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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
Cook Time 39 minutes
Resting 5 minutes
Total Time 59 minutes
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.