5-Ingredient Cheesy Beef and Rice Casserole

Written by Sarah Gardner

Sometimes, you just need a meal that’s hearty, comforting, and ridiculously easy to throw together. That’s where this 5-Ingredient Cheesy Beef and Rice Casserole comes in. It’s a no-fuss, one-dish wonder that’s packed with flavor and perfect for busy weeknights. With just a handful of pantry staples, you’ll have a warm, bubbly casserole that tastes like you spent all day in the kitchen.

Cheesy Beef and Rice Casserole

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 2

Equipment

  • Large skillet
  • Baking Dish 9x13-inch
  • Mixing Spoon
  • Cheese Grater if shredding your own cheese

Ingredients
  

  • 1 pound ground beef
  • 2 cups cooked white rice
  • 1 can 10.5 oz condensed cream of mushroom soup
  • 1 ½ cups shredded cheddar cheese
  • ½ teaspoon garlic powder

Instructions
 

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Brown the beef in a large skillet over medium-high heat, breaking it up as it cooks. Drain any excess grease.
    ground beef sizzling over medium-high heat

Mix everything together

  1. In a large bowl, combine the cooked beef, rice, cream of mushroom soup, and garlic powder. Stir until well incorporated.

Assemble the casserole

  1. Spread the mixture evenly in the prepared baking dish. Top with shredded cheddar cheese.
    baking dish filled with ingredients

Bake

  1. for 20 minutes or until the cheese is melted and bubbly. Let it rest for a few minutes before serving.

Pairings

This casserole is a meal on its own, but if you want to round it out, serve it with a crisp green salad, roasted broccoli, or buttered dinner rolls. A simple side of steamed green beans also balances out the richness of the dish.

FAQs

1. Can I use brown rice instead of white?

Yes! Brown rice adds a nuttier flavor and extra fiber. Just make sure it’s fully cooked before adding it to the casserole.

2. What kind of beef works best?

Lean ground beef (85/15 or 90/10) is ideal. If using fattier beef, drain off excess grease to prevent the dish from becoming too oily.

3. Can I substitute the cream of mushroom soup?

Absolutely. Cream of chicken or cream of cheddar soup would work great, depending on your flavor preference.

4. Can I make this ahead of time?

Yes! Assemble the casserole up to a day in advance, cover it, and refrigerate. Bake it when you’re ready, adding a few extra minutes to the cooking time if needed.

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