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Spoon lifting a scoop of cheesy ground beef and rice casserole from a baking dish

Ultimate Cheesy Ground Beef and Rice Casserole

A hearty and comforting one-dish meal, this Cheesy Ground Beef and Rice Casserole combines seasoned ground beef, tender rice, and a creamy, cheesy sauce, all baked to golden perfection. Perfect for a family dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Beef & Rice Base
  • 1 tbsp olive oil
  • 1.5 lbs ground beef 80/20 lean
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1 can tomato sauce 8 oz
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cooked white rice prepared according to package directions
For the Cheese Sauce
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk warm
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
For the Topping
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tbsp chopped fresh parsley for garnish

Equipment

  • Large Skillet
  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Measuring cups and spoons
  • Medium saucepan
  • Whisk

Method
 

Prepare the Beef Base
  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain excess fat.
  2. Add diced onion to the skillet with the beef and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
  3. Stir in diced tomatoes (undrained), tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a simmer, then reduce heat to low and let it cook for 10 minutes, allowing flavors to meld.
  4. Remove from heat and stir in the cooked white rice. Set aside.
Make the Cheese Sauce
  1. In a separate medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
  2. Gradually whisk in warm milk, a little at a time, until smooth and thickened, about 3-5 minutes. Stir in Dijon mustard, salt, and pepper.
  3. Remove from heat. Add 2 cups sharp cheddar cheese and 1 cup Monterey Jack cheese, stirring until melted and smooth.
Assemble and Bake
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Pour the beef and rice mixture into the prepared baking dish and spread evenly.
  3. Pour the cheese sauce evenly over the beef and rice mixture.
  4. Sprinkle the remaining 1/2 cup shredded sharp cheddar cheese over the top.
  5. Bake for 25-30 minutes, or until bubbly and the cheese on top is melted and lightly golden.
  6. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired.

Notes

Cooked rice can be prepared ahead of time to save on prep.
For an extra kick, add a pinch of red pepper flakes to the beef mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.