Grandma’s Cheesy Ground Beef & Rice Casserole

A classic old-fashioned comfort-food casserole made with juicy ground beef, fluffy rice, onions, garlic, creamy mushroom sauce, sour cream, and plenty of cheddar cheese. It makes a filling family dinner and reheats beautifully the next day.

Ingredients:

1 lb (450 g) ground beef, preferably 80/20 or 85/15

1 cup (190–200 g) uncooked long-grain white rice

1 medium yellow onion, finely diced

3 cloves garlic, minced

1 can (10.5 oz / 298 g) cream of mushroom soup

1 1/2 cups (360 ml) low-sodium beef broth

1/2 cup (120 g) sour cream

1 1/2 cups (150–170 g) shredded sharp cheddar cheese

1/2 cup (50–60 g) shredded mozzarella cheese

1 tablespoon Worcestershire sauce

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried Italian seasoning

1/2 teaspoon black pepper

1/2 teaspoon salt, or to taste

1 tablespoon olive oil, if needed

2 tablespoons chopped fresh parsley, optional

For the topping:

1/2 cup shredded cheddar cheese

1 tablespoon grated Parmesan cheese, optional

Instructions:

Preheat the oven to 375°F (190°C). Lightly grease a 9 x 13-inch baking dish with cooking spray, butter, or a little olive oil.
Heat a large skillet over medium-high heat. Add the ground beef and cook for about 6–8 minutes, breaking it apart with a wooden spoon until nicely browned.
Add the diced onion and cook for another 3–4 minutes until softened. Add the minced garlic and cook for about 30–60 seconds, just until fragrant.
Drain excess grease from the skillet if necessary. Return the beef mixture to the heat.
Add Worcestershire sauce, paprika, garlic powder, onion powder, Italian seasoning, black pepper, and salt. Stir well so the seasonings coat the beef.
Add the cream of mushroom soup, sour cream, and beef broth. Stir until the mixture becomes smooth and creamy.
Add the uncooked long-grain rice and stir thoroughly. Make sure the rice is evenly distributed throughout the mixture.
Stir in 1 cup of the shredded cheddar cheese and 1/2 cup of mozzarella. The cheese will begin melting into the creamy beef mixture.
Transfer everything to the prepared baking dish and spread it into an even layer.
Cover the baking dish tightly with aluminum foil. This is important because the trapped steam helps the uncooked rice become tender.
Bake at 375°F (190°C) for about 40–45 minutes.
Carefully remove the foil and check the rice. If it is still firm and the casserole looks dry, add 2–3 tablespoons of warm beef broth, cover again, and bake for another 8–10 minutes.
Once the rice is tender, sprinkle the remaining cheddar cheese over the top. Add Parmesan if using.
Return the casserole to the oven uncovered and bake for another 8–12 minutes, until the cheese is completely melted and bubbling.
For a beautiful golden top, you can broil it for 1–2 minutes at the end. Watch it closely so the cheese does not burn.
Remove from the oven and let the casserole rest for 10 minutes before serving. Garnish with fresh parsley if desired.

Serving:

Serve warm with a simple green salad, steamed vegetables, roasted broccoli, green beans, or garlic bread.

Yield:

6–8 servings

Prep Time:

15 minutes

Cook Time:

50–60 minutes

Resting Time:

10 minutes

Total Time:

About 1 hour 15 minutes

Nutrition Information per serving, approximate:

Calories: 500–560 kcal

Protein: 27–32 g

Carbohydrates: 38–45 g

Fat: 25–30 g

Fiber: 2–3 g

Sugar: 3–5 g

Sodium: 700–900 mg

Nutrition will vary depending on the ground beef, cheese, soup, broth, and portion size.

Nut Information:

This recipe contains no tree nuts or peanuts in its standard form.

Allergy Information:

Contains milk/dairy from cheddar, mozzarella, sour cream, cream of mushroom soup, and Parmesan if used.

The cream of mushroom soup may contain wheat depending on the brand, so use a gluten-free version if needed.

For a nut-free preparation, check the labels of packaged ingredients for facility or cross-contact warnings.

Important Cooking Tips:

Use long-grain white rice rather than instant rice for the best texture. Long-grain rice is commonly recommended for this type of baked casserole because it holds its shape better during cooking. The Home Routine

Do not skip covering the casserole while the rice cooks. The trapped steam helps the rice cook evenly.

Freshly shredded cheese usually melts more smoothly than pre-shredded cheese.

If using very lean ground beef such as 93/7, the casserole may be slightly less rich. You can add an extra tablespoon of sour cream for a creamier texture.

Let the casserole rest before cutting or scooping. This allows the creamy sauce to thicken and makes serving easier.

Storage:

Refrigerate leftovers in an airtight container for up to 3–4 days.

To reheat, add a small splash of beef broth or milk and microwave until heated through, or cover and reheat in a 350°F (175°C) oven.

For freezing, cool completely and store in a freezer-safe airtight container for up to about 2–3 months. Thaw overnight in the refrigerator before reheating.

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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.