Cheesy Ground Beef and Rice Casserole for Busy Weeknights

By the time dinner rolls around on a weeknight, I want something that goes into the oven and mostly leaves me alone. This cheesy beef and rice casserole does exactly that. Ground beef, a box of seasoned rice, and a whole lot of melted cheese come together in one pan, and it’s become one of those recipes my family asks for by name.

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Why You’ll Love This Dinner

There’s a reason casseroles like this one show up on so many weeknight tables. Everything cooks in a single pan, which means less to scrub afterward, and the ingredient list stays short and affordable.

It’s also easy to adjust based on what you have. Ground turkey works in place of beef, and the cheese on top is flexible depending on what’s in your fridge. Once it’s assembled, the oven does most of the work, which frees you up to handle the rest of the evening.

Leftovers hold up well too, so it’s worth making even on a night when it’s just for you and one other person.

Ingredients

Just five main ingredients keep this one simple.

Rice-A-Roni’s beef flavor packet does a lot of the seasoning work here, so you won’t need to reach for extra spices. Cream of chicken soup binds everything together into a rich, cohesive filling, and reduced-sodium works well if you want a little more control over the saltiness. Freshly shredded cheddar melts more evenly than the pre-bagged kind, though either will do the job.

• 1 lb ground beef (or ground turkey)
• 6.8 oz Rice-A-Roni, beef flavor
• 10.5 oz cream of chicken soup
• 1 ½ cups shredded cheddar cheese
• 2 cups French fried onions

Step-by-Step Instructions

Preheat your oven to 350°F and grease a 9×13-inch baking pan.

Prepare the Rice-A-Roni according to the directions on the box.

While the rice cooks, brown the ground beef in a skillet over medium heat until no pink remains. Drain off the excess fat once it’s finished. Ground beef releases fat as it cooks, and the amount left in the pan can vary a bit depending on how lean your beef is.

In a mixing bowl, combine the cooked beef, prepared rice, and the cream of chicken soup. Stir until everything is evenly coated.

Spread the mixture into the prepared baking pan, then sprinkle the shredded cheddar and French fried onions evenly over the top.

Bake for about 20 minutes, or until the cheese is melted and the onions on top look golden and crisp. The edges may brown a little faster than the center, so keep an eye on it toward the end.

Remove from the oven and serve warm.

What to Serve With It

A roasted vegetable on the side rounds this meal out nicely, whether that’s Brussels sprouts, asparagus, or steamed green beans. If your family likes bread with dinner, a simple garlic bread or dinner rolls work well alongside it. A bagged salad is also an easy option on nights when you want something fresh without extra prep.

Variations

Ground turkey or ground chicken can replace the ground beef if you’d prefer a lighter option. Cream of celery or cream of mushroom soup can stand in for the cream of chicken, and sour cream works too, though you may want to add a little extra seasoning if you go that route. Colby Jack or Pepper Jack cheese are both good swaps for cheddar if you want a different flavor. Crushed Ritz crackers or plain breadcrumbs can replace the French fried onions on top if that’s not something you keep on hand. Stirring in diced bell peppers, mushrooms, spinach, or diced tomatoes is an easy way to work in more vegetables.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave until warmed through.

To freeze, you can either assemble the casserole ahead without baking, or freeze already-baked leftovers. For an unbaked casserole, let it cool to room temperature, cover tightly with plastic wrap and foil, and freeze. Thaw completely before baking as directed. For baked leftovers, store in a freezer-safe container for up to 3 months, then thaw and reheat in the microwave.

This casserole can also be assembled a day ahead and refrigerated, covered, for up to 24 hours before baking. If it’s going into the oven cold from the fridge, add a few extra minutes to the bake time.

Frequently Asked Questions

Can I use ground turkey instead of ground beef?
Yes, ground turkey works well as a substitute with no changes needed to the rest of the recipe.

Can I substitute the Rice-A-Roni with something homemade?
Yes. A mix of long-grain rice, a small amount of orzo or broken pasta, butter, broth, and seasonings like onion powder, garlic powder, and paprika can stand in if you’d rather not use the boxed version.

Can I make this casserole ahead of time?
Yes, it can be assembled up to 24 hours in advance, covered, and refrigerated until you’re ready to bake. Add a few extra minutes to the bake time if it goes in cold.

Can I freeze this casserole?
Yes, either before or after baking. Unbaked, it should be thawed completely before going in the oven. Baked leftovers can be frozen in a freezer-safe container for up to 3 months.

Why is the topping browning faster than the center is heating through?
The cheese and fried onions on top are exposed directly to the oven’s heat, so they tend to brown a little before the casserole is fully warmed through in the middle.

Can I add vegetables to this recipe?
Yes, diced bell peppers, mushrooms, spinach, or diced tomatoes all mix in well without changing the cooking time.

What can I use instead of cream of chicken soup?
Cream of celery or cream of mushroom soup both work as substitutes, as does sour cream with a bit of added seasoning.

Warm Closing

This one’s become a regular in my house for exactly the reason you’d expect: it’s easy, it’s filling, and there’s rarely anything left over by the time everyone’s done eating.