Easy Creamy Ground Beef Rice Casserole
This creamy ground beef rice casserole is the ultimate comfort food that’s ready in just 30 minutes. After making this many times, I’ve discovered the secret to keeping it from drying out. The creamy, cheesy sauce clings to every grain of rice, making it irresistible. Keep reading for my best tips on preventing a dry casserole. If you love recipes like this, you’ll also enjoy Try this with my Roasted Jalapeno Popper Grilled Cheese and Serve this with my Thai Red Curry Noodles for a complete meal.
Why This Easy Creamy Ground Beef Rice Casserole Is Pure Comfort
- One pot, easy cleanup
- Kid-friendly and freezer-friendly
- Creamy, cheesy sauce that's better than takeout
What You'll Need for Easy Creamy Ground Beef Rice Casserole
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb ground beef
- 1 cup long grain white rice
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 small onion, diced
- 1 cup frozen mixed vegetables
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- Optional: Additional shredded cheese for topping
- Optional: Chopped fresh parsley for garnish
📝 Ingredient Notes
- ground beef: You can substitute ground turkey or chicken if preferred.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing and cooking → See on Amazon
- Box grater — Easy shredding of cheese and vegetables → See on Amazon
How to Make Easy Creamy Ground Beef Rice Casserole
- Step 1: Preheat oven to 375°F (190°C). In a large oven-safe skillet, cook ground beef and onion over medium heat until browned. Drain fat.
- Step 2: Stir in rice, frozen vegetables, garlic powder, onion powder, and dried parsley. Cook for 2 minutes.
- Step 3: Add condensed soup and milk. Stir well to combine. Bring to a simmer.
- Step 4: Transfer the mixture to a greased 9×13-inch baking dish. Top with shredded cheese.
- Step 5: Bake for 20-25 minutes or until bubbly and golden. Let stand for 5 minutes before serving.
Cook's Tips for Perfect Easy Creamy Ground Beef Rice Casserole
- : For a healthier version, use brown rice and reduce the amount of cheese.
- Common mistake and fix: To prevent a dry casserole, make sure the rice is fully submerged in the liquid before baking. If it's not, add a little more milk or broth.
- : For a thicker sauce, use less milk or add a tablespoon of cornstarch mixed with water.
Storing & Reheating Easy Creamy Ground Beef Rice Casserole
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: Prepare the casserole up to 24 hours ahead. Store in the fridge until ready to bake.
Freezing Easy Creamy Ground Beef Rice Casserole
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
Recipe Notes
- Chef tip: For a spicy version, add diced jalapeños or a pinch of cayenne pepper.
- Best substitution: Substitute the frozen mixed vegetables with your favorite fresh or frozen vegetable blend.
- Make-ahead: This casserole can be assembled up to 24 hours ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the casserole is still too runny after baking, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the casserole. Bake for an additional 5-10 minutes.
Want to level up this recipe?
Instant-read meat thermometer — Ensures ground beef is cooked to a safe temperature, preventing foodborne illnesses → Check price on Amazon
Easy Creamy Ground Beef Rice Casserole
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 cup long grain white rice
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 small onion, diced
- 1 cup frozen mixed vegetables
Seasonings
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
Optional Toppings
- Additional shredded cheese for topping
- Chopped fresh parsley for garnish
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large oven-safe skillet, cook ground beef and onion over medium heat until browned. Drain fat.
- Step 2: Stir in rice, frozen vegetables, garlic powder, onion powder, and dried parsley. Cook for 2 minutes.
- Step 3: Add condensed soup and milk. Stir well to combine. Bring to a simmer.
- Step 4: Transfer the mixture to a greased 9×13-inch baking dish. Top with shredded cheese.
- Step 5: Bake for 20-25 minutes or until bubbly and golden. Let stand for 5 minutes before serving.
Notes
- Chef tip: For a spicy version, add diced jalapeños or a pinch of cayenne pepper.
- Best substitution: Substitute the frozen mixed vegetables with your favorite fresh or frozen vegetable blend.
- Make-ahead: This casserole can be assembled up to 24 hours ahead. Store in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the casserole is still too runny after baking, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the casserole. Bake for an additional 5-10 minutes.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through. Stir halfway through.
- Make ahead: Prepare the casserole up to 24 hours ahead. Store in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 420
- Protein: 24g
- Fat: 21g
- Carbs: 37g
- Fiber: 1g
- Sugar: 4g
- Sodium: 750mg
- Cholesterol: 85mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamy Ground Beef Rice Casserole FAQs
Yes, you can assemble the casserole up to 24 hours ahead. Store it in the fridge until ready to bake.
To prevent a dry casserole, make sure the rice is fully submerged in the liquid before baking. If it's not, add a little more milk or broth.
Yes, you can freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
No, this casserole requires oven baking to achieve the desired texture and creaminess.
You can substitute the condensed soup with a homemade cream of mushroom soup or a can of cream of chicken soup.
A Warm Final Note
I can’t wait for you to try Easy Creamy Ground Beef Rice Casserole and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
