Cheesy Beef Rice Skillet

This cheesy ground beef rice casserole has been my weeknight dinner savior for years. The combination of hearty ground beef, creamy soup, and melted cheese creates a comforting dish that satisfies even the pickiest eaters in my family.

This casserole became a staple in my home after a particularly chaotic Tuesday when I needed dinner on the table quickly. My children devoured it and have requested it regularly ever since, making it our go to meal for busy weeknights.

Ingredients

• Ground beef the foundation of this dish providing hearty protein. Choose 80/20 for best flavor or leaner if preferred
• Cream of mushroom soup creates a rich creamy base without extra work. The condensed variety works perfectly
• Diced tomatoes with juice adds acidity and moisture. The juice helps cook the rice perfectly
• Long grain white rice absorbs flavors while providing filling carbohydrates. Rinse before adding for best texture
• Mozzarella cheese creates that irresistible golden cheesy top. Shred your own for best melting quality
• Salt and pepper essential for bringing all flavors together. Season to your family's preference

Step-by-Step Instructions

Brown the beef

Cook ground beef over medium high heat until completely browned, breaking it into crumbles as it cooks. This should take about 5 to 7 minutes. Be sure to drain excess fat thoroughly to prevent a greasy casserole.

Create the base

Add cream of mushroom soup, diced tomatoes with their juice, and uncooked rice to the same skillet. Stir until everything is well combined, making sure the rice is evenly distributed throughout the mixture.

Simmer to perfection

Cover the skillet and reduce heat to low. Allow the mixture to simmer gently for about 15 minutes, stirring occasionally to prevent sticking. The rice will absorb the liquid and become tender. If mixture seems too dry, add a splash of water.

Prepare for broiling

Transfer the cooked mixture to a casserole dish, spreading it evenly. Cover the entire surface with shredded mozzarella cheese, creating a complete layer that will melt into a golden crust.

Broil until golden

Place casserole under the broiler for 2 to 4 minutes, watching carefully until cheese melts and develops golden brown spots. Do not walk away as it can burn quickly.

Season and serve

Remove from oven, season with salt and pepper to taste, and allow to cool slightly before serving. The casserole will be extremely hot straight from the broiler.

Bookmark

The first time I made this casserole, I accidentally used Italian seasoned diced tomatoes instead of plain. That happy accident became our favorite version of this recipe, adding an extra layer of flavor that complemented the beef perfectly. Now I keep those seasoned tomatoes specifically for this dish.

Make Ahead Options

This casserole is perfect for meal prep and planning. You can prepare the beef and rice mixture up to two days ahead and store it in the refrigerator. When ready to serve, transfer to a casserole dish, top with cheese, and broil until bubbly. You might need to heat it a bit longer if coming straight from the refrigerator. This has saved me countless times when I know we have a busy evening ahead.

Simple Variations

The beauty of this recipe lies in its versatility. Try using ground turkey instead of beef for a lighter option. You can swap cream of chicken soup for the mushroom if you have picky eaters. For a spicy kick, add a small can of diced green chiles or a teaspoon of taco seasoning. My personal favorite variation includes adding a cup of frozen corn and black beans for a Southwestern twist that transforms the entire character of the dish.

Serving Suggestions

This casserole stands perfectly well on its own as a complete meal, but I like to balance the richness with something fresh on the side. A simple green salad with vinaigrette dressing provides the perfect contrast to the cheesy goodness. For a heartier meal, serve with steamed broccoli or green beans. My children love when I provide warm dinner rolls for sopping up any extra sauce from their plates a trick that ensures clean plates every time.

Your Questions Answered About This Recipe

→ Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but you'll need to adjust the cooking time. Brown rice typically takes 35-40 minutes to cook, so you'll need to simmer the mixture longer before adding the cheese and broiling.

→ What can I substitute for cream of mushroom soup?

If you don't have cream of mushroom soup, you can use cream of chicken, cream of celery, or even cheddar cheese soup as alternatives. For a homemade option, make a simple roux with 2 tablespoons each of butter and flour, then add 1 cup of milk or broth.

→ Can this casserole be made ahead of time?

Yes, you can prepare this casserole up to the point of adding the cheese, then refrigerate for up to 2 days. When ready to serve, allow it to come to room temperature for 30 minutes, add the cheese, and broil until melted and bubbly.

→ What cheese works best if I don't have mozzarella?

Monterey Jack, cheddar, or a Mexican cheese blend make excellent substitutes for mozzarella in this casserole. You can even use a combination of cheeses for more complex flavor.

→ How can I add more vegetables to this dish?

You can easily add diced bell peppers, onions, corn, or peas to the skillet when cooking the ground beef. Frozen vegetables work well and don't require pre-cooking. For leafy greens, stir in chopped spinach during the last few minutes of simmering.

→ Can I freeze leftovers of this casserole?

Yes, this casserole freezes well. Portion leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven until heated through.