This hearty Ground Beef and Rice Casserole is cozy, budget-friendly comfort food the whole family will love. Tender rice, seasoned beef, and melty cheddar bake together in one pan for an easy weeknight win. It’s simple to prep, satisfying to eat, and perfect for make-ahead or leftovers.
Ingredients
- 1 pound ground beef
- 1 cup long-grain white rice
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks, 5–7 minutes. Drain excess fat.
- Add the onion and garlic; cook 2–3 minutes until onion is translucent.
- Stir in rice, beef broth, diced tomatoes (with juices), mixed vegetables, Italian seasoning, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer about 15 minutes, until rice is tender and most liquid is absorbed.
- Transfer mixture to the prepared baking dish. Sprinkle cheddar evenly on top.
- Bake 20–25 minutes, until cheese is melted and bubbly. Rest 5 minutes before serving.
Variations
- Tex-Mex: Use taco seasoning instead of Italian seasoning, add 1/2 cup black beans and a pinch of cumin; top with pepper jack.
- Mushroom & Swiss: Sauté 8 oz sliced mushrooms with the onion; swap cheddar for Swiss and add 1 tsp Worcestershire.
- Greek-Inspired: Add 1 tsp dried oregano, 1 cup chopped spinach, and finish with crumbled feta and a squeeze of lemon.
Cooking Notes
- Rice doneness is key: simmer covered and avoid lifting the lid early so steam can cook the grains evenly.
- If excess liquid remains after simmering, keep cooking 2–3 more minutes uncovered before transferring to the dish.
- Using very lean beef? Add 1 tablespoon olive oil when sautéing onion and garlic to prevent sticking.
Serving Suggestions
- Top with fresh parsley or green onions and a dollop of sour cream.
- Serve with a crisp green salad or steamed broccoli for balance.
- Add warm crusty bread or garlic toast to soak up the saucy bits.
Tips
- Shred your own cheese for the best melt; pre-shredded can be less creamy.
- Season in layers: lightly salt the beef, then adjust after simmering.
- Let the casserole rest 5 minutes before scooping this helps it set and serve cleanly.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 20 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I use brown rice?
Yes add 1/2 cup broth and increase the covered simmer by 10–15 minutes before baking. - Can I make it ahead?
Assemble up to 24 hours in advance, refrigerate, then bake covered for 10 minutes before uncovering to melt cheese. - Can I freeze it?
Yes cool completely, wrap well, and freeze up to 3 months. Thaw overnight and reheat covered at 350°F until hot. - How do I prevent mushy rice?
Measure liquid carefully, keep the lid on during simmering, and avoid overbaking.
Conclusion
This cozy casserole brings weeknight ease and homestyle comfort to the table in under an hour. Tender rice, savory beef, and melty cheddar deliver big flavor with minimal fuss. It’s make-ahead friendly, freezer-friendly, and family-approved perfect for busy evenings or relaxed weekends alike.
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Ground Beef and Rice Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten-free friendly (use certified GF broth)
Description
This hearty Ground Beef and Rice Casserole is cozy, budget-friendly comfort food the whole family will love. Tender rice, seasoned beef, and melty cheddar bake together in one pan for an easy weeknight win. It’s simple to prep, satisfying to eat, and perfect for make-ahead or leftovers.
Ingredients
Scale
- 1 pound ground beef
- 1 cup long-grain white rice
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks, 5–7 minutes. Drain excess fat.
- Add the onion and garlic; cook 2–3 minutes until onion is translucent.
- Stir in rice, beef broth, diced tomatoes (with juices), mixed vegetables, Italian seasoning, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer about 15 minutes, until rice is tender and most liquid is absorbed.
- Transfer mixture to the prepared baking dish. Sprinkle cheddar evenly on top.
- Bake 20–25 minutes, until cheese is melted and bubbly. Rest 5 minutes before serving.
Notes
- Use long-grain white rice for the best texture. Short-grain or jasmine can turn softer; adjust liquid as needed.
- If using brown rice, add 1/2 cup extra broth and extend the covered simmer by 10–15 minutes before baking.
- For leaner results, use 90–93% lean beef or swap half the beef with turkey.
- Taste and adjust salt after simmering broth saltiness varies.
- Make-ahead: assemble up to 24 hours in advance; cover and refrigerate. Bake covered for the first 10 minutes, then uncover to melt cheese.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Casserole, Dinner
- Method: Stovetop + Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole (about 1 1/2 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg
Keywords: ground beef casserole, beef and rice, cheesy casserole, weeknight dinner, one-pan, family meal, oven-baked