Cheesy Ground Beef and Rice Casserole
One crisp evening in October, I pulled a bubbling pan of Cheesy Ground Beef and Rice Casserole from the oven and the house smelled like cinnamon candles and warm bread — everyone gathered around the table before the first forkful was even served. This recipe has become a fall favorite because it feeds a crowd, uses pantry staples, and delivers comforting, melty goodness that feels like a hug on a chilly night. If you love seasonal treats and simple weeknight baking, this Cheesy Ground Beef and Rice Casserole will become your go-to dish.
Introduction
There’s something about a one-dish bake that says “cozy” — roasted edges, gooey cheese, and the ease of one pan in the oven. If you’re exploring other cozy dinner ideas after trying this, check out some of the best cheesy dinner casseroles for inspiration. This Cheesy Ground Beef and Rice Casserole is forgiving for beginners, adaptable for leftovers, and perfect for autumn meal planning.
Ingredients list
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup long-grain white rice (or brown rice — see tips)
- 2 1/2 cups low-sodium beef or vegetable broth
- 1 can (14 oz) diced tomatoes, drained
- 1 cup frozen corn (optional)
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup sour cream or plain yogurt
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
Step-by-step instructions
- Preheat and prep: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
- Brown the beef: In a large skillet over medium heat, warm olive oil and sauté onion and bell pepper until soft, about 5 minutes. Add garlic and cook 30 seconds. Add ground beef, breaking it up until browned and cooked through; drain any excess fat.
- While browning the beef, you can browse a slow-cooker alternative like the crock pot chicken and rice to see how hands-off cooking compares.
- Build the casserole: Stir in tomato paste, diced tomatoes, corn, smoked paprika, oregano, salt, and pepper. Mix in the uncooked rice, then pour in the broth. Simmer for 2–3 minutes to combine flavors.
- Combine with dairy: Remove from heat and stir in sour cream and half the shredded cheddar cheese. Taste and adjust seasoning.
- Bake: Transfer mixture to the prepared casserole dish, sprinkle the remaining cheddar evenly over the top, cover with foil, and bake for 30 minutes. Remove foil and bake another 10–15 minutes until rice is tender and cheese is golden and bubbly.
- Rest and serve: Let the casserole rest for 5–10 minutes before serving so it sets and slices nicely.
Tips for success
- Rice choice: For best timing use long-grain white rice. If you prefer brown rice, par-cook it first to avoid underdone grains. See the differences in grain cooking times by learning about the difference between beef ribs and spare ribs as an example of how cooking times vary by cut — the same idea applies to rice varieties.
- Even layers: Stirring the rice into the mixture before baking helps avoid dry pockets; ensure the rice is submerged in broth for even cooking.
- Don’t over-salt: Cheese and canned tomatoes add sodium, so taste before adding the final salt.
- Make-ahead: Assemble the casserole, cover, and refrigerate up to 24 hours; add 10–15 extra minutes to baking if cold from the fridge.
Possible variations
- Gluten-free: Use certified gluten-free rice and check canned ingredients for gluten-free labeling to make this Cheesy Ground Beef and Rice Casserole safe for gluten-sensitive diners.
- Streusel topping: For a fall twist, top with a savory streusel made from panko (or gluten-free crumbs), melted butter, and grated Parmesan; sprinkle over cheese before the final bake.
- Swap the beef: Try lean ground turkey or a shredded Italian-style roast for a different flavor profile — you can check a hearty sandwich idea like the Italian beef recipe perfect homemade sandwich for inspiration on seasoning.
- Add-ins: Mushrooms, chopped kale, or swap cheddar for pepper jack for a spicier version.
Storage recommendations
- Refrigerator: Cool the casserole completely, cover tightly, and store for up to 4 days. Reheat in a 350°F (175°C) oven for 15–20 minutes or microwave individual portions until warmed through.
- Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. For best texture, thaw before baking to avoid uneven cooking.
- Reheating tip: Add a splash of broth or water before reheating to revive the rice and prevent dryness.
Conclusion
If you want a quick video to follow along or another take on this classic, this version is a great reference: Cheesy Ground Beef and Rice Casserole [+Video] – Oh Sweet Basil.
Frequently Asked Questions
Q: Can I use brown rice in Cheesy Ground Beef and Rice Casserole?
A: Yes, but brown rice needs longer cooking time. Par-cook the brown rice until just tender, then finish baking in the casserole to ensure the grains cook through.
Q: Can I freeze the casserole?
A: Absolutely. Cool fully, portion into airtight containers, and freeze up to 3 months. Thaw overnight before reheating for best results.
Q: Is it possible to make this vegetarian?
A: Yes — swap the ground beef for cooked lentils or a plant-based meat substitute and use vegetable broth to keep the same hearty texture without meat.
Q: How do I prevent the casserole from being too watery?
A: Ensure rice is measured correctly and the broth quantity is accurate. If your canned tomatoes are very juicy, drain them before adding. Let the casserole rest 5–10 minutes before serving so excess liquid absorbs.
Cheesy Ground Beef and Rice Casserole
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Meat
Description
A comforting and easy one-dish meal packed with ground beef, rice, cheese, and vegetables, perfect for chilly evenings.
Ingredients
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup long-grain white rice
- 2 1/2 cups low-sodium beef or vegetable broth
- 1 can (14 oz) diced tomatoes, drained
- 1 cup frozen corn (optional)
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup sour cream or plain yogurt
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
- In a large skillet over medium heat, warm olive oil and sauté onion and bell pepper until soft, about 5 minutes. Add garlic and cook for 30 seconds. Add ground beef, breaking it up until browned and cooked through; drain any excess fat.
- Stir in tomato paste, diced tomatoes, corn, smoked paprika, oregano, salt, and pepper. Mix in the uncooked rice, then pour in the broth. Simmer for 2–3 minutes to combine flavors.
- Remove from heat and stir in sour cream and half the shredded cheddar cheese. Adjust seasoning to taste.
- Transfer mixture to the prepared casserole dish, sprinkle the remaining cheddar evenly over the top, cover with foil, and bake for 30 minutes. Remove foil and bake another 10–15 minutes until rice is tender and cheese is golden and bubbly.
- Let the casserole rest for 5-10 minutes before serving to set and slice nicely.
Notes
For best results, use long-grain white rice; if using brown rice, par-cook it first. Assemble in advance and refrigerate for up to 24 hours, adding extra baking time if needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American