Hearty Beef and Rice Casserole with Cheese

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Description:
A comforting, all-in-one casserole packed with ground beef, tender rice, savory tomato sauce, and a rich layer of melted cheese. This dish is easy to prepare, satisfying for the whole family, and perfect for meal prepping or feeding a crowd.

Origin:
The beef and rice casserole is a staple of American home cooking, especially popular in the Midwest and South. It combines pantry staples into a baked dish that originated from economical, family-style meals in the mid-20th century, evolving into a comfort food classic.

Ingredients Quantity:

  • 1 pound (450g) ground beef
  • 1 cup uncooked long grain white rice
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (8 oz) can tomato sauce
  • 2 cups beef broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 2 cups shredded cheddar cheese
  • 1 tablespoon olive oil or butter (for cooking)

Ingredients Optional:

  • 1/2 cup chopped bell peppers (adds color and flavor)
  • 1/4 teaspoon red pepper flakes (for a bit of heat)
  • 1/2 cup frozen peas or corn (for texture and sweetness)
  • 1/2 teaspoon Worcestershire sauce (adds depth to beef flavor)
  • 1/2 cup sour cream or cream cheese (for extra creaminess)

Instruction:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, add olive oil and cook the chopped onion until soft, about 3–4 minutes. Add garlic and cook for another 30 seconds.
  3. Add the ground beef to the skillet and cook until browned. Drain excess fat if needed.
  4. Stir in uncooked rice, diced tomatoes with juice, tomato sauce, beef broth, salt, pepper, paprika, and oregano. Mix well and bring to a simmer.
  5. Transfer the mixture into a greased 9×13-inch baking dish. Cover tightly with aluminum foil.
  6. Bake for 45–50 minutes, or until rice is tender and liquid is mostly absorbed.
  7. Remove from oven, stir gently, and sprinkle shredded cheese evenly over the top.
  8. Return to oven uncovered and bake an additional 10 minutes, or until cheese is melted and bubbly.
  9. Let sit for 5 minutes before serving.

Tips for Success:

  • Use lean ground beef (85–90%) to reduce excess grease.
  • For softer rice, ensure the foil is tightly sealed during baking.
  • Add cheese in two layers for extra cheesiness—half mixed in, half on top.
  • Taste and adjust seasoning before baking.
  • Let the casserole rest before serving to help it set.

Recommendation:
Side Dishes:

  • A crisp green salad with vinaigrette
  • Garlic bread or dinner rolls
  • Steamed green beans or roasted broccoli

Make-Ahead & Storage:

  • Can be made ahead and refrigerated for up to 3 days before baking.
  • Leftovers store well and taste even better the next day. Freeze for up to 2 months.

Nutrition (per serving – approx. 1/6 of casserole):

  • Calories: ~480 kcal
  • Protein: 28g
  • Carbohydrates: 32g
  • Fat: 28g
  • Saturated Fat: 13g
  • Fiber: 2g
  • Sugars: 4g
  • Cholesterol: 85mg
  • Sodium: 750mg

Let me know if you’d like this recipe formatted for printing, added to a menu, or adapted for a slow cooker or instant pot!

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