Cheesy Ground Beef and Rice Casserole with Baby Potatoes is a comforting one-dish meal made with seasoned ground beef, tender rice, creamy cheese sauce, and sliced baby potatoes. This hearty casserole is perfect for weeknight dinners and guaranteed to satisfy the whole family.

Why You’ll Love This Recipe

Hearty, filling, and perfect for all ages
Balanced with protein, starch, and vegetables
Simple ingredients, all cooked in one dish
Ideal for make-ahead meals or freezer prep
Cheesy, creamy, and packed with savory flavor

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Lean ground beef
Cooked rice (white or brown)
Baby potatoes, thinly sliced
Onion, chopped
Garlic, minced
Frozen peas (or mixed vegetables)
Beef broth
Cheddar cheese, shredded
Cream of mushroom soup (or homemade white sauce)
Olive oil or butter
Salt and pepper
Paprika or Italian seasoning (optional)
Fresh parsley, for garnish

directions

Preheat oven to 375°F (190°C). Lightly grease a large baking dish.
In a large skillet, heat olive oil and sauté onion and garlic until soft.
Add ground beef and cook until browned. Drain excess fat.
Stir in cooked rice, frozen peas, seasoning, and ½ cup beef broth. Mix well.
Spread the beef and rice mixture into the bottom of the baking dish.
In a separate bowl, mix cream of mushroom soup and half of the shredded cheese.
Spread the cheese mixture evenly over the beef and rice.
Layer thinly sliced baby potatoes on top.
Pour remaining beef broth gently over the casserole.
Cover with foil and bake for 35 minutes.
Remove foil, sprinkle with remaining cheese, and bake uncovered for 10–15 more minutes until the cheese is bubbly and potatoes are tender.
Garnish with parsley before serving.

Servings and timing

Servings: 6–8
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes

Variations

Spicy kick: Add diced green chilies or red pepper flakes.
Tex-Mex version: Use taco seasoning and replace peas with corn and black beans.
Creamy swap: Use cream of chicken or celery soup instead of mushroom.
Vegetarian: Replace beef with lentils or a meatless ground substitute.
Topping options: Top with breadcrumbs or crushed crackers for a crispy finish.

storage/reheating

Storage: Refrigerate in an airtight container for up to 4 days.
Freezing: Freeze in portions or as a whole casserole for up to 2 months.
Reheating: Reheat in the oven at 350°F until warmed through or microwave individual portions.

FAQs

Can I use raw rice in this recipe?

No, the rice should be cooked beforehand for proper texture.

Do I have to peel the baby potatoes?

No, the skins are tender and nutritious—just wash them well.

Can I use ground turkey instead of beef?

Yes, ground turkey or chicken are excellent substitutes.

Will this recipe work without soup?

You can make a roux-based cheese sauce if you prefer a homemade version.

How can I tell when the potatoes are done?

They should be fork-tender when fully baked.

Can I assemble this casserole ahead of time?

Yes, assemble it up to 24 hours in advance and refrigerate before baking.

Can I use instant rice?

It’s best to use long-grain cooked rice for texture, but instant can work in a pinch if precooked.

How do I make it gluten-free?

Use a gluten-free cream soup or make a homemade gluten-free white sauce.

Is this casserole good for potlucks?

Absolutely—it’s easy to transport, serve, and reheat.

Can I add more vegetables?

Yes, bell peppers, mushrooms, and carrots are great additions.

Conclusion

Cheesy Ground Beef and Rice Casserole with Baby Potatoes is the ultimate comfort food—rich, filling, and packed with flavor. Whether you’re feeding a large family or prepping meals for the week, this dish brings convenience and taste together in one hearty bake.