Ground Beef Rice Casserole Recipe
There’s something so comforting about a warm casserole on a chilly night, isn’t there? This Ground Beef Rice Casserole is a true family favorite in my household. It’s creamy, cheesy, and packed with savory flavor, thanks to tender ground beef, perfectly cooked rice, and a rich mushroom-infused sauce. Plus, it’s an easy one-pan meal that brings together simple ingredients you probably already have on hand. Perfect for busy weeknights when you need something hearty and satisfying!
I remember the first time I made this casserole—it was one of those nights where I needed to get dinner on the table with minimal fuss and even fewer dishes. I opened the pantry, found some rice, a can of mushroom soup, and a little packet of ground beef in the fridge. With a few additions, a family-favorite was born! Since then, this dish has evolved with tweaks here and there, but the core of it has remained the same: it’s simple, delicious, and feels like a warm hug in a bowl.
A Brief Look at the Humble Casserole
Casseroles have a long, beloved history in American kitchens. Originating from the French word “casse,” meaning “pan,” casseroles are a true one-dish wonder. While casseroles became especially popular in the mid-20th century (when canned soups turned into quick sauces), their charm has endured for generations. This ground beef rice casserole pays homage to those cozy, nostalgic meals but with a few updates to make it even more satisfying!
Ingredients that Make It All Happen
Here’s a closer look at the ingredients and how they come together to create this dish:
- Ground beef: The base of our casserole. I recommend 85-90% lean, which strikes the perfect balance between flavor and juiciness. If you’re out of ground beef, ground turkey or chicken works too!
- Spices (oregano, basil, garlic powder): These dried herbs add a subtle depth of flavor. Fresh herbs work if you have them, but dried ones are more convenient and still delicious.
- Onions & fresh garlic: These bring that classic aromatic base to the dish. For a milder flavor, you could substitute green onions.
- Beef broth: Adds savory depth to the rice, infusing it with flavor as it cooks. You could use chicken or vegetable broth in a pinch, but beef is ideal here.
- White rice: Long grain white rice cooks up fluffy and separate, which is perfect for this casserole. Brown rice could work too, though you may need to adjust the cooking time.
- Mushrooms: Fresh mushrooms add texture and an earthy flavor. Button mushrooms are classic, but baby bellas bring a richer taste.
- Cream of mushroom soup: The creamy foundation! If you’re feeling ambitious, make it from scratch, but canned is just fine and saves time.
- Milk & sour cream: These create a creamy consistency for the sauce without making it too heavy. The sour cream adds a slight tang that balances everything out.
- Cheddar cheese: The crowning glory of this casserole! I prefer medium cheddar for its balance of sharpness and meltability, but use whatever cheese you love.

Essential Kitchen Gear
This casserole doesn’t require anything fancy, but a few tools make the job easier:
- Large skillet: You’ll need a big enough skillet to brown the beef and sauté the veggies. I find that cast iron works beautifully here, but any large, heavy-bottomed skillet will do.
- Casserole dish: An 8×8 or similar-sized baking dish is perfect for this recipe. If you double it, a 9×13 pan will work.
- Spatula or wooden spoon: For breaking up the beef and stirring everything together.
- Aluminum foil: Essential for keeping the casserole from drying out in the oven during the initial baking.
Step-by-Step: Bringing It All Together
Let’s walk through this recipe step-by-step. I promise it’s easy, and I’ll be there with you the whole way!
- Preheat and prep. Preheat your oven to 350°F (175°C) and lightly grease a baking dish with cooking spray or a little oil. You want to make sure nothing sticks later.
- Cook the ground beef. Heat a large skillet over medium-high heat, then add the ground beef. Season with salt, pepper, oregano, basil, and garlic powder. Cook until browned, breaking up the meat with your spatula as it cooks. Transfer the beef to a plate and set aside.
- Sauté onions and garlic. In the same skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onions and cook until softened, about 3-4 minutes. Toss in the minced garlic and cook for an additional 30 seconds, just until fragrant.
- Add the mushrooms. Melt another tablespoon of butter in the skillet, then add the mushrooms. Cook until they release their juices and start to brown, about 5 minutes. This step is key for getting that deep, savory mushroom flavor.
- Combine everything in the skillet. Add the cooked ground beef back into the skillet with the mushrooms and onions. Pour in the beef broth, and then stir in the uncooked rice. Bring the mixture to a simmer, cover, and cook for about 10 minutes, allowing the rice to absorb some of the broth.
- Make the creamy mixture. In a bowl, mix together the cream of mushroom soup, milk, and sour cream. Pour this over the beef and rice mixture, stirring to combine.
- Layer in the casserole dish. Pour everything into your prepared baking dish, spreading it out evenly. Sprinkle half of the shredded cheddar cheese over the top.
- Bake. Cover with foil and bake in the preheated oven for 25-30 minutes. This gives the rice time to cook through without drying out.
- Add the final cheese layer. After 30 minutes, remove the foil, sprinkle the remaining cheese over the top, and bake uncovered for another 10 minutes, or until the cheese is bubbly and golden.
- Let it rest. This is the hardest part! Let the casserole sit for about 5 minutes before digging in. It’ll thicken up a bit and be easier to serve.

Variations and Adaptations
This recipe is easy to adapt to suit different tastes and dietary needs:
- Make it gluten-free: Use a gluten-free cream of mushroom soup (many brands offer it now!).
- Lower the carbs: Swap the rice with riced cauliflower for a lighter version. You’ll want to adjust the cooking time since cauliflower cooks faster.
- Vegetarian option: Skip the beef and use a mixture of mushrooms, bell peppers, and zucchini instead.
- Spicy twist: Add a pinch of red pepper flakes or diced jalapeños for a little heat.
- Mexican-inspired: Swap cheddar for a Mexican blend cheese, add a can of green chilies, and season with cumin and chili powder.
Serving Ideas to Make it a Meal
This casserole is hearty on its own, but you can serve it with a few sides to make it a complete meal. A simple green salad with a tangy vinaigrette balances out the richness nicely. Steamed green beans or broccoli also make a perfect, colorful addition to the plate. For a little extra flair, garnish the casserole with chopped fresh parsley or chives for a pop of color!
Drink Pairings
For a cozy casserole like this, a red wine like a Merlot or Cabernet Sauvignon complements the savory flavors of the beef and mushrooms beautifully. If you’re more of a beer fan, try an amber ale or a brown ale for a nutty, slightly sweet contrast. And of course, if you’re serving it for a family dinner, sparkling water with a splash of lemon keeps things light.
Storing and Reheating Tips
This casserole stores wonderfully! Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover and bake in the oven at 325°F for about 15 minutes, or microwave in 1-minute increments until hot. You can also freeze it—just make sure to wrap it tightly in foil and then place it in a freezer-safe container. Thaw overnight in the fridge before reheating.
Scaling the Recipe
If you’re feeding a crowd, simply double the ingredients and bake it in a 9×13 pan. If you’re cooking for two, you can halve the recipe and use a smaller baking dish. Just keep an eye on it in the oven, as it may cook a bit faster in a smaller pan.
Troubleshooting Tips
- Rice not fully cooked? Make sure your foil was tightly covering the dish during baking. You can add a bit more broth, cover, and bake for another 10 minutes.
- Too watery? This can happen if the rice hasn’t absorbed all the liquid. Next time, try reducing the beef broth by 1/4 cup or letting the casserole sit a few minutes longer before serving.
Give It a Try!
I hope you love this Ground Beef Rice Casserole as much as I do. It’s cozy, filling, and endlessly adaptable. Don’t hesitate to make it your own—add some veggies, switch up the cheese, or make it spicy! This dish is all about comfort, so enjoy every warm, cheesy bite.

Frequently Asked Questions
- Can I use brown rice instead of white? Yes, but you’ll need to increase the baking time and possibly add more broth since brown rice takes longer to cook.
- Can I make this casserole ahead of time? Absolutely! Assemble it, cover tightly, and refrigerate for up to 24 hours before baking.
- What’s a good substitute for sour cream? Greek yogurt works well and adds a similar tanginess. Just use the same amount.
- Can I skip the mushrooms? Sure! If you’re not a mushroom fan, just leave them out or replace them with another veggie like bell peppers.
- Is there a dairy-free option? Try using a dairy-free cream of mushroom soup, almond milk, and dairy-free cheese to make it lactose-friendly.

Ground Beef Rice Casserole Recipe
Try this creamy, cheesy ground beef rice casserole for a comforting one-dish meal! Perfect for family dinners. Ready in under an hour.
- Total Time: 55 minutes
- Yield: 6
Ingredients
- Cooking spray or a couple teaspoons oil to grease skillet
- 1 lb. ground beef 85% or 90% lean
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 3 tablespoon butter divided
- ¾ cup onions chopped, about 1 small
- 1 tablespoon fresh garlic chopped fine
- 2 ½ cups beef broth
- 1 ¼ cups uncooked white rice long grain
- 8 oz. package sliced button mushrooms or baby bellas
- 10 oz cream of mushroom soup substitute or the can if that’s what you have on hand
- ½ cup milk
- ½ cup sour cream
- 2 cups medium cheddar cheese shredded or your favorite variety, divided
Instructions
- Preheat and prep. Preheat your oven to 350°F (175°C) and lightly grease a baking dish with cooking spray or a little oil. You want to make sure nothing sticks later.
- Cook the ground beef. Heat a large skillet over medium-high heat, then add the ground beef. Season with salt, pepper, oregano, basil, and garlic powder. Cook until browned, breaking up the meat with your spatula as it cooks. Transfer the beef to a plate and set aside.
- Sauté onions and garlic. In the same skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onions and cook until softened, about 3-4 minutes. Toss in the minced garlic and cook for an additional 30 seconds, just until fragrant.
- Add the mushrooms. Melt another tablespoon of butter in the skillet, then add the mushrooms. Cook until they release their juices and start to brown, about 5 minutes. This step is key for getting that deep, savory mushroom flavor.
- Combine everything in the skillet. Add the cooked ground beef back into the skillet with the mushrooms and onions. Pour in the beef broth, and then stir in the uncooked rice. Bring the mixture to a simmer, cover, and cook for about 10 minutes, allowing the rice to absorb some of the broth.
- Make the creamy mixture. In a bowl, mix together the cream of mushroom soup, milk, and sour cream. Pour this over the beef and rice mixture, stirring to combine.
- Layer in the casserole dish. Pour everything into your prepared baking dish, spreading it out evenly. Sprinkle half of the shredded cheddar cheese over the top.
- Bake. Cover with foil and bake in the preheated oven for 25-30 minutes. This gives the rice time to cook through without drying out.
- Add the final cheese layer. After 30 minutes, remove the foil, sprinkle the remaining cheese over the top, and bake uncovered for another 10 minutes, or until the cheese is bubbly and golden.
- Let it rest. This is the hardest part! Let the casserole sit for about 5 minutes before digging in. It’ll thicken up a bit and be easier to serve.
Notes
Serving Ideas to Make it a Meal
This casserole is hearty on its own, but you can serve it with a few sides to make it a complete meal. A simple green salad with a tangy vinaigrette balances out the richness nicely. Steamed green beans or broccoli also make a perfect, colorful addition to the plate. For a little extra flair, garnish the casserole with chopped fresh parsley or chives for a pop of color!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner