This Cheddar-Crusted Ground Beef & Rice Bake is the kind of comfort food that greets you like an old friend—warm, familiar, and topped with a golden layer of melted cheese. It’s a little love note to simple cooking: tender ground beef, fluffy rice, and a savory mushroom base, all tucked beneath sharp cheddar that bubbles up perfectly in the oven. No need for anything fancy here—just honest ingredients coming together in a dish that feels like home.
Made for busy evenings, this cozy casserole brings everyone to the table without a fuss. With just one pan and one dish, cleanup is a breeze—and the reward is totally worth it. Whether you’re serving a full house or stashing leftovers for later, this bake is pure comfort in every bite. Classic ingredients, unforgettable flavor.
Why You’ll Love This Recipe
- One-pan prep: Straightforward and cleanup-friendly
- Family favorite: Kid-approved and always a hit
- Make-ahead friendly: Prep it now, bake it later
- Comforting and hearty: Cheesy, creamy, and super satisfying
Cheddar Crusted Ground Beef and Rice Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Servings: 6
Equipment Needed:
- Large skillet
- 9×13″ baking dish
- Aluminum foil
- Wooden spoon
Ingredients
Flavor & Protein Base:
- 1 pound ground beef – The hearty star of the dish; adds protein and rich flavor.
- 1 small onion, chopped – Brings subtle sweetness and depth to the beef.
- 1 tsp garlic powder – Adds aromatic warmth to balance the savory elements.
- 1 tsp salt – Essential for seasoning every layer of flavor.
- 1/2 tsp black pepper – A touch of mild heat and balance.
Creamy & Binding Layer:
- 1 can (10.5 oz) cream of mushroom soup – Offers a rich, velvety texture and umami base.
- 2 cups beef broth – Adds moisture and savory depth to cook the rice evenly.
Carb & Cheese Goodness:
- 1 cup uncooked white rice – Absorbs all the flavors as it cooks.
- 1 cup shredded cheddar cheese – Melts into a golden, flavorful crust.
Cooking Essential:
- 1 tbsp olive oil – For sautéing and adding a touch of richness.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add chopped onion and cook until soft and translucent, about 4–5 minutes.
- Add the ground beef, breaking it up with a wooden spoon. Cook until browned, about 6–8 minutes. Drain excess fat if needed.
- Stir in garlic powder, salt, and black pepper, letting the spices bloom in the heat for 1 minute.
- Add the uncooked rice directly to the pan and stir to coat it in the beef mixture.
- Pour in the beef broth and cream of mushroom soup. Stir well to combine.
- Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly.
- Cover tightly with aluminum foil and bake for 35 minutes.
- Remove the foil, sprinkle cheddar cheese evenly on top, and bake for an additional 12–15 minutes, until the cheese is melted, bubbly, and golden.
- Let rest for 5 minutes before serving. Enjoy warm!
Variations to Try
- Spicy kick: Add a pinch of cayenne or diced jalapeños.
- Veggie boost: Toss in peas, corn, or bell peppers before baking.
- Cheese swap: Use Monterey Jack or pepper jack for a different twist.
- Cream of chicken: Swap mushroom soup for a lighter flavor.
Pro Tips
- Toast the rice slightly in the beef mixture before adding liquid for a nuttier flavor.
- Use freshly grated cheddar – it melts better and tastes richer than pre-shredded.
- Rest before serving – this helps the casserole firm up and slice neatly.
- Add a splash of Worcestershire sauce with the broth for an umami boost.
This Cheddar-Crusted Ground Beef & Rice Bake proves that comfort food doesn’t need to be complicated. It’s a cozy, fuss-free dish that feeds the soul as much as the stomach. Whether it’s a weeknight dinner or meal prep for the days ahead, this casserole delivers every time. Go ahead – make it once, and it’ll earn a permanent spot in your recipe rotation.
Print Cheddar Crusted Ground Beef and Rice Casserole
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Ingredients
- 1 lb ground beef
- 1 cup uncooked white rice
- 2 cups beef broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 small onion, chopped
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add chopped onion and cook until soft and translucent, about 4–5 minutes.
- Add the ground beef, breaking it up with a wooden spoon. Cook until browned, about 6–8 minutes. Drain excess fat if needed.
- Stir in garlic powder, salt, and black pepper, letting the spices bloom in the heat for 1 minute.
- Add the uncooked rice directly to the pan and stir to coat it in the beef mixture.
- Pour in the beef broth and cream of mushroom soup. Stir well to combine.
- Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly.
- Cover tightly with aluminum foil and bake for 35 minutes.
- Remove the foil, sprinkle cheddar cheese evenly on top, and bake for an additional 12–15 minutes, until the cheese is melted, bubbly, and golden.
- Let rest for 5 minutes before serving. Enjoy warm!
Notes
- Onions: Feel free to add more onions or some fresh minced garlic for extra aroma!
- Spices: Besides garlic powder, try a pinch of onion powder or dried herbs like oregano or thyme to deepen the flavor.
- Veggies: If you want more nutrients and color, quickly sauté some carrots, peas, or corn before adding them in.
- Topping: For a crispier topping, mix some panko breadcrumbs with the cheddar cheese.
- Cooking Time: Make sure to check if the rice is cooked through before removing the foil and adding the cheese.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
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