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I still remember the first time I made this cheesy ground beef and rice casserole — it was one-pan comfort that came together while I helped with homework, smelled like dinner in five minutes, and stretched to feed a picky crowd. Simple ingredients, forgiving technique, and a melty cheese finish make it one of those go-to dinners when you want something hearty without fuss. For another version of this dish with slightly different seasoning, see a similar casserole recipe.

Why you’ll love this dish

This casserole is the definition of weeknight-friendly: affordable, fast, and flexible. Ground beef and rice are pantry staples that you can stretch with frozen veggies, swap cheeses, or adapt to dietary needs. It’s kid-approved (cheese hides a lot of vegetable sneaks), hearty enough for company, and easy to scale up for meal prep.

“Comfort food that’s ready in under an hour and makes excellent leftovers — my whole family asks for seconds.” — a happy home cook

Beyond comfort, there are practical reasons to pick this recipe:

Budget-wise: ground beef and rice keep cost per serving low.
Time-wise: active hands-on time is short; most of the cook time is simmering.
Flexible: use white or brown rice, different cheeses, or veggie blends.

Step-by-step overview

Before you dive in, here’s the simple flow so you know what to expect:

Brown the ground beef with diced onion, season, and add garlic.
Stir in uncooked rice and pour in broth; bring to a simmer.
Cover and cook on the stove until the rice is almost tender.
Stir in mixed vegetables and most of the cheese.
Transfer to a baking dish (optional), top with remaining cheese, and bake briefly to melt and brown.
Rest a few minutes, then serve.

This keeps things predictable and prevents overcooked rice or dry beef.

What you’ll need

1 lb ground beef (lean recommended; 85–90% lean is ideal)
1 cup onion, diced
2 cloves garlic, minced
1 cup rice, uncooked (white long-grain or brown rice both work; brown will need a few extra minutes/liquid)
2 cups beef broth (or substitute chicken or vegetable broth)
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
1 cup mixed vegetables (frozen peas/carrots/corn work great)
Salt and pepper, to taste

Substitution notes:

Swap ground turkey or a plant-based crumbled protein if you want lower red meat.
If using brown rice, extend simmer time by 10–15 minutes and check liquid.
For extra flavor, stir in a teaspoon of Worcestershire sauce or smoked paprika.

If you want to see an alternate take on the dish with slightly different proportions and ideas, check this cheesy beef and rice casserole for inspiration.

Step-by-step instructions

Cheesy ground beef and rice casserole in a baking dish with melted cheese topping

Preheat oven to 350°F (175°C) if you plan to finish the casserole in the oven.
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until it’s no longer pink. Drain excess fat if desired.
Add the diced onion to the skillet and cook 3–4 minutes until translucent. Stir in the minced garlic and cook 30 seconds until fragrant. Season with salt and pepper.
Stir in the uncooked rice so the grains get coated and slightly toasted, about 1 minute.
Pour in 2 cups of beef broth, scrape up browned bits from the pan, and bring to a simmer. Reduce heat to low, cover, and cook according to your rice type: about 15–18 minutes for white rice, 30–35 minutes for brown rice. Check near the end so it doesn’t stick.
When the rice is just tender, stir in the mixed vegetables and half the shredded cheese. Adjust seasoning.
Transfer the mixture to a lightly greased 9×9-inch (or similar) baking dish if you want a crisp top. Sprinkle remaining cheese evenly.
Bake at 350°F for 12–15 minutes until cheese is fully melted and edges bubble. (If you prefer, skip the oven and cover the skillet briefly until cheese melts.)
Let rest 5 minutes before serving — this helps the casserole set and makes it easier to portion.

Yields about 4–6 servings. Keep an eye on liquid when using different rice types; add a splash more broth if it’s drying prematurely.

Best ways to enjoy it

Plate with a crisp side salad or steamed broccoli to brighten the meal.
Spoon over a bed of greens for a warm salad twist.
Add pickled jalapeños or hot sauce tableside for folks who want heat.
For a weeknight family meal, serve with buttery dinner rolls or crusty bread to sop up the sauce.

A scoop with a sprinkle of fresh parsley or sliced green onions makes it look and taste fresher.

Storage and reheating tips

Refrigerate leftovers within two hours of cooking. Store in an airtight container for 3–4 days.
To reheat, warm gently on the stovetop with a splash of broth or in the microwave until the center reaches 165°F (74°C). Covering helps retain moisture.
To freeze: cool completely, place in freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
If frozen in individual portions, reheat from frozen in a 350°F oven covered for 25–35 minutes, checking until hot throughout.

Always use a food thermometer when unsure — the safe reheating temperature is 165°F.

Pro chef tips

Brown the beef well: the fond (browned bits) adds depth when deglazed with broth.
Toast the rice briefly in the pan to develop a nuttier flavor and help grains separate.
If you like a creamier texture, stir in 1/4 cup sour cream or cream cheese just before serving.
Reserve a little cheese for the top so it bakes into a golden crust.
A splash of acid (1–2 teaspoons of lemon juice or vinegar) at the end brightens the overall flavor.

A French-onion twist is a delicious swap — try caramelized onions and gruyère for a savory upgrade, as shown in this French onion adaptation.

Creative twists

Mexican-style: swap beef broth for salsa + broth, use cumin and chili powder, top with pepper jack and cilantro.
Mediterranean: add chopped olives, sun-dried tomatoes, oregano, and feta instead of cheddar.
Low-carb: replace rice with riced cauliflower (reduce broth) and shorten cooking time.
One-pot skillet: finish entirely on the stovetop and broil for 2–3 minutes to brown cheese.

These variations keep the core method but let you tailor the casserole to the flavors you love.

Your questions answered

Q: Can I make this casserole ahead of time?
A: Yes — assemble up to the baking step, refrigerate covered, and bake within 24 hours. Add a few extra minutes to baking if cold from the fridge.

Q: Is it okay to use frozen vegetables?
A: Absolutely. Add frozen veg when the rice is nearly cooked so they heat through without making the casserole watery.

Q: What cheese works best?
A: Cheddar is classic for flavor and melt. Monterey Jack or a mild Colby melt smoothly; Gruyère gives a nuttier, upscale note.

Q: Can I reduce sodium?
A: Use low-sodium broth and control added salt. Taste before baking and adjust as needed.

Conclusion

If you want a reliable, family-friendly dinner that fills bowls and stays flexible, this cheesy ground beef and rice casserole is a winner. For another home-cook-friendly version with helpful photos and tips, check out Cheesy Ground Beef and Rice Casserole [+Video] – Oh Sweet Basil. For a straightforward step-by-step recipe card and notes from a busy parent’s perspective, visit Cheesy Ground Beef and Rice Casserole – The Fervent Mama. If you’d like a cozy, slightly different take with tasting notes, see Cheesy Ground Beef and Rice Casserole – The Cozy Cook.