This cheesy beef and rice casserole stirs browned beef, mushrooms, and cooked rice into a creamy sauce, then bakes under a blanket of melted cheddar until bubbly in about 45 minutes.
Everything bakes in one dish, and the ingredients are simple, so it works well for busy evenings and leftover rice. Six people can eat from a single pan with very little cleanup.
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Why This Cheesy Beef and Rice Casserole Recipe Works
Browning the beef with onions builds a savory base before anything goes in the dish. Draining the fat keeps the sauce creamy instead of greasy.
Cooked rice absorbs the soup and milk as it bakes, so the casserole turns spoonable and rich without any added starch. Cold leftover rice works especially well here.
Sauteed mushrooms add an earthy depth that matches the beef, and a cheddar topping browns on the surface for a gooey finish.
Ingredients for Cheesy Beef and Rice Casserole
- 1 pound ground beef, 85 percent lean
- 1/2 cup yellow onion, chopped
- 1 cup cremini mushrooms, diced
- 2 cups cooked long grain rice
- 1 can condensed cream of mushroom soup, about 10 ounces
- 1/2 cup whole milk
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Ground beef. Eighty five percent lean gives flavor without too much grease. Cook it until no pink remains and drain it well.
Cooked rice. Use plain long grain rice that has cooled. Warm fresh rice is softer and can turn mushy in the dish.
Condensed soup. It supplies both the sauce and most of the salt, which is why this dish needs no added salt.
Mushrooms. Cremini have a deeper flavor than white button mushrooms, but either works.
Cheddar. Shred a block yourself for the smoothest melt, and choose sharp cheddar for the strongest flavor.
How to Make Cheesy Beef and Rice Casserole
1. Heat the oven Heat the oven to 350 degrees F and grease a 2 quart baking dish.
2. Brown the beef Cook the beef and onions in a large skillet over medium heat for 6 to 8 minutes until no pink remains, then drain the fat.
3. Cook the mushrooms Add the mushrooms to the skillet and cook for 3 minutes until their liquid evaporates.
4. Build the filling Stir in the rice, soup, milk, and pepper until evenly mixed and hot.
5. Bake topped Spread the mixture in the dish, sprinkle with cheddar, and bake 25 to 30 minutes until bubbly and the center reaches 165 degrees F.
6. Rest briefly Let the dish stand for 5 minutes so the sauce thickens before serving.
How to Serve Cheesy Beef and Rice Casserole
Spoon the casserole onto warm plates and add something crisp on the side. Parmesan broccoli and creamy coleslaw cut through the richness, while fluffy dinner rolls mop up the sauce. A tray of roasted Brussels sprouts also pairs well.
How to Store and Reheat Cheesy Beef and Rice Casserole
Cool the casserole and refrigerate it in a covered container for up to 3 days, or freeze portions for up to 2 months. Reheat single servings in the microwave with a splash of milk, or warm the whole dish covered with foil at 350 degrees F, until it reaches 165 degrees F.
Tips and Variations for Cheesy Beef and Rice Casserole
Sear for flavor. Let the beef sit for a minute at a time to pick up brown edges.
Saute the mushrooms first. Cooking them in the skillet removes extra water and prevents a watery bake.
Add crunch. Sprinkle buttered bread crumbs over the cheese for a crisp top.
Swap the cheese. Monterey Jack or Swiss melts well in place of cheddar.
Boost the vegetables. Fold in frozen peas or chopped spinach with the rice.
Mind the dish size. A 2 quart dish gives a thick, saucy casserole, while a 9×13 gives a thinner one that bakes faster.
Check the temperature. Beef is safe at 160 degrees F, and the finished casserole should read 165 degrees F.
Chill leftovers fast. Refrigerate within 2 hours, and see the University of Minnesota Extension guide to storing leftovers for more.
Frequently Asked Questions About Cheesy Beef and Rice Casserole
Can I make cheesy beef and rice casserole with uncooked rice?
Cooked rice is called for here. Raw rice needs more liquid and a longer covered bake, so the timing in this method would not work.
How do I keep cheesy beef and rice casserole from drying out?
Use the full amount of milk, stir the rice into the soup well, and do not bake beyond 30 minutes.
Can I freeze cheesy beef and rice casserole?
Yes. Cool it completely, wrap portions tightly, and freeze for up to 2 months, then thaw overnight and reheat to 165 degrees F.
Can I use another soup?
Cream of chicken or cream of celery both work with the same amount of milk.
What can I use in place of ground beef?
Ground turkey, ground chicken, or crumbled sausage work, and each should reach a safe temperature before baking.
Cheesy Ground Beef and Rice Casserole
Equipment
- Large skillet
- 2 quart baking dish
- Mixing spoon
- Instant read thermometer
Ingredients
Main Ingredients
- 1 lb ground beef 85 percent lean
- ½ cup yellow onion chopped
- 1 cup cremini mushrooms diced
- 2 cup cooked long grain rice cooled
- 1 can condensed cream of mushroom soup about 10 ounces
- ½ cup whole milk
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and grease a 2 quart baking dish.
- Brown. Cook the beef and onion in a skillet over medium heat 6 to 8 minutes until no pink remains, then drain.
- Mushrooms. Add the mushrooms and cook 3 minutes until the liquid evaporates.
- Combine. Stir in the rice, soup, milk, and pepper and spread in the dish.
- Bake. Top with cheddar and bake 25 to 30 minutes until bubbly and 165 degrees F in the center. Rest 5 minutes.
