I just pulled this hearty beef and rice casserole with creamy cheddar out of the oven and wow, this is exactly the kind of comfort food my soul needed tonight!
I was digging through my pantry trying to figure out what to make with some leftover ground beef, and when I saw that bag of rice just sitting there, inspiration struck.
The way the rice gets all creamy and absorbs those amazing beef flavors while that melted cheddar gets all bubbly and golden on top is pure magic – it’s like a warm hug in casserole form!
I made enough to feed an army because let’s be real, this is definitely going to be tomorrow’s lunch and probably dinner again too.
Why You’ll Love This Recipe
This hearty beef and rice casserole is the ultimate one-dish comfort meal that’s perfect for feeding hungry families or meal prepping for the entire week!
It’s incredibly budget-friendly since it uses simple ingredients like ground beef, rice, and cheese to create something that’s both filling and satisfying.
You’ll love how everything bakes together in one pan, making cleanup super easy while creating those amazing layers of flavor as the rice absorbs all the savory beef juices.
Plus, that creamy cheddar topping gets perfectly golden and bubbly, creating the most incredible contrast with the tender rice and seasoned beef underneath – it’s pure comfort food that tastes like it took hours but is actually so simple to throw together!
What You’ll Need
- 1 lb ground beef (lean)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup uncooked white rice (long grain or jasmine)
- 2 cups beef broth
- 1 can cream of mushroom soup (10.5 oz)
- 1 cup frozen peas and carrots (or mixed veggies)
- 1 ½ cups shredded cheddar cheese (divided)
- 1 tsp paprika
- 1 tsp dried parsley
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
Pro Tips
- Use lean beef. Less grease means a cleaner, less oily casserole.
- Toast the rice. Sautéing the rice with onion and garlic before adding broth deepens the flavor.
- Don’t skimp on the cheese. Use sharp cheddar for the best flavor payoff.
- Cover while baking. Keeps the rice moist and ensures even cooking.
- Let it rest. Five minutes out of the oven helps it set before scooping.
Tools You’ll Need
- 9×13-inch baking dish
- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Aluminum foil
Substitutions and Variations
- Protein: Try ground turkey, chicken, or sausage instead of beef.
- Soup base: Swap cream of mushroom with cream of chicken or cream of celery.
- Cheese: Use Monterey Jack, mozzarella, or a blend.
- Rice: Brown rice works, but cooking time will be longer.
- Veggies: Add mushrooms, bell peppers, or spinach.
Make-Ahead Tips
- Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Bake when ready.
- Cook the beef mixture and rice separately, then combine and bake later.
- Freeze unbaked casserole tightly wrapped in foil for up to 2 months. Thaw overnight before baking.
- Leftovers reheat perfectly for quick lunches.
How to Make Hearty Beef and Rice Casserole with Creamy Cheddar
Step 1: Cook the beef
In a skillet, heat olive oil over medium heat. Add ground beef, onion, and garlic. Cook until beef is browned and onion is softened. Drain excess fat if needed.
Step 2: Add rice and seasonings
Stir in uncooked rice, paprika, parsley, salt, and pepper. Cook for 2 minutes to lightly toast the rice.
Step 3: Combine liquids
Add beef broth and cream of mushroom soup. Stir until smooth and combined.
Step 4: Assemble the casserole
Transfer mixture into a greased 9×13-inch baking dish. Stir in frozen peas and carrots. Cover tightly with foil.
Step 5: Bake
Bake at 350°F for 40–45 minutes, or until rice is tender. Remove foil, sprinkle with 1 cup cheddar cheese, and bake uncovered for 5–10 minutes until melted and bubbly.
Step 6: Rest and serve
Let casserole rest for 5 minutes. Garnish with extra parsley and enjoy.
Serving Suggestions
- Serve with a crisp green salad to balance the richness.
- Pair with garlic bread or dinner rolls.
- Add roasted green beans or broccoli for extra veggies.
- Top with hot sauce or a dollop of sour cream for extra flavor.
Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze cooked casserole in portions for up to 2 months.
- Reheat: Warm in the oven at 350°F until hot, or microwave individual servings.
Nutrition & Benefits
This casserole delivers a good balance of protein, carbs, and fat, making it a complete meal on its own.
The beef provides protein and iron, while rice adds satisfying energy.
Vegetables bring vitamins and fiber, and cheddar cheese provides calcium. Using lean beef and plenty of veggies helps make this indulgent dish a little more nutritious.
Recipe FAQ
1. Can I use brown rice instead of white? Yes, but increase baking time by 15–20 minutes and add extra broth if needed.
2. Can I skip the canned soup? Sure—make a homemade white sauce with butter, flour, milk, and broth.
3. What if my rice isn’t fully cooked?Â
Cover with foil again and bake an additional 10 minutes with a splash of broth.
4. Can I add more veggies?Â
Absolutely—mushrooms, spinach, or zucchini all work well.
5. Can I make this dairy-free?Â
Yes, use dairy-free cheese and a dairy-free cream soup alternative.
6. Can I cook it all on the stovetop?Â
Yes—simmer covered until rice is tender, then melt cheese on top before serving.
7. Does this recipe double well?Â
Yes—use a larger baking dish or two 9×13 pans for a crowd.
Cheesy, Comforting, and Crowd-Pleasing
This hearty beef and rice casserole with creamy cheddar is exactly the kind of meal
I reach for when I want something filling, flavorful, and fuss-free. It’s warm, cheesy, and satisfying, but also flexible enough to adapt to whatever you have on hand.
Whether you’re feeding a family, meal-prepping for the week, or bringing a dish to a potluck, this casserole is guaranteed to hit the spot.