Beef And Rice Casserole

On chilly weeknights I always reach for dishes that hug you from the inside, and this Beef And Rice Casserole does exactly that. I remember lifting the foil off a bubbling casserole that smelled like warm tomatoes, toasted rice, and sizzling onions — steam curled up and made the kitchen feel like a small, happy cloud. I love how the edges turn golden and slightly crispy while the center stays tender and juicy; it tastes like a home that takes its time. This recipe keeps things simple: pantry-friendly staples, one baking dish, and a little patience. It feeds a crowd, comforts a soul, and cleans up quickly — the trifecta.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 55–60 minutes
• Total Time: 75–80 minutes

Why This Recipe is Awesome

This casserole hits the comfort-food sweet spot: savory ground beef, tender rice, bright tomatoes, and melty cheese all baked into one cozy dish. It tastes hearty without feeling fussy, and the texture contrast — soft rice, juicy beef, and crisped edges — gives every bite something to cheer about. It’s so forgiving even a distracted cook can walk away and come back to dinner that still impresses.

Ingredients

For the Main Dish:

• 1 lb lean ground beef
• 1 cup long-grain white rice (uncooked)
• 1 medium yellow onion, finely chopped (about 1 cup)
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes (undrained)
• 2 1/2 cups beef broth (or low-sodium broth)
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tsp dried oregano
• 2 tbsp olive oil
• 1 cup shredded cheddar cheese (plus extra for topping)

For the Sauce / Garnish (optional):

• 2 tbsp chopped fresh parsley or sliced green onions for garnish
• Hot sauce or red pepper flakes for serving

How I Make It

Step 1:

Preheat your oven to 375°F. Heat a large skillet over medium-high heat and add 2 tbsp olive oil. Toss in the chopped onion and bell pepper and sauté until the onion turns translucent and the pepper softens, about 4–5 minutes. Smell that sweet onion aroma? That’s flavor building. Add the garlic and cook for another 30 seconds until fragrant.

Step 2:

Add the 1 lb ground beef to the skillet and break it up with a spatula. Cook until the beef browns and no pink remains, about 6–8 minutes. Season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, and 1 tsp oregano. If you get a little fond on the pan, scrape it up — that browned goodness adds depth.

Step 3:

Stir in the tomato paste and the entire 14.5 oz can diced tomatoes (juice and all). Add the 1 cup uncooked rice and pour in 2 1/2 cups beef broth. Give everything a good stir to combine so the rice sits evenly in the liquid. Transfer the mixture into a greased 9×13-inch baking dish, smoothing the top with a spatula.

Step 4:

Cover the dish tightly with foil and bake at 375°F for 45 minutes. After 45 minutes, remove the foil, stir gently, and sprinkle 1 cup shredded cheddar over the top. Return the dish to the oven uncovered and bake for another 10–15 minutes until the cheese bubbles and the edges turn golden and slightly crisp. Listen for a gentle bubbling sound — that tells you everything melded nicely.

Step 5:

Let the casserole rest for 5–10 minutes so the rice finishes steaming and the dish firms up. Garnish with chopped parsley or green onions and a few dashes of hot sauce if you like heat. Scoop generous portions onto plates and enjoy the steam, the cheesy pull, and the savory, tomato-scented aroma.

Pro Tips

• Toast the rice in the skillet for 1–2 minutes before adding broth for a nuttier flavor and better texture.
• If you like extra saucy casseroles, add another 1/2 cup broth; if you prefer firmer rice, reduce by 1/4 cup.
• Use low-sodium broth if you plan to add extra salt later — you can always season at the end.
• Make it a one-pan dinner by browning beef and veggies in the same skillet, then dumping everything into a baking dish to finish.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap ground beef for 1 lb ground turkey or 1 lb ground chicken for a leaner casserole — flavor stays similar but texture lightens.
• Use brown rice (1 1/4 cups) but increase broth to 3 cups and bake for 60–75 minutes; the casserole will need more time to soften.
• For a dairy-free option, skip the cheese and stir in 1/2 cup nutritional yeast for a savory, cheesy note.
• Make it gluten-free by using gluten-free broth and checking labels on tomato paste/canned tomatoes.

Variations & Tips

• Spicy: Add 1 diced jalapeño and 1/2 tsp cayenne, or stir in your favorite hot sauce before baking.
• Mexican style: Swap oregano for cumin and chili powder, use black beans instead of green bell pepper, top with cilantro and avocado.
• Vegetarian: Replace beef with 2 cups cooked lentils or crumbled tempeh and use vegetable broth.
• K id-friendly: Omit spicy ingredients and use mild cheddar; serve with ketchup or a dollop of sour cream for picky eaters.
• Cheesy twist: Layer half the cheese in the middle before topping with the rest for a gooey middle that oozes when you scoop.
• Make-it-quick: Use 2 cups cooked rice (leftovers) and reduce baking time to 25–30 minutes until heated through and cheese melts.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add 10–15 minutes to the covered bake time if you bake it straight from the fridge.

Can I double the recipe?

Sure thing. Use a larger dish (like a 9×15 or two 9x13s) and keep the same temperature. Bake time may increase by 10–15 minutes; watch for bubbling and tender rice.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for bubbling liquid around the edges, tender rice (taste a spoonful), and melted, golden cheese on top. The rice should feel soft and the casserole should hold its shape when scooped.

What if I don’t have ingredient X?

Out of diced tomatoes? Use 1 cup tomato sauce plus 1/2 cup water. No bell pepper? Add a carrot or extra onion. Small swaps keep dinner rolling without drama.

How I Like to Serve It

I serve this casserole with a crisp green salad and a simple vinaigrette to cut through the richness. For colder nights, pair it with buttery roasted carrots or garlic-roasted broccoli. It works great for potlucks; people line up for seconds. Pour a cold beer or a glass of fruity red and let everyone dig in family-style.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through or microwave in 1-minute bursts.
• Ground beef should reach an internal temp of 160°F when cooked before baking for safety.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!