Can I use brown rice instead of white rice in this casserole?

Yes, you absolutely can use brown rice in your cheddar crusted ground beef and rice casserole . It brings a nutty flavor and more fiber to the dish. Just keep in mind that brown rice takes longer to cook than white, so it’s best to use pre-cooked brown rice before mixing it in. You may also want to slightly increase the amount of beef broth to keep the casserole moist.

Can I make Cheddar-Crusted Ground Beef and Rice Casserole ahead of time?

Definitely. This dish is perfect for prepping in advance. You can assemble the entire casserole , cover it tightly, and refrigerate it for up to 24 hours before baking. When you're ready, sprinkle the cheese on top and bake as directed—just add 10–15 extra minutes to the bake time since it's going in cold.

Can I add vegetables to the casserole?

Yes! Adding vegetables is a great way to increase the nutrition and flavor of your ground beef and rice casserole . Popular add-ins include green bell peppers , peas , corn , diced zucchini , or even spinach . Just make sure to sauté firmer veggies (like bell peppers) before adding them to the beef mixture to avoid extra moisture in the dish.

How do I store leftover Cheddar-Crusted Ground Beef and Rice Casserole?

After letting the casserole cool completely, you can store it in airtight containers in the refrigerator for up to 4 days . For best results, reheat it in the oven at 325°F covered with foil to keep the rice soft and the cheddar topping crispy. You can also freeze it for up to 2 months in a freezer-safe baking dish or portioned containers.

Cheddar Crusted Ground Beef and Rice Casserole Easy Recipe (2025)

Description

This Cheddar Crusted Ground Beef and Rice Casserole is the ultimate comfort food—savory, creamy, and topped with bubbling sharp cheddar cheese. Perfect for family dinners, meal prep, or freezer-friendly make-ahead meals.

Ingredients

Scale

1 tablespoon olive oil
1 pound ground beef
1 small onion, chopped
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup uncooked white rice (or pre-cooked brown rice)
2 cups beef broth
1 can (10.5 oz) cream of mushroom soup
1 cup shredded sharp cheddar cheese

Instructions

Preheat Oven: Set your oven to 350°F (175°C).
Sauté Aromatics: In a skillet over medium heat, warm olive oil. Cook chopped onion until translucent, about 5 minutes.
Cook the Beef: Add ground beef, breaking it apart with a spoon. Brown until no pink remains. Drain excess fat.
Season and Stir: Stir in garlic powder, salt, pepper, and uncooked rice. Cook for 1 minute to toast the rice slightly.
Add Liquids: Pour in beef broth and mushroom soup. Stir to fully combine.
Assemble the Casserole: Transfer mixture to a greased 9×13 inch baking dish. Top evenly with shredded cheddar cheese.
Bake Covered: Cover dish with foil and bake for 30 minutes.
Finish Baking: Uncover and bake for an additional 10–15 minutes, until cheese is golden and bubbly.
Rest and Serve: Let the casserole cool for 5–10 minutes before slicing and serving.

Notes

You can customize this casserole with added veggies like peas, bell peppers, or spinach. For added creaminess, mix in 1/2 cup of sour cream before baking. Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: American Comfort Food

Nutrition

Serving Size: 1/6th of dish
Calories: 410
Sugar: 2g
Sodium: 700mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 24g
Cholesterol: 65mg

Keywords: cheddar crusted ground beef and rice, cheesy casserole, easy beef casserole, Ground beef, brown rice, beef broth, sharp cheddar cheese, Lean ground beef, cheddar cheese, green bell pepper, Mushroom soup, ground beef, sour cream, instant rice, beef