There’s something about a warm, bubbling casserole that feels like a hug from the past. My grandmother used to swing open the oven door on chilly autumn Sundays, and in seconds the whole house smelled like comfort. It wasn’t just dinner—it was an invitation to gather, laugh, and share a slice of simple joy.
This beef and rice casserole is about as straightforward as it gets—ground beef, rice, a few veggies, diced tomatoes, beef broth, all topped with melty cheddar. But don’t let the ease fool you: it hits every note—rich, tangy, and just cheesy enough to make your heart skip. You know what? It’s perfect for a busy weeknight or a big family gathering.
Some weeks feel like you’re juggling a million things—work deadlines, soccer practice, grocery runs. Make this once, and suddenly dinner is sorted. No stress, no last-minute takeout scramble. Just grab a fork and dig into a pan of warm, cheesy goodness.
Why You’ll Love It
- One-pan wonder: Everything bakes together, so cleanup is a breeze. No mountains of pots and pans staring back at you.
- Family-friendly: Picky eaters and adventurous kids alike can’t resist that cheesy top layer. Seconds are almost guaranteed.
- Flexible formula: Swap beans, toss in leftover veggies, or stir in extra spices—no extra grocery run needed.
- Budget-wise: Pantry staples keep costs down while delivering big-flavor vibes.
- Meal prep lifesaver: Makes lunchboxes happier and reheats beautifully for busy evenings.
Timing and Servings
Serves about 6 hearty portions (or 4 hungry folks with a serious appetite). Feel free to let it bake a few extra minutes if you’re running late—this dish is forgiving.
Prep: 10 minutes
Bake: 50 minutes
Total: 1 hour
Ingredients
- 1 lb ground beef (an 80/20 mix keeps things juicy)
- 1 medium onion, chopped (about 1 cup)
- 1 green bell pepper, seeded and diced
- 1 cup uncooked white rice (rinse it for fluffier grains)
- 1 can (15 oz) diced tomatoes, undrained
- 2 cups beef broth (low-sodium if you prefer)
- 1 tsp salt (adjust depending on broth’s saltiness)
- ½ tsp freshly cracked black pepper
- 1 tsp garlic powder (or 2 cloves fresh, minced)
- ½ tsp smoked paprika for extra depth (optional)
- 1 cup shredded cheddar cheese (plus a bit extra for topping)
Directions
- Preheat: Set your oven to 350°F (175°C). A steady temperature is key to even cooking and that golden cheesy top.
- Brown the beef: In a skillet over medium heat, cook the ground beef until no pink remains, breaking it into bite-sized pieces. Drain excess fat, leaving just enough to carry flavor.
- Sauté the veggies: Add the chopped onion and bell pepper to the skillet. Stir for about 5 minutes, until onions turn translucent and peppers soften. This builds the base layer of taste.
- Combine grains and liquids: Stir in the rice, diced tomatoes (with juice), broth, salt, pepper, garlic powder, and paprika. Bring to a gentle simmer—this jumpstarts the rice and lets the flavors mingle. Taste and tweak seasonings if you dare.
- Bake covered: Transfer the mixture to a greased 9×13″ baking dish. Cover tightly with foil to trap steam, then bake for 45 minutes. Peek under the foil—rice should be tender and most liquid absorbed. If it looks a bit thirsty, add a splash of broth and bake a few more minutes.
- Add cheese: Remove the foil, sprinkle cheddar evenly over the top, and return to the oven for 5–10 minutes. You’re aiming for fully melted cheese that’s lightly golden around the edges.
- Rest and serve: Let the casserole stand for 5 minutes before scooping. This brief rest helps it set so portions hold together nicely.
Variations
- Southwestern twist: Stir in a can of black beans and a cup of corn. Top with fresh cilantro and a dollop of salsa.
- Spicy upgrade: Add diced jalapeños or a pinch of red pepper flakes. A sprinkle of cumin and chili powder turns it into a Tex-Mex party.
- Creamy version: Fold in a cup of sour cream or Greek yogurt before baking for extra richness.
- Protein swap: Use ground turkey, chicken, or plant-based crumble for a lighter twist.
- Veggie boost: Toss in mushrooms, zucchini ribbons, spinach, or shredded carrots to amp up nutrition and color.
Storage & Reheating Tips
- Refrigerate: Cool leftover casserole, then transfer to an airtight container. Keeps fresh for up to 3 days. Reheat in the microwave or oven.
- Freeze: Let it cool completely, then freeze in portions (leave off the cheese topping). It’ll last up to a month. Thaw overnight in the fridge before reheating.
- Microwave: Warm single servings on medium power in 1-minute bursts, stirring in between to heat evenly.
- Oven: Cover with foil and bake at 325°F for 15–20 minutes until heated through. Add fresh cheese on top if you want that melty finish.
FAQs
Can I use brown rice? Absolutely. Swap to 1¼ cups brown rice and 2½ cups broth. Bake about 10–15 minutes longer, until the grains are tender.
Is there a vegetarian version? Yes—replace beef with plant-based crumble, cooked lentils, or extra beans. You might need a splash more broth since veggies absorb liquid differently.
Can I prep ahead? Definitely. Combine everything (minus the cheese), cover, and chill up to 24 hours. Bake straight from the fridge—just tack on a few extra minutes to the cooking time.
What if my rice is still firm? No worries—cover and return to the oven for another 5–7 minutes. If it’s really stubborn, stir in a bit more broth and keep baking.
Can I cook this in a slow cooker? You bet. Brown the beef and veggies first, then transfer to the slow cooker with rice, tomatoes, seasonings, and broth. Cook on low for 3–4 hours or high for 1½–2 hours. Stir in cheese near the end.
Conclusion
This beef and rice casserole isn’t just a meal—it’s a comforting ritual that brings people together. It’s flexible, forgiving, and downright delicious. Whether you’re juggling work deadlines, after-school activities, or a weekend get-together, this one-pan wonder has your back.
So grab your favorite baking dish—be it a trusty glass pan or a vintage cast-iron skillet—preheat that oven, and let this recipe work its magic. Cozy bowls of cheesy comfort await, and trust me, you’ll keep this dish in heavy rotation all year long.
Beef and Rice Casserole
Ingredients
- 1 lb ground beef
- 1 medium onion chopped
- 1 green bell pepper chopped
- 1 cup uncooked rice
- 1 can 15 oz diced tomatoes, undrained
- 2 cups beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 cup shredded cheddar cheese
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C).
- Brown the Ground Beef: In a large skillet over medium heat, cook the ground beef until no longer pink. Drain excess fat.
- Sauté the Vegetables: Add chopped onion and bell pepper to the skillet. Cook for 5 minutes or until vegetables are tender and onions are translucent.
- Combine Ingredients: Stir in uncooked rice, diced tomatoes (with juice), beef broth, salt, black pepper, garlic powder, and paprika. Bring the mixture to a boil.
- Transfer and Bake: Pour the mixture into a 9x13-inch baking dish. Cover tightly with aluminum foil and bake for 45 minutes, or until rice is tender and liquid is absorbed.
- Add the Cheese: Remove the foil, sprinkle shredded cheddar cheese over the top, and return to the oven for 5-10 minutes until the cheese is melted and bubbly.
- Serve: Let the casserole rest for a few minutes before serving. Enjoy warm with your favorite sides.
