and this was a hit. i substituted cream of celery soup and threw in some celery and carrots and it was amazing. i look forward to trying more recipes soon. thank you!
I feel like that was our lives growing up! Volleyball, soccer, etc. We loved walking in the door to this casserole because we were so darn ready for dinner!
With the rice; I’m assuming you use long grain rice, correct?
Actually, we’ve had success with both, but yes we generally use long grain. 🙂
Wow! This looked so good! Can’t wait to try it out!
Thank you so much!
Why don’t you cook with cream of soup anything? That was pretty insulting to probably a large portion of the people who would give this soccer mom blog a look in the first place.
I agree. I got here from Pinterest and took the whole recipe as “I would never make this loser recipe but for any of you not as healthy as me, go ahead.” And the links to the alternatives aren’t there, so I can’t even follow it. Nice. I just wanted to make a recipe with ingredients I had at home.
Sarah, I’m sorry you felt that way. It was not my intention at all. If you read my site and get to know us you’ll get to know us much better and I’m certain you’ll enjoy the recipes. There are plenty that are made from scratch and plenty that are made with cake mixes, jello, pudding, canned soup etc. We have said the entire time that while we don’t use canned soup because it packs soooo much extra sodium which I prefer to control especially for taste reasons that I’m all about getting in the kitchen and making things in a hurry as well. Much like our cookies and cream stuffed brownies that are actually made with a cake mix. In the end, everyone will get from this post whatever they want to see in it. I hope that you’ll not only give us a chance but not feel that way as I’d never want to come across as rude or “holier than thou”. Please feel free to email me any time if you’re concerned and hopefully you’ll still try the recipe as it’s a classic I grew up on and my mom would be so thrilled to know one more person made her food. 🙂
I just used this as a template for creating taco rice corn casserole. Thank you for the inspiration and healthy options.
great idea!
Not to be snarly, but, look up how much of our body is salt, from our blood to our fluids. Our government accepted a faulty report on salt in our diet but has no away to reverse the departments they created. The salt in the soup won’t kill anyone or our American parents would not have survived into their old age. The chemicals in the animal you added may be another story.
Sue – that IS being snarly 🙂
Tell that to my neighbor who has high blood pressure and congestive heart failure. His DOCTOR, not the government put him on a low salt diet because salt also makes you retain water which is bad w/ heart problems. Someone needs to do a little research. If our body already has a balance of salt, why would we overload it! Just common sense.
Haha – wow, people are sensitive.
I read that portion, and was like “oh awesome, she doesn’t use that, but it still says you can.” So I used it, and didn’t give a rip
We still use it in a pinch too. I just love to make it myself, it’s so flavorful. haha. Thanks for the support though, I love our readers!
I do not like to use canned soup because it is so salty and we are not salt lovers, so I like you version. Thanks for such a devious dish
Thank you so much Judy!
I love any recipe that i can get my hands on that does not use canned soups! And yes I am a busy field hockey mom. The time it takes to make it from scratch is so worth the health benefits. Making this dish tonight!
Yay so glad you agree!
I love that you have given options. I’m on a low sodium diet and having the from scratch recipe lets me adjust the seasoning to my taste. Plus the mushroom cream sauce is waaaay better than any cream of in a can soup I’ve ever had. I have to admit the uncovered rice thing does make me wary but I’m going to trust you on that. It’s in the oven now so…
It is totally weird to have the uncovered rice, right? You can always cover with foil if you want but it isn’t necessary. If the rice looks dry on top halfway through just give it a stir. And sooo glad you agree on the homemade soup!
Sweet Basil is way sweeter than me to even respond to the comments from you two. Oh, my goodness! Sensitive much?
xoxo 😉
Isn’t it something how the anonymity of social media allows for such snarky and downright rude comments. Thank you for standing up to that!
Amen, I have to second that observation! ?
Hi, that was not at all meant to be insulting. We just prefer to make our soup. It’s so creamy and flavorful when it’s homemade and so easy to do. Plus there’s a lot of sodium in many canned soups and it doesn’t taste fresh so it’s personal preference. 🙂 I’m sorry you felt hurt, but please know it was in no way meant to be that way
Sweet Basil thank you again for your efforts. It’s shocking that most Americans don’t realize what’s in their food. The excess sugar and salt is literally killing us! After becoming very ill and in constant pain I started to take a good look at my diet. Just going healthy gluten free made a huge difference in my waist size and the amount of pain I was in. So if your on a bunch of meds for heart disease or pain your diet is the first place to start in my opinion.
I won’t use any canned cream soups because of the health damaging ingredients and found that I don’t have to as most recipes can be easily adapted to not include those ‘unhealthy’ concoctions if you keep beef or chicken bullion, basic spices, flour and milk on hand by making gravy with those and substituting for the creamed soup.. I am managing to keep my 55 year old 5’5 inch tall body at a healthy and fit 125 lbs due to eliminating most sugar and processed foods from our diet. Both of us were creeping up in the weight division and decided to take control of that through paying attention to the food we eat, choosing to view food as good medicine for our bodies. Not trying to lecture here but just wanting to affirm the many benefits of a healthy diet. So many of our friends are overweight and very unhappy and complaining over their weight but are always eating food that is bad for them or anyone for that matter. It really is a matter of being willing to educate yourself about eating healthy and then making sacrifices while you teach yourself healthy cooking techniques. We are a nation gorging itself into diabetes, high blood pressure, obesity and heart disease and then whine or get depressed about our body image while we pay each other’s very expensive medical bills through super high insurance premiums and tax payer subsidies. PS: My hubby lost over 40 pounds over two years just through eating healthy.
That’s wonderful Angie!
I modified this quite a bit to cut the down on the bake time – 90 minutes is way too long, especially on a work day. I partially cooked brown rice in the microwave and precooked the carrots to save on baking time. I made the sauce from the green bean casserole recipe (minus the mushrooms) and browned the ground beef while the rice was in the microwave. I then cooked the carrots in the microwave for a few minutes, mixed it all together in a casserole dish and baked it covered at 350° for 30 minutes, then another 5 minutes to melt the cheese. Total prep and bake time was about an hour. It tasted okay but I think it could use a little more zip so I might add more garlic or black pepper. I’d also like to mention that my son has celiac so I made this gluten free by substituting cornstarch for the flour.
Currently making this! It was so runny when I put it in some of it spilled! Whoops. I doubled the recipe (I feed 7 plus lunch tomorrow) and added an extra cup of rice. I mistakenly added milk and thought I had messed up with 4 cups of water until I remembered I doubled it! I guess this milk is okay since I added more rice. I also cooked the beef with lawrys and pepper. No one in my family is very picky so we shall see! I wish I would of added corn with the carrots but oh well! I make a casserole similar but with potatoes instead. It’s my husbands favorite. ( he actually goes back for seconds which is rare when I cook! ) I know this will be a huge hit! Thank you for sharing and thank you google! Lol
Wow 7!! You are amazing! I can’t imagine what hard work that must be. Hope you enjoyed it!
will this recipe be alright if is cooked on top of the stove and not in the oven ? if i make the pack mushroom soup witch will take 1 l water .do i need to add the water too,or can i just use vegetable stock?
Hi Lidia,
I’ve never made it stove top so I’m not sure how that would work. You could use a slow cooker
Hi Carrian ,
I made it tonight for my husband and because our oven at the moment isn’t working i had to make it on top of the stove ,and it worked ,of course with out the cheese on top (he didn’t want the cheese ) , i do not like rice to much but i taste it and it was so nice. I used dried mushroom and the water i had use for them plus vegetable stock .Thank you very much for this recipe idea.
I had saved few more of your recipe and i will try it soon .
Oh good!! I’m so thrilled to hear that!