Cheesy Ground Beef Casserole

You’ll love how rich and easy this cheesy ground beef and rice bake comes together using mostly stuff you already have in your pantry. It’s the perfect answer for those nights when you want a filling meal with barely any effort. Thanks to some simple hacks, you get amazing flavor and almost no fuss.

I whipped this up after a long week hoping for something easy. My husband said it was the tastiest one-pan dinner he’s ever had. Now, after a crazy day, we all look forward to digging in.

Mouthwatering Ingredients

• Butter: stick with unsalted so you run the show. Helps soften the veggies perfectly.
• Salt and black pepper: a sprinkle at every step brings out flavor in every bite
• Cheddar cheese: medium or sharp works. Shred it yourself and you’ll get that melty stretch.
• Sour cream: full-fat makes everything extra creamy and rich
• Milk: any kind does the trick, but whole is super creamy
• Cream of mushroom soup: grab a go-to brand or whip it up yourself for a special touch
• Button mushrooms: go for firm and white ones. Clean them well for extra earthy goodness and a nice texture.
• Beef broth: choose the low sodium kind from a carton—you get more control over salt and better flavor
• White long grain rice: unprocessed long grain fluffs up perfectly
• Garlic: grab fresh cloves for bold flavor—it’s way better than garlic powder
• Onion: pick bright, solid onions (no soft spots) for tasty sweetness and some body
• Italian seasoning: find one that's heavy on dried basil and oregano for a nice smack of herby smell
• Ground beef: go for 85 percent lean. It’s rich, meaty, and packed with protein.

Simple How-To Steps

Scoop and Bake:

Spoon your mix into a buttered baking dish. Top it with the rest of your cheese for that thick, bubbly crust. Cover and bake until it’s hot, cheese is gooey, and the aroma is too good to resist. Let it stand a little so it stays together when you serve.

Mix It All Up:

Take off the lid, toss the ground beef in with the rice, add your cream of mushroom soup, the milk, a big scoop of sour cream, and half the cheese. Fold it gently so everything turns creamy and blended.

Let Rice Chill Out:

Switch off the heat, but don't uncover! Leave it alone for ten minutes. This lets the rice finish cooking and loosens up any stuck bits, so you get the perfect texture.

Steam Mushrooms with Rice:

Pour in the beef broth and put in the rest of your butter. Stir the uncooked rice in, so it’s all slick. Heat it to a full boil, then turn it down low to simmer. Lid on, cook for ten. Then scatter your mushrooms right on top—don’t stir. Let them chill there so they steam and stay chunky while the rice gets fluffy.

Soften Your Veggies:

Pull out the beef and toss in butter. Add diced onion, cooking awhile so it gets see-through and sweet—around five minutes. Now add garlic and sizzle for a bit longer to build up big flavor.

Brown Your Beef:

Start by browning ground beef in a big pot on medium-high, breaking it up as it cooks. Toss in salt, pepper, and Italian seasoning so it soaks up flavor from the jump.

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I always sneak in extra sharp cheddar for that tangy punch. My youngest claims the first toasty bit of cheese up top—just like I used to. This meal has saved plenty of last-minute dinners, and everyone leaves the table smiling.

Keep It Fresh

Let the dish cool all the way down. Then wrap super tight in plastic or use a container with a snug lid. Stash it in the fridge for up to four days and it’ll reheat soft and cheesy. For longer, freeze single servings—unwrap and thaw in the fridge overnight, then warm in the microwave or hot oven until it’s ready to eat.

Try These Swaps

If you’re over mushrooms, use chopped bell peppers or a handful of frozen peas for more color and sweetness. No sour cream? Greek yogurt’s a good backup. Want to change up the meat? Go for ground turkey or chicken. If you love a kick, sprinkle in crushed red pepper flakes.

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Ways To Serve

This dish totally stands on its own, but tossing a quick green salad with vinaigrette adds crunch. Warm rolls or crusty bread are great for getting every last drop of the melty cheese. Or, mix in some steamed broccoli or serve with roasted carrots on the side for more veggies.

Why It’s Loved

Ground beef and rice bakes have been a staple in American kitchens, driven by the need for wallet-friendly, filling meals. When canned soups hit their stride in the mid-1900s, easy casseroles took off—full of comfort and made for busy nights. This version keeps that spirit alive but feels at home at any modern dinner table.

Frequently Asked Questions

→ Can I use brown rice for this?

Yep! Just keep in mind, brown rice needs extra liquid and takes longer to get soft, so let it cook through fully before you bake everything together.

→ Is it possible to prep in advance?

You sure can. Assemble everything, cover, and stash in the fridge for up to two days. Pop it in the oven right before dinner for the best taste and texture.

→ Are mushrooms required here?

Nope, skip 'em if you like. You can toss in peas, corn, or carrots instead for different flavors and colors.

→ What's a swap for cream of mushroom soup?

Try a homemade white sauce or swap in cream of chicken soup if you don’t want to use the canned kind.

→ Can I freeze leftovers?

Definitely! Let the casserole cool, then freeze it in meal-sized portions. Warm it back up in the oven or microwave whenever you want.