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Cheesy Ground Beef and Rice Casserole

Cheesy Ground Beef and Rice Casserole is a hearty, comforting family dinner made with seasoned ground beef, tender rice, creamy sauce, and plenty of melted cheese. This cheesy hamburger rice casserole is perfect for busy weeknights, lazy dinners, and anyone looking for satisfying ground beef and rice recipes. Simple ingredients come together in one baking dish for an easy, crowd-pleasing meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 cup uncooked white rice
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 can 10.5 oz cream of mushroom soup
  • 1 ½ cups beef broth
  • 1 cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3–4 minutes. Add garlic and cook for 30 seconds.
  3. Add ground beef to the skillet and cook until browned, breaking it apart as it cooks. Drain excess grease.
  4. In a large mixing bowl, combine cooked beef mixture, uncooked rice, cream of mushroom soup, beef broth, paprika, salt, and black pepper. Stir until evenly mixed.
  5. Pour mixture into the prepared baking dish. Spread evenly and cover tightly with aluminum foil.
  6. Bake for 45–50 minutes, or until rice is tender and liquid is absorbed.
  7. Remove foil, sprinkle cheddar and mozzarella cheese evenly over the top. Return to oven and bake uncovered for an additional 10–15 minutes, until cheese is melted and bubbly.
  8. Let casserole rest for 5 minutes before serving.

Notes

Make sure the dish is tightly covered while baking to ensure rice cooks properly.
Freshly shredded cheese melts more smoothly than pre-shredded cheese.
Add frozen peas, carrots, or bell peppers for extra vegetables.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze fully cooled casserole for up to 2 months. Reheat in oven for best results.