One-Skillet Cheesy Ground Beef and Rice Casserole

This cheesy ground beef and rice casserole is the kind of dinner that makes everyone push back from the table full and happy. It all comes together in one oven-safe skillet, so cleanup is just as easy as the cooking.

The rice soaks up a savory mix of beef broth and cream of mushroom soup while a layer of cheddar melts into a golden lid. Serve it on a busy weeknight and watch it disappear.

What Makes This Casserole a Weeknight Favorite

It’s not fancy, but it gets two things right: big flavor and zero fuss. The beef and rice cook together in a single skillet, so you’re not juggling pots on a Tuesday night.

The cheese forms a stretchy, slightly crisp top that’s the best part. And leftovers reheat like a dream, so lunch is sorted too.

Ingredients

• 1 lb ground beef: 85/15 gives good flavor without too much grease.
• 1 small onion, diced: yellow or white both work fine.
• 2 cloves garlic, minced: fresh is best here.
• 1 cup long-grain white rice: uncooked, rinsed if you like.
• 1 can (10.5 oz) condensed cream of mushroom soup: any brand.
• 1 1/2 cups beef broth: low-sodium lets you control the salt.
• 1 tsp Worcestershire sauce: adds a little savory depth.
• 2 cups shredded sharp cheddar cheese, divided: shred it yourself for the smoothest melt.
• Salt and black pepper: to taste.

Variations / Substitutions

• Ground turkey: swap in an equal amount. It’s leaner, so the casserole won’t be quite as rich.
• Different cheese: Monterey Jack, Colby, or a Mexican blend all melt nicely.
• Add a little heat: stir in a 4-oz can of diced green chilies with the broth.
• Cream of chicken soup: use it if that’s what’s in the pantry. The flavor shifts slightly but still works.

One-Skillet Creamy Chicken and Dumpling Casserole is another reader favorite dinner worth making next.

How to Make Cheesy Ground Beef and Rice Casserole

Step 1: Brown the Beef and Onion

Preheat your oven to 375°F (190°C) so it’s ready when you need it. In a large oven-safe skillet (10 inches or so), cook the 1 lb ground beef over medium-high heat, breaking it up with a spoon. Cook until no pink remains, about 5 to 6 minutes. Drain off any excess fat, then add the diced onion and cook until softened, 3 to 4 minutes. Add the minced garlic and cook just until fragrant, about 30 seconds.

The beef should be in small crumbles and the onion will look translucent. A little browning on the meat is good—it adds depth that keeps the casserole from tasting flat.

Step 2: Stir in the Rice and Broth

Stir in the 1 cup uncooked rice, the can of cream of mushroom soup, the 1 1/2 cups beef broth, and the 1 tsp Worcestershire sauce. Season with a pinch of salt and several cracks of black pepper. Scrape up any browned bits from the bottom of the skillet as you stir. Bring everything to a boil over high heat, then reduce the heat to low and let it simmer for 1 minute.

The liquid will look a bit thin at first. It thickens as it bubbles. Give it a taste now (careful, it’s hot) and adjust the salt and pepper. The broth and soup already bring some salt, so go easy.

Step 3: Mix in Half the Cheese

Remove the skillet from the heat. Stir in 1 1/2 cups of the shredded cheddar until it’s fully melted and the mixture turns creamy. Smooth the top with a spatula, then sprinkle the remaining 1/2 cup cheese evenly over the surface.

The cheese inside gives the casserole a creamy texture throughout, while the top layer will melt into a golden, bubbly crust in the oven.

Step 4: Bake Until Bubbly and Golden

Transfer the skillet to the preheated oven and bake, uncovered, for 35 to 40 minutes. The casserole is done when the rice is tender—taste a grain from the center—and the top is browned in spots and bubbling around the edges.

The kitchen will smell amazing. If the top isn’t as golden as you like at the 35-minute mark, switch the oven to broil for a minute or two. Just watch it closely so it doesn’t burn.

Step 5: Scoop and Serve

Remove the skillet from the oven and let the casserole rest for 5 minutes. This helps it set up just a little so it’s easier to scoop. Then spoon generous portions onto plates or shallow bowls.

The cheese will be stretchy and the rice tender. A sprinkle of chopped parsley or a crack of black pepper on top looks nice, but it’s completely optional.

Tips for the Best Cheesy Casserole

• Use freshly shredded cheese. Pre-shredded bags often have anti-caking agents that can make the sauce less smooth.
• Don’t skip the resting time after baking. It lets the casserole firm up enough to hold its shape when you serve it.
• For a little heat, add a pinch of smoked paprika or red pepper flakes with the broth.
• Leftover casserole thickens as it cools. Add a splash of milk or broth when reheating to bring back the creaminess.

Bake times can vary slightly depending on your pan material.

Storing and Reheating Leftovers

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave with a splash of milk to loosen it up, or in a 350°F (175°C) oven until hot. Leftovers are great for lunch.

What to Serve with Cheesy Ground Beef and Rice Casserole

This casserole is rich and filling, so a crisp, simple side balances it nicely. I like a green salad with a tangy vinaigrette or steamed broccoli with a squeeze of lemon—the brightness cuts through the richness.

Frequently Asked Questions

Can I use brown rice?

No, not in this recipe without major adjustments. Brown rice needs more liquid and a longer cook time, so the casserole would dry out before the rice is tender. Stick with white rice here.

Can I make this casserole ahead?

Yes. Assemble the casserole up to the point of baking (through Step 3), cover it, and refrigerate for up to a day. You’ll need to add about 10 extra minutes to the bake time if it goes in cold. Let it sit at room temperature for 30 minutes before baking if you can.

How do I freeze leftovers?

Portion the cooled casserole into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat as above.

Cheesy Ground Beef and Rice Casserole Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Calories: 450

Ingredients Method Notes

Ingredients

  

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice (uncooked)
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 1/2 cups beef broth
• 1 tsp Worcestershire sauce
• 2 cups shredded sharp cheddar cheese, divided
• Salt and black pepper, to taste

Method

 

1. Preheat the oven to 375°F (190°C). In a large oven-safe skillet, cook the ground beef over medium-high heat, breaking it up, until no longer pink, 5 to 6 minutes. Drain excess fat. Add the onion and cook until softened, 3 to 4 minutes. Add garlic and cook 30 seconds.
2. Stir in the rice, soup, beef broth, Worcestershire sauce, a pinch of salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 minute, scraping up any browned bits.
3. Remove from heat. Stir in 1 1/2 cups of the cheese until melted and the mixture is creamy. Smooth the top, then sprinkle the remaining 1/2 cup cheese over the surface.
4. Bake uncovered for 35 to 40 minutes, until the rice is tender and the top is golden and bubbly.
5. Let the casserole rest for 5 minutes, then scoop onto plates and serve.

Notes

No oven-safe skillet? Cook everything on the stovetop, then transfer to a greased 8×8-inch baking dish before baking. The bake time will be about the same. Letting it rest after baking helps it slice neatly.