Cheesy Ground Beef and Rice Casserole
A comforting one-skillet meal featuring ground beef, rice, and melted mozzarella, perfect for busy weeknights.
I’ve been making this Cheesy Ground Beef and Rice Casserole on hectic weeknights for years — it’s one-skillet comfort food that’s forgiving, fast, and feeds a crowd with minimal fuss. Ground beef browns quickly, uncooked rice simmers right in the tomato-mushroom sauce, and a quick broil of mozzarella on top gives that irresistible golden finish. It’s exactly the kind of dinner you want when time is short but everyone still expects something cozy and satisfying. For a twist on weeknight cheesy meals, I sometimes pair it with a simple quesadilla side like this one: Cheesy Ground Beef Taco Quesadillas.
Why you’ll love this dish
This casserole hits a sweet spot: it’s quick enough for weeknights, budget-friendly, and has the crowd-pleasing trifecta of beef, rice, and oozy cheese. Because the rice cooks in the saucy mixture, cleanup is minimal and flavors meld together, giving a richer result than if you made the components separately. It also scales well — double the batch for potlucks or halve it for two.
Make it when you want an easy dinner that still feels special, or when you need something kid-approved and freezer-friendly for future busy nights. If you’re looking for complementary casserole ideas or hearty sides, this type of creamy, cheesy dish pairs nicely with roasted vegetables or potato sides like Crockpot Cheesy Potatoes and Turkey kielbasa.
How this recipe comes together
Quick overview: brown the beef, stir in cream of mushroom and canned tomatoes (with their juice), add uncooked rice and simmer covered until the rice is tender, then top with shredded mozzarella and broil until bubbly. The process is straightforward and mostly hands-off during the simmer stage. Expect about 25–30 minutes total active time, with most of that being simmering.
Why this works: using canned soup creates a creamy base without extra dairy or roux, and cooking the rice in the pan absorbs the tomato-soup flavors. Browning the beef first builds savory fond (those browned bits), which you scrape into the sauce to deepen flavor.
What you’ll need
- 1 pound ground beef (80/20 gives good flavor; leaner beef works, but drain more grease)
- 1 (10.75 ounce) can cream of mushroom soup (substitute cream of chicken or celery for a flavor shift)
- 1 (14.5 ounce) can diced tomatoes with juice (fire-roasted adds smokiness)
- 1/2 cup long grain white rice (not instant; see variations for brown rice)
- 3/4 cup shredded mozzarella cheese (or a melty blend like provolone/mozzarella)
- Salt and pepper to taste
Notes: If you prefer lower sodium, use low-sodium canned soup and tomatoes and adjust seasoning at the end. For a leaner casserole, swap half the beef for ground turkey.
Step-by-step instructions
- Heat a large skillet over medium-high heat. Add the ground beef and crumble it with a spatula. Cook, stirring occasionally, until evenly browned and the pan shows browned bits. Drain excess grease.
- Reduce heat to medium. Stir in the cream of mushroom soup and the entire can of diced tomatoes with their juice. Scrape the browned bits from the pan into the sauce so the flavor is incorporated.
- Add the uncooked long-grain white rice and stir to combine. Lower heat to low, cover the skillet, and simmer gently until the rice is tender, about 15 minutes. Check once halfway to make sure the rice isn’t sticking; add a splash of water if needed.
- While the rice finishes, preheat your oven broiler. If your skillet isn’t broiler-safe, transfer the mixture to a casserole dish. Sprinkle the shredded mozzarella evenly over the top.
- Broil until the cheese is melted and bubbling, about 2–4 minutes. Watch closely to avoid burning. Season with salt and pepper to taste and serve hot.
Cheesy Ground Beef and Rice Casserole
- Prep
- 15 MIN
- Cook
- 30 MIN
- Total
- 45 MIN
- Serves
- 6
01Ingredients
Main Ingredients
02Method
- Preparation
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0 OF 5 DONE03Recipe notes
- 01Serve with a crisp green salad or roasted vegetables. Refrigerate leftovers and reheat properly. Adjust ingredients for dietary preferences.
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Best ways to enjoy it
Serve this casserole straight from the skillet for a rustic look. For lighter pairings, add a crisp green salad dressed with lemon vinaigrette or steamed green beans. For heartier meals, roasted broccoli, garlic bread, or a simple coleslaw all work well. If you want to plate for guests, spoon onto warmed plates and finish with a sprinkle of chopped parsley for color and freshness.
For another comforting rice-and-cheese dinner idea with chicken and veggies, try this: Easy Crockpot Cheesy Chicken Broccoli Rice.
Storage and reheating tips
Refrigeration: Cool leftovers to room temperature within two hours, then transfer to an airtight container. Store in the fridge for up to 3–4 days.
Reheating: Reheat portions in a microwave for 1–2 minutes, stirring halfway, or rewarm in a 350°F oven covered with foil for 15–20 minutes until heated through. Add a splash of water or broth if the rice seems dry.
Freezing: Freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. Reheat gently to avoid overcooking the rice.
Food safety: Always reheat to 165°F (74°C) before serving. Discard leftovers left at room temperature longer than 2 hours.
Recipe variations
- Vegetarian swap: Use 1 pound of cooked lentils or crumbled tempeh and vegetable broth instead of beef and use a cream-of-mushroom substitute or blended white beans for creaminess.
- Brown rice version: Use 1 cup brown rice and increase simmer time to 35–40 minutes with 1 to 1 1/4 cups extra liquid; check package directions.
- Spicy kick: Add 1/2 teaspoon smoked paprika and a pinch of red pepper flakes, or use a can of diced tomatoes with green chiles.
- Toppings: Stir in chopped bell peppers, corn, or black beans before simmering, or top with breadcrumbs mixed with a little olive oil for a crunchy finish.
- Low-carb: Substitute cauliflower rice (par-cooked) and reduce simmer time; be aware texture will change.
Your questions answered
Can I use instant rice instead of long-grain white rice?
A: It’s not recommended — instant rice will overcook and become mushy in the 15-minute simmer. If using instant rice, cook it separately and stir in at the end.
Can I make this in the oven entirely?
A: Yes. Brown the beef on the stovetop, combine ingredients in a casserole dish, cover tightly with foil, and bake at 375°F for about 25–30 minutes or until the rice is tender. Finish under the broiler to melt the cheese.
How many servings does this recipe make?
A: This batch serves about 4–6, depending on portion size. It’s great for two hungry adults with leftovers, or a family of four with modest appetites.
Is this safe to freeze?
A: Yes — freeze cooled portions for up to 2 months. Thaw overnight before reheating to maintain texture.
My rice wasn’t tender after 15 minutes — what happened?
A: Possible causes: heat too low, lid not sealed, or you used a different rice type (brown rice needs longer). Increase heat slightly, add a few tablespoons of water, cover, and cook a bit longer.
Conclusion
If you want a fast, comforting one-pan meal that stretches a pound of ground beef into an easy family dinner, this Cheesy Ground Beef and Rice Casserole is a reliable go-to. For more ideas, check out Cheesy Ground Beef and Rice Casserole – The Cozy Cook and my Cheesy Ground Beef and Rice Casserole.
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