Creamy, cheesy, and comfort-food perfect, this Cheddar-Crusted Ground Beef and Rice Casserole is one of those weeknight heroes that feels indulgent but is actually simple to make. With juicy browned beef, tender rice, a tangy tomato-sour cream mix, and a bubbly cheddar crust, it’s a family-pleasing bake that comes together fast and holds up well for leftovers. Fun fact: casseroles were popularized in the 20th century as an easy way to stretch ingredients and feed a crowd — which is exactly what this dish does best. If you love hearty bakes, you might also enjoy our Cheddar-Crusted Ground Beef and Rice Casserole recipe for another spin on comfort. Try it tonight for a low-fuss, high-satisfaction dinner everyone will ask for again.
What is Cheddar-Crusted Ground Beef and Rice Casserole?
What’s in a name? This casserole earns its title by pairing a savory ground beef and rice filling with a generous blanket of shredded cheddar that crisps into a golden crust in the oven. Who came up with the name — a creative home cook or a hungry family in need of dinner? Either way, it evokes that classic homestyle charm and the old saying that “the way to a man’s heart is through his stomach.” Is it dramatic? Maybe. Is it delicious? Absolutely. Give it a try and see why this humble casserole makes weeknights feel special.
Why You’ll Love This
There are three big reasons this casserole will become a regular in your rotation. First, the main highlight is the contrast of textures: creamy rice and seasoned beef underneath a crisp, cheesy top that becomes slightly caramelized and irresistible. Second, it’s budget-friendly — simple pantry staples like rice, canned tomato sauce, and ground beef stretch a little further when baked together, saving time and money compared to takeout. Third, the flavor profile is comforting and customizable: add herbs, spices, or a dash of hot sauce to suit your family’s tastes. If you enjoy other easy bakes, this shares the same crowd-pleasing spirit as our 5-Ingredient Ground Beef Casserole but with a cheesier crust and a creamier mouthfeel. Don’t wait — make it tonight!
How to Make
Quick Overview
This recipe is a dream for busy cooks because preparation is straightforward and the payoff is big: brown the beef and onions, mix with cooked rice, sour cream, and tomato sauce, then top with shredded cheddar and bake until golden. The standout elements are the creamy interior from the sour cream-tomato mix and the crunchy, cheddar-crusted top. Prep takes about 15 minutes if rice is already cooked, and baking is roughly 25–30 minutes for a total time around 40–45 minutes.
Ingredients
- 1 lb ground beef, raw
- 1 cup cooked rice, cooled (white or brown rice both work)
- 1 cup shredded cheddar cheese, shredded
- 1/2 cup sour cream, room temperature
- 1/2 cup tomato sauce
- 1 small onion, diced finely
- Salt and pepper to taste (not listed in the original but recommended)
- 1 tablespoon oil (optional, for sautéing if needed)
- Butter or nonstick spray to grease the casserole dish
Directions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch or similar casserole dish with butter or nonstick spray.
- In a large skillet over medium heat, add the ground beef and diced onion. Brown the beef while stirring occasionally until the meat is fully cooked and the onions are softened, about 7–10 minutes.
- Drain any excess fat from the skillet to avoid a greasy casserole. Return the beef and onion mixture to the pan or a large bowl.
- In a large bowl, combine the cooked beef and onion mixture with 1 cup cooked rice, 1/2 cup sour cream, and 1/2 cup tomato sauce. Season with salt and pepper and mix well until evenly combined.
- Transfer the mixture into the prepared casserole dish and spread it in an even layer.
- Sprinkle 1 cup shredded cheddar cheese evenly over the top of the beef and rice mixture.
- Bake in the preheated oven for 25–30 minutes, or until the cheese is bubbly and golden brown on top.
- Remove from the oven and let the casserole rest for 5 minutes before serving to set and make it easier to portion.
- Serve warm and garnish with chopped fresh parsley or sliced green onions if desired.
What to Serve With
Pair this hearty casserole with lighter sides to balance the richness. A crisp green salad with a lemon vinaigrette or a simple cucumber and tomato salad adds freshness. For vegetables, roasted broccoli or steamed green beans with a squeeze of lemon work well. If you want more comfort food, garlic bread or buttery dinner rolls are perfect for mopping up the creamy filling. For drinks, a chilled iced tea, a light red wine like Pinot Noir, or a sparkling water with lime complement the flavors nicely.
Top Tips for Perfecting
- Ingredient substitutions: Swap Greek yogurt for sour cream if you want a tangy, higher-protein option. Use any melting cheese in place of cheddar — Monterey Jack or Colby work great.
- Rice tips: Day-old rice or rice cooked and cooled chills faster and mixes better. If using brown rice, allow a slightly longer bake time to ensure everything is warm through.
- Flavor boosts: Stir in a teaspoon of Worcestershire sauce, a pinch of smoked paprika, or a chopped jalapeño for heat. Fresh herbs added after baking brighten the dish.
- Avoid sogginess: Drain excess fat from the cooked beef and avoid overly watery tomato sauces. If your mixture seems loose, let it sit a few minutes before baking to let liquids absorb.
- Timing: If you want a crispier top, switch the oven to broil for the final 1–2 minutes—watch closely to prevent burning.
For another cheesy option with similar goodness, check this Cheesy Ground Beef and Rice Casserole to compare techniques and toppings.
Storing and Reheating Tips
Store leftover casserole in an airtight container in the refrigerator for up to 3–4 days. To reheat, place a portion in a microwave-safe dish and heat in 1-minute increments until warmed through, or reheat in a 350°F (175°C) oven for 12–15 minutes covered with foil to prevent over-browning. To freeze, wrap the cooled casserole tightly with plastic wrap and aluminum foil or place in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating. For best texture, reheat frozen portions in the oven at 350°F (175°C) for 20–30 minutes until heated through and bubbly.
FAQs
What can I substitute for sour cream?
You can use plain Greek yogurt as a healthier substitute with similar creaminess and tang. Full-fat plain yogurt gives the best texture.
Can I make this casserole ahead of time?
Yes — assemble the casserole and refrigerate it covered for up to 24 hours before baking. You may need to add a few extra minutes to the bake time if it’s chilled.
Is this casserole freezer-friendly?
Absolutely. Freeze fully assembled (uncooked) or after baking. Thaw overnight in the fridge and bake or reheat until piping hot.
Can I use ground turkey or chicken instead of beef?
Yes. Ground turkey or chicken works fine; brown it the same way, and consider adding a teaspoon of oil if the meat is very lean to keep the dish moist.
How do I make the cheese crust extra crispy?
For an extra-crispy crust, broil the casserole for 1–2 minutes at the end of baking, watching carefully so the cheese doesn’t burn.
Can I add vegetables to the casserole?
Yes — mix in cooked corn, diced bell peppers, frozen peas, or chopped spinach for extra nutrients and color.
Conclusion
This Cheddar-Crusted Ground Beef and Rice Casserole is a winning mix of simplicity, comfort, and flavor that’s perfect for busy weeknights or a cozy family dinner. It’s easy enough for beginner cooks, flexible with ingredients, and reliably delicious — a dish that gives you leftovers that still taste great the next day. For additional inspiration and a similar version to compare techniques, see the detailed recipe page Cheddar-Crusted Ground Beef and Rice Casserole – Clara quick. Give it a try, share it with family, and enjoy the smiles at the table.
Cheddar-Crusted Ground Beef and Rice Casserole
Equipment
- Skillet
- Casserole Dish
- Mixing Bowl
Ingredients
Ingredients
- 1 lb Ground beef, raw
- 1 cup Cooked rice, cooled (white or brown rice both work)
- 1 cup Shredded cheddar cheese shredded
- 1/2 cup Sour cream room temperature
- 1/2 cup Tomato sauce
- 1 small Onion, diced finely
- to taste Salt
- to taste Pepper
- 1 tablespoon Oil (optional, for sautéing if needed)
- Butter or nonstick spray to grease the casserole dish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch or similar casserole dish with butter or nonstick spray.
- In a large skillet over medium heat, add the ground beef and diced onion. Brown the beef while stirring occasionally until the meat is fully cooked and the onions are softened, about 7–10 minutes.
- Drain any excess fat from the skillet to avoid a greasy casserole. Return the beef and onion mixture to the pan or a large bowl.
- In a large bowl, combine the cooked beef and onion mixture with cooked rice, sour cream, and tomato sauce. Season with salt and pepper and mix well until evenly combined.
- Transfer the mixture into the prepared casserole dish and spread it in an even layer.
- Sprinkle shredded cheddar cheese evenly over the top of the beef and rice mixture.
- Bake in the preheated oven for 25–30 minutes, or until the cheese is bubbly and golden brown on top.
- Remove from the oven and let the casserole rest for 5 minutes before serving to set and make it easier to portion.
- Serve warm and garnish with chopped fresh parsley or sliced green onions if desired.