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Cheesy Ground Beef Rice Casserole

Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings

Equipment

  • Large oven-safe skillet or casserole dish
  • Wooden spoon or spatula
  • Mixing bowl
  • Measuring cups and spoons
  • Aluminum foil (if baking in the oven)

Ingredients
  

  • 1 lb ground beef 85% lean works great
  • 1 cup uncooked white rice
  • 1 can 10.5 oz cream of mushroom soup
  • 1 can 10.5 oz cream of chicken soup
  • 1 1/2 cups beef broth
  • 1 medium onion chopped
  • 1 cup shredded cheddar cheese plus extra for topping
  • 1/2 cup sour cream
  • 1 tbsp olive oil or butter
  • Salt and pepper to taste
  • Optional: 1/2 tsp garlic powder 1/2 tsp paprika, 1/2 cup frozen peas or corn for extra texture

Instructions
 

  • Cook the Beef: In a large skillet, heat olive oil over medium-high heat. Add ground beef and chopped onion, seasoning with salt, pepper, and garlic powder. Cook until beef is browned and onions are soft. Drain excess fat if needed.
  • Combine Ingredients: Reduce heat to medium. Stir in both cans of soup, beef broth, rice, sour cream, and half of the cheese. Mix until everything is well combined.
  • Simmer or Bake:
  • Option 1 (Stovetop): Cover the skillet and simmer for about 20 minutes, stirring occasionally, until the rice is tender.
  • Option 2 (Oven): Transfer mixture to a greased casserole dish, cover with foil, and bake at 350°F for 30 minutes. Remove foil, sprinkle extra cheese on top, and bake uncovered for an additional 10 minutes until bubbly and golden.
  • Serve: Let it rest for 5 minutes before serving. The rice will absorb the flavors even more as it sits.

Notes

Tips for Making It Perfect

  • Use long-grain white rice—it holds its texture better than instant rice.
  • Don’t skip the rest time after cooking; it helps the rice firm up.
  • For extra creaminess, stir in a splash of milk or cream before baking.
  • Shred your own cheese instead of using pre-shredded—it melts much smoother.

Common Mistakes to Avoid

  • Using uncooked instant rice: It cooks too quickly and can turn mushy.
  • Skipping the foil cover during baking: It traps steam and ensures the rice cooks evenly.
  • Not tasting as you go: Ground beef casseroles need seasoning—salt and pepper bring everything together.

Variations and Substitutions

  • Protein Swap: Use ground turkey, chicken, or sausage for a lighter or spicier twist.
  • Cheese Options: Try mozzarella for a milder flavor or pepper jack for a little heat.
  • Add Veggies: Bell peppers, mushrooms, or spinach blend in perfectly and boost nutrition.
  • Make it Tex-Mex: Stir in a can of Rotel tomatoes and top with crushed tortilla chips.