Dinner Recipes

Cheesy Ground Beef and Rice Casserole with Cream of Mushroom Soup

By Clara ·
November 1, 2026

When the cheddar around the edge starts bubbling, the center of this casserole is warming through and the mushroom soup has turned into a creamy coating for every grain of rice. I make this cheesy ground beef and rice casserole when I want a hearty dinner from familiar pantry ingredients, without cooking the rice in the oven or building a separate sauce on the stove.

The way the ingredients come together matters more than it might seem. Cook the beef and onion first, then stir the condensed soup with milk before folding in the cooked rice, beef, and some of the cheddar. That gives the rice an even coating instead of leaving you with dry pockets and a layer of cheese only on top. The finished casserole is savory and creamy, with a melted cheddar lid and tender rice underneath.

Why Cooked Rice Is the Difference Between Creamy and Crunchy

This casserole goes into the oven with the rice already cooked. That’s not a shortcut to overlook: the bake is for heating the filling through and melting the cheese, not for cooking raw grains. There isn’t enough time or liquid in the covered-soup mixture to turn uncooked rice tender during the 25–30 minutes in the oven.

The condensed mushroom soup and milk make a thick, spoonable base that clings to the rice and beef. Since the mixture bakes uncovered, it also develops a melted, lightly set top rather than steaming under a lid. Start with cooked rice that’s tender before you mix everything together, and fold it in gently so the grains stay distinct. If you use rice that’s undercooked, the casserole won’t fix it; if the rice is already soft and the sauce is evenly mixed, each serving comes out creamy without turning to mush.

What the Mushroom Soup, Milk, and Cheddar Each Bring

• Condensed cream of mushroom soup — This is the casserole’s built-in sauce: concentrated enough to coat rice and beef after milk loosens it. Ready-to-serve soup is much thinner and won’t give the same consistency. A gluten-free condensed mushroom soup works as a direct replacement when you need a gluten-free version; the seasoning can vary by brand.
• Milk — Milk brings the condensed soup to a consistency that folds through the rice. Keep it in the mixture even if you use a different condensed soup, since the rice needs a sauce that spreads rather than a dense scoop of concentrate.
• Cooked white rice — Plain cooked white rice has a mild taste and soft texture that lets the beef and mushroom sauce lead. Cooked brown rice can stand in at the same volume for a nuttier flavor and firmer bite; don’t use uncooked rice in its place.
• Ground beef — The 85% lean beef adds a savory, meaty base, while cooking and draining it before mixing keeps excess fat from pooling in the casserole. The onion softens alongside the beef, and the garlic goes in afterward so it doesn’t scorch during the longer browning stage.
• Cheddar — Cheddar melts into the filling and makes the top. Shredding it from a block usually gives a smoother melt than packaged shreds, though packaged cheddar works when convenience matters. Keep some inside the mixture and some for the surface so the cheese isn’t limited to the top layer.

Building the Filling Before the Cheese Gets Its Golden Top

Warm the oven and prepare the dish

Heat the oven to 350°F and grease a 9×13-inch baking dish. Greasing the dish helps the creamy mixture release when you serve it, especially around the corners. Set the dish aside while you cook the beef, so it’s ready when the filling is combined. Keep the casserole uncovered during baking.

Soften the onion with the beef

Heat the vegetable oil in a 12-inch skillet over medium-high heat, then add the ground beef and diced onion. Cook for 7–9 minutes, breaking the beef into small pieces as it browns, until the onion is softened and the beef reaches 160°F. If the meat is still in large clumps, break it up before it finishes cooking so it distributes evenly through the rice. Drain the excess fat, then stir in the minced garlic, kosher salt, and black pepper.

Coat the rice and beef evenly

In a large bowl, stir the condensed mushroom soup and milk together until the mixture looks smooth. Fold in the cooked rice and beef mixture, then add 1 1/2 cups of the cheddar. Folding rather than beating helps the rice keep its shape. Before transferring it, check that the sauce reaches the bottom of the bowl and coats the rice instead of sitting in one thick patch.

Bake until the filling bubbles

Spread the mixture in the prepared dish and sprinkle the remaining 1/2 cup of cheddar over the top. Bake uncovered for 25–30 minutes, until the casserole is hot and bubbly and the cheese has melted. The filling should bubble around the edges, not just show melted cheese on the surface. Let it rest for five minutes before serving so the creamy center has time to settle.

Easy Changes for a Different Cheese, Rice, or Diet

Questions That Come Up While Making This Beef and Rice Casserole

Cheesy Ground Beef and Rice Casserole with Cream of Mushroom Soup

Cheesy ground beef and rice casserole combines tender cooked rice, seasoned beef, and cream of mushroom soup under a golden layer of melted cheddar. Baked uncovered until hot and bubbly, it makes a hearty, comforting dinner with simple ingredients.

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Prep Time 15 minutes mins

Cook Time 39 minutes mins

Resting 5 minutes mins

Total Time 59 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 515

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp vegetable oil
• 1 lb ground beef 85% lean
• 1 yellow onion medium, diced
• 2 cloves garlic minced
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup milk
• 3 cups white rice cooked
• 2 cups cheddar cheese shredded, divided

Equipment

• 1 9x13-inch baking dish
• 1 12-inch skillet

Method

 

1. Heat the oven to 350°F.
2. Grease a 9x13-inch baking dish.
3. Heat the oil in a 12-inch skillet over medium-high heat.
4. Add the beef and onion and cook for 7–9 minutes, breaking up the beef, until the beef reaches 160°F and the onion is softened.
5. Drain excess fat, then stir in the garlic, salt, and pepper.
6. In a large bowl, stir together the soup and milk.
7. Fold in the rice, beef mixture, and 1 1/2 cups of the cheese.
8. Spread the mixture in the prepared dish and sprinkle the remaining 1/2 cup cheese over the top.
9. Bake uncovered for 25–30 minutes, until hot and bubbly and the cheese is melted.
10. Let the casserole rest for 5 minutes before serving.

Notes

For the best texture, use freshly cooked or well-fluffed rice so the casserole mixes evenly. Refrigerate leftovers in an airtight container for 3–4 days; freeze for up to 3 months. For a gluten-free option, use certified gluten-free cream of mushroom soup.