There’s something about the aroma of browning beef and melting cheese that feels like a hug for your soul. I remember the first time I pulled this casserole out of my oven on a hectic weeknight; the steam billowed up, carrying the most incredible scent of savory herbs and toasted cheese throughout my kitchen. It was one of those “aha” moments where I realized I’d just created a new family favorite—a dish that’s endlessly forgiving, deeply satisfying, and requires minimal fuss. This Cheesy Ground Beef Rice Casserole has been my secret weapon for busy days and cozy gatherings ever since, and I’m so excited to share it with you.
Why You’ll Love This Recipe
You’re going to love this recipe because it delivers that magical combination of being incredibly hearty and comforting while also being straightforward to prepare. It’s the kind of meal that feels like you spent hours in the kitchen, but in reality, it comes together with mostly pantry staples and one dish (bless the casserole dish!). From my experience, it’s a crowd-pleaser that satisfies both kids and adults, it makes fantastic leftovers, and it wraps you in that warm, cheesy comfort we all crave sometimes.
Ingredients
- 680 grams (about 1.5 lbs) ground beef (I use 85/15 for best flavor)
- 400 grams (about 2 cups) cooked white rice (day-old rice works perfectly here)
- 305 grams (1 can) condensed cream of mushroom soup
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 240 ml (1 cup) beef broth or milk
- 225 grams (2 cups) shredded cheddar cheese, divided
- 120 grams (1 cup) shredded mozzarella cheese
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- Salt to taste
- Fresh parsley, chopped (for garnish, optional but pretty!)
A quick note on the ingredients: I’ve tried this with fresh and day-old rice, and trust me, slightly drier, day-old rice works better—it soaks up all the glorious juices without getting mushy. Don’t skip the onion and garlic; they build a foundational flavor that makes a huge difference. For the soup, cream of mushroom is classic, but cream of celery or chicken works in a pinch. And please, shred your own cheese if you can! The pre-shredded bags contain anti-caking agents that don’t melt as smoothly. I learned this the hard way with a slightly grainy sauce one time.(See the next page below to continue…)