Ground Beef and Rice Casserole

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Warm, cheesy, and undeniably satisfying, Ground Beef and Rice Casserole is a go-to comfort food classic that delivers both flavor and convenience. With tender ground beef, perfectly cooked rice, and a melty layer of cheese on top, each bite wraps you in a cozy, home-cooked embrace. Whether you’re feeding a hungry family or preparing a make-ahead meal, this dish is hearty, filling, and always a crowd-pleaser.

It’s the kind of meal that brings people to the table with eager anticipation. The rich, savory aroma as it bakes in the oven is a clear signal that something delicious is coming. Plus, it’s a one-dish wonder that doesn’t require any fancy ingredients or techniques—just simple staples and a little love.

Why You’ll Love This Ground Beef and Rice Casserole

This casserole is more than just easy to make—it’s also incredibly versatile. You can customize it with vegetables, spice it up with your favorite seasonings, or keep it simple for picky eaters. It’s budget-friendly, freezer-friendly, and perfect for leftovers. Ideal for weeknights or potlucks, it has all the qualities of a timeless, no-fuss meal that everyone at the table will enjoy.

Preparation Phase & Tools to Use

To make Ground Beef and Rice Casserole with ease, you’ll want to have a few kitchen tools ready. A large skillet is essential for browning the ground beef evenly and developing flavor. A medium saucepan or rice cooker is helpful for cooking the rice just right. You’ll also need a large mixing bowl for combining ingredients and a 9×13-inch baking dish to bring it all together in the oven. Finally, a sturdy spatula or spoon will make mixing a breeze, and aluminum foil can help prevent over-browning during baking.

Each tool plays a crucial role: the skillet ensures rich flavor from seared meat, the baking dish helps evenly cook the casserole, and the foil offers control over the cheesy topping’s texture—gooey or golden, it’s your choice.

Preparation Tips

For best results, use freshly cooked rice that has slightly cooled—this helps prevent a mushy texture. When browning the ground beef, make sure to drain any excess fat to avoid a greasy casserole. Shred your own cheese if possible; pre-shredded cheese doesn’t melt as smoothly due to added starches. Layer your ingredients thoughtfully: meat and rice first, then sauce, and finish with cheese for a crisp topping. Lastly, let the casserole rest for 5-10 minutes before serving—this allows everything to set and makes slicing much easier.

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Ingredients for this Ground Beef and Rice Casserole

• 1 pound (450g) ground beef
• 1 cup uncooked long grain white rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 1 1/2 cups beef broth or water
• 1 1/2 cups shredded cheddar cheese (divided)
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil or butter
• Optional: chopped parsley for garnish

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Step 1: Cook the Rice

Start by cooking 1 cup of long grain white rice according to package instructions. Set aside and allow it to cool slightly. Using freshly cooked rice that has cooled a bit helps maintain the casserole’s texture.

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Step 2: Brown the Ground Beef

In a large skillet over medium heat, add olive oil or butter and cook the chopped onion until softened (about 3-4 minutes). Add minced garlic and cook for another 30 seconds. Then, add the ground beef and cook until browned, breaking it apart with a spatula. Drain any excess fat from the skillet.

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Step 3: Combine Ingredients

In a large mixing bowl, combine the cooked rice, browned ground beef mixture, both cans of soup, beef broth, Worcestershire sauce, paprika, black pepper, and salt. Mix well until everything is fully incorporated.

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Step 4: Layer in a Baking Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spread the mixture evenly in the dish, smoothing the top. Sprinkle 1 cup of shredded cheddar cheese over the top.

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Step 5: Bake the Casserole

Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and sprinkle the remaining 1/2 cup of cheese over the top. Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and slightly golden.

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Step 6: Garnish and Serve

Remove the casserole from the oven and let it sit for 5-10 minutes before serving. Garnish with freshly chopped parsley if desired. Serve warm and enjoy!

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Notes

For a richer flavor, consider sautéing the onions and garlic in butter rather than oil. You can also substitute the cream soups with homemade versions or lower-sodium alternatives if you prefer a cleaner ingredient list. Mixing in vegetables like peas, carrots, or corn can add color and nutrition without changing the base flavor too much. This recipe is incredibly flexible, so feel free to tweak the seasonings or add a layer of crunch with a breadcrumb topping for a different texture.

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Watch Out for These Mistakes While Cooking

• Using uncooked rice: Make sure the rice is fully cooked before mixing it in, as it won’t cook properly in the oven.
• Skipping the fat drain: Always drain excess grease from the ground beef to avoid a greasy final dish.
• Overbaking: Keep an eye on the casserole during the final uncovered bake to prevent the cheese from burning.
• Using low-moisture ingredients: If your mixture feels too dry before baking, add an extra splash of broth to ensure a creamy texture.
• Not letting it rest: Allowing the casserole to sit for a few minutes after baking helps it firm up and slice more cleanly.

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Storage Instructions

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions or warm the entire dish in a 300°F (150°C) oven until heated through. If freezing, allow the casserole to cool completely, then wrap tightly in foil and place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition (Per Serving)

• Calories: 420 kcal
• Protein: 21g
• Carbohydrates: 34g
• Fat: 23g
• Saturated Fat: 10g
• Cholesterol: 70mg
• Sodium: 780mg
• Fiber: 1g
• Sugar: 2g

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Frequently Asked Questions

Can I make this casserole ahead of time?

Yes, you can assemble it in advance and refrigerate for up to 24 hours. Just add an extra 10 minutes to the baking time.

Can I use brown rice instead of white rice?

You can, but it should be fully cooked ahead of time, and it may change the texture slightly.

What other cheeses can I use?

Mozzarella, Monterey Jack, or a Mexican blend all work well if you want to switch up the flavor.

Can I make this without canned soup?

Yes, you can substitute with homemade cream of mushroom or cream of chicken soup.

Is it possible to make this casserole gluten-free?

Yes, just ensure your soups and broth are certified gluten-free.

How do I make it spicier?

Add chopped jalapeños, a dash of hot sauce, or a sprinkle of cayenne pepper to the mix.

Can I use ground turkey instead of beef?

Absolutely. Ground turkey or even chicken can be used as a leaner alternative.

What sides go well with this dish?

A fresh green salad, roasted vegetables, or steamed broccoli are great sides to balance the richness.

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Conclusion

Ground Beef and Rice Casserole is a reliable, hearty meal that brings together classic flavors with very little effort. It’s easy to customize, simple to make ahead, and satisfies hungry appetites with its cheesy, savory goodness. Whether it’s a weeknight dinner or a comfort-food craving, this casserole delivers every time. It’s a timeless favorite that deserves a spot in your regular rotation.

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