A comforting, all-in-one dish featuring seasoned ground beef, fluffy rice, vegetables, and a rich, cheesy topping. Perfect for feeding a crowd or meal prepping.
Ingredients
For the Casserole:
· 1 tbsp olive or vegetable oil
· 1 lb (450g) lean ground beef
· 1 medium yellow onion, diced
· 3 cloves garlic, minced
· 1 bell pepper (any color), diced
· 1 ½ cups (300g) long-grain white rice (uncooked)
· 2 cups (480ml) beef broth
· 1 (15 oz / 425g) can tomato sauce
· 1 (14.5 oz / 411g) can diced tomatoes, undrained
· 1 tbsp Worcestershire sauce
· 1 tsp dried oregano
· 1 tsp paprika
· ½ tsp dried thyme
· ½ tsp black pepper
· Salt to taste (start with ½ tsp)
· Optional: 1 cup frozen corn or peas
For the Cheesy Topping:
· 2 cups (225g) shredded cheese blend (cheddar, Monterey Jack, or Colby)
· Optional garnish: chopped fresh parsley or green onions
Instructions
- Preheat & Prep
· Preheat oven to 375°F (190°C).
· Lightly grease a 9×13-inch baking dish.
- Cook the Beef & Vegetables
· In a large skillet or Dutch oven, heat oil over medium-high heat.
· Add ground beef and onion. Cook, breaking up the beef, until the meat is browned and the onion is soft (about 5-7 minutes). Drain excess fat if needed.
· Add garlic and bell pepper. Cook for 2 more minutes until fragrant.
- Add Rice & Liquids
· Stir in the uncooked rice and cook for 1 minute to lightly toast.
· Add beef broth, tomato sauce, diced tomatoes (with juices), Worcestershire sauce, oregano, paprika, thyme, black pepper, and salt. Stir well to combine.
· Bring to a simmer, then remove from heat.
· Stir in optional frozen vegetables.
- Bake (Covered)
· Pour the mixture into the prepared baking dish.
· Cover tightly with aluminum foil.
· Bake for 45 minutes.
- Add Cheese & Bake (Uncovered)
· Remove the casserole from the oven and carefully remove the foil.
· Sprinkle the shredded cheese evenly over the top.
· Return to the oven, uncovered, for 10-15 minutes, or until the cheese is completely melted and bubbly, and the rice is tender.
- Rest & Serve
· Let the casserole stand for 10 minutes before serving (this allows the liquid to fully absorb and makes slicing easier).
· Garnish with fresh parsley or green onions.
Pro-Tips for Success
· Rice Choice: Long-grain white rice (like jasmine or basmati) works best. Do not use instant or quick-cook rice.
· Broth Boost: Use a good-quality beef broth for the richest flavor. You can substitute with chicken or vegetable broth.
· One-Pot Option: If using an oven-safe skillet or Dutch oven, you can assemble and bake in the same dish.
· Don’t Peek: Keep the foil on tightly during the first bake to trap steam, which cooks the rice perfectly.
· Cheese Blend: A mix of cheeses (like cheddar for sharpness and Monterey Jack for meltiness) gives the best flavor and texture.
· Add-Ins: Feel free to add sautéed mushrooms, a can of drained black beans, or a dash of hot sauce with the liquids.
Variations
· Mexican Style: Use taco seasoning instead of oregano/paprika, add a can of drained black beans and green chiles. Top with pepper Jack cheese.
· Italian Style: Use Italian seasoning, swap tomato sauce for marinara, and add sliced olives. Top with mozzarella and Parmesan.
· Creamy Version: Stir in 4 oz of softened cream cheese or ½ cup of sour cream after baking, before adding the cheese topping.
Storage & Reheating
· Store covered in the refrigerator for up to 4 days.
· Reheat portions in the microwave, or cover the whole dish with foil and reheat in a 350°F (175°C) oven until warm (about 20 minutes).
· Freeze (before adding cheese topping) for up to 3 months. Thaw overnight in the fridge, add cheese, and bake as directed.
Enjoy this cozy, satisfying, and family-friendly meal straight from the oven!