Cheesy Ground Beef Rice Casserole
Ingredients
1½ pounds ground beef
2 cups cooked white rice (day-old works great)
1½ cups shredded cheddar cheese, divided
1 cup shredded mozzarella cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
(or cream of chicken soup)
½ cup milk
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon Italian seasoning
½ teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons chopped parsley (optional, for garnish)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Step 2: Cook the Ground Beef
Heat olive oil in a large skillet over medium heat.
Add chopped onion and cook for 2–3 minutes until softened.
Add garlic and cook for 30 seconds until fragrant.
Add ground beef and cook until browned, breaking it apart as it cooks.
Drain excess grease.
Step 3: Season the Beef
Stir in:
Salt
Black pepper
Paprika
Italian seasoning
Garlic powder
Mix well.
Step 4: Make the Casserole Mixture
Reduce heat to low.
Stir in cream of mushroom soup and milk until smooth.
Add cooked rice and mix until fully combined.
Stir in 1 cup of shredded cheddar cheese and all the mozzarella cheese.
Step 5: Assemble
Transfer the mixture into the prepared baking dish.
Sprinkle the remaining ½ cup cheddar cheese evenly over the top.
Step 6: Bake
Cover loosely with foil and bake for 20 minutes
Remove foil and bake an additional 10–15 minutes, until bubbly and golden on top
Step 7: Rest & Serve
Let the casserole rest for 5 minutes before serving.
Garnish with chopped parsley if desired.
Serving Suggestions
Green salad or steamed vegetables
Garlic bread or dinner rolls
Roasted broccoli or green beans
Helpful Tips & Variations
Add cooked peas, corn, or mushrooms for extra veggies
Swap cheddar for Colby-Jack or Monterey Jack
Make it spicy with diced jalapeños or a pinch of chili flakes
This casserole freezes well after baking
