This hearty Beef with Rice Casserole is the kind of cozy, family-friendly dinner that never goes out of style. Tender seasoned beef, fluffy rice, colorful bell peppers, and melty cheddar all bake together in one pan for an easy, satisfying meal. It’s simple to prep, budget-friendly, and perfect for busy weeknights or laid-back Sunday suppers.
Ingredients
- 1 pound (450 g) ground beef
- 1 cup uncooked white rice (long-grain works best)
- 2 cups beef broth (low sodium preferred)
- 1 can (15 oz / 425 g) diced tomatoes, undrained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup bell peppers, chopped (any color)
- 1 teaspoon Italian seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish and set aside.
- In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon, until browned and fully cooked. Drain off any excess fat.
- Add the chopped onion and minced garlic to the skillet. Cook for 2–3 minutes, stirring often, until the onion is softened and translucent.
- Stir in the chopped bell peppers and cook for another 2 minutes to slightly soften them.
- Add the diced tomatoes with their juices, uncooked white rice, beef broth, Italian seasoning, salt, and pepper. Stir well to combine, scraping up any browned bits from the bottom of the skillet for extra flavor.
- Transfer the mixture to the prepared 9×13-inch baking dish, spreading it out into an even layer so the rice cooks evenly.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
- Carefully remove the foil, stir the casserole to redistribute the rice and liquid, then sprinkle the shredded cheddar cheese evenly over the top.
- Return the casserole to the oven, uncovered, and bake for an additional 10–15 minutes, or until the rice is tender, most of the liquid is absorbed, and the cheese is melted and bubbly.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving to allow it to set and cool slightly.
Variation
- Swap the ground beef for ground turkey or chicken for a lighter casserole. Use chicken broth instead of beef broth and add a pinch of smoked paprika for extra flavor.
- Turn it into a Tex-Mex beef and rice casserole by using diced tomatoes with green chiles, adding 1 teaspoon chili powder and 1/2 teaspoon cumin, and topping with a blend of cheddar and Monterey Jack cheese.
- Make it extra veggie-packed by stirring in 1 cup of frozen corn or peas with the bell peppers and adding a handful of chopped spinach or kale before baking.
Cooking Notes
- Do not cook the rice beforehand—the uncooked rice absorbs the broth and tomato juices as it bakes, giving the casserole great flavor and texture.
- Covering the dish tightly for the first 30 minutes is key; it traps steam so the rice cooks evenly. If your foil is loose, add 5–10 minutes to the covered bake time.
- If after the total baking time the rice is still slightly firm and there’s no visible liquid, drizzle in 1/4 cup broth or water, cover again, and bake for an additional 5–10 minutes.
Serving Suggestions
- Serve with a crisp green salad tossed in a simple vinaigrette to balance the richness of the casserole.
- Add a warm side of garlic bread, crusty rolls, or buttered toast to soak up the saucy bits.
- Top individual portions with a dollop of sour cream, sliced green onions, or fresh parsley for a bright, fresh finish.
Tips
- Chop the vegetables into small, even pieces so they soften at the same rate and mix easily with the rice.
- Grate your own cheddar from a block if possible; it melts more smoothly than pre-shredded cheese.
- To make cleanup easier, brown the beef in an oven-safe skillet and, if it’s large enough, bake the casserole directly in that pan instead of transferring to a baking dish.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 20 g
- Sodium: 520 mg
Frequently Asked Questions
- Can I use brown rice instead of white rice?
Yes, but you’ll need to increase the beef broth to about 2 1/2–3 cups and extend the baking time by 15–20 minutes, checking until the rice is tender. - Can I make this casserole ahead of time?
You can assemble it up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the covered bake time if baking from chilled. - Can I freeze leftovers?
Yes. Cool completely, portion into airtight containers, and freeze for up to 3 months. Reheat covered in the oven or in the microwave with a splash of broth to keep it moist. - How do I prevent the casserole from drying out?
Make sure it’s tightly covered for the first bake, measure the broth carefully, and avoid overbaking once the rice is tender and most of the liquid is absorbed.
Conclusion
This Best Beef with Rice Casserole brings everything you want in a weeknight dinner to one pan: savory seasoned beef, tender rice, plenty of veggies, and a generous blanket of melted cheddar. It’s comforting, filling, and happily feeds a crowd with minimal effort. Keep it in your regular rotation for cozy, fuss-free family meals.
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Best Beef with Rice Casserole
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This hearty Beef with Rice Casserole is the kind of cozy, family-friendly dinner that never goes out of style. Tender seasoned beef, fluffy rice, colorful bell peppers, and melty cheddar all bake together in one pan for an easy, satisfying meal. It’s simple to prep, budget-friendly, and perfect for busy weeknights or laid-back Sunday suppers.
Ingredients
Scale
- 1 pound (450 g) ground beef
- 1 cup uncooked white rice (long-grain works best)
- 2 cups beef broth (low sodium preferred)
- 1 can (15 oz / 425 g) diced tomatoes, undrained
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup bell peppers, chopped (any color)
- 1 teaspoon Italian seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish and set aside.
- In a large skillet over medium heat, cook the ground beef, breaking it apart with a spoon, until browned and fully cooked. Drain off any excess fat.
- Add the chopped onion and minced garlic to the skillet. Cook for 2–3 minutes, stirring often, until the onion is softened and translucent.
- Stir in the chopped bell peppers and cook for another 2 minutes to slightly soften them.
- Add the diced tomatoes with their juices, uncooked white rice, beef broth, Italian seasoning, salt, and pepper. Stir well to combine, scraping up any browned bits from the bottom of the skillet for extra flavor.
- Transfer the mixture to the prepared 9×13-inch baking dish, spreading it out into an even layer so the rice cooks evenly.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
- Carefully remove the foil, stir the casserole to redistribute the rice and liquid, then sprinkle the shredded cheddar cheese evenly over the top.
- Return the casserole to the oven, uncovered, and bake for an additional 10–15 minutes, or until the rice is tender, most of the liquid is absorbed, and the cheese is melted and bubbly.
- Remove from the oven and let the casserole rest for 5–10 minutes before serving to allow it to set and cool slightly.
Notes
- Use long-grain white rice for the best texture; shorter grains can become softer and stickier.
- If using regular (not low-sodium) broth, reduce added salt and adjust at the end.
- Every oven is different—check the rice for doneness at about 35–40 minutes of total bake time.
- Letting the casserole rest before serving helps it firm up and makes it easier to scoop.
- You can prep the veggie and beef mixture earlier in the day, then bake right before dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 4 g (approx.)
- Sodium: 520 mg (approx., using low-sodium broth)
- Fat: 16 g (approx.)
- Saturated Fat: 7 g (approx.)
- Unsaturated Fat: 8 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 30 g (approx.)
- Fiber: 2 g (approx.)
- Protein: 20 g (approx.)
- Cholesterol: 65 mg (approx.)
Keywords: beef and rice casserole, ground beef casserole, one pan dinner, cheesy beef rice bake, easy family dinner