Cheesy Ground Beef Rice Casserole

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On busy nights, this cheesy ground beef rice casserole is the kind of dinner that keeps everyone fed and me sane. It uses simple ingredients I usually have around, comes together quickly, and bakes in one pan so I’m not juggling multiple pots. If you’re the “what’s for dinner?” person in your house, this is one of those reliable answers that actually gets eaten without complaints.

I started making this for casual weeknight dinners, but it’s turned into a go-to dish for potlucks and game nights too. It travels well, reheats nicely, and feeds a crowd with very little hands-on work. Ground beef, rice, mixed veggies, and plenty of sharp cheddar all bake together into a hearty, scoopable meal that works with a simple green salad or just some crusty bread on the side.

What I like most is how flexible it is. If I know we’ve got a long evening with kids’ activities, I’ll prep it earlier in the day, stash it in the fridge, then slide it into the oven when we walk in the door. You can tweak the seasoning, swap vegetables, or adjust the cheese without ruining anything. If you’re looking for a low-fuss, shareable meal that feels comforting but not fussy, this cheesy ground beef rice casserole earns a permanent spot in the rotation.

How to Prepare Cheesy Ground Beef Rice Casserole

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Ingredients

• 1 pound ground beef
• 1 small sweet onion, finely diced
• 4 cloves garlic, minced
• 2 cans (10.5 ounces each) cream of celery soup
• 1 ½ cups beef stock
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 cup instant rice
• 12 ounces frozen mixed vegetables
• 2 cups shredded sharp cheddar cheese

Start Here

1. Preheat the oven and prep the pan: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil. Set it aside so it’s ready when the filling is mixed.
2. Brown the beef with the onion: In a large skillet or Dutch oven over medium heat, add the ground beef and diced onion. Cook, breaking the meat into small crumbles, for about 8–10 minutes, until the beef is fully browned and the onions are soft. Drain off any excess grease so the casserole doesn’t turn out oily.
3. Add garlic and bloom the seasonings: Stir in the minced garlic and cook for about 30 seconds, just until it smells fragrant. Don’t let it brown too much or it can taste bitter. Remove the pan from the heat.
4. Mix in the soups, stock, and spices: Add the cream of celery soup, beef stock, garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper. Stir until everything is well combined and the mixture looks smooth and creamy.
5. Stir in rice and vegetables: Add the instant rice and frozen mixed vegetables straight from the freezer. Stir well so the rice and veggies are evenly spread throughout the sauce. The mixture will look loose at this point; the rice will absorb the liquid as it bakes.
6. Assemble the casserole: Pour the mixture into the prepared 9×13-inch baking dish and spread it into an even layer so it cooks evenly. Sprinkle the shredded sharp cheddar cheese all over the top.
7. Cover and bake: Cover the dish tightly with foil (nonstick foil if you have it, or spray regular foil lightly so it doesn’t stick to the cheese). Bake for about 45 minutes, until the casserole is bubbling around the edges and the cheese is fully melted.
8. Broil for a golden top (optional): Remove the foil and switch the oven to broil. Broil the casserole for 2–4 minutes, watching closely, until the cheese is lightly browned in spots. Don’t walk away here; the top can go from golden to burnt very quickly.
9. Rest and serve: Let the casserole sit for 5–10 minutes so it can thicken slightly and slice or scoop more cleanly. Garnish with parsley if you like, then serve warm.

Swapping the Cream Soup

If cream of celery isn’t your favorite or you just don’t have it on hand, you’ve got options. You can swap it 1:1 with cream of mushroom, cream of chicken, or a mix of both. Cream of chicken will make the casserole taste a bit richer and more familiar, while cream of mushroom adds an earthier flavor. If you’re avoiding canned soup, you can whisk together about 2 ½ cups of a thick homemade white sauce instead (butter, flour, and milk or stock cooked until very thick). Just be sure it’s as thick as canned soup so the rice has enough structure to cook properly without turning soupy. Also, if you change the soup type, taste the mixture before baking and adjust salt; some canned soups are much saltier than others.

Veggies and Cheese Variations

This cheesy ground beef rice casserole is easy to tweak based on what’s in your freezer or what your family will actually eat. Any frozen mixed vegetables will work: peas and carrots, corn blends, or even a stir-fry mix. If you use larger veggies like broccoli florets, chop them smaller so they heat through in the same time. You can also toss in a handful of fresh spinach; it will wilt right into the hot mixture. For the cheese, sharp cheddar gives the most flavor, but you can mix in mozzarella for extra meltiness or pepper jack for a mild kick. Whatever cheese you use, shred it yourself if possible; it melts smoother than the pre-shredded kind that’s coated in starch.

Recipe FAQ: Common Questions

Can I make this casserole ahead of time and bake it later?

Yes, you can assemble this casserole in advance. The key is to cool the cooked beef mixture slightly before adding the rice so it doesn’t start absorbing too early. Assemble everything in the baking dish, cover tightly, and refrigerate for up to 24 hours. When baking from cold, add about 10–15 extra minutes to the bake time and check that the center is hot and the rice is tender. If the top is browning too fast before the middle is hot, re-cover with foil for part of the baking time.

What if my rice turns out undercooked or the casserole seems dry?

If the rice is still a bit firm after the listed bake time, it usually means it needed a little more liquid or a bit more time in your particular oven. Cover the casserole again with foil, pour 1/4 to 1/3 cup of hot beef stock or water evenly over the top, and return it to the oven for 10–15 minutes. The steam will help finish cooking the rice. To prevent this next time, make sure the mixture looks quite saucy before baking; instant rice needs enough liquid to plump up.

Can I freeze leftovers, and how should I reheat them?

Leftovers freeze well, which makes this casserole a smart meal-prep option. Cool the casserole completely, then portion it into airtight containers. Freeze for up to 2–3 months. For best results, thaw overnight in the fridge, then reheat covered in a 325°F oven until hot in the center. You can also reheat individual portions in the microwave in short bursts, stirring halfway so it heats evenly. If it looks a bit dry, stir in a spoonful of broth or water before reheating to bring back some moisture.

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Cheesy Ground Beef Rice Casserole

A comforting one-dish casserole combining seasoned ground beef, creamy soup, instant rice and mixed vegetables, all topped with melted sharp cheddar. Easy to assemble and perfect for family dinners or make-ahead meals.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings 6 servings

Ingredients

  

• 1 pound ground beef
• 1 small sweet onion finely diced
• 4 cloves garlic minced
• 2 10.5 ounce cans cream of celery soup
• 1 1/2 cups beef stock
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup instant rice
• 12 ounces frozen mixed vegetables
• 2 cups shredded sharp cheddar cheese

Instructions

 

Preheat & Prepare:

• Heat your oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with cooking spray and set it aside.

Cook the Beef & Onion:

• Warm a large skillet or Dutch oven over medium. Add the ground beef and diced onion, breaking the meat into pieces as it cooks. Continue until the beef is browned and the onion is soft, about 10 minutes, then drain any excess fat.

Add Garlic & Seasonings:

• Stir in the minced garlic and cook just until fragrant, about 30 seconds. Remove the pan from the heat to prevent the garlic from browning.

Combine Ingredients:

• Mix in the cream of celery soup and beef stock, then add the garlic powder, onion powder, Italian seasoning, paprika, kosher salt, and black pepper. Stir until the mixture is smooth and evenly seasoned.

Incorporate Rice & Vegetables:

• Fold in the instant rice and the frozen mixed vegetables, stirring until they are fully combined with the beef and sauce.

Assemble & Bake:

• Transfer the casserole mixture into the prepared baking dish and spread it evenly. Sprinkle the shredded cheddar on top, cover with nonstick foil, and bake for about 45 minutes or until the casserole is bubbling and the cheese has fully melted.

Broil & Serve:

• Remove the foil and place the dish under the broiler for a few minutes to lightly brown the cheese—watch closely to avoid burning. Optionally garnish with fresh or dried parsley, then serve hot.

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