Cheesy Ranch Ground Beef and Rice Casserole Recipe

What’s this comfort food magic?

So I came up with this recipe on one of those nights when the fridge was looking pretty sad and I needed something that would: 1) feed the whole family, 2) use that pound of ground beef that was about to expire, and 3) not require a trip to the store. The result? This ridiculously good cheesy ranch beef and rice casserole that’s now in our regular dinner rotation. It’s basically a hug in food form – creamy, cheesy, and packed with ranch flavor that even the pickiest eaters devour. Perfect for busy weeknights when you want something hearty without a ton of effort!

Why You’ll Love This Recipe

Listen, I’m not saying this will change your life, but it might change your meal planning forever:

• It’s a one-dish wonder that combines protein, starch, and veggies all in one pan.
• Uses ingredients you probably already have in your pantry and fridge.
• That ranch flavor? It makes everything taste better, I don’t make the rules.
• Kids absolutely demolish this – even the ones who “don’t like casseroles.”
• Perfect for prepping ahead and popping in the oven when you get home from work.
• Leftovers taste even better the next day (if there are any).
• Freezes like a dream for future dinner emergencies.
• Customizable based on what veggies you need to use up (more on that later).

The Good Stuff You’ll Need

For the Casserole Base:

• 1 pound ground beef (I use 85/15, but whatever you’ve got works)
• 1 medium onion, diced (yellow or white, doesn’t matter)
• 2-3 cloves garlic, minced (or more if you’re a garlic fiend like me)
• 1 bell pepper, diced (any color – I usually go for red because it’s prettier)
• 1 cup uncooked white rice (long grain works best)
• 2 cups beef broth (chicken works too in a pinch)
• 1 packet ranch seasoning (the MVP of this recipe!)
• 1 can cream of mushroom soup (10.5 oz) (the secret weapon for creamy casseroles)
• 1/2 cup sour cream (full fat is better here)
• 2 cups shredded cheese, divided (I use a cheddar-jack mix, but use what you love)
• 1 tablespoon Worcestershire sauce (trust me on this one)
• 1 teaspoon hot sauce (optional, but adds nice depth without much heat)
• Salt and pepper to taste (go easy on the salt – the ranch and broth have plenty)

Optional Add-ins:

• 1 cup frozen peas and carrots (for extra veggies)
• 1 can corn, drained (because corn makes everything better)
• 8 oz mushrooms, sliced and sautéed (if you’re feeling fancy)
• 1/2 teaspoon smoked paprika (adds amazing color and smoky flavor)
• Fresh parsley or green onions for garnish (to make it look like you really tried)

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Let’s Do This

Brown the Meat & Veggies (10 minutes):

1. Preheat your oven to 350°F. Grab a large oven-safe skillet or Dutch oven if you’ve got one. If not, you’ll need to transfer everything to a casserole dish later.
2. Brown the ground beef over medium-high heat, breaking it up as it cooks. When it’s about halfway done, add the diced onion and bell pepper. Keep cooking until the beef is no longer pink and the veggies have softened a bit.
3. Throw in the garlic and cook for another minute until it’s fragrant. Don’t let the garlic burn or it gets bitter!
4. Drain excess grease if you need to. I usually leave a little for flavor, but if there’s a ton, get rid of it.

Mix It All Together (5 minutes):

5. Reduce heat to medium-low. Add the uncooked rice and stir it around for about a minute to toast it slightly.
6. Pour in the beef broth, then add the ranch packet, cream of mushroom soup, Worcestershire sauce, and hot sauce if using. Stir until everything is well combined.
7. Let it come to a simmer, then remove from heat. Stir in the sour cream and 1 cup of the shredded cheese until well incorporated. (This is also when you’d add any optional mix-ins like frozen veggies.)
8. Give it a taste and add salt and pepper if needed. The ranch and broth already have salt, so go easy.

Bake to Perfection (30-35 minutes):

9. If you’re using an oven-safe pan, just smooth the top of the mixture and sprinkle the remaining cup of cheese on top. If you need to transfer, pour everything into a greased 9×13 baking dish, then top with cheese.
10. Cover with foil and bake for 25 minutes.
11. Remove the foil and bake for another 5-10 minutes until the cheese is bubbly and getting those delicious brown spots.
12. Let it rest for 5-10 minutes before serving. I know it’s hard to wait, but it helps everything set up.
13. Sprinkle with fresh parsley or sliced green onions if you’re feeling fancy.

Serving Suggestions

• A simple green salad on the side cuts through the richness perfectly.
• Some warm crusty bread for sopping up any sauce is never a bad idea.
• For a low-carb family member, serve theirs over steamed cauliflower while everyone else enjoys the rice version.
• A dollop of extra sour cream on top takes it to the next level.
• Hot sauce on the table lets heat-lovers customize their serving.
• Cold beer for the adults pairs amazingly well with this. Just saying.

Switch It Up

This recipe is basically a blank canvas for creativity:

• Taco Style: Use taco seasoning instead of ranch, add a can of diced tomatoes with green chiles, top with crushed tortilla chips and serve with avocado slices.
• Italian Version: Swap the ranch for Italian seasoning, use mozzarella cheese, and add a cup of marinara sauce to the mix.
• Chicken Alternative: Use ground chicken instead of beef, chicken broth, and cream of chicken soup for a lighter version.
• Healthier Twist: Brown rice instead of white (add 1/4 cup extra broth and a few minutes to the cooking time), Greek yogurt instead of sour cream, and load up on extra veggies.
• Breakfast Casserole: Add cooked breakfast sausage instead of beef and serve with fried eggs on top. Brunch sorted!
• Vegetarian Option: Swap the beef for a plant-based ground or 2 cans of drained, rinsed beans, and use vegetable broth.

Storage & Make-Ahead

• Fridge: Leftovers keep beautifully in the fridge for 3-4 days. The flavors actually get better!
• Freezer: This freezes like a dream. You can freeze the whole unbaked casserole (minus the cheese topping) for up to 3 months. Thaw overnight in the fridge, add the cheese, and bake as directed, adding about 15 minutes to the cook time.
• Make Ahead: Assemble the whole thing up to 24 hours before baking, keep it in the fridge, and pop it in the oven when you’re ready for dinner. You might need to add 5-10 minutes to the baking time if it’s cold from the fridge.
• Reheating: Individual portions reheat perfectly in the microwave for 1-2 minutes. For a whole casserole, cover with foil and heat at 325°F until warmed through, about 20 minutes.

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Questions People Actually Ask

Q: Can I use instant rice?
A: You bet! If using instant rice, reduce the broth to 1 cup since instant rice doesn’t need as much liquid. Your baking time will also be shorter – about 20 minutes covered should do it.

Q: I don’t have cream of mushroom soup. What else can I use?
A: Any “cream of” soup works here – cream of chicken, celery, or even cheddar all make great substitutes. In a pinch, you can make a quick white sauce with 2 tablespoons each of butter and flour, plus 1 cup of milk.

Q: My family doesn’t like bell peppers. Can I leave them out?
A: Absolutely! This recipe is super forgiving. Just leave them out or replace with veggies your family does like. Carrots, celery, zucchini all work great.

Q: Can I use brown rice instead of white?
A: Yes, but brown rice takes longer to cook. Add an extra 1/4 cup of broth and plan on baking it covered for about 45 minutes instead of 25 before removing the foil.

Q: How spicy is this dish?
A: Not spicy at all with just the ingredients listed. The hot sauce amount I suggest adds flavor but not heat. If you want to crank up the spice, add more hot sauce or throw in some diced jalapeños.

Q: I accidentally bought two pounds of ground beef. Can I double this recipe?
A: For sure! Double everything and use a larger baking dish or split between two 9×13 pans. The baking time stays roughly the same, maybe add 5-10 minutes if it looks like the rice needs more time.

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