Looking for a cozy, family-approved dinner that never disappoints? This Beef and Rice Casserole delivers everything you want in a weeknight meal—creamy texture, bold flavor, and melty cheese in every bite. Made with simple pantry staples like Ground Beef, fluffy rice, and cheddar cheese, this dish comes together easily and bakes in one pan for minimal cleanup. Whether you need reliable Comfort Food or a satisfying one-pan bake that reheats beautifully, this recipe checks every box.

Story

I grew up eating some version of Beef and Rice Casserole almost every week. In a busy household, dinner needed to be filling, affordable, and simple. My mom relied on pantry staples, and this Beef Rice Casserole quickly became a family favorite. The aroma of seasoned beef, onions, and bubbling cheese filled the kitchen long before we sat down to eat.

Over time, I adjusted that classic Beef and Rice Casserole recipe to make it even creamier and more flavorful. Now, it sits firmly in my regular rotation. I love how this casserole transforms everyday ingredients into something rich and satisfying. When I need dependable comfort on the table fast, this Beef and Rice Casserole always comes through.

Ingredients

1 pound lean ground beef (85% or 90%)
1 small yellow onion, finely diced
2 cloves garlic, minced
2 cups cooked white rice (about 1 cup uncooked)
1 can (10.5 oz) cream of mushroom soup
½ cup milk or beef broth
2 cups shredded sharp cheddar cheese, divided
1 teaspoon paprika
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish and set it aside. Dice the onion and mince the garlic. If you have not already cooked your rice, prepare it according to package instructions and allow it to cool slightly before mixing.

Cooking Instructions

Place a large skillet over medium heat. Add the ground beef and diced onion, then cook until the beef browns completely and the onions turn soft. Drain excess grease. Stir in the minced garlic and cook for 30 seconds until fragrant.

In a large bowl, whisk together the cream of mushroom soup, milk or beef broth, paprika, salt, and pepper. Add the cooked rice and half of the shredded cheddar cheese to the beef mixture. Pour in the sauce and stir until fully combined.

Transfer everything into the prepared casserole dish. Spread the mixture evenly, then sprinkle the remaining cheese over the top. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese melts and bubbles. For a slightly crisp top, broil for 2 minutes.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid using freshly cooked, steaming rice directly in the casserole, as excess moisture can make the dish mushy. Instead, use cooled or leftover rice for better texture. Also, always drain excess grease from the beef to prevent an oily casserole.

Pro Tips for Better Flavor

For deeper flavor, use beef broth instead of milk in the sauce. You can also add a pinch of smoked paprika for extra warmth. Freshly shredded cheese melts more smoothly and tastes richer than pre-shredded varieties, so grate your own when possible.

Serving and Storage

How to Serve

Serve this Beef and Rice Casserole hot from the oven with a crisp green salad or roasted vegetables on the side. It pairs beautifully with steamed broccoli or green beans, which balance the creamy richness of the dish.

How to Store Leftovers

Allow leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to four days. Reheat individual portions in the microwave or warm the entire dish in a 325°F oven until heated through. You can also freeze tightly wrapped portions for up to three months.

Conclusion

When you need a dependable, hearty dinner that satisfies everyone at the table, this Beef and Rice Casserole delivers every time. It uses simple ingredients, bakes in one dish, and creates creamy, cheesy comfort in under an hour. Add it to your meal plan once, and it will quickly become a regular favorite.

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Frequently Asked Questions

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice. Make sure it is fully cooked before adding it to the casserole, since brown rice takes longer to cook and absorbs more liquid than white rice.

Can I make this casserole ahead of time?

Absolutely. Assemble the casserole up to one day in advance, cover tightly, and refrigerate. When ready to bake, add an extra 5 to 10 minutes to the covered baking time.

Can I substitute ground turkey or chicken?

Yes, ground turkey or chicken works well as a lighter option. Because these meats are leaner, consider using beef broth instead of milk to add extra depth of flavor.