Some days, I just need a meal that hugs me back. This Cheddar-Crusted Ground Beef and Rice Casserole does exactly that. It’s got crispy cheese on top, hearty beef in the middle, and rice holding it all together like a comforting old friend. It’s one of those dishes that doesn’t ask for much—just a bit of chopping, a quick sizzle, and a warm bake. I first threw this together when I had leftover rice and half a block of cheddar glaring at me from the fridge. A pound of ground beef, a few spices, and suddenly I was standing over a bubbling, golden casserole, fork in hand, pretending to wait for it to cool. Spoiler: I didn’t wait. This dish works for weeknights when you’re too tired to think but still want something satisfying. The flavor’s got a little bit of everything—savory meat, creamy rice, and that crunchy cheese crust that makes you fight for the edges. And yeah, it’s kid-approved and budget-friendly, but it also tastes like you actually planned dinner. Imagine that.

1) Key Takeaways
2) Easy Cheddar-Crusted Ground Beef and Rice Casserole Recipe
3) Ingredients for Cheddar-Crusted Ground Beef and Rice Casserole
4) How to Make Cheddar-Crusted Ground Beef and Rice Casserole
5) Tips for Making Cheddar-Crusted Ground Beef and Rice Casserole
6) Making Cheddar-Crusted Ground Beef and Rice Casserole Ahead of Time
7) Storing Leftover Cheddar-Crusted Ground Beef and Rice Casserole
8) Try these Casserole recipes next!
9) Cheddar-Crusted Ground Beef and Rice Casserole Recipe
10) Nutrition

1) Key Takeaways

How to make a crusty cheddar topping on a rice casserole
What’s the easiest way to turn leftover rice into a hearty dinner
What adds creaminess and richness to a casserole without making it heavy
Why this casserole is one of the best easy recipes with ground beef

2) Easy Cheddar-Crusted Ground Beef and Rice Casserole Recipe

If you’ve ever stared at a half-eaten bowl of rice and a lonely pound of ground beef in the fridge wondering what magic you could make, this recipe is for you. This casserole has quickly become one of my all-time favorite easy recipes with ground beef. The cheddar on top forms this crispy, golden crust that makes you want to snag the corners before anyone else gets a chance. Seriously, I’ve had to referee.

It all started when I was trying to clean out my fridge. A leftover tub of sour cream, a little cream of mushroom soup, and the usual suspects of onion and garlic. The result? A baked casserole with a flavor that makes you feel like you’ve been cooking all day. But here’s the secret—it’s so easy, I can throw it together half-asleep. It also holds up well in the fridge, so it’s perfect for quick and easy recipes you can enjoy for lunch or dinner all week long.

This dish proves that with just a few basic ingredients and a little oven time, you can whip up something that not only satisfies but actually feels special. Bonus: kids love it. Adults sneak seconds. And everyone asks for the recipe—even that one cousin who usually hates casseroles.

3) Ingredients for Cheddar-Crusted Ground Beef and Rice Casserole

1 lb ground beef – This is the heart of the dish. I use 80/20 for just enough fat to keep things juicy without swimming in grease.

1 cup cooked white rice – Day-old rice works best. It absorbs flavor like a dream and holds its shape without going mushy.

1 small onion, diced – Adds a sweet, mellow base of flavor. I like mine just soft, not browned.

2 cloves garlic, minced – You can’t go wrong with garlic. It brings warmth and a little kick without overpowering anything.

1/2 cup sour cream – This gives the casserole creaminess and tang. It makes the beef feel richer without being too heavy.

1/2 cup cream of mushroom soup – Adds depth and brings the ingredients together. Use cream of chicken if that’s what you have—it works just as well.

1/2 tsp paprika – A hint of smoky warmth that subtly boosts the flavor of the beef.

1/4 tsp ground black pepper – Just enough to balance the richness.

1/2 tsp salt – Helps everything taste like more of itself. Don’t skip it.

1 1/2 cups shredded sharp cheddar cheese, divided – Most goes inside, the rest gets crisped on top for that crave-worthy crust.

1 tbsp olive oil – To sauté the onions and garlic before the beef joins the party.

4) How to Make Cheddar-Crusted Ground Beef and Rice Casserole

Step 1. Preheat your oven to 375°F. Grease a medium baking dish. Not fancy—just enough so it doesn’t stick.

Step 2. In a skillet, heat olive oil over medium. Add diced onion. Cook until soft and fragrant, about four minutes. Stir in the garlic and cook for thirty seconds more.

Step 3. Add ground beef to the skillet. Break it up with a spatula. Cook until browned. Drain any grease but keep the flavor.

Step 4. Season with salt, pepper, and paprika. Stir to coat everything evenly.

Step 5. In a large bowl, mix cooked rice, sour cream, cream of mushroom soup, and one cup of the cheddar cheese. Add in the cooked beef mixture. Fold everything together until creamy and blended.

Step 6. Spread the mixture evenly into your baking dish. Top with the remaining cheddar. The more evenly you spread the cheese, the better the crust.

Step 7. Bake for 20 to 25 minutes. The top should be golden and crisp. If you want extra crunch, broil it for 1 to 2 minutes.

Step 8. Let it cool for a few minutes before slicing. Or dive in if you don’t mind burning your tongue. No judgment here.

5) Tips for Making Cheddar-Crusted Ground Beef and Rice Casserole

Don’t overcook the rice. If you’re using fresh rice, keep it a little firm so it doesn’t go soft in the oven. Day-old rice from the fridge is even better—one of those easy recipes for dinner tricks I swear by.

Be generous with the cheese on top. The more you add, the better the crunch. I’ve tried other cheeses, but sharp cheddar gives it that bold flavor that stands out against the mellow rice and beef.

You can spice things up with a few red pepper flakes or a dash of cayenne. It won’t overpower the dish but adds a nice warmth that plays well with the sour cream and cheese.

6) Making Cheddar-Crusted Ground Beef and Rice Casserole Ahead of Time

This dish is one of those quick and easy recipes that actually gets better with a little time. Make it the night before, cover it with foil, and keep it in the fridge until you’re ready to bake. Just add a couple of minutes to the baking time if it’s going in cold.

Alternatively, bake it fully, let it cool, and then reheat it in the oven when you need it. It reheats beautifully, and the cheese on top somehow gets even crispier the second time around.

If you’re into meal prep, divide it into containers after baking and you’ve got lunches or dinners ready for the whole week. This works particularly well with easy recipes with ground beef like this one—hearty, filling, and reheats like a dream.

7) Storing Leftover Cheddar-Crusted Ground Beef and Rice Casserole

Store leftovers in an airtight container in the fridge. They’ll stay good for up to four days, though it never lasts that long in my house.

To reheat, microwave individual portions or pop them in the oven to bring back that crispy cheddar crust. If it starts to dry out, a tiny splash of water before reheating does wonders.

Can you freeze it? Yes, absolutely. Just let it cool completely, then wrap tightly in plastic and foil. Reheat straight from frozen or thaw overnight in the fridge first. Either way, it’s still one of those easy recipes with ground beef you’ll want to keep in your back pocket.

8) Try these Casserole recipes next!

9) Cheddar-Crusted Ground Beef and Rice Casserole Recipe